So the blueberries were cheap at the fruit and veggie market. I bought two little punnets for $2! and thought....what can i make. Now i turned immediately to a recipe i had seen on Smitten Kitchen and decided right away, THAT was the cake for me today!
Serves 12, generously
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup softened butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 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.)
I used two 20 cm round pans, and the baking time was still spot on as the recipe says. I put all my blueberries in the mix and no topping, seems hubby doesn't like a sugary crust on his cakes, hehe. AND i added a cup of blueberry pie filling as a last minute swirl as i had it left over and needed to use it up! To finish it off i put a little lemon juice in my icing and added...just a little lemon drizzle! Wow, what a super blueberry burst this cake is! Moist and not too sweet but with so much flavour....perfect with a hot cuppa =)