Blueberry Cake

Name: Blueberry Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 130 grams cup all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan); 1 teaspoon baking powder; 1 teaspoons salt (omit if using salted butter); 0 teaspoons cinnamon; 118 milliliters (4 oz, 113 g, 1 stick) unsalted butter, softened; 160 grams 3/4 cup sugar; 0 teaspoons vanilla extract; 2 larges eggs; 1 teaspoon lemon zest (optional); 325 grams cups blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first); 1 teaspoon lemon juice

Blueberry Cake could be just the lacto ovo vegetarian recipe you've been looking for. This recipe covers 8% of your daily requirements of vitamins and minerals. This dessert has 377 calories, 5g of protein, and 18g of fat per serving. This recipe serves 6. Plenty of people made this recipe, and 1269 would say it hit the spot. This recipe from Simply Recipes requires all purpose flour plus 1 teaspoon of flour, baking powder, , and cinnamon. From preparation to the plate, this recipe takes roughly 1 hour. If you like this recipe, take a look at these similar recipes: Blueberry Boy Bait {Blueberry Coffee Cake}, Blueberry Skillet Cake (a Berry-licious Upside-Down Cake), and Blueberry Cake.

Instructions

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Springform Pan

Oven

Mix flour with baking powder and salt: Vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon and set aside.

Ingredients you will need

Baking Powder

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Whisk

Make batter: Using a mixer, beat the butter on medium high speed for 2 minutes.

Ingredients you will need

Butter

Equipment you will use

Blender

Add the sugar and beat until light and fluffy, a couple minutes more. Stir in the vanilla extract.

Ingredients you will need

Vanilla Extract

Sugar

Add the eggs one at a time and beat until well blended. Stir in the lemon zest if using.

Ingredients you will need

Lemon Zest

Egg

Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth.

Ingredients you will need

All Purpose Flour

Equipment you will use

Blender

Pour the batter into the prepared springform pan.

Equipment you will use

Springform Pan

Toss berries with flour and lemon juice, spoon over batter:

Ingredients you will need

Lemon Juice

Berries

All Purpose Flour

Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

Ingredients you will need

Lemon Juice

Berries

All Purpose Flour

Equipment you will use

Bowl

Bake:

Equipment you will use

Oven

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.

Equipment you will use

Oven

Remove from oven and let the cake cool in the pan for 10 minutes.

Equipment you will use

Oven

Frying Pan

Carefully slide a thin knife around the edges of the cake to release it from the pan.

Equipment you will use

Knife

Frying Pan

Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar to serve.

Ingredients you will need

Powdered Sugar

Berries

Equipment

Ingredients

Servings:

130grams

cup all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)1teaspoon

baking powder 1teaspoons

salt (omit if using salted butter)0teaspoons

cinnamon 118milliliters

(4 oz, 113 g, 1 stick) unsalted butter, softened 160grams

3/4 cup sugar 0teaspoons

vanilla extract 2larges

eggs 1teaspoon

lemon zest (optional)325grams

cups blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)1teaspoon

lemon juice

Recommended wine: Cream Sherry, Moscato Dasti, Port

Blueberry Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.