As soon as I heard that we might get snowed in, I asked Ken to pick up some blueberries. I love any chance to bake with Sloane and I had a feeling being snowed in would provide ample time...and would also increase the need to stuff ourselves with cake.
This cake is soft, moist and not too sweet, which I really liked. It's good with coffee, it's good for breakfast, it's good eaten cold off the plate using your hand standing in front of the fridge. I might try to make this cake with apples and then do an apple syrup on top. Huzzah!
She's getting something from the imaginary shelf, I forget what!
Ken took these photos of us in action. He's getting good at taking photos, don't you think?
She was soooo into it.
We used this recipe, with some alterations, and a blueberry syrup instead of a huckleberry glaze.
This is what we did for the cake:
2 cups flour
2 teaspoons of baking powder
2/3 cup vegetable oil
1 1/2 cup brown sugar (add more if you like your cake on the sweet side!)
1 cup almond milk
1 tsp vanilla extract
2 cups fresh blueberries, lightly coated in flour
1. Combine flour and baking powder in a medium bowl and mix together.
2. Combine eggs, sugar, oil, and vanilla in a separate bowl and whisk until light, fluffy, and creamy.
3. Combine dry ingredients with wet in three parts, alternating a third of a cup of milk between each dry addition. Mix well, then add your blueberries lightly coated in flour.
4. Pour batter into a greased 9" cake pan and bake at 325 degrees F for 60-70 minutes.
2 cups blueberries
1/2 cup sugar
1 cup of water, 2 tablespoons of water
1 tablespoon of cornstarch
1. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and set aside.
2, In a medium saucepan, combine the sugar, water and blueberries to a boil, stirring occasionally.
3. Reduce heat and simmer for 10-15 minutes, stirring.
4. Add cornstarch and water mixture until blended and take off the heat.