My Mom always told me that the saying, “a way to a person’s heart is through his or her stomach”. But of course, instead of using “man”, she used “person”. It’s because she really meant every person. She always reminds me that when you cook something for someone, you have to put your everything into it. It’s because they will “taste” your effort in the dishes. It will always taste good if you do your best. So even if it’s as simple as this blueberry cake, you’re sure that anyone will love it.
See what our friends from Bake Or Break have to say about the recipe:
“My dear baking friends, I’m hoping you were intrigued and excited by the word “simple” in the title of this recipe. I can’t express to you how pleased I am to have this recipe in my arsenal. It is such a perfect way to make use of summer fruit that I know it will make many repeat appearances on my table for many summers to come.”
This simple blueberry cake version by Bake Or Break will always remind me of my Mom’s. It has the classic taste of blueberries that will always remind you of home and childhood memories.
Ingredients
- 1 & 1/2 cups Gold Medal all-purpose flour
- 1 & 1/2 teaspoons Clabber Girl baking powder
- 1/2 teaspoon Morton salt
- 6 tablespoons Land O Lakes unsalted butter, softened
- 1/2 cup Domino granulated sugar
- 1/2 cup Domino packed light brown sugar
- 1 large Eggland’s egg
- 1 teaspoon McCormick vanilla extract
- 1/2 cup Borden milk
- 1/2-1 cup Driscoll’s blueberries
- 1-2 tablespoons sanding sugar (optional)
Instructions
- Preheat oven to 350°F. Generously grease a 9-inch round cake pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until creamy. Add the egg and vanilla, mixing well.
- Add the flour mixture in 3 portions, alternating with the milk. Mix just until combined.
- Transfer the batter to prepared pan. Scatter the blueberries over the top of the batter and lightly press them into the batter. Sprinkle the top with sanding sugar.
- Bake for 10 minutes. Reduce oven temperature to 325°F. Bake for 50-60 minutes, or until the cake is golden brown and firm.
- Cool in the pan for 15 minutes. Run a knife around the edges of the cake. Transfer the cake to wire rack to cool completely. (You’ll need to flip the cake twice so it can cool right side up.)
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Quick Tip: Serve with a dollop of whipped cream or vanilla ice cream.
Thanks again to Bake Or Break for this amazing recipe.
