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Blueberry Cake

Blueberry Cake
Blueberry Cake
Blueberries are plentiful at this time of year. They’re great in muffins, pancakes, smoothies and fruit desserts. Here’s a delicious cake recipe to try that’s bursting with blueberry flavour.
You can use either fresh or frozen blueberries in this recipe.

Makes one cake

2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter softened
1 cup of sugar
2 eggs
1/3 cup milk
1 teaspoon vanilla
2 cups blueberries, frozen or fresh
Whipping cream (optional)

Preheat oven to 350° F.

Grease and 8-inch square (20x20cm) baking pan. 

In a large bowl, combine flour, baking powder, salt and set aside. 
In a separate bowl, cream together butter and sugar. Beat in eggs and vanilla. Add dry ingredients alternately with milk; batter will be stiff. 
Spread 1/2 batter into prepared pan. Spread blueberries on top. 
Drop spoonfuls of remaining batter over blueberries and try to spread it out evenly (this is a bit tricky).

Bake for 50 minutes or until the cake is cooked and the tester comes out clean. Serve warm with whipping cream if desired.

Blueberry Cake
Blueberry Cake

The great thing about blueberries is that they freeze easily. Purchase copious amounts when they are in season (which is now), give them a rinse and freeze them flat on a cookie sheet lined with parchment paper. 

Place the frozen berries into a freezer bag to be used throughout the year. 
Try another blueberry recipe:
Pear apple blueberry cobbler

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