There is a boy in this house that can not live without blueberries…. he craves them in the summer, he craves them in the winter… he craves them for breakfast, he craves them for dessert… loves them in oatmeal, pancakes, coffee cake, pies, crisps, tarts… in any way, shape or form… and anytime just on their own…
It’s date night tonight. V put in the all effort… babysitter, fancy dinner reservations, theatre tickets, moonlight… so, thought I’d start the morning off with the perfect bite… Espresso, blueberries, Wall Street Journal… Yup, got it just right.
Serves 12, generously
For the cake
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened (for a vegan version try using Earth Balance sticks, they taste and bake just like butter)
3/4 cup packed light brown sugar
3 large eggs (or your favorite egg substitute)
1 cup whole milk
1 cup fresh blueberries
For the topping
1/2 cup fresh blueberries
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup powdered sugar, for dusting
For the cake:
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugar on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture.
Toss blueberries with remaining one teaspoon flour.
Using rubber spatula, gently fold in blueberries.
Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter.
Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Dust with powdered sugar. Serve warm or at room temperature.
Recipe adapted from smittenkitchen.com