Tag Archives: lemon

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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Lemon and poppy seeds mini loaves

8 May

I love anything with lemon flavor and I love using lemons in cooking and baking. They are so versatile – can be used in savory dishes or sweet dishes. I have made the lemon mini loaves for a few times and they were adored by everyone who ate them. This time I have added some poppy seeds which added some texture and crunchiness. They are soft and moist, perfectly balanced between sweet and sour with a strong lemon flavor. No more to say just to show you the recipe right away! 🙂

Lemon and poppu seeds mini loaves
Ready in 30-35 minutes, made 8 loaves
  • Butter 250g
  • Caster sugar 1 cup  for the syrup
  • Egg 4
  • Plain flour 2 cups
  • Baking powder 3 tsp
  • Lemon zest and lemon juice 2 lemons
  • Poppy seeds 2Tbsps
Lemon syrup
  • Caster sugar 1/2 cup
  • Lemon juice 1/2 cup
  1. Preheat oven to 180°C. Cream butter and sugar until pale, then add the eggs one at a time and beat until combined.
  2. Fold in sifted flour and baking powder, then lemon zest and juice, poppy seeds. Spoon into baking paper lined mini loaf tins and bake for 20-25 minutes or until golden.
  3. To make the syrup, heat lemon juice and sugar in a pot until sugar dissolves. Pour syrup over hot loaves. Cool in tins.
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