rustic blueberry cake simple

 

We’re in that transitional time of the year when the butternut squash is gone but the asparagus won’t spring up from the ground for another month. This is the time of year I reach deep into the freezer and pull out the fruit I carefully froze at the end of last summer. This is the time of year I reach for the frozen blueberries.

 

rustic blueberry cake close-up

 

I wanted to make a recipe that was easy and delicious, and I did. This is one of those recipes you can throw together quickly and end up with a dessert that’s just lovely.

 

daffodil garden

bunches of daffodils

 

After making the cake, we were dying to get out and get some fresh air. We visited Blithewold Mansion, Gardens and Arboretum in Bristol, Rhode Island.  What a wonderful way to usher in spring. They’re currently celebrating “Daffodil Days” and the grounds are awash with a stunning display of the yellow flowers.

 

spooning rustic blueberry cakelovely backyardfield of daffodilsdaffodil field

 

We’re in that transitional time of the year when the butternut squash is gone but the asparagus won’t spring up from the ground for another month. This is the time of year I reach deep into the freezer and pull out the fruit I carefully froze at the end of last summer. This is the time of year I reach for the frozen blueberries.

 

 

yellow tuliplovely rustic blueberry cake

 

 

Rustic Blueberry Cake
8 1/2 tbs. (125 g) unsalted butter, room temperature
1 c less 2 1/2 tbs. (125g) organic powdered sugar (it’s less sweet than regular powdered sugar)
2 eggs
1 cup less 2 tbs. (125 g) all purpose flour ( or you can use 1 cup of self rising flour and eliminate the baking powder and salt)>
1 1/2 tsp (8 g) baking powder
1 pinch of salt

the zest of 1 lemon (optional)
2 cups (about 200 g) frozen Maine blueberries (don’t defrost them, you’ll use them frozen)
1/4 (50 g) cup sugar (You can use less sugar if you want the dessert to be less sweet.)

Preheat oven to 350 F 180
Butter a 8″ white ramekin or other similar sized pan.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and powdered sugar about 3 minutes. Mix in eggs. Add dry ingredients and lemon peel (optional) mix until blended. Set aside.
In a separate bowl mix frozen blueberries with the sugar.
Pour sugar coated berries into the buttered ramekin or pan.  Scoop batter on top of blueberries and spread out to the edges. (It’s quite sticky so you may need to use your fingers) and bake for at least 20 minutes or until the cake is golden and springs back when you press on it (or a tooth pick comes out clean).

 

Bon appétit!

 

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14 Comments
  1. The pictures of the daffodils reminds me of Wordsworth’s poems by the same name 🙂 Gorgeous clicks… And love the blueberry sauce peeping out! Do you think this will work with any other fruit or probably even with dark chocolate? I dont get fresh blueberries where I live…

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