The Virgin Stove

Making everything for the first time

Blueberry Butter Cake

Who can resist a warm, fruity snack in the middle of winter? No one. Besides, I need to do something with the blueberries sitting in the fridge since I’ve been dreaming about them for the past two nights.

I didn’t want to bake a huge cake since my husband isn’t really an eater. (Tip for brides-to-be: grill your fiances about their eating habits because there is nothing more horrible than having a husband who eats less than you do.)

I got the recipe from Smitten Kitchen and tweaked a few things like adding a bit more zest and loads and loads of butter. This cake is so buttery that it’s useless to stress about calories. Just remember that everything is good in moderation and that we all need to spoil ourselves once in a while. 🙂

It’s also very easy to make and doesn’t take long to prep and bake. I usually like this with my afternoon coffee or tea but it’s also good for breakfast if you want to deviate from your usual muffin or pancakes. Hey, they do say that it’s healthier to eat most of your carbs in the morning for an early pop of energy plus you’ll have the whole day to burn it.

Enjoy!

Blueberry Butter Cake
Adapted from Smitten Kitchen

1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1 stick (100 grams) unsalted butter, softened
2/3 cup (146 grams) sugar
1/2 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
1 large (57 grams) egg
1/4 cup (60 ml) blueberry yogurt
1/4 cup (60 ml) whole milk
1 cup (5 ounces or 140 grams) fresh blueberries

Topping:
1 tablespoon sugar
1/4 teaspoon cinnamon powder

Preheat oven to 350°F with rack in middle. Grease a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest. Add egg and beat well.

At low speed, gradually mix in flour mixture until just combined. Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with remaining 1 tablespoon sugar and cinnamon powder.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

[print recipe]

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