Tag Archives: blueberry

Blueberry and Lemon Cake with Crumble Topping

11 Jun

 

I like apple crumble but I have never tried to put the crumble on a cake. When I saw this recipe I couldn’t wait to try it. It packs all my favorite ingredients into a cake – blueberries, lemon and crumble. (Oh cake is my favorite too!)

The result didn’t disappoint me. The cake was very lemony. The blueberries burst in my mouth with sweetness and slightly tartness. The cake was smooth and the crumble was crunchy. In my opinion the  highlight is the crumble. It was a little bit salty but surprisingly the saltiness added another depth of flavor to the cake, so don’t skip the salt!

Last but not least make the crumble first because it needs time to rest. This is a great make ahead cake. Actually it tastes even better over night. 🙂

Crumble topping

  • 60g plain flour
  • 60g almond meal
  • 60g caster sugar
  • 60g unsalted cold butter
  • 3g salt
  1. Mix all the ingredients except the butter in a bowl.
  2. Cut the cold butter into small cubes.
  3. Rub the butter into the flour mixture. Use hands to knead all the ingredients into a dough, but don’t over work the butter. Should keep the butter in small chunks.
  4. Wrap the dough with cling wrap and refrigerate for a least 1 hour.

Cake

  • 300g plain flour
  • 10g baking powder
  • 260g caster sugar
  • 3 lemons zest
  • 170g unsalted butter, room temperature
  • 3 eggs, room temperature
  • 90g milk
  • 70g cream cheese
  • 100g blue berries (fresh or frozen)
  1. Preheat the oven at 180C. Line the baking tray (I use a 20x9cm loaf pan) with baking paper.
  2. Beat the butter, sugar and lemon zest together until it is creamy..
  3. Sift the plain flour and baking powder together in a bowl. Mix the cream cheese and milk together in another bowl, warm it up to the room temperature in the microwave (heat up for 10 seconds, stir and heat it up for another 10 seconds until the cream cheese is soft and breaks into small chunks).
  4. Add 1/3 of the flour mixture to the egg mixture, alternate with the milk mixture. Mix with a spatula after each addition of the dry and wet ingredients. Fold in the blueberries at last.
  5. Pour the batter into the baking tray, top with the crumble (I found it is easy to grate the cold dough with a grater).
  6. Bake for 60-70 mins o until the inserted skewer comes out clean.

 

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Almond & blueberry madeleines

10 May

Sat is really my cooking and baking day! I made some bacon & egg pita bread sandwiches for lunch, prepped some ingredients for pizza tonight and bake some madeleines for desserts. Honestly it was my fist time to bake madeleines. I had greased the tin and dusted with flour, but the madeleines were still stuck to the tin, sigh…

Here is the upside: these bite-sized treats are light and soft, very easy to eat, and they look lovely. I can’t stop my hands reaching for the plate. 🙂

Almond & blueberry madeleines
Adapted from Anna Olson

  • ÂĽ cup all-purpose flour
  • 5 Tbsp cornstarch
  • ÂĽ cup ground almonds
  • 3 eggs, separated and at room temperature
  • 7 Tbsp caster sugar
  • ÂĽ tsp almond extract
  • 1/4 cup fresh or frozen blueberries (use berries that you like)
  1. Preheat the oven to 200ÂşC. Grease 2 Madeleine tins and dust them with flour, tapping out any excess.
  2. Sift the flour and cornstarch together, then stir in the ground almonds and set aside. Whip the egg yolks with 2 Tbsp of the sugar until thick and pale and they hold a ribbon when the beaters are lifted, then beat in the almond extract. In a separate bowl, whip the egg whites until foamy, then slowly add the remaining 5 Tbsp of sugar and continue whipping until the whites hold a medium peak when the beaters are lifted.
  3. Fold the whites into the yolk mixtures using a whisk, then fold in the flour until just incorporated. Spoon the batter into a piping bag and fill  three-quarter of each shell in the madeleine tin. Scatter a few blueberries in each shell. Bake for about 8 minutes or until they are even brown. Allow them to cool completely before removing from the tin.

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