BLUEBERRY CAKE | Old-Fashioned STYLE | DIY Demonstration

Perfectly moist homemade BLUEBERRY CAKE...lightly sweet "coffee" cake bursting with juicy ripened blueberries!! Excellent for breakfast, dessert, or anytime you wish!! Recipe below...

OLD-FASHIONED BLUEBERRY CAKE

Preheat oven to 350 degrees F.

Lightly grease & flour an 8" x 8" baking dish. Set aside.

• 2 teaspoon baking powder
• 2 cup unbleached flour, may substitute with all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup whole buttermilk
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) butter, room temperature
• 1 teaspoon turbinado sugar (raw sugar) for sprinkling top of cake
• 1 teaspoon pure vanilla extract
• 2 cups fresh blueberries, discard mushy blueberries, rinsed, and dried
• 1 large, room temperature

1. Combine flour, baking powder, and salt in a medium bowl. Whisk. Set aside.
2. Reserve 1/3 cup of blueberries for top of cake. Set aside.
3. Toss remaining blueberries with 1- 2 teaspoons of flour mixture until well coated. Set aside.
4. Add butter and sugar to a large bowl. Beat on high for 3 minutes. Add egg and vanilla. Beat an additional 2 minutes.
5. Alternate flour mixture & buttermilk, 1/3 at a time, beating 1 minute in-between. This cake batter will be very thick.
6. Gently fold the floured blueberries into the cake batter. Be careful not to rupture the blueberries.
7. Spread cake batter evenly into prepare baking dish. Arrange blueberries evenly on top of cake. Sprinkle with raw sugar.
8. Bake in preheated oven for 50 minutes to 1 hour, or until toothpick inserted into middle comes out clean.
9. Cool for 30 minutes. Serve warm, or cooled with ice-cream, whipped cream, additional blueberries, or nothing at all.

TIP: Store Blueberry Cake in refrigerator in an airtight container up to 3 day, or in the freeze up to 3 months.

~~~ENJOY your FRESH BLUEBERRY CAKE~~~