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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Great way to use fresh picked blueberries, or frozen wild ones. Tip: Lowbush blueberries, which are wild, hold their shape well when cooking. From The Berry Bible by Janie Hibler. Ingredients:
1 cup flour |
1 teaspoon flour |
1 teaspoon baking powder |
1/2 teaspoon kosher salt |
4 ounces unsalted butter, softened (1 stick) |
1 cup sugar |
1/4 teaspoon vanilla |
2 large eggs |
1 pint blueberries, rinsed and drained (may substitute 2 cups frozen wild blueberries) |
1 teaspoon lemon juice |
confectioners' sugar, for garnish |
Directions:
1. Preheat the oven to 350°.
2. Lightly grease a 9-inch springform pan and dust with flour. (You can also make this cake in a 9-inch cake pan that has been greased and dusted with flour, and lined on the bottom with parchment paper.).
3. In a bowl, combine 1 cup of the flour with baking powder and salt and set aside.
4. Using an electric mixer on medium-high to high speed, cream the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time and continue beating until well blended. Reduce the speed to low and gradually add the flour mixture. Beat until smooth. pour the batter into the prepared pan.
5. In a medium bowl, combine the blueberries with the remaining teaspoon of flour and the lemon juice. Spoon berry mixture over batter.
6. Bake for 1 hour at 350° or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. If using a springform pan, slide a thin knife around the edges of the cake to release it from the pan before you release and remove the springform. (If using a cake pan, slide a knife around the edges of the cake and invert it onto a cake rack. Transfer the cake to a platter, berry side up.) Dust with confectioner's sugar before serving.
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