I’m back from Comic-Con! It was so much fun! We saw pretty much everything we wanted to see, including the glorious LOST panel! We got in line at 5:30 AM on Saturday morning to see it at 11 AM, but it was completely worth it and we had fun just experiencing everything. I definitely want to go next year.
Anyway, I made these before I left. As soon as I saw them on Smitten Kitchen, I was immediately drawn to them. It’s summer time, and I’m always looking for ways to use up fresh fruit, like blueberries, because the rest of the year I usually have to use frozen fruit, as the quality and price of fresh berries in the winter is not something I’m a big fan of. This cake was very light and moist, and the blueberries were juicy and sweet when you bit into them. My blueberries fell in my cake, even though I dusted them with flour, and it might be because I used skim milk instead of whole milk or buttermilk when making this (I only had skim and was apparently too lazy to make my own buttermilk). Despite this, they were still absolutely delicious (especially with that crunchy topping of cinnamon and sugar) and I sent them into work with Kramer, only to have him come back with an empty container (that’s the way I like them). This cake really lives up to its name!
Combine the flour, salt, and baking powder. Set aside.
Beat together the butter and sugars until light and fluffy (about 3-5 minutes).
Beat in the eggs, then the flour and milk alternately.
Gentle fold in the blueberries that were previously tossed in flour.
Spread the batter into a greased and lined pan (this helps to get the cake out later) and then sprinkle with the cinnamon-sugar topping and reserved blueberries. Bake at 350 degrees F for 45-50 minutes, until set and golden.
Allow to cool completely before removing from the pan.
Slice into squares and enjoy!
My blueberries fell to the bottom of the cake, but it was still delicious and got eaten up immediately!
- 2 cups plus 1 teaspoon all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 cup unsalted butter (2 sticks), softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 cup whole milk (I used skim milk, which was mostly likely a part of my falling blueberries problem)
- ½ cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter - I used fresh because it's summer!)
- ½ cup blueberries, fresh or frozen (do not defrost)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- Adjust oven rack to middle position and heat oven to 350 degrees. Line and grease a 13x9-inch baking pan.
- Combine two cups flour, baking powder, and salt together in medium bowl. With an electric mixer, beat together the butter and sugars on medium-high speed until fluffy, about two minutes.
- Add in the eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour (make sure you do this well, I did it but my blueberries still fell). Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
- For the topping, scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes.
- Cool for 30 minutes in the pan, then turn out (I lined my pan with foil so I just lifted the cake out of the pan, making my life much easier) and place on serving platter (topping side up) or cut into squares and placed in muffin cups, as I did. Serve warm or at room temperature. Cake can be stored in airtight container at room temperature up to 3 days.