Blueberry Streusel Cake Redux and a Giveaway!Pin It
No you're not seeing double, this cake is a re-post from the Oui, Chef archives and I'm awfully excited to be sharing it with you again.
Because this cake has just been chosen as a semi-finalist in a great new recipe contest sponsored by MobileSkillet, the mobile app development company that specializes in helping clients create cooking apps for the iPhone and iPad, and the people behind the super popular "TruffleHead" cooking app. The ultimate winner of this contest will be awarded a MobileSkillet app and services with which to launch their own mobile cooking app!
The MobileSkillet app framework is awesome, and I would be so excited to build a Oui, Chef cooking app on their platform. Of course, before I can do that I need to win this competition, and that is where you, my devoted readers, can really help me. You see, the semi-final round of the competition will in part be decided on Pinterest, with the Top 10 most popular recipes advancing to the final round, where a panel of professional judges will cook and test each recipe before declaring the ultimate winner.
So....I have a favor to ask of you. If all of you Pinterest users could click on this link , go to the contest's Pinterest Board, search for my Blueberry Streusel Cake recipe and vote for it, I would be so grateful! Not a Pinterest user yet? If you'd like to join, you can send me an email (at the contact me link above) stating so, and I can send you an invitation to join the Pinterest community.
How does voting work once on Pinterest? Each voter is allowed to "Re-Pin" and "Like" just one recipe, and only one time. As much as I would appreciate your stuffing the ballot box for me, voting more than once for my dish will disqualify me, so please do follow the rules. If you can click once to "Re-Pin" the recipe to your own Pinterest board and once to "Like" the recipe, then that will count as a complete vote for the recipe.
In order to get LOTS of you to go and vote for my cake, I've decided to craft a little product giveaway as a bribe incentive. In order to qualify for the prize, please go and vote for the recipe, then come back here and leave me a note in the comment section of this post letting me know you've done the deed. As votes will be counted through November 12th, I'll do a random drawing on November 13th from all of your eligible comments and I'll send the winner this terrific 3 piece Wusthof "Santoku" knife set.
Obviously, you could leave a comment here without actually going to vote for my recipe, but know that if you do and are chosen as the winner, these knives will arrive with all sorts of bad Juju attached, and believe me when I tell you that the last thing you want in your kitchen is a sharp knife with bad Juju!
As for the cake, I can honestly say that it totally rocks and is completely worthy of your vote. For those of you that missed it the first time around, click on this link to get the back story on this baby. If you don't really care about how and why it came to be and just want to get busy making one for yourself, I've reprinted the recipe below.
I hope you love the cake, and thanks so much for your Pinterest Vote, you all are the best!
Cheers - Steve
Blueberry Streusel Cake
by: Steve Dunn
for the cake:
- 1 cup all-purpose flour (plus more for the pan)
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 stick unsalted butter at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups fresh (or frozen and thawed) blueberries
- 1 teaspoon freshly squeezed lemon juice
for the streusel topping:
- 1 cup white whole wheat flour
- 1 stick unsalted butter at room temperature
- 1/3 cup light brown sugar, lightly packed
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- zest of 1 lemon, finely grated
- Heat oven to 350℉ and set a rack in the middle setting.
- Butter and flour a 9" spring form pan taking care to knock out any excess flour. Set aside.
- Sift the A/P flour, salt and baking powder together in a medium bowl and set aside.
- In a standing mixer beat the butter and sugar on high for 2-3 minutes until light and fluffy. Turn the speed to medium and add the vanilla and the lemon juice, then the eggs one at a time allowing each to be fully incorporated in the batter before proceeding. Turn the speed down to low and add the flour mixture and mix until the batter is smooth and the flour fully incorporated.
- Place the berries in a bowl and sprinkle with a pinch of flour, toss to coat. Remove the mixing bowl from the machine and fold the berries into the batter gently by hand until nicely dispersed. Spoon and press the batter in the buttered pan, evening the top with a large spatula.
- For the streusel, dump all the ingredients into a medium sized bowl, and working with your hands, mix until the the topping resembles wet sand. Evenly sprinkle all the streusel onto the cake in an even layer.
- Pop the pan into the oven and bake for 40-50 minutes (ours was done at 45), or until a tester in the center comes out clean. Let the pan cool on a rack for 20 minutes or so before running a knife between the cake and the pan and releasing the springform side. Serve slightly warm or at room temperature.