1/2 Cup flour (maida)
1/4 Cup sugar
1/2 Cup cold unsalted butter, cut into smaller pieces
1 Cup of flour (maida)
1/2 Cup sugar (granulated)
1/2 Cup of butter (use butter at room temperature)
2 Tablespoons of thick cream
2 Eggs (lightly beaten)
1/2 Teaspoon of baking powder
1 Cup of blueberries (I have used frozen blueberries for this recipe)
1/2 Cup of fresh lime juice
1 Tablespoon of lime zest
1/2 Teaspoon of salt
1 Teaspoon vanilla essence
1 Cup of milk (room temperature)
Preheat the oven at 170°C
In a large bowl, add flour, sugar and butter and use a hand mixture to mix the ingredients. The texture should represent coarse crumbs.
In a large bowl, sift the flour, baking powder and salt (dry ingredients). In a separate bowl, blend butter, sugar, eggs, thick cream and vanilla essence for few minutes (wet ingredients). Slowly add the flour mixture or the dry ingredients to the wet ingredients. Use a wide spatula to fold the dry ingredients to the wet ones. Add the lemon juice and the lemon zest. If the mixture is too thick, add milk and keep folding the ingredients until it reaches a uniform consistency.
Grease the cake tin and pour the cake batter (fill half the cake tin/I have used 6 inches cake tin). Layer the batter with blueberries or you can fold the blueberries into the cake batter. Sprinkle a think layer of Streusal over the blueberries.
Bake at 170°C for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely before it’s served.
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