Saturday, December 28, 2013

Pumpkin Wholewheat Blueberry cake with Oatmeal Streusel

Feeling a little motivated to blog tonight, so I immediately got myself to work on it before the feeling fades away, haha! Been baking and cooking as often as I usually am, just lacking that "umph" to get me to seat down to type out all these. Anyways, tonight shall be an exception, at least I get this post up before the year 2013 ends. No worries, I will be blogging still, but taking my time and posting selective recipes. :)

Without further ado, here is the healthy cake which I concocted after reading several cookbooks over the last couple days. Pumpkin wholewheat blueberry cake topped with Oatmeal streusel. Frankly speaking, I am a sucker for anything with streusel, haha! Crunchy sweet and buttery altogether, what's not to like seriously! But mixing oatmeal into it....oh that's like goodness in a whole new level.:9 And I just love adding healthy stuff like pumpkin and wholewheat to my bakes. ;)

Ingredients: (Makes 9"x 12" rectangular pan, I chose to bake in mini loaf pans)
Streusel Topping:
150g all purpose flour
80g instant oat 
150g light brown sugar
1 tsp cinnamon powder
1/2 tsp salt
150g unsalted butter, cold and cut into cubes

Pumpkin wholewheat blueberry cake:
100g cake flour
100g wholewheat flour
1.5 tsp baking powder
1/2 tsp salt
100g caster sugar
4 tbsp vegetable oil
125ml fresh milk 
125g peeled, steamed pumpkin and blended/mashed till smooth
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen blueberries(tossed in 1 tbsp flour)
  • Preheat the oven to 180C. Grease and line with parchment the baking pan. 
  • To make the Streusel: In a large bowl, mix together the flour, instant oat, brown sugar, cinnamon, and salt together. Add in the cubed butter and rub in till well combined. Work the mixture with your fingertips to press into nice karge crumbs, set aside.
  • To make the cake: Heat up the milk to almost bubble. Remove from heat, add in the pumpkin, sugar, vegetable oil and mix well. Add in the egg, vanilla and stir well.
  • Add the liquid mixture to the flour mixture and combine well. Pour the batter into the prepared pan and scatter with the blueberries that has been tossed in flour (prevent sticking) over the top of the batter.
  • Then sprinkle evenly the streusel crumb evenly over the blueberries and cake batter. It will completely cover the whole top of the cake, it ok!
  • Bake and rotating at mid time through the baking time until the tester comes out clean and the streusel topping is golden brown, about 45 minutes.
  • Remove from the oven to a cooling rack and let cool completely before removing from the pan.

So loving the golden pumpkin cake and I can't taste the wholewheat in it too! The juicy blueberries giving the cake a even more moist mouth feel. Plus the ever so yummy streusel oatmeal topping to complete the whole cake, too good! I am super please with the outcome of this cake, definitely a keeper. ;)
If you do try this out, do let me know by dropping me a comment or tag me in Instagram @ig_honeybeesweets . ;)

Have a good night guys! Gonna catch some Zzzz before the start of another busy day. ;)


Unknown said...

Anything with blueberry and streusel catches my attention! Happy New year!

Anonymous said...

What a gorgeous looking cake! I was just gifted a big bag of ripe blueberries (had to pick them myself but that way I got the best!) from a friend as they are just coming into season here in Tasmania and was wondering what to do with them (other than mainlining them straight into my mouth) to do them justice. I think I just found my blueberry platform for the day! Cheers for an excellent recipe and a wonderful share :)

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Anonymous said...

Hi, may I know where you get your wholewheat flour? I cant seem to find it..

Honey Bee Sweets said...

hi Anonymous, I bought my wholewheat flour either from the Organic store near my place or at NTUC's organic food section.