An Almost Birthday Cake (or Wild Blueberry Cake)

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.

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Blueberry Cake

ingredients

  • 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

directions

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.

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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.

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How to Have a Happy Husband {Whole Wheat Yogurt Blueberry Muffins}

Sometimes, life is complicated. Other times, it’s surprisingly simple. For instance, this last week, all it took to have a happy husband was a batch of whole wheat yogurt blueberry muffins.

A few weeks back I was looking for a way to use up some aging yogurt and a boatload of wild Maine blueberries (we’ve just had blueberry season up here!). The Pioneer Woman came to the rescue. I hadn’t expected the recipe to be such a hit, but the hubby didn’t stop singing their praises until I made them again.

Breakfast.

Here’s the recipe, with a few of my tweaks. Keep in mind these are fairly hardy. If you’re looking for a traditional, sweeter dessert type muffin, this might not be your cup of tea. But if I were you, I’d give them a try. You might be surprised at how delicious you think they are.

Whole Wheat Yogurt Blueberry Muffins

Ingredients

  • 3 scant cups whole wheat flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • pinch of salt
  • dash of cloves
  • 3/4 cup raw sugar (1 cup if you like things sweeter)
  • 1 stick butter, melted or 1/2 cup oil
  • 1 egg
  • 2 cups plain yogurt (I make my own, thus the mason jar.)
  • 2 1/2 cups wild Maine blueberries. Use regular blueberries if you can’t find these.
  • Raw sugar
The rather darkish looking blur to the left is the blueberries.

The rather darkish looking blur to the left is the blueberries.

 

Directions

1. Grease muffin tins. I used a mixture of small and jumbo. The recipe made 12 small and 6 large muffins. Keep in mind, the cooking times are for smaller tins, so you’ll have to cook larger muffins longer.

2. Preheat oven to 385.

3. Combine dry ingredients in a bowl. Whisk together.

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4. Combine wet ingredients. Whisk.

5. Combine dry and wet ingredients. Mix together very lightly.

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6. Add 1 1/2 cups blueberries to the batter. Mix gently.

7. Spoon batter into prepared pans.

8. Top muffins with remaining cup of blueberries. Sprinkle raw sugar on top of berries. Press muffins flat slightly.

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9. Cook 20-25 minutes. Cook 5-10 minutes longer for larger muffins. Muffins are done when a toothpick inserted in the middle comes out clean.

Breakfast.

Breakfast.

You can eat these muffins hot from the oven, but the flavors really start shining at room temperature. Try cooking them in the evening, indulging in one before bed (I was never good at following the “let cool completely before serving” instructions), then eat the cooled muffins for breakfast the next day.

Make sure you hop on over to this recipe on the Pioneer Woman’s blog. She has a great yogurt blueberry sauce to top them with.