I just keep finding new recipes for blueberries. I love blueberries and they are so abundant right now and in peak season. I love them right out of the containers, and I love them in muffins, pies, cakes and cobblers. Here is another delicious cake which you can freeze and a few months from now when fresh blueberries aren’t really around ,you will bring back that summer day that you baked this. I cut this in 1/2 , 1/2 for now and 1/2 for when I return in the winter. You can always make this with frozen berries but I have never done so. To me it’s all about cooking with fruits and vegetables that are seasonal. There really is nothing like fresh seasonal fruits and vegetables, and I can’t get enough of them . This is a fairly easy cake to bake. I baked it for 45 minutes, and the tester came out clean. You’ll have to check your own oven for cooking time . It can vary from 40 – 50 minutes depending on your oven.
I found this recipe on one of my favorite cooking blogs , Smitten Kitchen. I may have made a few changes which I often do, but it is pretty much the same.
2 cups all – purpose flour, plus another tablespoon to dust blueberries with
1 tablespoon baking powder
1 teaspoon table salt
2 sticks unsalted butter ( softened) YIKES
3/4 cup light brown sugar packed
1/2 cup sugar ( regular granulated sugar)
3 large eggs ( room temperature)
1 cup buttermilk ( I used low-fat buttermilk)
1/2 cup fresh blueberries
1/2 cup fresh blueberries
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Adjust oven rack to middle position and preheat oven to 350 degrees. Spray and lightly flour a 9 x 13 baking pan. ( I prefer Pam baking spray)
Whisk 2 cups flour, baking powder, and salt together in a medium size bowl. With electric mixer, beat butter and sugars on medium high-speed until fluffy. Add eggs one at a time, beating until each egg is just incorporated. Don’t overbeat. Reduce speed to medium and beat in 1/3 of the flour mixture, and beat in 1/2 of the buttermilk. Beat in another 1/3 of the flour and the remaining milk, and then the remaining flour mixture. Toss blueberries with a tablespoon of flour just lightly dust them. Using a rubber spatula, gently fold in 1/2 of the blueberries. Spread batter into prepared dish.( see photo)
For the topping:
Scatter remaining 1/2 of the blueberries over the top of the batter. Stir sugar and cinnamon together in small bowl and sprinkle all over the top of the batter. Bake until cake tester or toothpick comes out clean in center of cake. I cooked for 45 minutes. It should take anywhere between 40 – 50 minutes. Cool in pan for about 1/2 hour, then turn it out of baking dish or cut out pieces. I turned it out, cut in 1/2 and froze 1/2 of it for the cold months. This is a delightful cake served for dessert, and so perfect for breakfast and a great afternoon snack with ice coffee .
I threw in a photo of me and my grandson, Riley who was out here at the time.