Posted by: Anja | October 28, 2010

Blueberry continued

As I’ve mentioned in my last post, I actually made blueberry cakes to go with the blueberry and chocolate cookies. As this is a really easy recipe, which actually reminds me a lot of my most favorite cake which is kind of a sheet cake with cherries, I think this is the perfect last minute or “I don’t have much time but want to present my guests with a delicious cake” cake.

As I’ve already mentioned, it’s pretty simple to make so I guess it would be the perfect cake for someone who is not experienced in baking and just wanted to try out baking cakes. Again: For blueberry baked goods, I’d always prefer American blueberries to German blueberries, they are just way juicier, bigger and simply better. So if you get your hands on those blueberries – use them! Fresh blueberries are unfortunately out of season right now, but frozen blueberries normally work out really well. You should let them defrost overnight though.

Blueberry Cake
idea adapted from The English Kitchen

200g + 2 tablespoons of flour
1 teaspoon of baking powder
pinch of salt
200g sugar
115g butter
2 eggs
1 teaspoon of vanilla extract
80ml milk
150g blueberries

First step: Preheat your oven to 180°C. Combine 200g of flour, baking powder, salt and 150g sugar in a large bowl. Knead in the butter using your hands or a handmixer, set aside. In a small bowl separate the egg whites from the yolks, adding the yolks to your flour mixture. Put the egg whites aside.

Second step: If you defrosted the blueberries, make sure that you drained the excess juice/water that resorts from defrosting, then toss the blueberries with the remaining 2 tablespoons of flour in a small bowl and set aside. Add the vanilla extract and milk to the flour mixture and whisk to combine everything thoroughly.

Third step: Use canola oil or butter to oil a 23 or 24cm spring form. Afterwards, beat your egg whites until they form peaks, add the remaining sugar and beat some more to incorporate. Fold the egg whites carefully into your dough, using a spoon to do so. Now spoon in the blueberries carefully again and distribute evenly in the dough. Spoon the dough into your baking form, distributing the dough evenly. Put into the oven for 50-55 minutes. Check on the cake from time to time, it should be slightly brown on top when it’s finished. Take out of the oven, let it cool down completely and enjoy!

I used lemon whipped cream to go with the cake, which is basically lemon curd and heavy cream beaten together, but normal whipped cream should probably work as well. In the original recipe, the cake seems to be turned over, so that the bottom of the cake points towards the sky. I think that this looks a bit weird, because the “crust” then is on top, which just seems wrong. So my advise: Skip that! ;)

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