Recipe #50: Blueberry Cake

July 1, 2010

I’ve checked off another item on my 101 list – making 50 new recipes. There have been a few that have turned out not too tasty, but this is not one of those. In fact, I’ve been eating this cake every day for breakfast. And I’m not even going to try and justify this by saying it has fruit in it because I’d still eat cake for breakfast even if it was loaded with chocolate.

This puts me at the half way point on my list, but unfortunately, with only 8 months left, I’m quite behind schedule. I still need to visit the DIA and the Science Center, get off my ass and run a 5K, and go rock climbing. Plus I have over 60 books to read. I’m hoping to get through a couple this weekend as I soak up the sun at my parent’s house.

Blueberry Boy Bait
from Brown Eyed Baker via Kirbie’s Cravings

For the Cake:
2 cups all-purpose flour, plus 1 teaspoon
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons (2 sticks) unsalted butter, softened
¾ cup packed light brown sugar
½ cup granulated sugar
3 eggs
1 cup whole milk
½ cup blueberries

For the Topping:
½ cup blueberries
¼ cup granulated sugar
½ teaspoon ground cinnamon

Directions

1. For the Cake: Adjust the oven rack to middle position and heat oven to 350 degrees F. Grease and flour a 13×9-inch baking pan.

2. Whisk 2 cups of flour, baking powder, and salt together in a medium bowl; set aside. With an electric mixer, beat the butter and sugars together on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in one-third of the flour mixture until incorporated; beat in half of the milk. Beat in half of the remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss the blueberries with remaining 1 teaspoon flour. Using a rubber spatula, gently fold in blueberries. Spread the batter into the prepared pan.

3. For the Topping: Scatter the blueberries over top of the batter. Stir the sugar and cinnamon together in a small bowl and sprinkle evenly over the batter.

4. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in an airtight container at room temperature for up to 3 days.)

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