Berry season is in full swing around here! The blueberry is one of the most tasty (although sometimes tart) fruits native to North America. They are grown commercially throughout the U.S & Europe, but can also be found within several gardens.
Berries in general are low in calories and are very healthy. Most of the time they are referred to as a superfoods, containing excellent sources of several vitamins and antioxidants. Blueberries typically appear small and round, and can be purple or blue. If some how you have never seen one, think of Charlie and The Chocolate Factory and that poor girl Violet who turns into one. Anyways, back on track…the blueberry is such a diverse fruit that you can freeze it, juice it, bake with it, jam it, jelly it, and even smoothie bowl top with it!
Today’s recipe is a beautiful cake that makes the most of fresh blueberries. As a forewarning before attempting this at home, most baking recipes using berries tend to have issues, as they always seem to like the bottom of whatever you are baking. In order to prevent this from happening coat the berries with flour, this will keep them mostly suspended, with little sinkage. An additional recommendation for this recipe is to scatter the berries on top of the batter, and let them decide if they are going to sink or swim. Try not to over think it, and just enjoy the process, as well as the fruits of your labor!
• 1 cup (130 g) all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
• 1 teaspoon baking powder
• 1/2 teaspoon salt (omit if using salted butter)
• 1/8 teaspoon cinnamon
• 1/2 cup (4 oz, 113 g, 1 stick) unsalted butter, softened
• 3/4 cup (160 g) sugar
• 1/4 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon lemon zest (optional)
• 2 cups (325 g) blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
• 1 teaspoon lemon juice
• Powdered sugar for dusting
1- Preheat oven and prepare springform pan: Preheat oven to 350°F. Lightly butter an 8 or 9-inch springform pan and dust with flour. Or use an 8 or 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.
2- Mix flour with baking powder and salt: Vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon and set aside.
3- Make batter: Using a mixer, beat the butter on medium high speed for 2 minutes. Add the sugar and beat until light and fluffy, a couple minutes more. Stir in the vanilla extract. Add the eggs one at a time and beat until well blended. Stir in the lemon zest if using. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth.
4- Pour the batter into the prepared springform pan.
5- Toss berries with flour and lemon juice, spoon over batter: Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.
6- Bake: Bake on middle rack in oven for 45 to 55 minutes at 350°F, or until a tester inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan.
7- Dust with powdered sugar to serve: Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar to serve.