blueberry cake

we went blueberry picking (clears throat).

take me on a weekend away and i will find a pick your own whatever. i spot them from miles away. i make people stop. i will make you pick. not just a pint though, or a quart, buckets (insert evil laugh here).

i will live my dream of farming no matter how much it irritates everyone, and trust me, it does. there is always whining, there is always someone who thinks we always have enough. and then there’s me, who can never have enough berries. never have enough plums, who can ignore the whining and zone out in a berry bush or plum tree.

we picked a gallon of blueberries…see that milk container. it was no joke.

aren’t they pretty?and the views….

we had a good time, don’t get me wrong, but i am pretty sure i could of sat there all day and just picked weeds.

so what’s the problem? you get home and have a gallon of blueberries…you realize that no one can eat that many blueberries and you need to bake something. see where this is going? baking (i am growling right now).

blueberry crumble? no, no one likes that, blueberry pie? no, they don’t like that either, what about a cake? something not entirly sweet but dessert like. something we can eat for breakfast?

i asked and you replied. i made the cake. and boy was it good. i can’t stop eating it.

if your going berry picking…make this…trust me, yum!

blueberry cake adapted from bon appetit

1 1/2 sticks butter
2 1/3 cups cake flour
2 1/2 cups blueberries
1/4 cup plus 1 1/3 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs
1 1/2 teaspoons finely grated lemon zest
1 cup milk

preheat to 350. line the bottom of a springform pan with a round of parchment paper.
pour berries in a single layer into pan, sprinkle with 1/4 cup sugar.
in a bowl whisk together flour, baking powder, salt, and baking soda, set aside.
with an electric mixer, beat butter and remaining 1 1/3 cups sugar in a large bowl at medium speed for about 2 minutes, occasionally scrape down sides of bowl.
one at a time add eggs and mix. add zest, mix.
on a low speed alternate mixing in flour mixture and milk and mix until incorporated. pour batter over berries in pan; smooth top.
bake for 1 hour 25 minutes. let cool for about an hour, then run a sharp knife around the edge of the pan. invert cake on a tray and remove sides. remove pan bottom; peel off parchment paper and let cool another 5-10 minutes.