When berries of any kind are in abundance and being sold for cheap I grab them up. Last week I bought 2 pounds of blueberries for something like $2. I’ll eat them by the handful, put them in my yogurt, and in salads. Betsy likes them, too. When half the container was gone I decided to do something a little more exciting with them and made this cake that I’d had bookmarked in my Fine Cooking magazine for the past 2 weeks. Thanks to Sarah who helped me get it done after overestimating my ability to tackle 5 things at once.
This was super simple and beautiful. You could easily serve this at a brunch for guests as a lovely alternative to blueberry muffins. It’s delicious for breakfast, but also a nice evening dessert served with a little ice cream or sweetened whipped cream. To keep the berries from sinking to the bottom, toss them in a little flour after rinsing and patting them dry. Enjoy!
Blueberry Breakfast Cake
From Fine Cooking, Issue 124
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- 2 cups all-purpose flour
- 1-1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries, rinsed and patted dry
- powdered sugar for dusting
- Preheat oven to 350°F
- Grease a 9 inch springform pan with shortening or butter.
- Whisk together flour, sugar, baking powder and salt in a large bowl. In a small bowl whisk cooled butter, milk, eggs and vanilla.
- Stir the wet ingredients into the dry and mix until just combined, do not overmix.
- In a small bowl, toss the blueberries with a spoonful of flour, then fold the blueberries gently into the batter.
- Spoon the batter into the prepared pan and spread evenly.
- Bake for 40-50 minutes, until the top is browned and a toothpick insterted into the center comes out clean.
- Let cool on a wire rack for 10 minutes, then remove from the pan and let cool on the rack. Dust with powdered sugar if desired.