It's time for another Secret Recipe Club post. This is only my second month but I am totally loving it!
This month I was assigned to Anne-Marie's wonderful blog, This Mama Cooks. And boy, does she cook! She cooks up a storm. Her website is a treasure trove of wonderful recipes of all kinds. And best of all - if you have a special dietary need, she probably has something for you. Just fantastic healthy recipes, eggless recipes, low-cal weight watchers recipes, and tons of gorgeous gluten free recipes! Plus she has so many other fun lifestyle and health posts! I think I am now addicted to her blog.
It took me a while, and I almost made something else (it was my husband's birthday yesterday and I almost made this Gluten Free Flourless Chocolate Walnut Torte), but I ended up making a recipe that we all love eating around here. This is the kind of stuff that my family loves, and so I made this gorgeous muffin cake for breakfast one morning. And I was right - they loved it! I try not to make these indulgent breakfasts too often - maybe a couple of a times a month.
I didn't make too many changes in the recipe apart from substituting some of the all purpose flour with whole wheat, and reducing the sugar just a little.
Blueberry Muffin Streusel Cake
Adapted from this recipe on This Mama Cooks
1 cup flour (I used equal parts of all purpose and whole wheat)
1 1/2 tsp baking powder
1/3 cup granulated sugar
1/2 cup milk
2 tbsp canola oil (or any neutral flavoured oil)
1 cup blueberries, fresh or frozen
1/2 cup flour (I used equal parts of all purpose and whole wheat)
1/4 cup light brown sugar
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
1 tsp vanilla
3 tbsp unsalted butter, softened
1/2 cup raw pecans, roughly chopped
1. Preheat your oven to 180C/350F. Grease a 9x9x2 square baking pan and lightly dust with flour. Set aside.
2. In a medium bowl, combine all the streusel ingredients and mix well to combine. I got a nice even mix by using my fingers. I think a food processor would work well too. Set aside.
3. In another medium bowl, combine all the cake ingredients except the blueberries, and stir just until completely combined. You don't want any pockets of dry flour.
4. Fold in the blueberries gently.
5. Pour the cake batter into the prepared baking tin and sprinkle the whole top of the cake with an even layer of the prepared streusel topping.
6. Bake for about 25 minutes or until a skewer inserted into the center of the cake comes out clean.
7. Serve warm.
My favourite thing about this recipes was how easy it was to put together. No fussing about. Combine all the ingredients, mix and bake! Just loved it!
Another fabulous thing is that even though the cake and topping have very little butter/oil, it doesn't taste that way. It tastes really, really good - especially that awesome crunchy streusel topping with those amazing toasty pecans! The whole thing was polished off in a matter of hours!
The level of sugar was just right for us but if you have a sweet tooth, you should up the sugar and use what Anne-Marie originally recommends. And while you're visiting her, make sure to check out her other fabulous recipes, and don't forget to say hello from me. Right now, apart from that gorgeous walnut torte, I also plan to try my hand at her awesome looking homemade chorizo, and this totally tempting Baked Pumpkin Chocolate French Toast with Bananas. I mean, how good does that sound?!
I hope you enjoy this recipe as much as I did! Check out the other fabulous SRC recipes at the link below.