Happy Fathers Day everyone!
To celebrate, how about Paul’s favorite summer treat – a delectable blueberry cake! I have been making this for so many summers now that I cannot remember where I got the recipe. So, with apologies to whomever may have originally created this, I’ll now share how it’s done.
First you’ll need to rinse about 2 1/2 cups of fresh blueberries. I’ve not tried frozen in this, but my gut says it would turn out too liquidy. I’ve also not tried this with any other type of berry, but I bet it would be incredible with fresh cherries, raspberries or blackberries.
Next you’ll want to preheat your oven to 350 and then butter and flour a 10 inch (give or take) springform pan. Set aside.
In a medium bowl combine the following:
1 cup of flour
1 tsp. baking powder
1/8 tsp. salt.
Set that aside, and in a larger bowl beat together:
1/2 cup of softened butter (1 stick)
1 cup of sugar
Beat these until all soft and fluffy. Then you’ll need to add 2 eggs, one at a time, beating well after each. Then throw that flour mixture in and mix it all up. Spread it evenly over the bottom of your prepared pan.
Now grab your blueberries in yet another large bowl and add a splash of lemon juice, 1 TBS. of flour and 1 TBS. of sugar and mix it all up.
Toss them on top of the batter you just put in the pan and spread evenly, patting the blueberries gently and only slightly into the batter. Like so:
You don’t want them necessarily in the batter, but you want them to not be rolling around on the surface either.
Now bake the whole mess for one hour.
Now stand back and let your family and friends marvel at the new culinary heights you’ve achieved!
And ask me why I have not yet planted a blueberry bush. Seriously? Why have I not? I do not know. Blueberries are not too cheap here. I need to get on that right away.