Blueberry streusel coffee cake - THB

I started a new baking challenge with The Home Bakers six weeks ago hosted by Joyce of kitchen flavours. Read all about the home bakers and feel free to join!

Our third bake together is the Blueberry streusel coffee cake as seen on the cover of the book, it is chosen by Chaya of Bizzy bakes. You can see the original recipe here.

This cake was easy to make. I really liked it but most of the people that got to taste it liked the streusel topping most of it. Lucky for me that blueberrys aren't hard to get overhere, but some other participants could not get them easily. The dough was made with all purpose and whole-wheat flour so it would be great in the morning as a breakfast to.

Instead of using half a cup of granulated sugar i only added a quart cup of sugar, because the topping would be very sweet also. Eating the topping together with the cake was just the right amound of sweetness for me.
Used yogurt and not buttermilk just because i had it in my fridge.
Blueberry are easy to get fresh or frozen, i used frozen blueberries. Instead of 2 whole cups i only added 1 and a half cup because my boyfriend doen't like blueberries.

Baking this cake i bought myself a 8 inch springform baking pan. Where if the cake was ready i could easily slight the cake from the bottom and that worked verry well.





About The Home Bakers

We are a group of home bakers who share the same passion in baking and we love collecting cookbooks! Most of us would probably have tried out about 2 or 3 recipes from some of the books that we own and these books somehow got pushed back till later or kinda forgotten, as we collect more cookbooks along the way! So at THB, we will bake from one cookbook only, until every recipe has been baked. This will not only fully utilized your cookbook to the maximum, but it will widen your baking skills, and learn more about baking as we share our experiences together. Come join us as we venture into the exciting world of baking right in our own kitchen haven. The challenge of The Home Bakers is to complete every recipe from one chosen cookbook. This will be an easier challenge if we are baking and sharing our experiences together. There's always something new to learn about baking.

The Chosen Book
We are currently baking from "Coffee Cakes" by Lou Seibert Pappas, who has written more than 50 cookbooks. "Coffee Cakes" is a beautiful cookbook with various bakes covering Sunday Brunch Cakes, Everyday Morning Cakes, Savory Picnic Cakes, Bundt Party Cakes and Delectable Dessert Cakes, a total of 60 wonderful recipes. Just by taking a peek at this book, would make you want to bake each and every recipes!

Goodbye Mark bittman at IHCC: Strawberry-rhubarb pie with streusel topping

Just back in time to say goodbye to Mark Bittman at IHCC, Who was the cook for last six months. I didn't know him at first but i really like him and his recipes now where saying farewell....

I made this pie in my muffin baking pan so i had 12 little pies that where so delicous. Total time to make this is about 2 hours.


Flaky Piecrust
Makes Enough for an 8- to 10-inch single-crust pie
Time: 20 minutes, plus time to rest


Ingredients:

1 cup plus 2 tablespoons all-purpose flour, plus more for rolling

1/2 teaspoon salt

1 teaspoon sugar

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces

3 tablespoons ice water, plus more if necessary



1. Combine the flour, salt, and sugar in a food processor and pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.

2. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate the dough for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.)

3. Sprinkle a clean countertop with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes. If the dough is sticky, add a little flour (if it continues to become sticky, and it's taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.

4. When the diameter of the dough is about 2 inches greater than that of your pie plate, drape the dough over the rolling pin to transfer it into the pie plate. Press the dough firmly into the plate all over. Refrigerate for about an hour before filling (if you're in a hurry, freeze for a half hour or so).

5. Trim the excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).

6. When you're ready to bake, either fill it or prick it all over with a fork for prebaking.




Strawberry rhubarb filling:
preparation time: 10 minutes

ingredients:

1 1/4 cups granulated sugar

1/4 cup tapioca starch/corn starch

6 cups strawberries and 1-inch rhubarb slices

juice of 1/2 lime

preparation:
1. Hull and half the strawberries and string the rhubarb, cut in 1-inch pieces.

2. just mix the fruits with the corn starch an sugar.

3. preheat the oven at 230C(450F), and fill the crust with the fruit filling. Bake the pies for about 10 minutes, then reduce the heat to 175C (350F)and bake for anothers 30 minutes.

4. make the streusel topping, and crumble over the little pies and bake for another 15 minutes



Streusel topping:
preparation time:10 minutes

ingredients:

8 tablespoons unsalted butter, softened

1 cup brown sugar

1/2 cup chopped walnuts, pecans, other nuts, or schredded coconut

1 tablespoon lemon juice(freshly squeezed)

1/2 teaspoon ground cinnamon

1 cup all-purpose flour

pinch of salt

preparation:
1.Cream the butter and brown sugar using an electric mixer, or fork. Stir or pulse in the remaining ingredients until combined and crumbly: it won't hold together like a dough. (you van refrigerate or freeze until about 30 minutes before you're ready to use it. Defost if necessary, then use.)

2. crumble th mixture over the fruit pie and bake for 15 minutes.