Weekend Wonderings

“People who have tried it, tell me that a clear conscience makes you very happy and contented; but a full stomach does the business quite as well, and is cheaper, and more easily obtained. “

Three Men In A Boat, Jerome K. Jerome

Readers, I warn you now.  Blueberry Boy Bait is glorious.  Easy to make.  Glorious, cinnamony sugary blueberry-y (it’s a word) gloriousness. 

The original recipe comes via Smitten Kitchen.  I’ve adapted it slightly below, primarily to include UK measurements.  It’s easy to make, and easier to eat.  The smell as it’s baking makes you want to dissolve into yourself. 

Image via the website that reignited my love of baking: Smitten Kitchen 

Recipe of wonder:

Serves 12, generously

2 cups (256g) plus 1 teaspoon plain flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (226g), softened
3/4 cup (165g) packed light brown sugar
1/2 cup (100g) granulated sugar
3 large eggs
1 cup (225ml) whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 (approx 70g) cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup (approx 70g) blueberries, fresh or frozen (do not defrost)
1/4 cup (50g) granulated sugar
1/2 teaspoon ground cinnamon

For the cake:

Adjust oven rack to middle position and heat oven to 180 degrees c. Grease a 13 by 9-inch baking pan (I used a 9×9 inch brownie pan and it was fine, just needs a bit longer in the oven).

Whisk two cups flour, baking powder, and salt together in medium bowl.

With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes.

Add eggs, one at a time, beating until just incorporated and scraping down bowl. Beat until your arm (or your machine) is tired – the batter is quite thick and you will fiond bits at the bottom that haven’t been mixed. 

Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

Stick face in bowl.  It’s not even that sickly, so no guilt…score!

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and add a drop of water (the makes the topping crispier) and sprinkle over batter.

Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes (longer if the pan is smaller).

Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.  It doesn’t keep much longer…but no sentient human being could resist the siren call of cinnamon and blueberry for three days…so we’re all good)

Let me know if you make it, readers…and what you thought.  Happy baking!  And happy weekend.

Categories: Food, Weekend Wonderings, Written By Anna
3 interesting thoughts on this

3 Comments

  1. Posted April 28, 2012 at 8:57 am | Permalink

    Want this in my face. That is all.

    • Roz
      Posted April 28, 2012 at 9:56 am | Permalink

      Snap! These are getting made tomorrow!!

  2. Peridot
    Posted April 29, 2012 at 5:29 pm | Permalink

    I dare not read this!

    No, I’ve been trying to email you through all the addresses here and just keep getting bounce-backs (since Thursday). Can you please email me or let me know how to contact you?

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Hello! We're Clare, Aisling and Anna and welcome to a corner of the world where smart, flawed, real women talk about the bigger picture; about their experiences, stories and opinions on all aspects of being a woman today, from marriage to feminism to pretty, too.

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image by Lucy Stendall Photography

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