A few of my friends have seen my strawberry summer cake that I made back in May. It was pretty darn yummy. Well, today I bought some blueberries that needed to be used pronto. So… what to do with a bunch of little blue gems?
When life hands you blueberries, make cake. I adapted this recipe from smittenkitchen.com, which is a place you should be visiting. Often. The strawberry version was adapted from Martha Stewart, if I remember correctly. It’s deceptively easy. Plan on investing an afternoon baking, as it takes over an hour. But it makes your house smell divine.
Summer Blueberry Cake
6 tablespoons unsalted butter, softened plus more for cake pan
1 1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspon salt
1 cup granulated sugar, plus 2 tablespoons
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound blueberries (I had about 13 oz.)
Preheat oven to 350. Butter 10″ pie dish and set aside. Combine flour, salt and baking powder in a medium bowl. Stir with fork or whisk to combine. Cream butter and sugar together until light and fluffy.
Add egg, vanilla and milk until just combined. Gradually add the flour and mix just until smooth. Pour batter into buttered pan and spread evenly. Take blueberries and cover every inch of the surface, pressing them barely into the batter. Really cram them in. I pressed them all down when I was finished filling all the little spaces. Take the additional 2 tablespoons of sugar and sprinkle it over the top.
Bake in a 350 over for 10 minutes. Reduce the temperature to 325 and bake for an additional 50-60 minutes. Serve with whipped cream or a scoop of really good vanilla ice cream.