Thursday, June 1, 2017

Blueberry Cake

Ah, the return of fresh blueberries! We go to pick your own places and buy at least 20 pounds. My kids will eat several pounds in a few minutes before I shoo them away. We freeze many of them to use the rest of the year but we bake several delicious goodies immediately. This cake is one of those lovely things that you must try. However, please go pick fresh berries and don't use those marbles that they call blueberries in the winter months.

Blueberry Cake
9 oz cake flour, approx 2 cups
1 tsp baking powder
1/2 tsp salt
1/2 tsp ginger, ground
2 oz unsalted butter, room temp
5 1/4 oz sugar (approx 3/4 cup)
1 large egg
1/2 cup whole milk
15 oz (approx 3 cups) fresh blueberries
3 1/2 oz sugar (approx 1/2 cup)
1 1/2 oz cake flour, (approx 1/3 cup)
1/2 tsp freshly ground nutmeg
2 oz unsalted butter, chilled and cubed

Spray 9 oz glass baking dish with cooking spray. Mix flour, baking powder, salt and ginger, set aside. In bowl of stand mixer, beat butter and sugar on medium until light and fluffy, about 1 minute. Add egg and beat well .Add 1/3 flour mixture, beat on low speed just until mixed, then add 1/3 of milk and mix well. Repeat alternating additions until all combined. Gently stir in blueberries and pour into prepared dish. In small owl, combine sugar, flour and nutmeg. Add butter and work into the dry ingredients using a fork to combine. Continue until crumb like texture. Sprinkle over top of cake. Bake in middle rack of oven for 35 minutes until golden in color. Cool at least 10 minutes before serving.

Recipe Source: Alton Brown's Good Eats TV show

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