Two Blueberry Cake Recipes

I sent out a Facebook message on Saturday showing the two blueberry cakes that resulted from my afternoon baking spree. Sure enough, I received requests for the recipes. Rather than respond individually, I’m posting the recipes here so everyone can print them off and enjoy them.

I made the Blueberry Bundt Cake for a party given by my friend, Janet Taylor, and the Blueberry Buttermilk Tea Cake for the September meeting of my SpaceCrafts writing group the following day.  I also threw in pan of cornbread at the end, just for the family. (I like to get the most from a  hot oven.)

So here are the recipes for both blueberry cakes. I cut them from The Boston Globe many years ago and they were contributed by a woman named Lisa Yockelson. I hope you enjoy them as much as we did.

Blueberry Bundt Cake, The Boston Globe, Lisa YockelsonBlueberry Bundt Cake

Ingredients:

  • Butter for the pan
  • Flour for the pan
  • 3 cups flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups fresh blueberries, picked over
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 2 tsps vanilla extract
  • 1 cup whole milk
  • confectioners sugar for dusting

Preparation:

  1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.
  2. In a bowl, whisk the flour, baking powder, baking soda, and salt until blended.
  3. In another bowl, toss the blueberries with 1 tablespoon of the flour mixture.
  4. In an electric mixer on medium speed, beat the butter for 3 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each.
  5. Beat in the eggs, one at a time, followed by the vanilla.
  6. With the mixer set on low speed, beat in the flour mixture in 3 additions alternately with the milk beginning and ending with flour. Scrape down the sides of the bowl often with a rubber spatula.
  7. Remove the bowl from the mixer stand. With a large rubber spatula, fold in the blueberries carefully so as not to mash them. Spoon the batter into the pan and smooth the top. Bake the cake for 1 hour or until a skewer inserted into the middle of the cake comes out clean. The baked cake will pull away from the sides of the pan.
  8. Set the cake on a rack to cool for 10 minutes. Carefully invert the cake onto another cooling rack to cool completely. Before serving, dust the cake with confectioner’s sugar.

Yield: One 10-inch cake

Blueberry Buttermilk Tea Cake, Boston Globe, Lisa YockelsonBlueberry Buttermilk Tea Cake

Ingredients:

  • Butter for the pan
  • Flour for the pan
  • 2 1/4 cups Flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 3/4 cup Fresh blueberries, picked over
  • 8 tbsps (1 stick) butter, unsalted at room temperature
  • 1 cup Granulated sugar
  • 2 eggs
  • 2 tsps vanilla extract
  • 3/4 cup buttermilk
  • Confectioner’s sugar for dusting

Preparation:

  1. Set the oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan. Dust the pan with flour, tapping out the excess.
  2. In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them.
  3. In another bowl, toss the blueberries with 1 teaspoon of the flour mixture.
  4. In an electric mixer at medium speed, beat the butter for 2 minutes. Add the sugar in 2 additions, beating for 1 minute after each. Blend in the eggs, one at a time, followed by the vanilla.
  5. With the mixer set on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture. Scrape down the sides of the bowl with a rubber spatula once or twice.
  6. Remove the bowl from the mixer stand. With a large rubber spatula fold in the blueberries and any excess flour into the bowl, taking care not to mash the berries.
  7. Spoon the batter into the loaf pan, mounding is slightly in the center. Bake the cake for 55 to 60 minutes or until a skewer inserted into the middle of the cake comes out clean.
  8. Set the cake on a wire rack to cool for 10 minutes. Turn the cake out of the pan and return the cake to the rack to cool completely. Dust the top with confectioner’s sugar. Cut into slices with a serrated knife.

You can also finish this cake with a simple glaze:  Beat 2 tablespoons milk and 1 teaspoon vanilla into 1 cup confectioner’s sugar just until smooth. Once the loaf is cool, spoon the glaze over it and let it stand until firm.  Or whip up a bowl of cream for a blueberries-and-cream dessert.

Yield: One 9-inch loaf

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