January 14, 2011 by buttermilkbaker
I know what you’re thinking. Blueberries in January? Really?
We went to Costco. I blame them. They were sitting there, looking so plump and juicy and blue…I couldn’t help myself.
Confession: they’re from Chile. Eeeesh, that hurts.
My tastebuds: 1, Environment: 0
At least I have a fabulous recipe to show for it, right? I’d been throwing the blubs in my oats, Fage with honey, or just straight out of the case for days and it seemed like I wasn’t even making a dent. Needed something to bake them in pronto. I started looking around and found the winner on one of the most drool-inducing blogs I’ve ever seen, Lick the Bowl Good. I kid you not, I go there whenever I need/want/crave something delicious. Lo and behold, her list of top 24 recipes of 2010 featured a blueberry cake–done and done.
Within 5 minutes, the oven was preheating to 350 and my spankin’ new KitchenAid was mixing away.
Another reason to make this recipe? I got to break in one of my even newer kitchen gadgets: the springform pan!
Now as for the result.
This cake is dense and moist yet subtle and clean in flavor. A very simple, straightforward batter of AP flour, sugar, egg, butter, milk and a bit of salt makes for an incredibly creamy cake–the perfect background to let those blueberries shine.
Aaand I’m drooling.
I just love how gooey blueberries get in baked goods.
And look at those bright colors!
I think I’m starved for color. It blizzarded here two days ago and everything is blanketed in white (or grey…). Spring cannot come fast enough. Or summer, for that matter. When blueberries inundate our local markets and I don’t have to suffer from Costco guilt.
Granted, this cake assuaged that guilt a little bit. Or a lotta bit.
Prep time: 15 mins, Bake time: 35 mins (I used an 8″ pan, so mine was thicker and took longer to bake), Yield: 8 nicely sized slices
- 1 2/3 cups AP flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup butter, softened
- 3/4 cup plus 1 tbsp sugar* (see note)
- 1 egg
- 1/3 cup milk (I used skim)
- 1 cup fresh or frozen blueberries (do not thaw)
Heat the oven to 375F and generously grease a 9 inch square or round pan.
Combine the flour, baking powder and salt in a small bowl and stir with a fork to mix well. In a medium bowl, combine the butter and sugar and beat with a mixer at high speed until well combined. Add the egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl until the mixture is smooth and light.
Stir in half the flour mixture then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, then the rest of the milk, mixing gently. Stir in the blueberries.
Scrape the batter into the prepared pan and spread into corners (my batter was really thick so I wet my hands and pressed it into the pan). Bake at 375F for 30 minutes or until the cake is golden, springs back when touched gently in the centre and is pulling away from the sides of the pan.
Serve a square of cake right from the pan, warm or at room temperature. If its round, let the cake cool in the pan on a wire rack or folded kitchen towel for 10 minutes and then turn it out to cool, top side up.
NOTE: I reserved 1 Tablespoon of sugar and sprinkled it on top of the cake prior to baking.