A lovely cake with juicy blueberries and yummy streusel on top.
This cake was supposed to be bake in a 9" springform pan as instructed in the recipe. But I made only half the recipe, and baked it in a 6" round cake pan, greased and lined. It bakes up beautifully.
I used frozen blueberries and at first am afraid that the blueberries might just sink to the bottom of the cake, but they did not! They are scattered throughout the cake very nicely.
The topping is really yummy. Bits of crunchy walnuts when eaten warm and tastes great too the next day when it has soften. I like it that this cake has an equal amount of all-purpose flour and whole-wheat flour, as I have not use whole-wheat flour in cake-making, not that I can recall. I was expecting a dense and compact cake texture, but it turns out soft and with just the right amount of moistness.
On the first day, I can taste a slight soda taste, though my daughter did not complain, and say that the cake is really nice. However, I can't taste the soda the next day, and even had two slices for my breakfast with a mug of hot black coffee. I guess that baking soda is used because of the whole-wheat flour, the next time, when I make this, I'm gonna reduce the amount of soda and increase the baking powder. The whole-wheat flour gives a nice texture to this cake. As usual, I reduced the amount of sugar slightly.
This cake has a lovely soft crumb and bursting with juicy blueberries. A good cake to have for breakfast or for tea-time with a cup of your favourite tea!
I've read from the comments over at THB regarding some of our fellow bakers having problem removing the cake because of the streusel. I use a pan of about 2" height, depending on the cake, that way when the cake has done baking, it will reach to the level of the cake pan, making it easier to invert the cake without disturbing the streusel. Loosen the sides of the cake with a thin flat knife or a spatula. Place a flat plate over the top of the cake, covering the pan that the cake was baked in, using both hands hold the cake pan and the plate, gently overturned the cake upside down on plate. Remove the cake pan and place a wire rack over the bottom of the cake, now facing up. Hold plate and wire rack and turn cake right side up, remove top plate and let cool completely. Once cool, repeat steps to store cake on a plate. To summarize, always use a flat plate, not a wire rack when placed over the streusel, that way the streusel won't drop off. And use a plate that is bigger than the cake, covering the streusel completely. Try to use a baking pan that is not too high when baking cakes with streusel.
Please do pay a visit to our THB bakers to see their lovely bake and stop by Chaya of Bizzy Bakes for the recipe.
THB is currently baking from Coffee Cakes by Lou Seibert Pappas, if you would like to join in, please hop over to THB for details on how to become a member. Everyone's welcome!