Blueberry Surprise Cake
Are you a blueberry lover? I certainly am and I love it when I can find them fresh. I was super happy to find them in the grocery store for this cake. I was afraid I would have to use frozen blueberries. Sometimes I go searching for ingredients and strike out. It’s a bummer. Not this time though. Whoo Hoo!
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This cake is a really nice cake and is very similar to the Blueberry Muffins I shared last month from this cookbook. In case you are new here, let me explain our group. Each month, a group of bloggers all get together to cook one of four cakes from Maida Heatter’s Cakes. If you’re interested in this cookbook, click on the picture on the right sidebar and it will take you right to the page on Amazon. We don’t reveal the cake we cooked until posting day, on the 20th of each month. Scroll to the bottom of this post to see all of the other cakes. July’s cake choices were:
1.Black and White Layer Cake p.129
2. Sour Cream Coffee Cake p.174
3. Blueberry Surprise Cake p.210
4. Zucchini Loaf from Seattle p.270
This cake calls for lemon zest. I was happy because one of the things I brought with me was this microplane that I picked up about 3 days before we left. I’m so happy I did. If you don’t have one, you should totally get this one: Microplane Elite Zester. I love it! So much easier than any other I have ever used and I don’t cut my knuckles on it!
This cake uses a springform pan in the directions and guess what? I don’t have one. I haven’t even seen one here in Martinique, so, I had to use something else. Since my husband loves banana bread, I bought a loaf pan when I got here. I also have these tart pans that I bought for the Strawberry Donut Tarts I made a few weeks ago.
I made this cake in the loaf pan and also made 1 tart, just to see how it would turn out. I think I really love the tart. It would be fun to make individual tarts for a dinner party or to freeze for a quick dessert. A note about the tart is that it only takes about 50 minutes to cook. I served the large cake at a dinner I had and everyone, except my husband, loved it. I didn’t think my husband would eat it. It has cooked fruit you know. Such a funny man.
I actually ate half of the tart cake right after it was cooked to make sure it actually tasted good. Personally, I thought it was a little too tart. If I make it again, I will use about 1/3 of the lemon that is called for in the recipe. That’s my taste though. The cake itself has a really great flavor and moisture content. So, on to the recipe.
- Blueberry Surprise:
- 1 cup fresh blueberries
- 3 Tbsp granulated sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp lemon juice
- ½ cup fine, dry bread crumbs
- 2 cups sifted all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 8 ounces (2 sticks) unsalted butter
- 1 tsp vanilla extract
- 1⅓ cups granulated sugar
- 2 eggs
- 1 cup sour cream
- Finely grated rind of 1 small lemon
- ⅓ cup toasted pecans, medium - small pieces
- 1 cup confectioners' sugar
- 1 Tbsp lemon juice
- a few drops of boiling water
- Blueberry Surprise:
- Wash and dry blueberries.
- In a bowl, combine the sugar, cinnamon and nutmeg.
- Stir in the berries gently.
- Drizzle in the lemon juice. Let stand.
- Preheat the oven to 350°.
- Butter a 9x3 inch springform pan and dust all over with fine, dry bread crumbs. Invert the pan over paper and tap lightly to shake out excess crumbs. Set aside.
- Sift together the flour, baking powder and salt. Set aside.
- In the large bowl of an electric mixer, beat the butter until it is soft.
- Beat in the vanilla and sugar.
- Add the eggs and beat until incorporated.
- Add the sour cream and, scraping the bowl as necessary with a rubber spatula, beat only until incorporated.
- On low speed add the sifted dry ingredients and beat only until smooth.
- Remove the blow from the mixer and stir in the grated rind.
- Turn half of the mixture into the prepared pan, smooth the top and then spoon on the blueberry mixture, keeping it ½ to 1 inch away from the sides of the pan.
- Stir the pecans into the remaining batter and spoon it over the batter in the pan. Spread to smooth.
- Bake for 1 hour 20-30 minutes, until the top of the cake springs back when it is pressed lightly with a fingertip.
- Let the cake stand in the pan for about 15 minutes. Meanwhile, prepare the glaze.
- In a small bowl, beat the sugar and lemon juice with just a few drops of boiling water as necessary to make it semi-liquid; the mixture should be thick-just barely thin enough to pour. (If necessary, add a few more drops of water.)
- Release and remove the sides of the springform pan. Cover the cake with a rack, turn the cake and the rack over, remove the bottom of the cake pan, cover the cake with a cake plate and very carefully turn the cake and the plate over again, leaving the cake right side up.
- Stir the glaze and and drizzle it over the warm cake, letting some of it run town the sides.
- When you cut the cake, you will see that the weight of the berries has not allowed the bottom half of the cake to rise. You will barely see the bottom half.