How To Make Oregon & Washington Blueberries Crumble Cake
Washington Blueberries
*****
Yeah… It is that time of the year again where the Oregon and Washington Blueberries are at the peak of perfection and oh-so-delicious best time to be savoured!
Did you know that Oregon and Washington are the two top blueberry producing states in the U.S.? Owing to ideal growing conditions, these two states offer the best quality fruits that garner much popularity the world over.
Yum… I baked this crumble cake using the Oregon and Washington Blueberries as main ingredient, a delicious recipe by Chef Bob Kamaruddin Adnin :
Blueberry Crumble Cake
For the Cake :
* 55 gram Butter
* 160 gram Sugar
* 1 nos Egg
* 125 ml Fresh Milk
* 225 gram Plain Flour
* 2 tsp Baking Powder
* ½ tsp Salt
* 280 gram Oregon or Washington Fresh Blueberries
For the Topping :
* 100 gram Sugar
* 45 gram Plain Flour
* ½ tsp Cinnamon Powder
* 55 gram Butter, cut into pieces
Methods :
1. Preheat oven to 180° Celcius. Grease a 9-inch square or round baking dish.
2. Mix the butter and sugar together on a moderately high speed in a mixer until well blended, fluffy and light yellow.
3. Add the egg and beat to combine. Then mix in the milk.
4. Sift the flour, baking powder, and salt, then mix in and stir just enough to blend the ingredients.
5. Add the fresh Oregon or Washington blueberries and stir before transferring the cake batter to the baking dish.
6. For the crumble topping, place the sugar, flour, cinnamon, and butter in a mixing bowl. Using a pastry blender, cut the butter into the mixture until the it resembles coarse bread crumbs.
7. Sprinkle the topping over the cake batter.
8. Bake for about 40 to 50 minutes. Served warm with a little custard or ice cream.
To showcase the versatility of using blueberries in both cooking and baking, Chef Bob Kamaruddin Adnin also use Oregon and Washington Blueberries as the main ingredient to create a kerabu dish :
Bean Sprouts Kerabu with Blueberry Sauce
Main Ingredients :
* 300 gram Bean Sprouts, tailed and wash thoroughly
* Half cup of French Beans, chopped or julienned
* 1 medium Shallots, thinly sliced
* 2 Bird Eye Chilies, finely chopped
* 150 gram Prawns, poached
* Springs of Basil Leaves
* Half cup of Desiccated Coconut, lightly toasted
Spice Ingredients (pound in pestle and mortar) :
* 50 gram Shallots, chopped
* 2 Garlic Cloves
* 1 Red Chili
* 1 tbsp Dried Shrimp, soak in hot water to soften
* Pinch of Salt
* 1 tsp Sugar
* 1 tsp Vegetable Oil
Blueberry Sauce :
* 2 tbsp Butter
* 1 cup of Oregon or Washington Fresh Blueberries
* 2 tbsp Balsamic Vinegar
* 1 tbsp Orange or Lemon Juice
* 1 tbsp Honey
Methods :
1. In a mixing bowl, mix the bean sprouts, French beans, sliced onions, birds eye chilies and set aside.
2. Heat the oil in a frying pan and then sauté the pounded ingredients for a few minutes before adding in the desiccated coconut. Stir to mix. Season with salt and sugar.
3. Let the pan cook for another one minute before turning the heat off. Let the mixture cool for a few minutes, then add it to the bean sprouts bowl.
4. Bean sprouts will soften slightly after mixed into the warm coconut mixture. Cover it and put in the fridge to maintain its crunchiness.
5. Make the blueberry sauce. Heat butter in a pan. Once melted add in the Oregon or Washington fresh blueberries and the rest of the sauce ingredients. Let it boil, then turn down the heat to simmer for 5 minutes.
6. To serve, top salad with poached prawns then drizzle the blueberry sauce onto the salad. Garnish with basil leaves and more chopped chilies if you prefer.
Naturally sweet, tart and nutritious, I like to eat these plump blueberries as a healthy snack. I do enjoy a burst of juice in my mouth as it pops when I bite the blueberries. Not to mention they are so appealing to the eyes as well. Research findings indicate that blueberries contain antioxidants and other nutrients that aid our bodies to stay healthy and may help prevent age-related diseases :
1. One cup (148g) of blueberries contributes 25% of your daily value of vitamin C, 14.4 milligrams of vitamin C.
* Vitamin C is a water-soluble vitamin that acts as an antioxidant stabilizing free radicals, thus helping to prevent cellular damage.
* Vitamin C aids in collagen production; assists with iron absorption; and helps heal wounds and keep your gums healthy.
* Vitamin C may help support the body’s immune system.
2. One cup (148g) of blueberries contains 3.6g of fibre, equivalent to 14% of your daily fibre requirement.
* Dietary fibre has been shown to provide numerous health benefits, including improving blood lipid levels, regulating blood glucose, and increasing satiety (makes you feel full longer), which may help with weight loss.
3. Blueberries are rich in antioxidants.
* It is believed to have one of the highest antioxidant levels of all common fruits and vegetables.
* Antioxidants protect your body from free radicals, which are unstable molecules that can damage your cells and contribute to aging and diseases.
4. One cup (148g) of blueberries contributes 36% of your daily value of vitamin K, 28 micromilligrams of vitamin K.
* Low intakes of vitamin K have been linked to a higher risk of bone fracture. However, adequate vitamin K intake improves calcium absorption and may reduce calcium loss.