this may be the last of the blueberries! I picked them yesterday morning before the storm, and there is a slim chance I may get some more for next weekend, we shall see... although blueberry season just doesn't seem long enough, it sure is delicious!
what you'll need:
mixer
8" or 9" round cake pan
parchment paper
ingredients:
2 C all purpose flour (I used Cup 4 Cup GF flour)
2 tsp baking powder
1 C sugar
1/3 C softened butter
3/4 C milk (I used raw goat milk - yummmm)
1 egg
1 C fresh blueberries
1 tsp cornstarch
preheat oven to 350
whisk together flour, sugar, & baking powder in a large mixing bowl
in a small mixing bowl, toss blueberries with the cornstarch
with a fork, 'cream' the softened butter, and then dump into your mixing bowl...
now as the mixer is going, on med-low, add the milk...
mix for about 1 minute, then add the egg and mix for 30 seconds more...
now fold the blueberries into the batter, and let sit while you prepare your cake pan...
melt 2 Tbsp butter in your cake pan (I put the butter in the pan, and popped it into the oven), and then cut a couple of strips parchment paper, dip them in the butter and stuck to the sides of the pan....
now, spoon mixture into your prepared cake pan and bake for 45-50 minutes or until a toothpick comes out clean...
viola!
I also whipped up a basic glaze using a little melted butter, milk, and confectioners sugar, but you could top with just some sifted confectioners sugar, or nothing at all! It is delicious either way, but I had an extra sweet tooth, so opted for the glaze....
it was deeeeeeelish! Have a great Sunday!
xo
-s
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