Prep 30 mins
Cook 1 hr
Great way to use fresh picked blueberries, or frozen wild ones. Tip: Lowbush blueberries, which are wild, hold their shape well when cooking. From "The Berry Bible" by Janie Hibler.
- 1 cup flour
- 1 teaspoon flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon kosher salt
- 4 ounces unsalted butter, softened (1 stick)
- 1 cup sugar
- 1⁄4 teaspoon vanilla
- 2 large eggs
- 1 pint blueberries, rinsed and drained (may substitute 2 cups frozen wild blueberries)
- 1 teaspoon lemon juice
- confectioners' sugar, for garnish
- Preheat the oven to 350°.
- Lightly grease a 9-inch springform pan and dust with flour. (You can also make this cake in a 9-inch cake pan that has been greased and dusted with flour, and lined on the bottom with parchment paper.).
- In a bowl, combine 1 cup of the flour with baking powder and salt and set aside.
- Using an electric mixer on medium-high to high speed, cream the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time and continue beating until well blended. Reduce the speed to low and gradually add the flour mixture. Beat until smooth. pour the batter into the prepared pan.
- In a medium bowl, combine the blueberries with the remaining teaspoon of flour and the lemon juice. Spoon berry mixture over batter.
- Bake for 1 hour at 350° or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. If using a springform pan, slide a thin knife around the edges of the cake to release it from the pan before you release and remove the springform. (If using a cake pan, slide a knife around the edges of the cake and invert it onto a cake rack. Transfer the cake to a platter, berry side up.) Dust with confectioner's sugar before serving.
This is an incredibly easy recipe, and inexpensive to boot. I got 10 servings out of the recipe. I was expecting a cake-like batter, but it turned out much thicker. It had to be spooned and spread into the pan instead of poured, so I was worried about how it'd turn out. However, it was perfect and delicious. Everyone loved it. The only change I made to the recipe was adding a bit of cinnamon and allspice to the batter. Thanks for posting this, BecR!