April 8, 2012

Blueberry Brunch Cake

I found this recipe on Lauren Conrad's blog. It sounded like a good dish for brunch, so I made it on Easter and appropriately renamed it since I made it for the family!

  • 2 cups plus 1 teaspoon all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 16 tablespoons unsalted butter (2 sticks), softened
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 cup whole milk
  • ½ cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
  • ½ cup blueberries, fresh or frozen (do not defrost)
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  1. Adjust oven rack to middle position and heat oven to 350°F. Grease and flour a 9x13 inch baking dish.
  2. For the cake : Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
  3. For the topping : Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter.
  4. Bake until toothpick inserted in center of cake comes out clean, 35-38 minutes. Let cool in dish 20 minutes before serving. You may serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days)


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