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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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A cake filled with blueberries that can be for breakfast or dessert. Ingredients:
for the cake |
2 cups plus 1 tsp all purpose flour |
1 tbs baking powder |
1 tsp kosher salt |
2 sticks of softened butter |
3/4 cup brown sugar (light or dark) |
1/2 cup granulated sugar |
3 large eggs |
1 cup whole milk |
1 cup blueberries (or 6oz clamshell package) |
for the topping |
1 cup blueberries (or 6 oz clamshell package) |
1/4 cup granulated sugar |
1 tsp cinnamon |
little bit of powdered sugar for sprinking on top of finished cake |
Directions:
1. Preheat oven to 350
2. Butter and flour a 13 x 9 baking dish/pan
3. Sift 2 cups of flour, baking powder and salt in a small mixing bowl
4. Beat softened butter, brown sugar and granulated sugar in a medium bowl until fluffy. Add eggs one at a time beating until incorporated.
5. Beat in 1/3 of the flour mixture, then beat in half of the milk, then beat in 1/3 of the flour mixture, then beat in rest of milk, then beat in rest of flour mixture.
6. Gently toss 1 cup of blueberries with 1 tsp flour.
7. Fold blueberries into batter.
8. Pour batter into baking dish/pan and spread to edges
9. FOR THE TOPPING:
10. Scatter remaining 1 cup blueberries over batter.
11. Mix granulated sugar and cinnamon together in a small bowl and then sprinkle on top of blueberries
12. Bake for 45 minutes or until toothpick inserted in center of cake comes out clean
13. Sift powdered sugar on top before serving
14. Best served at room temperature
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