Not everything about the links I share are going to be things I necessarily agree with or endorse, but they all have some valuable things to glean from! Take what you can use :)

Tuesday, May 9, 2017

Blueberry Cake

While standing in line at the grocery store earlier this week the cover of Woman's Day magazine caught my eye. What was it that I found so captivating? Well, the gal on the front did look very sweet and friendly. But it wasn't her cheerful smile that drew me in, it was the scrumptious looking cake she was holding! I knew at that moment, that cake MUST be mine! Now I've tried fantastic looking recipes many times. They're usually ok, but nothing I would make again. THIS recipe however, was love at first bite!

 Now if you're looking for a healthy recipe, look elsewhere, this is refined out the wazoo, but it is so unbelievably yummy it is going to be my "company" cake for all time! I think it would be delicious with other fruits too!  I can't wait to try it with apples! A fantastic Shabbat dessert!

{Click here for the original recipe on the Women's Day website!}

Buttermilk Blueberry Cake

Preheat oven to 350F and grease a 9" springform pan 

3 3/4 cups all purpose flour {I plan on experimenting with fresh ground soft white wheat flour and soaking it in the buttermilk one of these days}
2 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt

Mix together in a large bowl, make a well in center.

3 large eggs
1 3/4 cup buttermilk 
1 1/2 cups white sugar {not sure what I'll replace this with in my "healthifying" experiments. I think sucanat would be too overpowering. Erythritol maybe?}
1/2 cup oil {I used light flavoured olive oil, melted palm or flavourless coconut oil are in my plans}
2 tsp lemon zest

Whisk together then mix into the dry ingredients. Don't over mix, you want it a little lumpy.

2 cups blueberries {I can't wait to experiment with other fruit like chopped apples, cherries, peaches or rhubarb!}
1 tbsp flour

Toss to coat and mix all but 1/4c of the berries into the batter. Scrape into pan and top with reserved berries.

2 tbsp course sugar {I used demerara}

Sprinkle over cake and bake for 70-75 minutes until it passes the toothpick test. Let cool 15 minutes, remove pan ring and place cake on wire rack to finish cooling.

Oh you MUST try it! It's like heaven in a pan!!!

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