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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Wonderful moist blueberry cake. If usinf frozen berries,do not let them thaw,they will turn batter blue-green color. This is from America's Test Kitchens Ingredients:
cake |
2c flour |
1tbs baking powder |
1tsp salt |
16tbs unsalted butter(2 sticks),softened |
3/4c packed lt. brown sugar |
1/2c sugar |
3 large eggs |
1c whole milk |
1/2c blueberries,fresh or frozen |
topping |
1/2c blueberries,fresh or frozen |
1/4c sugar |
1/2tsp ground cinnamon |
Directions:
1. For cake: Adjust oven rack to middle position,heat oven to 35o. Grease and flour 9X13 pan.
2. Whisk flour,baking powder,and salt together in med bowl. With electric mixer,beat butter and sugars on med-high speed till fluffy,about 2 mins. Add eggs,one at a time,beating till just incorporated. Reduce speed to medium and beat in 1/3rd 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 1 tsp. flour. Using rubber spatula,grntly fold in blueberries.
3. Spread batter in prepared pan.
4. For the topping: Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake till toothpick inserted in center of cake comes out clean,45-50 mins. Cool in pan 20 mins,then turn out and place on serving platter(Topping side up). Serve warm or at room temperature.(Cake can be stored in airtight container at room temperature up to 3 days)
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