Megan's Art Days

Monday, June 27, 2011

Nicely Sticky Blueberry Cake

I'm making things again and today it was cake.

It is very hard to find a decent blueberry cake recipe. It seems so simple but a bunch of the recipes I found included whipping separated egg whites or using vegetable oil instead of butter. Neither of those options suit me since I need it to be simple and made with real food like butter and piles of fruit.

This cake was amazing warm. Serve it warm with coffee before Sunday breakfast, warm for dessert with a little puddle of cream or ice cream. Have it the next day with afternoon coffee or tea.

2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda

1/4 tsp. salt
1 c. unsalted butter, soft
1 1/4 c. sugar
1 tsp. vanilla
1+ tsp. grated lemon zest
2 lg. eggs room temp.
1 c. plain yogurt
2 c. Blueberries tossed in 1 tsp. sugar

Mix dry ingredients and set aside. Cream butter, sugar, vanilla and lemon rind in your mixer or by hand. Beat in eggs, one at a time then add the yogurt.

Stir in all of the flour mixture. The batter should be kind of thick and it should smell really good with all of that lemon zest. You could used orange too.

Take 1/3 of the batter and pour it into a greased bundt or tube pan.*

Sprinkle evenly with half of the blueberry filling. Then repeat.

Bake at 350 for about 45 minutes or until your tester comes out clean. You know the deal, bake it until it's done.

For a pretty one just let it cool and dust with powdered sugar maybe sprinkle a tiny bit of zest on there too. Or you could all fancy and do a glaze...eh.

*This cake is very moist and puffs up to about 4-5 inches tall that's why you want to us the bundt or tube pan. I made one in a casserole dish and it was a little tricky to get the middle cooked. In the end it was still very good and we just served it straight out of the dish like a cobbler.

Here's the original for reference but I changed a few things.