Today was my brother’s birthday. To celebrate, I made him a blueberry cake. He’s very passionate about his food and LOVES Wild Maine Blueberries. Thankfully, I still had a gallon frozen in the fridge.
Through a series of unfortunate events, however, he was unable to make it to my house. So what did I do? Ate it myself, of course! Don’t worry, I have plans for another cake in the very near future.
The recipe was a bit of an experimentation. It’s not your typical birthday cake but instead has a sort of deep, chewy flavor punctured by bursts of bright blueberry.
- 1 cup all purpose flour (plus a little extra for later)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup yogurt
- 3/4 cup packed brown sugar
- 1/4 teaspoon vanilla extract
- 2 large eggs
- 2 cups blueberries (wild Maine blueberries (such as Wyman’s), if possible.)
- 1 1/2 teaspoon lemon juice
- powdered sugar
1) Preheat oven to 350. Light butter and flour a 9-inch cake pan. Line the bottom of the pan with parchment paper.
2) Combine 1 cup flour with the baking powder and salt. Whisk together.
3) Beat the yogurt and brown sugar together by hand or in a mixer. Beat until the brown sugar is completely mixed in. Add the vanilla. Beat in the eggs one at a time. Slowly add in the flour, beating until smooth.
4) Pour batter into prepared cake pan.
5) Mix the berries with a teaspoon of flour and the lemon juice. Scatter blueberries over the top of the cake.
6) Bake cake for one hour or until middle is set and a toothpick inserted in the middle comes out clean. Let the cake cool for 10-15 minutes. Then carefully remove it from the pan. Let finish cooling on a platter, berry side up.
7) Using a fine mesh sieve, dust the cake with the powdered sugar.