Monday, November 28, 2011

blueberry cake

I stole this from awhile ago and made it for Orlando for his birthday. It's a blueberry coffeecake and its DELICIOUS! and super easy. I think this was one of the first times I've ever really baked anything.

Blueberry Coffeecake (with a delicious topping!)

1/2 cup sugar
1/4 cup flour
1/2 tsp ground cinnamon
1/4 cup (1/2 stick) cold butter, cut up

In a bowl, combine the sugar, flour, cinnamon, and butter.

Work the mixture with your fingertips until well blended and refrigerate.

Butter or kitchen spray (for the pan)
1 pint fresh blueberries
2 cups flour (+ some extra for the pan)
2 tsp baking powder
1/2 tsp salt
1/4 cup (1/2 stick) butter, at room temperature
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup whole milk, at room temperature

Set the oven to 375 degrees. Butter an 8 inch square baking pan and then dust with flour, tapping out the excess.

Toss blueberries with 1 tablespoon of flour in a bowl.

In another bowl, whisk the remaining flour, baking powder, and salt to blend them.

Using an electric mixer, cream the butter and sugar until soft and light. Beat in the egg and vanilla until also soft and light. With the mixer set to the lowest speed, blend in the flour mixture alternately with the milk, beginning and ending with flour.

Remove the bowl from the mixer stand. With a rubber spatula, fold in blueberries. Transfer the batter to the pan and smooth the top. Sprinkle the topping over the cake.

Bake the cake for 40-45 minutes or until the top is brown.

And...we have our first photo!

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