Saturday, February 27, 2016

Blueberry Cake
blueberry coffee cake.jpg (1600×1200)

For this recipe you will need 1 cup + 1 tablespoon of all purpose flour (you will also need extra for dusting the pan), 1 cup of sugar, 2 large eggs, 1 teaspoon of lemon juice, 1/4 teaspoon of nutmeg (freshly grated), 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 stick of butter unsalted and softened, 1/4 teaspoon of vanilla extract, 2 cups of fresh blueberries, 1/4 teaspoon of cinnamon, and powdered sugar for dusting. To start off butter a 9 inch springform pan then shake in a few tablespoons of flour. Rotate the pan all around until the flour has coated the bottom and signs of the pan. You can add more flour if you need to. Once the pan is coated with flour, tap the pan over a trash can to remove any excess. In a bowel, add the baking powder, salt, and one cup of flour. Whisk to combine. Add the butter to your stand mixer's bowel. Install the paddle attachment and beat the butter for a couple minutes on medium high speed. Add the sugar and vanilla into the bowel. Continue beating for an additional two minutes. Add the eggs, one at a time, beating the mixture after each one has been added. With your stand mixer on low, slowly add in the flour mixture until it is all incorporated and the cake batter is smooth. Scope the cake batter into the springform pan. Using a spatula, smooth out the cake batter so that the batter goes to the edges and is even across the entire pan. Toss out any blueberries that are mushed, or look bad. Remove any stems from the remaining blueberries. Then place those blueberries in a strainer and rinse them under cold water. Once they have been rinsed, pat them dry with paper towels. Add the blueberries to a medium-sized bowl and then add in the lemon juice. Gently mix together so as to not crush any of the blueberries. Gently mix in a tablespoon of flour to coat the blueberries. The flour should help keep the blueberries from sinking down into the cake. Lastly, gently stir in the freshly grated nutmeg and cinnamon. Spoon the blueberries over the cake batter evenly. Bake for 50 minutes - 1 hour at 350ºF or until a toothpick inserted into the center of the blueberry cake comes out clean. Allow the blueberry cake to cool for 10 minutes before removing the cake from the springform pan. Dust the blueberry cake with powdered sugar. When serving you could add a dollop of whipped cream or a scoop of vanilla ice cream on the side of the plate.



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