Finding Thyme to Cook

Thyme is of the Essence

Cinnamon-Sugar Blueberry Cake

Cinnamon-Sugar Blueberry Cake

Adapted from Cooks Country

Last week I had a lemon surplus, and this week a plethora of blueberries.  I had been wanting to try this cake for awhile.  It won second place in the 1954 Pillsbury Bake-Off baked by a 15 year old girl who called it Blueberry Boy Bait because of the magical and captivating powers it had on teenage boys!!!  Well, it pretty much has the same effect on both genders.  This is really easy to make and you can use frozen blueberries – just don’t thaw them.  I increased the blueberries from the original recipe and also increased the topping.  The batter is pretty thick and I used an offset spatula to get it spread evenly in the pan. It’s a perfect snack cake with a cup of coffee or tea in the afternoon, or a nice addition to your brunch table.  Even though the recipe says it keeps for 3 days, it was perfect on day 1 and the topping had a nice crunch, but after the first day, the topping does not stay crunchy, however it is still tasty.

Cake

  • 2 cups all-purpose flour plus 1 teaspoon
  • 2 sticks unsalted butter – softened
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup whole milk
  • 3/4 cup blueberries (if you use frozen, do not defrost)

Topping

  • 3/4 cup blueberries, fresh or frozen (do not defrost)
  • 1/3 cup granulated sugar
  • 3/4 teaspoon ground cinnamon

Adjust oven rack to middle position and preheat heat oven to 350 degrees.

Grease and flour 13 by 9-inch baking pan.

In a medium bowl, whisk two cups flour, baking powder, and salt together.

With electric mixer, beat butter and sugars on medium-high speed until fluffy,

about two minutes.

Add eggs, one at a time, beating until just incorporated and scraping down bowl

Reduce speed to medium and beat in one-third of flour mixture until incorporated.

Beat in half of milk.

Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture.

Toss blueberries with remaining one teaspoon flour.

Using rubber spatula, gently fold in blueberries.

Spread batter into prepared pan.

Scatter blueberries over top of batter.

Stir sugar and cinnamon together in small bowl and . . .

sprinkle over batter.

Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes.

Cool in pan 20 minutes, then turn out and place on serving platter (topping side up).

Cut into squares and serve warm or at room temperature.

(I think this cake is better eaten the day it’s baked, although you store it in an airtight container at room temperature up to 3 days.)

 PRINT RECIPE

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