October 16, 2009

Blueberry Boy Bait aka Blueberry Cake

Finished off the evening with this yummy cake. I can't rave enough about it. The batter, the smell as it was baking, and the taste. . .all of it, fab.u.lous!

Blueberry Cake
adapted from Jenny Mac's Lip Smack
Print Recipe

2 cups plus 1-teaspoon all-purpose flour
1 Tbsp baking powder
1 tsp table salt
16 Tbsp unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tsp vanilla
1 cup buttermilk
1/2 cup blueberries, fresh or frozen

1/2 cup blueberries, fresh or frozen
1/4 cup granulated sugar
1/2 tsp ground cinnamon

Preheat to 350. Grease and flour 13 X 9 pan. Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Add the vanilla and mix until incorporated. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one-teaspoon flour*. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes. Serve warm or at room temperature.

*Coating the blueberries (or fruit in general) with flour prevents the fruit from sinking to the bottom.

++I love the batter. It is so light and fluffy.

No comments:

Post a Comment