Blueberry Cake

Since we are STILL in this unbelieveable heat wave, I have not been baking. On Saturday, we had a slight break, it was in the mid 80's. I had bought some wonderful blueberries at the grocery store and cake is what I wanted. Blueberries are a super fruit and we love to eat them at my house. This Blueberry Cake has been a favorite of mind for a very long time. If you freeze blueberries, you can make this in the winter and it will remind you of summer. It comes out of a Williams Sonoma cookbook I have had for years.

Throughout the years of making this cake, there have been a few mistakes made. DO Not put all the blueberries in the bottom of the pan. You will have a huge mess. It will not come out of the bundt pan cleanly. You will need more frosting to cover the mess. You can use grated orange zest in place of the lemon. I tried Lime zest once, just did not taste good.

You can eat this cake anytime. I had it for breakfast yesterday morning. Afternoon tea or a brunch. The cake cuts very nicely if you want to serve it all sliced. Presents nicely.


To Start this cake:
Position a rack in the middle of your oven and perheat to 350 degrees. Butter or Spray with cooking spray a regular bundt pan. 10 inches in diameter and 3 inches deep. In a medium bowl, sift together the flour, baking powder and salt.

In a large bowl, using an electric mixer on medium high, beat the butter until light. Add the sugar and beat until blended. Add the eggs one at a time, beating after each one. Beat in the vanilla.

Add lemon zest and then the yogurt and beat in. Reduce speed to low.

Divide the flour into two batches, beat in the flour mixture into the butter mixture alternating with the milk, Beat until just combined. The batter will be very thick.

Spoon half of the batter into the prepared bundt pan. Sprinkle one cup of the blueberries. Gently press the berries into the batter.

Spoon remaining batter over the berries and then sprinkle remaining berries over the top, again gently pressing them into the batter.

Bake until toothpick inserted near the middle comes out clean. Bake 1 hour to 1 hour and 10 minutes. Let cake cool for for 10 minutes. My blueberries probably should have been pushed in a little more...

Invert cake to a plate and let cool completely.

While the cake was cooling. I made this very simple glaze. This recipe is also in the Williams Sonoma cookbook.

In a small saucepan, add 1/4 cup (4 tablespoons) butter and 1 tablespoon lemon juice. Stir together until the butter melts. Remove from the heat and let cool. 3-5 minutes.

Add the 1/2 cup of powdered sugar and begin to wisk vigorously until smooth and thickened.

Should look like this. Start to drizzle over the cake. Allow to run over the sides slightly.

Blueberry Cake
slightly adapted from Williams Sonoma
Ingredients
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) 1/2 cup Butter
1 1/2 sugar
2 large eggs
2 teaspoons vanilla
1 teaspoon grated lemon zest
6 oz plain yogurt (I used Greek)
1 cup milk
2 cups fresh or frozen blueberries

Icing
1/4 cup butter
1 tablespoon lemon juice or water
1/2 cup confectioner sugar


To Start this cake:
Position a rack in the middle of your oven and perheat to 350 degrees. Butter or Spray with cooking spray a regular bundt pan. 10 inches in diameter and 3 inches deep. In a medium bowl, sift together the flour, baking powder and salt.

In a large bowl, using an electric mixer on medium high, beat the butter until light. Add the sugar and beat until blended. Add the eggs one at a time, beating after each one. Beat in the vanilla. Add lemon zest and then the yogurt and beat in. Reduce speed to low. Divide the flour into two batches, beat in the flour mixture into the butter mixture alternating with the milk, Beat until just combined. The batter will be very thick.

Spoon half of the batter into the prepared bundt pan. Sprinkle one cup of the blueberries. Gently press the berries into the batter. Spoon remaining batter over the berries and then sprinkle remaining berries over the top, again gently pressing them into the batter.

Bake until toothpick inserted near the middle comes out clean. Bake 1 hour to 1 hour and 10 minutes. Let cake cool for for 10 minutes.  Invert cake to a plate and let cool completely

Icing:
In a small saucepan, add 1/4 cup (4 tablespoons) butter and 1 tablespoon lemon juice. Stir together until the butter melts. Remove from the heat and let cool. 3-5 minutes. Add the 1/2 cup of powdered sugar and begin to wisk vigorously until smooth and thickened. Start to drizzle over the cake. Allow to run over the sides slightly.

You can serve immediately or cover and store at room temperature for 1 -2 days.

My husband thought there should be a picture with a bit taken out of the cake. It does taste good.