Blueberry Streusel Coffee Cake!

This week, I wanted to switch it up a bit and seeing as blueberries were on special, I went ahead and bought some.  I adore coffee cakes and I’ve had my eye on this recipe to make a Blueberry Streusel Coffee Cake for a while.

Blueberry Streusel Coffee Cake

 

Like most of my recipes, I found this from Looneyspoons Collection.  Don’t worry, I will be doing something else from other books.  Its just this one has super high success rates (even when I replace and modify).  This one is called A Bundt in the Oven.

Here is the recipe:

Makes 16 servings

Ingredients:

Streusel Topping:

1/4 cup chopped pecans

3 tbsp all purpose flour

2 tbsp brown sugar

1 tbsp butter, melted

Cake:

2 cups Bisquick baking mix

1 cup whole wheat flour

1 cup granulated sugar

1 tsp ground cinnamon

3/4 cup lemon-flavored yogurt

2 eggs

1/3 cup 1% milk

1/4 cup high quality vegetable oil

2 tsp grated lemon zest

1 tsp vanilla

2 cups fresh blueberries

Fresh out of the oven!

1) Preheat oven to 350F.  Spray a bundt cake pan with cooking spray and dust lightly with flour.  Set aside.

2) To prepare streusel topping, combine all streusel ingredients in a small bowl and mix well using a fork.  Set aside.

3) Combine baking mix, flour, sugar and cinnamon in a large bowl.  In a medium bowl, whisk together yogurt, eggs, milk, oil, lemon zest and vanilla.  Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.  Batter will be thick.  Gently fold in blueberries.

4) Spoon batter evenly into prepared cake pan.  Sprinkle streusel topping evenly over batter.  Bake for 40-45 minutes.  Cool cake in pan on a wire rack.  Loosen edges using a knife and carefully transfer cake into a serving plate.

Would you like a slice of Blueberry Explosion? 😉

This recipe was relatively straightforward and thats pretty much why I love baking any forms of cakes.  Its just a hassle to pour the batter evenly into the cake pan, but luckily I have a fantastic assistant (my boyfriend) who helps me out.  Lets look at the ingredients that I’ve modified:

– For the topping, I didn’t use pecans but almonds with some bits of hazelnut

– I removed lemon-flavored yogurt and grated lemon zest because the first I can’t eat and the second I ran out

– Replaced 1% milk with unsweetened vanilla almond milk

These little modifications didn’t change much for the recipe, I don’t think.  The coffee cake was very delicious.  It wasn’t too sweet and on top of that, there was a crazy amount of blueberries in comparison to the batter so it kept it very moist and fruity.  Every bite was so addictive.  I ended up cutting another small slice to eat 🙂

If you are into coffee cakes and especially blueberries, you have to give this one a shot. Its light, moist and fruity yumminess! 🙂

Have an awesome Thursday everyone! Keep it up! One more day to go this week then its long weekend (in Canada)!

 

Beijing Beauty: Pork Tenderloins in Asian Glaze

Sunday was a big night.  I got back into some cooking. One of the recipes were supposed to be from A Bite of China Project but my bitter melons decided to deteriorate before I could cook them..so I ended up flipping through my Looneyspoons cookbook and found this one to complement our other dish (which will be posted up tomorrow probably).

For this one, I needed to modify it as it was originally meant for the grill so my boyfriend did the grilling in a pan on the stove.  I’m no good with anything that has oil splattering out of the pan, which actually turned out that the sauce made it bubble more to cook it. At least I got myself a little help while I was frantically running around the kitchen trying to prep the other meal 😉

Before we get into that one (which will be posted later, as I mentioned above), here is how these Beijing Beauty Pork Chops turned out!

For this one, the recipe is from Looneyspoons Collection by Janet and Greta Podelski with the same recipe name Beijing Beauty

Makes 6 servings

3 pork tenderloins (12 oz/340g each)

Glaze

1/4 cup hoisin sauce

2 tbsp freshly squeezed lemon juice

1 tbsp each Dijon mustard and liquid honey

1 tbsp each sesame oil and reduced-sodium soy sauce

1 tbsp grated gingerroot

2 tsp minced garlic

2 tsp grated lemon zest

Directions:

1) To make glaze, combine all glaze ingredients in a small bowl and mix well.  Set aside.

2) Heat up oil in the pan.  Fry the pork in a pan and add in the sauce to simmer.

I would have to judge when you think its ready. I didn’t really check the time exactly but I’m guessing it would take about 15 minutes to cook through on medium heat (?).  Also, you should serve this in slices, but we just sliced it on our plates 🙂

This pork recipe tasted really great! It had hints of sour from the lemon juice but at the same time, it wasn’t too salty or sweet either.  I liked it and would definitely make it again!