What I Made with My Share: Blueberry Cake

Saturday’s blueberries were tasty enough to eat plain, one by one, but I needed to make a dessert for guests. I love this super easy cake recipe which is great with any seasonal fruit. It gets a nice golden crust and the edges go crispy with caramelized blueberry juice. The dessert is basically a variation on Eve’s Pudding, a traditional English cake made with apples.

Recipe after the jump

Blueberry cake

  • 3/4 cup butter
  • 3/4 cup sugar
  • 2 eggs + 2 tablespoons hot water
  • 1/2 cup flour
  • 1/2 pint blueberries or other seasonal fruit
  • juice and zest of half a lemon
  • 1 tablespoon sugar

Preheat the oven to 350 degrees. Whisk the butter and sugar until fluffy, whisk in the eggs and water, then fold in the flour. In a small pan, heat the blueberries, lemon and sugar until a few berries burst and the sugar dissolves. Pour the blueberries into an 8-inch cake pan and top with the cake batter. Bake for about 45 minutes to an hour, or until golden brown on top and done in the middle. Allow to cool and serve plain or with a dollop of whipped cream. —Tejal

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