June 25, 2010
The Cake Slice: Shenandoah Valley Blueberry Cake
This month's cake chosen by The Cake Slice bakers is a very easy and simple cake to whip up. Reminiscent of blueberry scones, it's another pleasant way to enjoy blueberries that are plentiful at the farmers' markets at the moment. I am sure other berries may be used instead of blueberries like blackberries or raspberries. Maybe even chopped-up strawberries, too! And once berry season has passed, no worries because the recipe says frozen (unthawed) blueberries will work as well.
The recipe suggests baking in a 9-inch cake pan but I decided to use a slightly-larger tart pan to give the edges a little fancy :) The only drawback was my cake didn't achieve a certain height. Also, I was afraid the blueberries would sink to the bottom of the pan as it baked so I dusted them with a reserved tablespoon of the flour mixture before folding them in. Since my pan was not deep enough, they created little craters on top!
Besides it's unusual appearance, it was still scrumptious. My kids enjoyed a slice with some milk for an afternoon snack. I'm sure it will also be great with lemon curd, too and a cup of tea. Or maybe enjoy it topped with mascarpone whipped cream and a hot cup of coffee.