I baked, I baked! I know it may sound silly, but I rarely make desserts, so when I bake, it’s a big celebration! Um, what’s the special occasion? Well, my excuse would be…it is for July 4th (America’s Independence Day) since it’s right around the corner!
There are lots and lots of food blogs dedicated to desserts and for bakers, but I want my blog to be a place where I share all types of savory food, specializing in Japanese food. I know how to make some desserts, but most of the baked dessert recipes I shared came from other sources (mostly inspired by blogs I visit). So if you ever wonder how good my dessert would taste since I’m not a baker, don’t worry!! I only share dessert recipes that my family and friends have tasted and loved! 🙂
I saw this delicious blueberry cake at Food Gal. The author of this blog, Carolyn, is a food and wine writer based in San Francisco Bay Area and on her blog she features the scoop on new restaurants around the Bay Area, interviews with celebrity chefs, and reviews of cookbooks and products. If you live around San Francisco, you will find her site very useful and fun to read, so check it out.
My family really enjoyed this cake after dinner, and we even had it for breakfast the next day (before our road trip to Santa Cruz). It’s incredibly moist and fluffy inside. I’ll definitely make it a few more times before fresh blueberries become out of season. Enjoy!
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Blueberry Cake
Ingredients
- ½ cup unsalted butter (8 Tbsp; softened at room temperature)
- ¾ cup sugar (for butter)
- 2 large egg yolks
- 1 tsp pure vanilla extract
- ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- 1 ½ cups all-purpose flour (plain flour)
- 1 tsp baking powder
- ½ cup milk
- ¼ cup sugar (for egg whites)
- 2 large egg white
- 1 Tbsp all-purpose flour (plain flour)
- 1 ½ cups blueberries
- white sparkling sugar (or sugar, for sprinkling)
Instructions
- Gather all the ingredients.
- Preheat oven to 350ºF (175ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Spray oil (or butter) a round 9-inch (23 cm) springform pan, lined with a round of parchment paper, and spray oil (or butter) the paper as well.
- In a large bowl, cream together the butter and ¾ cup sugar.
- Add egg yolks, vanilla, salt, and mix until creamy.
- Sift the 1 ½ cups flour and the baking powder together into the butter mixture and gently combine.
- Add the milk to the butter mixture and gently combine.
- In a stand mixer (or another large bowl), beat the egg whites with ¼ cup of the sugar until quite thick and opaque.
- Fold the egg whites into the batter.
- Coat the berries with 1 Tbps. of the flour and add to the batter.
- Pour batter into the prepared pan and drop the pan a few times to force the air bubbles out. Sprinkle the top with white sparkling sugar.
- Bake at 350ºF (175ºC) for 50-60 minutes, test by inserting a skewer into the cake. When it comes out clean it's ready.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
