在烤這個蛋糕時我家廚房超香的。肉桂給餅乾酥頂帶來溫暖的香氣，在下面的藍莓蛋糕鬆軟濕潤又充滿著酸甜水果。這個蛋糕比Jemma形容的還要好吃，遠遠超出我的預期（因為實在很簡單XD)！跟布朗尼一樣，這個蛋糕適合熱熱的吃，最好奢華的搭配一球香草冰淇淋或剛打發的鮮奶油，他們融化在蛋糕的畫面實在太誘人啦><
在攪拌藍莓與蛋糕麵糊識別拌過度以免破壞了美麗的大理石紋路！只要拌兩下，最多三下即可（用刮刀切入麵糊再從底部翻上來，這樣算一下）。拌兩下看起來不太夠，可是當你將麵糊倒出時，她們就會形成美麗的旋渦了。
這種蛋糕的英文是coffee cake直翻就是咖啡蛋糕，我一開始很疑惑因為食譜中沒有任何咖啡啊！後來去查資料才知道coffee cake有兩個意思，一個就是一般咖啡口味的蛋糕;另一個定義是指用來配咖啡的蛋糕，不一定要添加咖啡。通常是一大塊四角型的單層蛋糕分割食用，常常添加肉桂、堅果或水果，有時上面會有酥脆的餅乾皮或糖霜．類似杯子蛋糕只是杯子蛋糕是一人份。
I came across this recipe on Cupcake Jemma’s youtube channel. She said the cake was brilliant and she was so right! It’s super easy to make and the result is wonderful.
My kitchen smelled divine when baking the cake. The cinnamon gave the crunchy topping a warm touch and the blueberry coffee cake below was soft, moist and fruity. It was better than what Jemma described in the video and far beyond my expectation. Like brownie, the cake is best served warm with a scoop of vanilla ice cream or freshly whipped cream.Don’t over mix when combining the berries with the batter to get the marble effect. Just two turns, no more than three. With a spatula cut into the batter then fold it over the blueberries, that’s one turn. It may seem not enough for them to create marble but when you pour the batter out, they’ll form lovely spirals.
I know there’s a lot of people confusing why the coffee cake recipe doesn’t contain any coffee like I did XD. According to The Cake Kiwi, coffee cake is a class of cakes intended to be served with coffee. Under this definition, a coffee cake does not need to contain coffee. They are typically single layer cakes that may be square or rectangular like a Stollen or loaf-shaped rectangular cakes. Coffee cakes are typically flavored with cinnamon, nuts, and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. Some similarity to teacakes may be found, though teacakes are often smaller individual items served with tea.
食譜改寫自Recipe adapted from：Cupcake Jemma
份量： 12人份（8寸）
Serves 12
材料ingredients:
餅乾酥頂 Streusel topping
A. 植物油/融化奶油 50g
B. 二砂/白砂糖 100g
C. 低筋麵粉 80g
D. 麥片 20g
E. 肉桂粉 1小匙
50g melted butter or vegetable oil
100g demerara or white sugar
80g plain flour
20g rolled oats
1 tsp cinnamon
藍莓蛋糕Blueberry coffee cake
F. 細砂糖 110g
G, 植物油 4大匙
H. 蛋 大的一顆
I. 牛奶 120ml
J. 低筋麵粉 225g
K. 泡打粉 2小匙
L. 鹽 1/2小匙
M. 冷凍藍莓 150g
110g caster sugar
4 tbs vegetable oil
1 large egg
120ml milk
225g plain flour
2 tsp baking powder
1/2 tsp salt
150g frozen blueberries
事前作業Preparation：
將冷凍藍莓常溫解凍，去除多餘的果汁（果汁可以留下來最後淋在蛋糕上）
Bring the frozen berries to room temperature and drain off the excess juice. Keep the juice for dressing. Preheat the oven to 355℉ /180℃.
作法Steps：
1.製作餅乾酥頂，將所有材料用手指拌勻，形成有大有小的碎塊，冷藏備用
To make the streusel, combine all the ingredients together with your fingers until they form big and small crumbs. Keep in the fridge until ready to use.
2.做蛋糕，將Ｆ、Ｇ、Ｈ放在大碗中用電動打蛋器以中速打約3分鐘直到顏色變淺且微微膨脹，加入Ｉ拌勻
For the cake. Put the sugar, oil and egg in a large bowl then whisk with an electronic mixer on medium speed for about 3mins until pale and has fluffed up a little bit. Add in the milk and stir to combine.
3.在另一個大碗中用打蛋器將Ｊ、Ｋ、Ｌ拌勻，然後倒入步驟2.的蛋奶糊中拌勻直到沒有不均勻的粉塊
In a separated large bowl, whisk the flour, baking powder, and salt together. Pour the dry ingredients into the wet ingredients and whisk until no lump.
4.在麵糊中加入Ｍ然後用刮刀拌兩次，倒入抹油鋪烤盤紙的8寸蛋糕模
Add in the frozen berries and stir twice. Pour the batter into a greased and lined 8-inch tin.
5.將步驟1的餅乾酥頂平均地撒在麵糊上，放入已預熱180℃的烤箱中考40-45分鐘直到插入竹籤拔出來時沒有沾黏麵糊就是烤熟了，稍微冷卻後熱熱的吃
Scatter the streusel evenly over the top. Bake for 40-45mins until the skewer comes out clean. Let the cake cool down a bit and serve warm.
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