Saturday, June 18, 2011

Everyday Blueberry Cake

My sister introduced me to this cake recipe a few days ago. It's a really easy everyday cake with simple ingredients and you can use whatever kind of berry you like on top. The other day there were some blueberries sitting in the fridge that no longer looked appealing to snack on, so this cake was the perfect solution. Even though it is in the 80s outside and turning on an oven makes the kitchen feel like a sauna, this cake is well worth it.

What makes this cake stand out from other everyday cakes is the sprinkle of sugar on top. This extra little crunch is a welcomed addition to an otherwise soft and moist cake. I also like that this cake is made with regular milk, which I always have around, as opposed to sour cream, yogurt or buttermilk. I realize I could make buttermilk, but sometimes I am lazy and one minor inconvenience will stop me from doing something. Luckily there was no stopping this cake from being made. My sister had tried this recipe before with strawberries, and also loved that variation (apparently they get a jam-like consistency when baked).

Recipe from Martha Stewart via Smitten Kitchen

6 tablespoons/85 grams butter, at room temperature
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoon sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
1 1/3 cups blueberries (or 1 pound of hulled and halved strawberries)

Preheat oven to 350ºF/175ºC. Grease a 9 inch springform or 10 inch pie pan.

Sift together the flour, baking powder, and salt. In the bowl of an electric mixer, beat the sugar and butter until fluffy and pale. Reduce the mixer's speed and add the egg, milk, and vanilla. Gradually add the dry ingredients until incorporated.

Pour batter into your springform/pie pan. Arrange the berries on top in a single layer and sprinkle with the remaining 2 tablespoons of sugar. If using strawberries, arrange them cut side down.

Bake for 10 minutes, then reduce the heat to 325ºF/162ºC. Continue to bake for about 50 minutes, until the cake is golden brown. Pin It Now!

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