Wild Blueberry Cake Recipe
Ingredients
>> 1 cup unsalted butter, softened
>> 3/4 cup organic cane sugar (or granulated)
>> 3/4 cup brown sugar, packed
>> 4 large eggs, room temperature
>> 1 tbsp vanilla extract
>> 3 cups sifted all-purpose flour
>> 1 tbsp baking powder
>> 1/2 tsp salt
>> 1 cup milk
>> 2 tbsp lemon zest
>> 1/2 cup fresh squeezed lemon juice
>> 1 1/2 cups fresh wild blueberries (or 1 1/4 cup cultivated)
Instructions
Preheat oven to 350°f. Generously grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper.
Using an electric mixer beat the butter on high until creamy. Add both sugars and beat on medium-high speed until creamed. Add eggs and vanilla. Beat on medium speed until everything is completely mixed. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Once mixed, beat on low speed for 5 seconds. Then beat in the milk, lemon zest, and lemon juice just until everything is thoroughly mixed. Toss the blueberries in and fold into the batter.
Spoon batter evenly into prepared cake pans. If you have extra cake batter use this to bake a third cake or muffins. (Be sure to adjust bake time to 20 minutes for muffins.)
Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before removing from the cakepans.
Once the cake is cooled you can ice it with a cream cheese icing or any other icing of your choice.
Garnish with crystallized borage flowers or blueberries if desired.
Tips: The batter can also be baked in a 9×13" cake pan. Bake for about 40-45 minutes or until cooked through.
Edible Trees and Shrubs in Recipe: Common Blueberry
Recipe Category: Desserts and Snacks
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