Source: Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake
(Little, Brown & Company, 2019), pg. 43.
Also: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 96.
It has taken me a long time to try this wonderful recipe and it has to be one of Maida's best. Although it calls for fresh blueberries, I used frozen ones that I had in the freezer from last year. It was delicious. It is especially a wonderful treat with coffee in the morning.
A very easy recipe to put together -
Topping:
- 1/3 cup sifted all-purpose flour
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 2 oz. (1/2 stick) cup butter
Cake:
- 2 cups fresh blueberries (about 1 pint) (frozen berries can be used)
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 oz. (1/2 stick) cup butter
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 egg
- 1/2 cup milk
- Finely grated rind of 1 lemon
- 1/2 cup walnuts, cut medium fine
- Confectioners sugar (0ptional)
Adjust baking rack to center of the oven. Preheat to 375 degrees. Butter the bottom and sides of a 9" baking pan. Coat with fine bread crumbs. Set aside.
 |
Make the topping by using a pastry blender to cut the butter into the flour, sugar and cinnamon mixture. Set aside.
|
Sift together the flour, baking powder and salt. Sprinkle 1 1/2 tablespoons over the blueberries and toss gently. Set aside the remaining flour ingredients.
 |
Beat the butter to soften.
|
 |
Beat in the vanilla and sugar. Add egg and beat for one minute.
|
 |
On lowest speed, add the sifted ingredients alternately with...
|
 |
the milk
|
 |
Add the lemon zest
|
 |
| Add the batter to the berries (it will be stiff) |
 |
Fold gently
|
 |
Spread the batter into the prepared pan
|
 |
Sprinkle the nuts on top
|
 |
| Add the reserved topping. Baker in 375 degree oven for 40-50 minutes until the top is brown. Let it cool in the pan for 30 minutes before removing. |
The recipe says this is good served either warm or cold. I tried it both ways (of course!) and it is good either way. You can sprinkle confectioners' sugar on it if desired.
4 comments:
hmmm, I followed all directions exactly and it's fine, but a bit dry. Is it supposed to be that way?
Simone, I would guess too long a baking time. I've had this happen with other recipes although not this particular one. I start checking about 10 minutes before the given time on any recipe because ovens are all different.
Phillip, I made this blueberry cake for company, and it received raves. Thanks very much for posting the recipe. (I couldn't find the pan size in your post so I assumed it should be 8x8" and that worked.)
Great to hear! This is a really good one and I plan to make it again this year with fresh blueberries.
Post a Comment