Have an abundance of blueberries? When they are in season you really have to enjoy them while you can, right? Here is a lovely blueberry cake that makes the most of fresh blueberries (though you can use frozen if you want).
In fact, it almost seems like there is more blueberry than cake in this cake; that’s a problem I can live with!
Often times the issue with blueberries in baked goods is that they sink to the bottom of whatever you are baking. Coating the blueberries with flour helps keep them suspended, but still there’s always the risk of berry sinkage.
We take advantage of gravity in this cake by scattering the berries on top of the batter, and letting them sink if they will while they bake. The result is that at least half of the berries float at the top of the cake, the rest swimming somewhere below. Gorgeous!
Blueberry Cake Recipe
Ingredients
- 1 cup (130 g) all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 cup (4 oz, 113 g, 1 stick) unsalted butter, softened
- 3/4 cup (160 g) sugar
- 1/4 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon lemon zest (optional)
- 2 cups (325 g) blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
- 1 teaspoon lemon juice
- Powdered sugar for dusting
Read More: Blueberry Cake
EmoticonEmoticon