Sunday, September 30, 2012

Blueberry Streusel Cake

Hmmm, what to do with a jumbo bag of Cost-Co Frozen Blueberries ....   make Blueberry Streusel Cake of course!  We are big blueberry fans and add them to our daily smoothies but it's fun to actually bake something special with the beautiful little jewels.

Blueberry Streusel Cake
By: Carrie Dawley, featured in Kim Barnouin Ultimate Everyday Cookbook

2            cups unbleached all-purpose flour, plus 1/4 cup
1 1/2      teaspoons baking soda
1/2         teaspoon salt
2            teaspoons ground cinnamon, divded
3/4         cup evaporated can sugar, plus 1/4 cup
1/3         cup canola oil
1            cup almond milk
1            tablespoon distilled white vinegar
1/2         teaspoon lemon extract
1            cup fresh or frozen blueberries
2            tablespoons Earth Balance (soy butter)

Preheat the oven to 350 degrees

In a medium bowl, mix together 2 cups of the flour, the baking soda, the salt, 1 teaspoon of the cinnamon, and 3/4 cup of the sugar.  Set aside.

In a large bowl, whisk together the oil, milk, vinegar, and lemon extract.  Stir in the flour mixture until well combined.  Add the blueberries, and mix together.  Pour the batter into a 8 x 8 inch baking dish.

In a separate small bowl, combine the remaining 1/3 cup of the flour, 1/4 cup of the sugar, 1 teaspoon of the cinnamon, and the Earth balance (the mixture will be crumbly).  Sprinkle the flour mixture over the batter in the pan.  Bake 40 – 45 minutes.  Remove from the oven and transfer to a wire rack to cool.

1 comment:

  1. Any kind of streusel cake is delicious, IMO, and this looks especially good!