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Blueberry streusel traybake recipe


  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Cake traybakes

This easy and tasty traybake cake is German inspired and topped with blueberries and streusel. It is not too sweet and is delightful served with whipped cream.


London, England, UK

2 people made this

IngredientsServes: 12

  • 1 (7g) packet dried active yeast
  • 250ml milk, lukewarm
  • 2 tablespoons plain flour
  • 1 teaspoon sugar
  • 500g plain flour
  • 50g sugar
  • 125g butter, softened
  • 1 egg
  • 1/2 teaspoon salt
  • 500g blueberries
  • For the streusel
  • 150g plain flour
  • 50g sugar
  • 100g cold butter, diced

MethodPrep:20min ›Cook:30min ›Extra time:3hr rising › Ready in:3hr50min

  1. Stir together yeast and half of the milk in a small bowl. Add 2 tablespoons flour and 1 teaspoon sugar and place the yeast mixture in a warm place for 1 hour until foamy.
  2. Preheat oven to 200 C / Gas 6. Grease a baking tray or line with baking parchment.
  3. Combine 500g flour, 50g sugar, butter, egg and salt and mix together in a large bowl. Add yeast mixture and knead until smooth and elastic. Place dough into a lightly greased bowl, cover with a damp cloth and let rise for about 1 hour in a warm place, until doubled in size.
  4. Roll out the dough to fit the baking tray and line it. Top the dough with blueberries and lightly press them into the dough. Cover with a cloth and let rise for another 30 minutes in a warm place.
  5. For the streusel:

  6. Mix the flour and sugar in a bowl and rub in the cold butter until it resembles breadcrumbs. Sprinkle the streusel on top of the blueberries.
  7. Bake the cake for about 30 minutes in the preheated oven until golden brown.

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Reviews & ratingsAverage global rating:(1)


Easy vegan blueberry cake

And with most of my recipes you can get literally all ingredients in your local supermarket!

I also made this cae when my mum came to visit. I didn't have time because I was frantically cleaning my flat (as you do as a good son when your mum comes over hehe). So I needed a recipe that was super quick to make while also being up to scratch to my mum's expectations. Not that she would judge me, but I was so excited to see her after such a long time (she lives in Austria, the land of cakes) and I really wanted to impress her. And she really loved it! We had it for breakfast every day and she even asked for the recipe. So I'm very proud of this recipe and how well the flavours turned out. You should deffo give this a try, literally anyone can make this cake.

For more delicious vegan recipe ideas, also check out my other videos on my youtube channel and subscribe here:

I have made this cake a few times now, especially for when I expect visitors and don't have a lot of time to prepare. It's so quick to make you wouldn't believe it. You can even prepare it in the morning, then have a shower and by the time you are ready the cake is baked!

I love the richness of the blueberries mixed in with a fluffy and moist dough. Utterly delicious!

My cake goes really well with cae or tea! You don't need any cream as it's moist already. I also made sure it has the perfect ration of sugar so the sweetness doesn't overpower the blueberry flavour.

My mouth is watering seeing this picture again. I can't wait to bake another one soon! I even bring this one to meetings in our office because it's so quick and easy to make.

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INGREDIENTS BLUEBERRY CAKE:

Dry ingredients:

Wet ingredients:

  • 150ml dairy-free milk
  • 75ml sunflower oil
  • 2 tsp vanilla essence
  • 1 tbsp apple cider vinegar

Other ingredients:

  • 200G blueberries
  • Vegan butter to grease the baking tin
  • Baking paper
  • Icing sugar

Make cooking easier with my ingredient converter: Click to open

Preheat your oven to 180C (360F).

Mix together all dry ingredients in a large bowl. Make sure that there are no lumps. If you don't have self-raising flour then just use normal flour and add 2 tsp baking powder instead of just 1.

The mix together all wet ingredients in a separate bowl.

Combine the dry and wet ingredients and mix well until you get a smooth batter (with no lumps).

Then carefully fold in the blueberries.

