Saturday, June 25, 2016

Blueberry Crumble Coffeecake | Eggless Baking

While it has been years since I baked anything with a streusel topping, I have to say bakes with a crumble have always been a favorite with me. Streusel toppings always remind me of the cold Midwest winters, snowy evenings, and the warm smell of cinnamon wafting through our home! So its quite contrary that I am baking a Blueberry Crumble Coffeecake right at the start of a hot summer.

Blueberries are in and are they delicious. Sweet, fleshy, juicy, they make for the perfect mid morning snack and we have been gorging them. While I have received many demands for a blueberry ice cream recipe, I could not resist blogging this recipe first!! This is a wonderfully soft cake, not too sweet in itself. Its loaded with great fat juicy fresh berries which are set off by the richness of a crumble. Use the best quality of blueberries and don't skimp on the butter in the crumble!!

Ingredients for Cake:
2 cups AP flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup oil
1/2 cup yogurt
1/2 cup milk
1 tsp vanilla extract
11/2 cups fresh blueberries

Ingredients for the Streusel:
1/2 cup AP flour
1/3 cup sugar
1 tsp ground cinnamon
Pinch salt
1/2 stick butter

  1. Preheat the oven to 375°F. 
  2. First make the streusel topping. Mix the sugar, flour, cinnamon, and salt in a small bowl. Run in the butter using your finger tips until it is crumbly. Set aside.
  3. Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
  4. In a separate bowl, beat together the sugar, oil, yogurt, and vanilla.
  5. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. 
  6. Pour the batter into the prepared pan. Sprinkle with a layer of blueberries and then the topping.
  7. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
  8. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. 
Like this recipe. Tried it. Leave me a comment:) 

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Wednesday, January 6, 2016

Roasted Pohe Chivda

Here is a another recipe for our all time favorite snack: Chivda. This time I am sharing a recipe for Chivda made with pre-roasted pohe. This is available in Indian stores. It has no seasoning or spices in it and is only roasted. I often purchase this for munching as is but I also love to make Chivda with it. The end product is very crunchy and highly addictive.

Thursday, December 17, 2015

Chocolate, Cookies, and Peanut Butter Fudge

I was browsing my blog the other morning and realized that I have not posted candy or fudge recipes here in quite a while!! Given that they are my favorite treats to make and share I lost no time in making a batch to photograph and share. Today's recipe is really simple. Just a few ingredients from your pantry and you are set.

Tuesday, December 1, 2015

Meethi Mathri | Sweet Mathri Recipe

The day after I made my second batch of Mathris, I decided I must make some Meethi Mathris (Sweet Mathris) too this year! Deep fried dough soaked in fragrant sugar syrup. Whats not to like? These Mathris turned out to be perfectly crunchy, sweet, and delicious. We enjoyed them with steaming hot cups of tea!!
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