Hope everyone is having a great summer! Just a quick post to share a great recipe that I found online yesterday.
I managed to score some organically-grown blueberries from Maine at the Sea Cliff Farmers Market. And while I thought muffins might be a good use for them, I realized that what I really wanted instead was cake. (Don’t we all feel this way deep down inside?)
So I took this recipe and modified it by doubling the amount of milk from 1/2 cup to 1 cup. Et voilà! Blueberry cake!
This recipe is fantastic, very simple and produces a wonderfully tender cake. I definitely recommend the sugar & nutmeg sprinkled on top, it compliments the blueberries nicely.
As you can see, I used a square baking dish and so I needed to increase the baking time to about 35 minutes, but just keep an eye on the cake and it’s done when the top is golden brown and a cake tester comes out clean. (Also, I was slightly nervous when I poured the batter into the dish that it would overflow as it baked, so I stuck a cookie sheet in the oven below the dish to catch any spills, but there was no need to be concerned.)
We’ve managed to restrain ourselves and haven’t done too much damage since I baked it yesterday, but I’m sure this cake doesn’t have long.