Clearing my pantry : From my freezer, frozen blueberries. This cake was bookmarked ever since I started baking from this wonderful cookbook "The Weekend Baker" by Abigail Johnson Dodge together with my baking friends at Avid Baker's Challenge (ABC). Our baking group are no longer baking from this book, but I will be trying out most of the recipes from this book.
Warm Cinnamon-Spiced Blueberry Cake, fresh from the oven.
The blueberries are not mixed in together with the batter before baking as with most cakes, but are scattered over the top of the batter after the first 10 minutes of baking. The blueberries are first mixed with some sugar, flour and cinnamon, and crush lightly with a fork.
This cake has a lovely brown soft crust and the blueberries are scattered all over. Some of the berries sunk to the bottom, while some are in the centre and some are right on the surface of the cake. The cake looks very nice with the scattering of blueberries on top. As usual, I have reduced the sugar and I'm so glad I did, it turned out with just the right amount of sweetness. And I have replaced the sour cream with homemade yoghurt.
The cake itself has a very moist and soft texture with tender crumbs. A lovely cake with cinnamon fragrance bursting with juicy blueberries. If you have some frozen blueberries in your freezer, give this cake a try. Simply delightful with a cup of warm tea.
I'm sharing this with :
Warm Cinnamon-Spiced Blueberry Cake
(adapted from "The Weekend Baker" by Abigail Johnson Dodge)
1-1/3 cups (170gm) all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon table salt
6 tablespoons (85gm) unsalted butter, at room temperature
1 cup (227gm) granulated sugar (I use 140gm)
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup (156gm) sour cream (I use homemade yoghurt)
For the topping :
3/4 cup (85gm) blueberries, rinsed and well dried
3 tablespoons granulated sugar (I use 1 tablespoon)
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
- Position an oven rack on the middle rung. Heat the oven to 350 degrees (180C). Lightly grease and flour the bottom and sides of a 9-by-2-inch round cake pan, tapping out the excess flour. (I line the bottom with parchment paper).
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Whisk until well blended. In a large bowl, combine the butter and sugar. Beat with an electric mixer (stand mixer fitted with the paddle attachment or handheld mixer) on medium speed until well blended. Add the eggs one at a time and beat just until blended. Add the vanilla with the second egg. Using a rubber spatula, fold the dry ingredients into the butter mixture in 3 batches alternately with the sour cream, beginning and ending with the dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 10 minutes.
- As soon as you put the cake in the oven, make the topping. In a small bowl, combine the blueberries, sugar, flour and cinnamon. Mix the ingredients together with a fork, lightly crushing the blueberries.
- After the cake has baked for 10 minutes, sprinkle the topping evenly over the top of the cake. Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, about 30 minutes longer.
- Transfer the cake to a rack to cool for 10 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a thick, dry dish towel to protect your hands, invert a large, flat plate on top of the cake pan and, holding both the pan and the plate, invert them together. Lift the pan off the cake. Invert a flat serving plate on the bottom of the cake and invert the cake one more time so that the blueberries are on top. Serve warm or at room temperature.
Storage : Cover the cooled cake in plastic wrap and store at room temperature for up to 5 days.