Showing posts with label Blueberry cake. Show all posts
Showing posts with label Blueberry cake. Show all posts

Monday, July 13, 2015

Big Blueberry Kuchen


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.





Before baking.

After baking.
Lots of blueberries!








Monday, February 16, 2015

Blueberry Upside-Down Cake



I blame the weather. I know I have no right to complain about the weather when Sheila is digging out from under eight feet of snow. I should be grateful that we haven't been socked by snow three weeks in a row. But it's 10 degrees here! Less than that with the wind chill! Now it wouldn't be a problem for me, except that I was supposed to start a diet. I haven't. And I blame the weather! Why is it that when it's coooold, I want to eat warm comforting food? Heavy stews, mac and cheese, puddings and coffeecakes?

So on Saturday, when we were taking a quick walk, we discussed food. And blueberry coffeecake won. It was what we craved! So I took a quick look through Pinterest, where it's fun to shop for recipes. And I found this Blueberry Upside-Down Cake recipe, which originally came from Canadian Living Magazine. Figures. They get some mighty cold weather in Canada!

This is a super easy recipe. If you don't bake much, or if your child wants to bake something, this recipe would be a great choice. It's hard to imagine where you might go wrong. Plus, there are steps like melting butter in the microwave and spreading the blueberries that any child could do easily.

The cake can be eaten warm or cold. When served warm, I would add a dollop of ice cream or whipped cream. I don't think that's necessary when it's eaten cold.

I measured the two cups of blueberries, and they came to exactly one 10-ounce bag of frozen blueberries. I used the optional cinnamon, which seems like quite a lot but was just right. I suspect it would be equally good with cardamom instead of cinnamon.


Blueberry Upside-Down Cake
from Canadian Living Magazine 1983

9x9 or 7.5x11 inch baking pan

1/4 cup butter
1/2 cup brown sugar
2 cups blueberries (10 ounce bag frozen)
1 tablespoon lemon juice

1 1/3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
1/2 cup butter (1 stick) softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
3/4 cup milk

Preheat oven to 350.

Place the brown sugar directly into the baking pan. Melt the 1/4 cup butter, pour it over the brown sugar and mix. Scatter the blueberries on top of the sugar. Sprinkle with lemon juice.

Combine the flour, baking powder, salt and cinnamon in a bowl. Stir with a fork to combine and set aside. Beat the 1/2 cup butter with the 3/4 cup sugar until light. Beat in the egg and the vanilla. Beat in the flour mixture in small amounts, alternating with the milk until everything is combined. Pour over the blueberries and bake at 350 for 45 - 50 minutes.

Cool in pan for 10 minutes, then turn over onto a large flat plate.

Mix melted butter and brown sugar right in the pan!
Spread the blueberries.
Makes a nice thick batter!
     
Spread on top of the blueberries.
Okay, so it cracked. No problem because that's the bottom! No one will know!
Let rest for 10 minutes after baking, then turn out of the pan.