Oh, the delightful, plump, beautiful, sweet blueberry. How I love thee for all of those reasons and more. The other day, I mentioned my annual trek to Bozberry Farms in Turtlepoint and how I turned the gorgeous, rotund berries I got there into delicious muffins.
Today, it’s blueberry cake. And I must tell you, this cake got a double “Wow!” from He Who Must Be Fed. I’d equate that to a five-star rating on Amazon.
This recipe came from Ali at the Gimme Some Oven blog.
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 6 eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 pints (4 cups) fresh blueberries
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/8 teaspoon vanilla extract
Preheat your oven to 325°. Grease and flour a Bundt pan, and set aside.
In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.
Using an electric mixer with the paddle attachment, cream butter and sugar together on medium-high speed for about three minutes, or until light and fluffy.
Reduce speed to medium-low. Add vanilla, almond extract, and eggs one at a time. Continue beating for an extra two minutes, scraping down the pan once or twice so that everything is well mixed.
Add in half of the flour mixture and beat on low speed until just combined. Add in half of the Greek yogurt and beat on low speed until just combined. Repeat with the remaining flour mixture and Greek yogurt, beating until just combined. Be careful. You don’t want to overbeat this. Fold in the blueberries, reserving a dozen or so extra berries on the side.
Sprinkle the reserved blueberries evenly around the bottom of your Bundt pan. Pour the batter evenly into the pan on top and spread the top of the batter with a spoon until it is smooth.. Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for at least 30 minutes, or until the metal pan is lukewarm to the touch. Invert the cake onto a cooling rack or serving dish, and let it cool completely. Drizzle with the glaze.
Serve immediately or store covered for up to 5 days.
To Make The Glaze:
Whisk ingredients together in a small bowl until smooth. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.
Of course, rarely do we observe the “cool completely” instructions in our house. I sliced You Know Who a piece after it cooled in the pan for the requisite 30 minutes and drizzled some glaze on it. After one bite, he gave it the coveted double “Wow!” Let me know if you enjoy it as much as he did.