The blueberries at the store last week were fabulous. I bought more than I should have but was determined to bake something. Some of them went into this blueberry cake, which turned out great.
Even better, it keeps well, and makes a 9 x 13 pan, which is great if you're having a crowd. It would make a nice road trip snack, too. I served it a couple of different ways but made it primarily with brunch in mind.
You'll note that I made it with blueberry Greek yogurt. I used Voskos, which is my most current favorite, but I think any Greek yogurt with blueberries would work. I've been itching to see how Greek yogurt would work in a cake. I think it turned out well and may have made for a tighter crumb.
I felt like 1 tablespoon of baking powder might be overkill but I haven't tried making it with 2 teaspoons instead.
Big Blueberry Kuchen
1 9x13 inch baking pan
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter (softened)
1 cup sugar
2 eggs (room temperature)
6-ounces blueberry Greek yogurt (I used Voskos)
1/2 cup milk
1 teaspoon vanilla
2 cups blueberries
Preheat oven to 350. Grease and flour the baking pan.
Mix together flour, baking powder, and salt in a bowl, and set aside. Cream the butter with the sugar. Beat in the eggs, then the yogurt. Add the flour in thirds, alternating with the milk. Beat in the vanilla. The batter is quite thick, so stir in the blueberries with the mixer but only briefly so they don't get mashed. Bake 25 - 35 minutes or until a cake tester comes out clean.
|Lots of blueberries!|