Blueberry buckle

This time around I got my hands on fresh blueberries and blackberries (courtesy, USA return Mr.Rao). My first time tasting fresh blueberries, wasn’t as much as I’d built it up in my head. Nevertheless, I had to bake something. Instinctively I thought of a simple sponge with blueberries. Didn’t seem enough though, so I looked up some blueberry desserts online (girl’s gotta bake, people). I found something very similar to what I had in mind, but with a streusel topping. Streusel is a buttery crumbly topping you’d find on pies and certain cakes. You can try this even with strawberries I suppose. In a nutshell, I was going to bake a Blueberry Buckle!
Ingredients
Streusel topping:
1/3 cup flour
1/3 cup granulated sugar
¼ cup chilled butter
¼ tsp cinnamon powder
Cake batter:
1 cup sifted flour
1 tsp baking powder
Pinch of salt
½ cup butter (room temp)
1 cup sugar (powdered to make life easier)
1 tsp vanilla
1 egg
1/3 cup warm milk
1 ½ cups fresh blueberries
Method:
For the streusel, combine all the ingredients in a bowl and using a fork mash the chilled butter till it resembles coarse bread crumbs. Keep aside.
For the cake batter, combine the dry ingredients and keep aside. With your hand blender or even a fork, cream the butter till fluffy. Add the sugar and cream it till well combined and fluffy. Now add the egg and vanilla and mix well. Now add the flour mixture and milk alternatively and fold it into the butter mixture, without whisking or ever beating it.
Pour the cake batter into a greased baking tin (8 inch) and smoothen the top with a spatula. Tip the blueberries evenly across the batter. Top it with the streusel and bake for 50 minutes or till the top is nice and brown in color. Make sure you do the tooth pick test. If it comes out clean you know what to do. Take it out and let it cool.
Serving …must: Warm/hot with a scoop of vanilla ice cream, please!
I have some in the fridge I need to polish it off clean 😉
PS: I am going to bombard the blog with more dessert recipes. Kindly put up with my sweet tooth. I have to cater to its needs from time to time.
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Mom’s Chocolate Cake

 

This is the most ridiculously chocolatey chocolate cake ever. Rich yet light because I haven’t added an ounce of butter in it except for the icing. So moist you forget to chew. And most of all, so chocolatey you don’t want to stop. I strongly recommend you trying this cake. You just have to take my word for it.It will make you the most popular amongst family and friends.
Ingredients:
Dry ingredients:
1 cup flour (maida)
1 cup powdered sugar
1/2 cup unsweetened cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Wet ingredients:
1/2 cup curd
1/4 cup oil
1/4 cup boiling water
1 tsp vanilla1 egg (separate yolk and white)
Combine all the dry ingredients together. In a separate bowl whisk the egg white till almost stiff-very frothy.Add the yolk, curd, vanilla, oil and hot water to the dry mix. Mix well using a whisk but don’t over whisk or beat it. When the batter is smooth, fold in the egg white. Grease your baking tin. Dust it with some flour, to avoid the cake from sticking to the tin. Pour all the batter and bake at 175C or low-med heat in oven for 45 mins or till the toothpick comes out clean when stuck inside.Remove and let it cool completely.
Psst psst: I forgot to add vanilla. Couldn’t tell the difference anyways.
For the icing:
1/4 cup cocoa
1/4 cup milk
1/2 tsp vanilla
1/4 cup softened unsalted butter
3/4 cup sugar
Bring all the above ingredients to a boil on low flame in a saucepan. Keep whisking every now and then. Once it comes to a boil, take it off the heat and let it cool, all the while whisking it. Don’t worry it will be thin in consistency when it is off the stove.But as it cools it will thicken to a fudge like consistency. So beautiful it will stop your heart (not literally!)
Once it has completely cooled, generously pour it over the cake. Just to avoid mess, do place butter paper under the cake. Or in my case today’s newspaper. Once you’ve poured it, let it spread or you can do it yourself by using a spatula. Drench the cake completely with the chocolate frosting. Devilishly sinful chocolate cake is ready to serve. If you have left over icing, store it in the fridge. Whenever you need to use it, lets say for ice-cream sundaes or cakes, the likes, pop it in the microwave for about 15 seconds and enjoy!
There are many many chocolate cake recipes out there.It’s just the matter of finding the right one that works best for you. I have a few such recipes for chocolate cake with different icing/frostings.
 
 
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