Happy New Year you guys! Wishing you all a great 2015, one filled with love, wonderful experiences, more desserts and much baking 😉
I love the beginnings of a new year because it is a chance to ‘start over’, as cliche as that sounds. I guess sometimes, we just need that new start. Perhaps because the year before did not quite turn out the way we had planned, or just maybe, because the new year is a promise of new challenges and experiences.
2014 had been a somewhat strange nostalgic year for me – it was neither particularly exciting or boring. I spent and enjoyed half of it while still on sabbatical, baking and working in a small baking school. The second half was a flurry that I still cannot quite wrap my head around; finding and changing jobs; working in an outpatient hospice and meeting the kindest people ever, and then moving back to the arts college I left one year ago. It was quite crazy, yet because of all the people I met and experiences that came along, there were many ‘food-for-thought’ moments that left me kind of speechless – in a good way 😉 It had been a wonderful year in that sense, and I cannot help but cherish the people around me and feel blessed with what I already have.
I feel a little bad neglecting this little space of mine, and the posts here will continue to be sporadic for 2015, because it is going to a challenging time at work (just like the past few months). I will be trying my very best to post up some recipes, but do excuse me if there will be more moments of silence, or if the photos posted come from instagram!
To welcome the new year, here is a simple blueberry buckle coffeecake, a light butter cake with cinnamon sugar streusel 😉
Adapted from King Arthur Flour Blueberry Buckle Coffeecake.
- 1/3 cup (70g) all-purpose flour
- 1/4 cup (55g) caster sugar
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup (55g) unsalted butter, slightly softened
- 2 cups (240g) all-purpose flour, sifted
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, slightly softened
- 1 cup + 1 tbsp (125g) caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup (118ml) milk
- 150g - 200g blueberries
- zest of 1 lemon (optional)
1. Mix together flour, sugar, cinnamon, and salt. Cut or rub in the butter into the mixture using a fork or your fingers, until it becomes a crumbly mess. Set aside and prepare your cake batter! (If the weather gets hot and humid like in Singapore, you can stick the bowl into the fridge ;))
1. Pre-heat the oven to 180°C / 375°F. Butter and flour, or line your 7 or 8 inch cake pan with parchment paper.
2. Sift together flour and baking powder.
3. In a separate bowl, beat together butter, salt and sugar until well combined. You would not be able to get it light and fluffy due to the butter - sugar ratio, no worries about that 🙂
4. Slowly beat in the egg, beating well once it is all incorporated.
5. Add the vanilla extract.
6. Alternatively add in the flour and milk in a few batches, ending with the flour. Give it a good few whisk once it is all added to ensure the ingredients are well combined.
7. At this stage, if you like blueberries in your cake, proceed to gently fold in the lovely berries and evenly cover the top with the streusel.
For me I like to have my berries on top near the streusel, so I will pour the cake batter into pan, sprinkle the berries on top, and lastly cover the berries with the streusel. Just a matter of preference really 😉
8. Place in the oven and bake for about 35 - 40 minutes, or until a toothpick inserted in the middle comes out clean (with moist crumbs is fine too! As long as it is not wet).
9. Remove from oven and leave to cool in pan for about 10 minutes, before removing it from the pan to cool completely.