Friday, August 10, 2012

Friday Food: Blueberry Cake

I happened to buy blueberries the same day I ran across some blueberry recipes from Yankee Magazine via twitter. This Blueberry Cake was simple and had good reviews so I made it. I was definitely not disappointed! The cake is good as is, but because it is a rather plain cake, you might consider serving it warm with whipped cream or ice cream or adding a simple glaze or sugar coating to the top to make it more festive.

I happened to be almost out of white flour (how did that happen?) so I substituted wheat flour for part of it. That made it healthier and still tasty, but you can use all white flour if you like. The recipe says to use a 13"x9"x2" pan, but also says it yields 8 servings. Those would be 8 monster sized servings! I compromised with an 8"x12" pan and more servings. The cake seemed to fit that pan size well.

Blueberry Cake

1/4 cup butter
1 cup white sugar
1 egg
1 tsp baking soda
1/2 cup milk
1 1/2 cup white flour
1 cup wheat flour
2 tsp cream of tartar
1 tsp lemon juice
1 tsp vanilla extract
1 pint blueberries

Preheat oven to 350 degrees. Grease and flour an 8"x12" pan.
Cream together the butter and sugar. Add the egg and beat well.
Dissolve the baking soda in the milk.
Add flours and cream of tartar to butter mixture alternately with milk, beating well after each addition.
Add the lemon juice and vanilla extract. Fold in the berries.
Spoon into the baking pan.
Bake for 45 minutes or until toothpick in center comes out clean.
Serve warm or completely cooled, directly out of pan.

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