- Prep Time:20 minutes
- Cook Time:45 minutes
- Serves:12
A deliciously moist cake that takes full advantage of blueberry season! And so easy to make – don’t let the number of ingredients fool you into thinking it’s complicated. It’s not.
Why try? Besides impressing your friends? It’s a great way to get out of the blueberry muffin rut and do something to spice up your use of this healthy fruit.
Foodie Byte: Because you coat the blueberries with flour before mixing them in, they hold their own in the batter and make a beautiful presentation.
Ingredients
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1/3 cup unsalted butter
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1 cup granulated sugar
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1 egg
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1 cup whole milk
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2 1/2 cups flour
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1/2 teaspoon salt
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4 teaspoons baking powder
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1/8 teaspoon cinnamon
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1/8 teaspoon nutmeg
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1/8 teaspoon cloves
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2 cups blueberries
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GLAZE, Step 1:
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1/2 cup granulated sugar
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1/2 cup lemon juice
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GLAZE, Step 2:
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2 cups confectioners sugar
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3 1/2 Tablespoon lemon juice
Preparation
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1
Preheat oven to 375°F. Beat butter and sugar together until creamy. Add in the egg and mix well.
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2
Mix together flour, salt, baking powder and spices. Add the dry ingredients alternately with the 1 cup milk, beating well.
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3
Coat dry blueberries in about 1/4 cup flour. Add to batter and stir carefully.
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4
Pour into greased and floured pan - use an Angel Food cake pan or a Bundt pan. NOTE: The batter will only fill the standard pans about half way, which is fine - do not double this recipe.
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5
Bake for 45 minutes.
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6
Allow cake to cool 5 minutes then carefully invert.
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7
Combine the 1/2 cup granulated sugar and 1/2 cup lemon juice in a saucepan and cook over medium heat until dissolved. Carefully poke holes in cake and brush glaze over all surfaces of the cake as it cools.
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8
For final glaze, whisk the confectioner's sugar and 3 1/2 Tablespoons lemon juice together. Pour over the top just before serving cake and allow it to drizzle down the side.
Additional Info
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