mudbug
Chef Extraordinaire
amber, I'm sorry it took so long to post this one!
This recipe comes from the Benjamin F. Packard House, a B&B in Bath, Maine.
1 cup plus one tsp flour
1 tsp baking powder
1/2 tsp kosher salt
1 stick softened unsalted butter
1 cup sugar
1/4 tsp vanilla
2 large eggs
1 pint (2 cups) blueberries, rinsed and drained (may sub with frozen wild blueberries)
1 tsp lemon juice
confectioner's sugar, for garnish
Preheat oven to 350. Lightly grease a 9-inch springform pan and dust with flour. (You can also use a 9-inch round cake pan that has been greased and dusted, lined on the bottom with parchment paper.)
In a small bowl, combine 1 cup of the flour with the baking powder and salt, and set aside.
Using an electric mixer on meidum high to high speed, cream the butter, sugar and vanilla until light. Add the eggs one at a time and continue beating until well blended. Reduce the speed to low and gradually add the flour mixture. Beat until smooth, then pour batter into prepared pan.
In a medium bowl, combine the berries with the remaining teaspoon of flour and the lemon juice. Spoon this over the batter.
Bake for 1 hour, or until the toothpick test works. Remove from oven and let cake cool in pan for 10 minutes. If using the springform pan, slide a thin knife around the edges to release it from the pan. If using a regular cake pan, invert onto cake rack and then transfer to a platter with the berry side up.
Garnish with confectioner's sugar before serving.
This recipe comes from the Benjamin F. Packard House, a B&B in Bath, Maine.
1 cup plus one tsp flour
1 tsp baking powder
1/2 tsp kosher salt
1 stick softened unsalted butter
1 cup sugar
1/4 tsp vanilla
2 large eggs
1 pint (2 cups) blueberries, rinsed and drained (may sub with frozen wild blueberries)
1 tsp lemon juice
confectioner's sugar, for garnish
Preheat oven to 350. Lightly grease a 9-inch springform pan and dust with flour. (You can also use a 9-inch round cake pan that has been greased and dusted, lined on the bottom with parchment paper.)
In a small bowl, combine 1 cup of the flour with the baking powder and salt, and set aside.
Using an electric mixer on meidum high to high speed, cream the butter, sugar and vanilla until light. Add the eggs one at a time and continue beating until well blended. Reduce the speed to low and gradually add the flour mixture. Beat until smooth, then pour batter into prepared pan.
In a medium bowl, combine the berries with the remaining teaspoon of flour and the lemon juice. Spoon this over the batter.
Bake for 1 hour, or until the toothpick test works. Remove from oven and let cake cool in pan for 10 minutes. If using the springform pan, slide a thin knife around the edges to release it from the pan. If using a regular cake pan, invert onto cake rack and then transfer to a platter with the berry side up.
Garnish with confectioner's sugar before serving.
