Blueberry streusel cake

September 17th, 2011

blueberry_cake

This is a very grown-up cake, but in the best possible way. It’s sweetened with maple syrup and flavoured with just a little rosemary and thyme which makes it lovely and fragrant. I made this cake on Wednesday, then another on Thursday – it’s that good. The streusel topping? It’s basically a nutty crumble sprinkled on top of the cake – you can’t go wrong really.

I’ve got tonnes of blueberries stashed in my freezer, so I’m been using them up with this recipe, but you could definitely use blackberries instead, preferably foraged from a hedgerow.

Adapted from 101 cookbooks

For the topping
55g flour
55g butter
¼ tsp chopped thyme
30g brown sugar
50g chopped hazelnuts or pecans
For the cake
160g flour
3 tbsp oats
½ tsp baking powder
½ tsp bicarbonate soda
pinch salt
55g butter, softened
50g sugar
80ml maple syrup
1 egg
2 tsp vanilla extract
60g yoghurt
¼ tsp chopped rosemary
¼ tsp chopped thyme
180g blueberries

  • Preheat the oven to 180C. Line a loaf tin with greaseproof paper.
  • Put all the topping ingredients into a food processor and pulse until starts to look knobbly and almost comes together as a dough.
  • Mix the flour, oats, baking powder, bicarbonate of soda and salt together in a bowl.
  • Beat the butter and sugar together in a bowl until light and fluffy; slowly beat in the maple syrup until smooth. (Don’t worry if the mixture starts to curdle).
  • Beat in the egg, then the vanilla, yoghurt and herbs.
  • Fold in the flour mixture until smooth then stir in the blueberries.
  • Spoon the cake mixture into the loaf tin and spread smooth. Sprinkle over the topping and bake in the oven for 45-50 minutes, or until cooked through.

blueberry_cake2

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6 Responses to “Blueberry streusel cake”

  1. Yum, that looks delicious! I absolutely love streusel cake and blueberries, so together they sounds like a winning combination!

  2. I can completely understand why this cake got baked two days in a row- I’m sure it must have tasted absolutely delicious! And I love the idea of a blackberry version…

  3. Gillian Dempster says:

    You mentioned oats in the method but there are none in the ingredients part. Was this just a typo or did you miss them out. Please send me a response as I would like to make this, it sounds really good and I have a big bag of blueberries in my freezer.

  4. Rachel says:

    Hi Gillian,

    Sorry about that, I missed the oats from the ingredients. I’ve added them in now.

    Rachel

  5. [...] I like a plain cake, one that you bake in a loaf tin and have slices of with a cup of tea. i made this to see us through the weekend. It’s on my favourites – a blueberry cake sweetened with maple syrup and a little rosemary and thyme. Recipe here [...]

  6. Lina Kachra says:

    Hi, this recipe sounds right up my street. Please could you confirm if this recipe requires a 1lb or 2 lb loaf tin?
    Also, would this recipe work as individual muffins? If so, how many would the recipe make and what would the cooking time be? Thank-you

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