Blueberry Cake
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This is probably the best thing I have ever cooked using blueberries.
1. In a bowl, add two cups flour, baking powder and salt. Whisk to combine and set aside.
Coat the blueberries with the teaspoon of flour. Fold the blueberries into the batter. Transfer the batter to the prepared pan
In a small bowl, mix together the cinnamon and sugar. Sprinkle the remaining blueberries over the top of the batter. Sprinkle with cinnamon-sugar mix.
Bake the cake for 38 to 40 minutes until the top is golden and a tester inserted in the center comes out clean. Once baked, remove the cake from the oven and allow it to cool for 20 minutes. Serve warm.
This is best served warm after allowing it to have a bit of time to cool slightly. It can also be served at room temperature if preferred. Slice the cake and serve it on a plate on its own for breakfast or dessert. To make it even better, add a scoop of vanilla ice cream or a dollop of fresh whipped cream on top.
Cover any leftovers tightly with plastic wrap and keep the remaining cake at room temperature for two to three days.
- 2 cups plus 1 teaspoon flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 250g unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 3 large eggs
- 1 cup milk
- 3/4 cup fresh blueberries
- 1/2 cup fresh blueberries
- 1/3 cup caster sugar
- 1 teaspoon ground cinnamon
Directions
: Prep the dry ingredients
Preheat the oven to 175C 155 C fan-forced Grease a 13×9-inch baking dish. Or a 23 cm round pan1. In a bowl, add two cups flour, baking powder and salt. Whisk to combine and set aside.
2. In a seperate mixing bowl with a hand mixer, or the bowl of a stand mixer, cream butter until light n fluffy Mix in the eggs one at a time, scraping down the bowl as needed.3. With the mixer on medium, mix in one-third of the flour mixture, half of the milk, another third of the flour mixture and the remaining milk. Mix in the remaining flour mixture.
Coat the blueberries with the teaspoon of flour. Fold the blueberries into the batter. Transfer the batter to the prepared pan
In a small bowl, mix together the cinnamon and sugar. Sprinkle the remaining blueberries over the top of the batter. Sprinkle with cinnamon-sugar mix.
Bake the cake for 38 to 40 minutes until the top is golden and a tester inserted in the center comes out clean. Once baked, remove the cake from the oven and allow it to cool for 20 minutes. Serve warm.
This is best served warm after allowing it to have a bit of time to cool slightly. It can also be served at room temperature if preferred. Slice the cake and serve it on a plate on its own for breakfast or dessert. To make it even better, add a scoop of vanilla ice cream or a dollop of fresh whipped cream on top.
Cover any leftovers tightly with plastic wrap and keep the remaining cake at room temperature for two to three days.
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