Vanilla Cake with Blueberries

Posted on 06 July 2010

Vanilla cake with blueberries

That’s it — I am officially obsessed with blueberries. And I’m heartbroken that the season will soon end. So I took my own advice, bought a giant bag (more than a quart) this weekend, and have been coming up with excuses to eat them ever since.

Vanilla cake with blueberries

Vanilla cake with blueberries

I ate some straight. I ate some in yogurt. I ate more straight. I ate some in oatmeal. I ate even more straight. I briefly contemplated making blueberry-ginger jam.

But then I stumbled across this tiny jar of ground vanilla in the pantry and knew that they had to come together in a vanilla-blueberry haze of wondrous delicosity.

Vanilla cake with blueberries

Then I started to worry, as I am apt to do. Vanilla and blueberry? Really? Would the blueberries sink to the bottom and ruin the aesthetic appeal of the cake? Would they turn the entire thing blue? Would the fact that I couldn’t find the cake flour and had to substitute a suitable amount of all-purpose flour instead make the cake too dense?

Vanilla cake with blueberries

All that worry for nothing. It turned out the batter was thick enough that the blueberries couldn’t sink to the bottom. Being fresh, of course they didn’t turn the whole cake blue. The all-purpose flour substitution worked out fine. Vanilla and blueberries are so good separately; of course, they were amazing together.

The cake was lightly sweet and delicately spiced with ground vanilla. With almost every bite, there was a luscious burst of fresh blueberry flavor. It was a good, good thing.

Vanilla cake with blueberries

I say “was” because the cake didn’t last long around here.

Vanilla Cake with Blueberries

Ingredients

1 3/4 cups all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground vanilla (or vanilla extract)
1 cup fresh blueberries

Instructions

Preheat oven to 375 degrees. Cream butter, eggs, sugar, and vanilla together. Blend flour, baking soda, and salt together. Fold in blueberries. Spread into a 8x8 inch pan and bake for 45 minutes. Cool about 15 minutes before cutting into squares.
http://www.allfourburners.com/2010/07/06/vanilla-cake-with-blueberries/

Adapted from Madagascar Select vanilla recipes


7 responses to Vanilla Cake with Blueberries

  • Rebecca says:

    Yum! This looks really tasty. Also, I am obsessed with blueberries. Maine or New Jersey (although the Maine ones taste better) – wherever I can get them from, I don’t care. I will definitely try this recipe. (Because vanilla rocks too.)

  • allfourburners says:

    Glad to hear that I’m not the only one. The blueberry people at the farmers market said that this week is their last one. I’m going to have to hoard/freeze blueberries to last me through next year.

  • Matt says:

    I am still impressed by the blueberry distribution. The last dish I made for the brunch at Diane’s house should have been called Sunken Blueberry Cake…this one turned out so much better.

    • allfourburners says:

      Matt, I think it was because the batter was so thick. I wonder how it would have turned out if I had used cake flour instead.

      Perhaps I need to experiment this weekend.

  • Rebecca says:

    I tried this with cake flour, and it came out great. Airy texture, but still a nice ratio of blueberry to cake.

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