Blueberry Cake

Uncle Bert celebrated his birthday this Tuesday and in honor of our beloved uncle's birthday we celebrated with good eats and blueberry treats! I had my entire menu planned and decided I would run out and buy a pie. However, I felt like it was a bit of a shortcut and wanted to present my uncle with a lovely meal that I made from start to finish.

I know he likes desserts with fruit and since I didn't have enough time to make pastry for pie I made a blueberry cake! This cake is amazing. It's deceptively airy and moist. The batter amounts to very little but rises perfectly and completely envelopes the blueberries in a bed of cakey goodness. The outer parts of the cake develop this wonderful golden brown crust which adds a welcome texture. For a bit of drama, it's recommended one adds powdered sugar. As much as I like the aesthetic, I'm not a fan of the extra sweetness and decided to forgo the additional calories. Even though it would have looked more whimsical with the snow-kissed powdering, I think it looks pretty lovely without it too!


Ingredients:
1.5 cups FRESH blueberries (don't use frozen)
1 cup flour + extra for dusting blueberries and cake pan
1 teaspoon baking powder
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 stick or 1/2 cup butter at room temp + extra for prepping cake pan
1/2 cup brown sugar
1/2 cup white sugar

Method:
Preheat oven to 350.

Meanwhile prep your 9" spring form pan by rubbing it all over the base and sides with a small amount of butter and then dusting it with flour. There should be a faint layer of dusted flour. Nothing that clumps.

Mix flour with baking powder and salt. Set aside.

Toss blueberries in about 1 tablespoon of flour making sure to sieve off any excess flour.

Beat butter on med-high speed for two minutes until airy and fluffy. Add the sugar and vanilla. Beat until well Incorporated (about a minute more). Add the eggs one at a time and beat on med until well blended.

Reduce the speed to low and mix in the flour. DO NOT OVER MIX. Once everything is just blended it is ready. Even if there are bits where the flour is still showing, you can fold it over with a spatula by hand. Batter will be a bit more on the cookie batter side than the runnier side so don't be alarmed.
Transfer batter to spring form pan and even out- it doesn't have to be perfect. Add the blueberries and bake for about 50 minutes or until it starts to brown lightly and a toothpick comes out clean when inserted.

Let cool for 5-10 minutes than remove from the pan- gloves may be necessary as the pan may still be hot so take caution.

Serve alone or with icing sugar or better yet- ICE CREAM!!!