Beautiful blueberry pie recipe, easy single layer pie made with two cups of fresh blueberries.
BE PICTURED IN; CHARACTERIZED IN:
Do you have an abundance of blueberries? When they’re in season, you really have to enjoy them while you can, right? Here’s a gorgeous blueberry cake that makes the most of fresh blueberries (although you can use frozen ones if you’d like).
The problem with blueberries in baked goods is often that they sink to the bottom of whatever you bake. Coating the blueberries in flour helps keep them afloat, but there’s always a risk of the berries sinking.
We use gravity in this cake by sprinkling the berries onto the batter and letting them sink if they want to as it bakes. The result is that at least half of the berries will float on top of the cake, with the rest somewhere below. gorgeous!
blueberry cake
ingredients
-
1 Cup (130g) all purpose flour plus 1 teaspoon Flour (plus more for making a cake pan)
-
1 teaspoon baking powder
-
1/2 teaspoon Salt (omit if using salted butter)
-
1/8 teaspoon Cinammon
-
1/2 Cup (113g, 1 stick) unsalted buttersoftened
-
3/4 cup (160G) sugar
-
1/4 teaspoon vanilla extract
-
2 Big Eggs
-
1 teaspoon Lemon peel, Optional
-
2 cups (325G) blueberriesrinsed and drained (if using frozen blueberries, thaw and drain first)
-
1 teaspoon lemon juice
-
Powdered sugar for dusting
method
-
Preheat the oven and prepare the springform pan:
Preheat oven to 350°F. Lightly butter and flour an 8- or 9-inch springform pan. Or, use an 8 or 9 inch round cake pan, butter and dust with flour and line the bottom with parchment paper.
-
Mix flour with baking powder and salt:
Whisk together 1 cup flour, baking powder, salt and cinnamon and set aside.
-
make dough:
Using a mixer, beat the butter on medium-high speed for 2 minutes. Add the sugar and beat until light and fluffy, a few minutes more. Stir in vanilla extract.
Add the eggs one at a time and beat until well combined. If using, stir in the lemon zest.
Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth.
-
Pour the batter into the prepared springform pan.
-
Mix the berries with the flour and lemon juice, spoon over the dough:
In a bowl, mix the berries with the remaining teaspoon of flour and the lemon juice. Pour the berry mixture over the batter.
-
Bake:
Bake on the middle shelf of the oven at 350°F for 45 to 55 minutes or until a tester inserted in the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes.
Gently slide a thin knife around the edges of the cake to loosen it from the mold.
-
Dust with icing sugar to serve:
Place the cake on a plate, berry side up. To serve, dust the cake with powdered sugar.
| nutritional information (per serving) | |
|---|---|
| 383 | calories |
| 17g | Fat |
| 54g | carbohydrates |
| 5g | protein |
