I’ve been a bit obsessed with making dessert lately. My sweet tooth is an established fact but I convince myself it’s not so unhealthy when I bake the treats as when I buy them. I’ve been thinking about brownies with caramel but suddenly realized it was foolish not to take advantage of the amazing fruit available right now. A quick scan of my recipe file brought up this favorite which I duly made for dinner on Memorial Day.
It’s quick and easy and more importantly, not too sweet. J doesn’t eat dessert but this is one he loves as the blueberries are the only sweet part. The cake is almost like a coffeecake. If you want to get real fancy (which I never do) you can dust it with powdered sugar before serving.
It was the perfect end to a fun evening of freshly ground grilled burgers, lemon dill potato salad, and sangria.
1C + 1t flour
1t baking powder
½ t kosher salt
1 stick (4 oz) unsalted butter, softened
¼ t vanilla
2 large eggs
1 pint (2 C) fresh blueberries (may substitute frozen)
1t lemon juice
Preheat oven to 350 degrees
1. Lightly grease a 9” springform pan and dust with flour
2. In a small bowl combine 1C of the flour with the baking powder and salt, and set aside.
3. Using mixer on medium to high cream the sugar, vanilla, and butter until light and fluffy- about 3 minutes. Add the eggs one at a time and continue mixing until well blended.
4. Reduce the speed to low and gradually add the flour mixture. Beat until smooth. Pour batter into prepared pan.
5. In a medium bowl combine the blueberries with 1t flour and the lemon juice.
6. Spoon the berry mixture over the batter.
7. Bake for one hour or until toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool for 10 minutes. Slide a knife around the outer edges of the cake before you release and remove the springform.
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