There is such an abundance of blueberries in the stores right now. I've seen so many recipes using blueberries but this one really struck me as interesting. Especially the name of it! I found this over at Deb's Smitten Kitchen site. I've made several of her recipes and they have all been great. I'm sure the two sticks of butter this recipes calls for doesn't hurt the great taste! It's so moist. Deb recommends mixing up the berries in some flour and I did that with the ones I added to the batter but forgot to do that with the ones added to the top of the cake, so they sunk to the bottom. Almost like a blueberry upside down cake! If you decide to make this I think you'll love it and try not to think about the two stick of butter.....!
2 cups, plus 1 teaspoon all purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
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)
Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Adjust over rack to middle position and heat over to 350 degrees. Grease and flour 9 x 13 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 2 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.
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.
Comments
~ingrid