Monday, August 18, 2014

Blueberry Cake Slices

DD2 went blueberry picking with her friend. She brought home a lot of berries. We ate most of them fresh but had to freeze the rest. She was also interested in baking something with it after her successful attempt at baking chocolate chip cookies. Lucky for her and for me the Food section of the Washington Post that week conveniently had a recipe for Blueberry Cake Squares.

Sift the flour, baking powder, baking soda and salt on to a wax paper. Get the other ingredients ready.
Using a egg beater whisk the butter till it is fluffy. Add the sugar and mix them together.
Once the sugar is mixed, add in the eggs and beat till the egg starts to rise and becomes fluffy.
Add the flour to the egg mixture and the sour cream. With a spatula mix the flour just enough to be fully incorporated. Do not over mix.
Add 2 tsp of flour to the blueberries and toss them so the blueberries are coated with the flour. Mix in the blueberries gently into the flour.
Pour the batter into a greased pan. Bake in a 350F heated oven for 45 minutes till a skewer inserted in the center comes out clean.
Cool the cake for 20 minutes or so before slicing into wedges or squares.

We had most of the ingredients at home but for the sour cream. She followed the recipe more or less to the letter and needless to say the cake came out light and airy. The only thing she changed was the salt level, a lesson she learned from the chocolate chip baking was not to add the amount of salt specified in the recipe and to just add a pinch.

Blueberry Cake
Preparation Time:20 minutes
Baking Time:45 minutes
Serves: 16 slices
  1. 2 Cups of Unbleached White Whole Wheat Flour
  2. 1 stick of unsalted butter at room temperature
  3. 3/4 tsp baking powder
  4. 3/4 tsp baking soda
  5. a pinch of salt
  6. 1 cup of blueberries
  7. 3/4 raw sugar
  8. 2 eggs
  9. 1 1/2 tsp vanilla extract
  10. 3/4 cup sour cream

  1. Preheat oven to 350F. Grease a 9" diameter round pan (or if you want square, use an 8 x 8 square pan).
  2. Sift the flour, baking powder, baking soda and salt on to a wax paper.
  3. In a mixing bowl, cream the butter till it becomes nice, smooth and fluffy. Add in the sugar and mix them both together.
  4. Now add in the eggs and vanilla and beat till the eggs have become fluffy.
  5. Add the flour and sour cream to the egg mixture and with the spatula gently mix the batter till it is incorporated.
  6. Add 2 tsp of flour to the blueberries and toss to coat. Add in the coated blueberries to the batter and gently incorporate.
  7. Pour the mixture on to a greased pan and bake for 45 minutes till a skewer inserted comes out clean.
  8. Cool on a rack before cutting and serving.
  9. Note: The raw sugar compared to granulated sugar looks a lot grainy but not to worry. There is no difference at all once baked.
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1 comment:

  1. I love bluberry in bakes, an also to eat just like that. Cake looks so good. I have not baked anything with blueberries this season.


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