Blueberry Muffin Streusel Cake

Secret Recipe Club
 The Secret Recipe Club - group B has its reveal today.  Of late, I have been getting blogs that are relatively new to me and that is fun.  Venturing into a new blog is an intriguing experience, opening a door, looking around, cheering and shouting at all that is to be seen.  Then there are the surprises, maybe a gluten-free blog, one with tons of veggies or maybe lots of chocolate.  The adventurer has no idea what to expect and the fun is in the looking.

 My blog has some really interesting recipes that I would have loved to make but did not have some of the ingredients and in this crowded month, everything has to be as easy as possible.  I found lots of recipes, I do want to make, when I have time to pick up the missing ingredients.

 Even at that, I settled on 5 recipes and decide to treat my hubby to one of his favorites, a blueberry coffee cake.  Since this recipe belongs to This Mama Cooks on a Diet, I must apologize to Mama.  I carefully put the cake in the oven and two minutes later, I spotted the blueberries, on the counter.  I grabbed the cake pan and dropped blueberries on top, messing up the streusel as well as the total look of the cake.  This good did not diminish the deliciousness of this cake.

 Mama is one busy woman who has faced challenges and obviously overcome.  The blog is good food and inspiration.  I enjoyed myself as I read posts and lots of information.  You should drop by and see for yourself.
Blueberry Muffin Streusel Cake (adapted)

 Ingredients:

1 cup gluten-free flour mixture
1 1/2 teaspoons baking powder
1/2 cup sugar
1/2 cup Rice milk
1 egg
2 tablespoons canola oil
1 cup frozen or fresh blueberries
Streusel Topping (recipe follows)

Method:

Preheat oven 375°F. Coat 9x9x2-inch square pan with nonstick cooking spray

In bowl, mix together flour, baking powder, sugar, milk and egg.  Stir in oil and blueberries, only until mixed.
Sprinkle 1/2 cup reserved Streusel Topping (see recipe) on bottom of pan. Carefully spread cake mixture on top. Cover with remaining reserved Streusel Pecan Topping.
Bake 20-25 minutes or until toothpick inserted in middle comes out dry.
Streusel Topping

Ingredients:

1/3 cup sugar
1/3 cup light brown sugar
1/2 cup gluten-free flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
3 tablespoons oil
1/2 cup chopped almonds

Method:

In small bowl, mix together sugar, brown sugar, flour mixture and cinnamon.  Add vanilla and oil.
Reserve 1/2 cup topping and add pecans to remaining topping.


Comments

  1. Kathy WalkerSeptember 16, 2013 at 1:34 AM

    I would love to awaken tomorrow morning and smell this baking in the oven....of course, I would want to have it delivered to me, in bed, with a steaming hot cup of coffee!!

    ReplyDelete
  2. UnknownSeptember 16, 2013 at 3:47 AM

    This blueberry muffin streusel cake looks fabulous - I love streusel topping! I'd be thrilled if you'd come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-9/

    ReplyDelete
  3. gluten Free A_Z BlogSeptember 16, 2013 at 8:08 AM

    I love anything with a streusel topping.. there is nothing like the cinnamon and sugar mixture. Yum. So glad to have another gluten free easy dessert recipe.

    ReplyDelete
  4. BethSeptember 16, 2013 at 8:12 AM

    I'm glad to see that I'm not the only one who occasionally adds ingredients after I should! Looks like the cake turned out great anyhow.

    ReplyDelete
  5. UnknownSeptember 16, 2013 at 9:33 AM

    Looks great! I bet this would be good substituting the blueberries with apples. Great SRC choice!

    ReplyDelete
  6. Andrea KruseSeptember 16, 2013 at 10:26 AM

    Looks like a winner! I love anything with blueberries in it.

    ReplyDelete
  7. UnknownSeptember 16, 2013 at 11:48 AM

    I have a bunch of frozen blueberries in freezer, this may just happen. great src post.

    ReplyDelete
  8. AM NicholsSeptember 16, 2013 at 12:31 PM

    I'm so glad you had success making my friend Holly's Blueberry Muffin Streusel Cake gluten and dairy free! Looks like it turned out great. I'm going to add a link from the original post to your post just so my readers have a GF/DF recipe resource - thanks!!

    ReplyDelete
  9. shelley c.September 16, 2013 at 9:05 PM

    I want that to be my breakfast tomorrow. Seriously, that looks outstanding.

    ReplyDelete
  10. RebekahSeptember 17, 2013 at 6:13 PM

    I love blueberry breakfast cake! Mine doesn't have a streusel on top, though...I'll have to try that! Nice SRC choice!

    ReplyDelete
  11. Miz HelenSeptember 17, 2013 at 7:47 PM

    Hi Chaya,
    Your Blueberry Muffin Streusel Cake looks so moist and delicious, we will love it. A great selection for the SRC!

    ReplyDelete
  12. UnknownSeptember 18, 2013 at 8:55 AM

    This looks great and I totally have done the "leave an ingredient out of the recipe by mistake" thing. A lot. In fact, did it last night making dinner.

    ReplyDelete

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