Friday, July 8, 2011

Fourth of July Cake

Thanks to those of you who gave me good feedback to the Father's Day Strawberry Cake. While it was not an original recipe, it's been one of my favorite desserts since starting this blog. My father-in-law enjoyed it so much that he requested I make another one for the Fourth of July, but with blueberries.

As usual: challenge accepted.

This time I sprayed the pan instead of buttering it because I'm lazy, and I think the final cake stuck a little more as a result. Also, I used an entire pint of blueberries in a 10-inch springform pan because I didn't have my 9-inch back from the last time.

The result? A success, measured by my father-in-law asking as we left if we were going to leave it for him.

I also made this with banana, which Grant enjoyed, but I'm going to try adding a little rum pre-baking next time and then posting it.

Blueberry Cake
Adapted Father's Day Strawberry Cake

6 tablespoons butter, softened
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 egg
1/2 cup milk (I used 2%)
1 teaspoon vanilla
1 pint blueberries

1. Preheat oven to 350°F.
2. Butter or spray a 10-inch pie pan, 9-inch deep-dish pie pan, or 9- or 10-inch springform or cake pan. (I used a 10-inch springform. This cake does not work in a standard 9-inch pie pan; it will overflow.)
3. In a large bowl, beat butter and just under 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add flour, baking powder and salt, mixing until just smooth.
4. Pour into prepared pan. Arrange blueberries top of batter in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
5. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until starting to brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.
6. Cake can be stored at room temperature, loosely covered.

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