We’ve been in Calgary here in Canada for 4 days, and I’ve been looking forward to berries of any kind: strawberries, blueberries, raspberries, and blackberries. So I dressed up my mother-in-law’s butter cake with 2 cups of fresh blueberries. It came out lightly sweet, just right for a summer cake, and served with a scoop of vanilla ice cream, which was sweeter.
Blueberry Butter Cake
Have at room temperature:
1 pound butter
2 teaspoons vanilla
1 1/2 cups sugar
5 large eggs
2 1/4 cups all purpose flour
2 teaspoons baking powder
2 cups fresh blueberries
Powdered sugar for dusting, optional
Pre-heat the oven 325˚F/180˚C. Grease and flour one 9×13 inch baking dish or a 10-cup bundt cake pan. Set aside.
In a large mixing bowl, cream the butter and vanilla. Add the sugar all at once and cream until fluffy and light. Add the eggs one at a time until just combined.
In another large bowl whisk together the flour and baking powder. Add the flour in 3 batches to the butter mixture. Gently fold in the blueberries.
Scrape the batter into the prepared pan and tap the pan lightly on the counter to dislodge any air bubbles. Then bake 35-40 minutes or until the top is golden brown and the cake springs back when pressed lightly towards the middle.
Remove from the oven and cool on a wire rack 15 minutes. It’s not necessary to remove the cake from the baking dish to serve it. Invert the bundt pan and remove the cake. Thoroughly cool the cake then dust lightly with powdered sugar, if desired.