Sunday, November 13, 2011

Blueberry cake - so many possibilities

I love blueberry muffins.  Unfortunately I love Betty Crocker blueberry muffins and the only way I get those is my my mom and MIL bringing me some - or ordering off some of the food websites I have listed.

I've looked for a 'from scratch' recipe and still haven't had a lot of success (Coop occasionally does sell BB muffins but they're 2chf a piece and that's a bit much for a week of breakfast).  I have now found a fantastic recipe though, and while I made it as a cake as suggested, next time I will make it in muffin cups.  It was really easy to make.  I'm also already thinking of making it with chocolate chips for hubby - which would be easy to make both at once if using the muffin pan.  You need a few bowls to make this.  (sorry about the pictures - when I remake it I will retake them)

The original recipe is located here
What you need:
100g butter - room temperature
The zest from 1 large lemon
7/8 cup of sugar
1 egg - room temperature
1 tsp vanilla (again I used my homemade which I think tastes better than store bought)
2 cups flour
2 tsp baking powder (next time I will try it with backpulver)
1/2 tsp salt
1/2 a package of frozen blueberries (BBs)-(or 2 cups of fresh if you make this when they're in season
1/2 cup buttermilk (sauer buttermilch - available at Coop but not online)

Preheat the oven to 180 C

In a small bowl, cream the butter with the zest and sugar until well mixed

In a larger bowl, add the egg and vanilla and mix until combined. Add in the butter/sugar mixture.

In another bowl, toss the blueberries with 1/4 cup of flour. If you use frozen BBs you may want to rinse them off so your muffins/cake don't turn purple.  It doesn't bother me, and it wasn't super purple, but if making it for guests you may want to so it looks prettier.

In your final bowl, mix the baking powder, salt and flour together.

Add your flour mixture and buttermilk a little bit at a time to the butter/egg/sugar bowl and mix.  I did this in two batches.

Fold in the BBs gently.

Butter (or use cooking spray) a medium sized baking dish and spread the batter into the pan.  Bake for 45 minutes.  Cut into squares and allow to cool slightly.


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