Line a baking tin with baking paper and grease the sides with vegan butter.

Pour the batter into the baking tin and even it out with a spatula.

Take out of the oven and let cool down thoroughly. Then sprinkle icing sugar on top.

Done! That was it! Cut yourself a nice slice and enjoy!

I achieved the best results with soy or oat milk, but any milk that's similar to cow's milk in terms of consistency will work. I recently used a super cheap almond milk that was almost a bit transparent and that didn't work well at all (the first batch was still liquid after 35 min in the oven). The dough was too runny and I had to add extra flour (50g) to it.

It's best to use fresh blueberries (and make sure they are well drained). If you use frozen ones there is a danger of the dough baking to slowly around the blueberries and them sinking to the ground. If you only have frozen ones at home, add a little bit more flour to the dough (e.g. 25g more) to thicken the consistency of the dough a bit. This way the blueberries should stay evenly distributed within the cake.

And if you like purple food then also check out my beetroot pancakes with artichokes, rocket and tahini sauce here.


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Fruity streusel slices recipe

Put the flour in a food processor with the lemon zest and butter, and whizz to mix. Add sugar and almonds and blend until crumbly. (Or rub butter into flour to breadcrumb stage, stir in lemon zest and ground almonds.)

Spoon out 175g (6oz) of this mixture and set aside for the topping. Add the egg to the rest left in the food processor and mix to a smooth but sticky dough (or use a round-bladed knife to mix it in a bowl). Press lumps of this mixture into the tin, using the back of a spoon or your hand.

Spread the fruit over the base mixture. Stir the chopped and flaked nuts into

the reserved topping mixture and sprinkle over the fruits. Press it down gently.

Bake in the middle of a preheated oven at 200°C (400°F, gas mark 6) for 35-40 minutes until golden. If it browns too much, cover with paper or foil. Cool in the tin. Cut into slices. Serve with cream, if desired.


Blueberry Crumb Cake

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.


Blueberry and Sour Cream Loaf

Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment. First make crumble topping: in a medium bowl, rub butter into flour using your fingertips until it clumps together (the clumpier, the better!). Stir in sugar and set aside.

In a large jug, mix eggs, sour cream, oil and vanilla until combined. In a separate large bowl, stir together flour and sugar. Add wet mixture to the dry bowl and stir until almost combined (a few lumps are a good thing in this recipe).

Carefully fold in most of the blueberries and empty mixture into the prepared tin. Tap the base on a work surface to level, then scatter over the crumble topping and remaining berries.

Bake for about 50min or until golden and a skewer inserted into the centre comes out clean. Cool in tin for 10min then gently ease out of tin. Serve warm or at room temperature.

Like this? You'll love.

Making Muffins

If you prefer, line a 12-hole muffin tin with cases, fill with mixture and bake at 180°C (160°C fan) mark 4 for 25-30min.


Tips and Tricks for making Plum Cake from Scratch

  • For this recipe you need Italian Prune Plums. These are also often called Empress plums, prune plums, or “Zwetschgen” in German.
  • You could also use apples instead of plums or canned peaches. This cake tastes great with many fruits but works best with the ones who keep their shape during baking.
  • A springform works best for this recipe.
  • You can double this recipe and bake it in a 15吇-inch rectangular baking pan. The cake might need a few minutes longer to bake so keep an eye on it and test with a skewer before taking it out of the oven.


Rhubarb Shortbread Streusel Bars

  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:45
  • Total Time: 01:30
  • Yield: 9 1 x
  • Category: Cakes
  • Cuisine: Great Britain

Description

My absolute favorite in spring: Rhubarb Shortbread Bars with Streusel Topping. So fresh and delicious!

