So I'm slightly obsessed with blueberries lately. I made blueberry pancakes over the weekend that were just divine. And now it's Friday night and Klane's at scouts and what's a girl to do but bake when she's bored? I saw this recipe on Smitten Kitchen and had to try it. With a name like that, how could you resist? I was a little misled thinking it was a dessert cake. It actually reminds me a little of my mom's breakfast cake, or a coffee cake. We had it for dessert but it worked better as breakfast. I added extra blueberries than the recipe calls for, and definitely didn't regret the decision.
Blueberry Boy Bait
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup unsalted butter (2 sticks), softened
¾ cups packed light brown sugar
½ cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
½ cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
Topping
½ cup blueberries, fresh or frozen (do not defrost)
¼ cup granulated sugar
½ teaspoon ground cinnamon
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup unsalted butter (2 sticks), softened
¾ cups packed light brown sugar
½ cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
½ cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
Topping
½ cup blueberries, fresh or frozen (do not defrost)
¼ cup granulated sugar
½ teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. 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 airtight container at room temperature up to 3 days.)
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. 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 airtight container at room temperature up to 3 days.)
Recipe from Smitten Kitchen (one of my very favorite food blogs).
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