Judy’s Blueberry Cakes

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This cake recipe is from petit4chocolatier, one of my favourite blogs, and a source of regular inspiration. For me the blueberries make it a great springtime cake, and I love the sweet crunchy crumble topping.

Recipe

Crumble Topping

  • 1 cup of flour
  • 2 tablespoons of granulated sugar
  • 4 tablespoons of light brown sugar
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 5 tablespoons of melted butter

Combine all ingredients except butter in a bowl and mix well.  Add butter and mix until well combined and mixture becomes crumbly. Set aside.

Cake batter

  • 1 ¾ cup of flour
  • 2 ¼ teaspoons of baking powder
  • ½ tsp. salt
  • 1 tsp. nutmeg
  • 1 cup sugar
  • 2 large eggs
  • ½ cup of olive oil
  • ¾ cup of 2% milk
  • 1 tsp. vanilla
  • 1 ½ cups of blueberries

Grease four 12 x 12 cm cake pans with butter. Preheat oven to 375C.

In a large bowl combine flour, baking powder, nutmeg and salt.

In a smaller bowl, beat sugar, eggs and oil until well mixed. Beat in milk and vanilla until mixture is smooth. Add to flour mixture and stir until well combined. Add blueberries and mix gently.

Pour mixture into prepared pans, and top with crumble mixture.  Bake 35-45 minutes. Cool in pans before removing, and leave to set for at least an hour before serving.

 

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

4 responses »

  1. Wow Jen! Your cakes look so scrumptious! I feel as if I could sit down and have a slice right now!

    Thank you so much for the encouragement and support of my blog. I really appreciate it!

    Sincerely,
    judy

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