Ingredients

For the filling:
12 oz . ( 350g ) rhubarb, cleaned and diced
1.8 oz . ( 50g ) raspberries, smashed
1 tbsp . lemon juice
1/2 cup ( 100g ) sugar
1/4 cup ( 30g ) all-purpose flour

For the streusel:
2 cups ( 250g ) all-purpose flour
1/2 cup ( 100g ) sugar
1/2 tsp . salt
1 cup ( 230g ) butter, in small pieces
1 tsp . vanilla extract

For the glaze (optional):
3.5 oz . ( 100g ) confectioners’ sugar
2 – 3 tsp. milk, more or less to taste
1/2 tsp . vanilla

Instructions

1. Start with marinating the rhubarb. Wash and dry the rhubarb and cut into small dices. Add together with the smashed raspberries to a bowl and mix with 2 tbsp. of the sugar – cover and let sit for about 1 hour.

2. While the rhubarb is marinating prepare the streusel. Line a 9࡯ inches (22x22cm) square baking tin with some baking parchment and set aside. Add flour, sugar, and salt to a large bowl and mix to combine. Add the butter in small pieces as well as the vanilla extract and mix everything with your hands until you get different sized streusel – make sure there is no more flour on the bottom of the bowl. Take a little bit more than half of the streusel and transfer it to the prepared baking tin. Press to the bottom and into the corners to get one even layer, prick several times with a fork. Place with the remaining streusel in the fridge until the rhubarb is ready – at least 20 minutes.

3. Preheat the oven to 375°F (190°C). Bake the crust for about 15 minutes until it gets some color around the edges. Take out of the oven and lower the temperature to 350°F (180°C). Let cool down for a bit.

4. Drain the rhubarb if there is a lot of liquid – some is ok though. Add the lemon juice and sugar and mix to combine. Sprinkle the flour on top and mix until all is well combined. Pour that filling on top of the baked crust and spread evenly. Sprinkle with the streusel from the fridge and bake for 40-50 minutes or until the streusel have a nice golden color and the filling is bubbly. Take out of the oven and let cool down completely before removing it from the tin.

5. If you want to add the glaze on top (optional), mix the confectioners’ sugar with 1 tsp. of the milk and the vanilla extract and add more milk until the consistency is nice and thick and not too runny. Drizzle over the rhubarb bars and let harden/dry before slicing.


Coconut Pecan Rhubarb Cake

The recipe had the optional add-on of coconut and nuts in the streusel and my eyes lit up. I love coconut and pecans and thought that sounded like a wonderful pairing with rhubarb cake.

It adds an extra something special to the crunchy streusel topping the moist cake full of tart rhubarb. I even went so far as to add a little extra toasted coconut and chopped pecans to the top of the cake after it is baked for a nicer look. My mother-in-law makes it without the coconut and nuts, but it&rsquos a must in my book. My father who normally doesn&rsquot like coconut, said he was even a fan!

My mother-in-law happened to stop by our house the evening I made this cake so I served her a slice. We got to talking about the recipe and she told me that it originally called for 1.5 cups of rhubarb but she increased it to 2 cups. I had to laugh and tell her that I actually increased it to 2.5 cups because I like a lot of rhubarb flavor. Heck, you could probably even push it to 3!


Moist And Easy Coconut Cake With Cream Cheese Frosting A

Deals Coconut abountifulkitchen.com More Offers ››

The coconut cake itself is not too sweet and a layer of cream cheese frosting compliments the texture and coconut flavor in the cake. If you’re not a fan of cream cheese frosting (or you don’t want to refrigerate leftovers), you can use this Buttercream Frosting recipe.. Finally, the toasted coconut on top takes this cake to the next level.

128 People Used Expires: August, 2022

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How to make a keto sour cream cinnamon coffee cake?

Make the Streusel Topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt and cinnamon. To the dry ingredients add I thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside. Cake Batter: In a large mixing bowl, combine the almond flour]

How to make a gluten free coffee cake?

Mix together almond flour, cinnamon and baking powder. Combine the dry mixture to the wet ingredients. Pour the gluten-free coffee cake mixture into your greased dish or loaf pan. For the topping, mix together the remaining almond flour, coconut oil, maple syrup and cinnamon for a decadent and guilt-free streusel.

About Coconut Flour Coffee Cake

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