So…this is my first post! About six months ago, my husband and I moved to sunny Southern California from Washington, D.C. and we recently purchased our first home. I love cooking, baking, living in California, and traveling. To celebrate my brand new kitchen (in a brand new house), I have decided to start a blog about the things I love (see above). It’s been a long time coming and now I finally have the time. I’m not the best photographer, but practice makes perfect, I hope!
Onto the recipe. Over the weekend, I came home from Costco with a giant package of fresh blueberries and decided to ring in the beginning of summer with a blueberry cake. I like to bake with the leftover fruit that we can’t eat before it starts to get a teeny bit mushy. The cake is cinnamon-y, sweet, and good for snacking, dessert, or even breakfast (if you are feeling naughty). It’s more delicate than a muffin and I love the crackly crust created by the cinnamon and sugar sprinkled on top.
A note about my recipes, I love to use my food scale and many of my measurements will include weights. I find that it delivers more consistent results and it saves on dirty measuring cups.
I saw this recipe floating around the internet on a few blogs (it originally came from Cook’s Country magazine which adapted it from a baking contest entry) and decided it was a great time to try it.
I made some changes (including halving the recipe, increasing the amount of blueberries, and adding a splash of vanilla extract…because…I love vanilla!)
The base of this cake is pretty simple to make and uses ingredients most people already have in their kitchens. The blueberries could easily be swapped for any other berry you happen to have. However, I didn’t grease and flour the pan (I used a Pyrex) generously enough and my cake stuck a little bit.
- 1 cup all-purpose flour (120 g), plus 1 tsp
- 1 ½ tsp baking powder
- ½ tsp table salt
- 8 tbsp (1 stick) unsalted butter, softened
- ½ tsp vanilla extract
- ¼ cup plus 2 tbsp (72 g) light brown sugar
- ¼ cup (48 g) granulated sugar
- 1 egg plus 1 egg yolk
- ½ cup milk ( I used 1%, the original recipe used whole)
- ½ cup blueberries
- ½ cup blueberries
- 2 tbsp (24 g) granulated sugar
- ½ tsp ground cinnamon
- Preheat oven to 350° F. Generously grease and flour an 8x8 inch baking pan (I say generously here because I skimped and my cake stuck a bit).
- Whisk a cup of flour, baking powder, and salt together in a small bowl and set aside. With a stand mixer, beat the butter and sugars together on medium-high speed until creamy, about 2 minutes. Add egg and yolk, one at a time, and beat until just mixed. Reduce speed to low and beat in half of flour mixture until incorporated; beat in half of the milk. Beat in half of the remaining flour mix, and then the rest of the milk. Toss the blueberries with the teaspoon (I just grabbed a large pinch) of flour. Using a rubber spatula (so you don’t burst the berries), fold in blueberries. Spread the batter into the prepared pan.
- Sprinkle the blueberries over top of the batter. Mix the sugar and cinnamon together in a small bowl and sprinkle evenly over the batter. Bake until toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool in the pan for 20 minutes. Serve warm or at room temperature.
- Cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.