Sunday, July 26, 2009

The Best Blueberry Cake in the World

This is the only cake I can remember where the end product is more delicious than the batter.

2 cups (275 g) plus 1 tsp flour, 1/2 wheat and 1/2 white
1 tablespoon (10 g) baking powder
1 teaspoon (6 g) table salt
16 tablespoons butter, softened
3/4 cup (170 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
3 large eggs
1 cup buttermilk
1/2 cup fresh blueberries

1/2 cup fresh blueberries
2 tbsp granulated sugar
1/4-1/2 teaspoon ground cinnamon

Preheat oven to 350. Whisk 2 cups of flours, salt, and baking powder together. Cream butter and sugars in mixing bowl until fluffy. Add eggs one at a time, mixing briefly after each one. Alternate adding flour mixture and buttermilk until all is combined. Toss blueberries with 1 tsp flour and gently fold in. Pour batter into 9-inch springform pan. Combine sugar and cinnamon for topping. Scatter blueberries for topping over batter and sprinkle generously with cinnamon sugar. Bake for 50 minutes or until toothpick in center comes out clean. EAT.
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