Here is a pan full of yum, great for a weekend breakfast, great to make for company!
First prepare the 8×8 pan by greasing lightly and dusting with flour.
Here is the cast of characters, most of them look familiar. You’ll notice some blur in this post, no I wasn’t getting artsy fartsy on you, just forgot to charge the batteries in the camera, and my camera gets a bit manic when focusing on low battery, kinda like me with low blood sugar.
Here’s the star of the show, the blueberries. These are like the blueberries that I grew up with in Maine, tiny wild blueberries, and to me they are the best in the world. These are just perfect in just about everything. I am lucky enough to be able to get them frozen at Trader Joe’s, these are from Quebec Canada. You can use fresh or frozen blueberries in this recipe, whichever you can get your hands on, even the big blueberries work well if you can’t find the tiny ones.
First, in a small bowl, combine flour, baking powder, and salt. Whisk to combine.
Next in another bowl combine the soft butter and both sugars. Make sure the butter is nice and soft but not melted, just take it out of the fridge about an hour before you are going to use it.
Now whip it, whip it good…… Well that was kinda nerdy, it’s part of my charm. Your going to want to use a mixer for this, you don’t need a big heavy duty stand mixer here, they are awesome, but a regular hand mixer will work just dandy. You want the butter and sugars to be nice and fluffy.
Next add the eggs and the vanilla. I love the smell of good vanilla, I’ve often thought of using it as cologne.
Now beat that together until nice and smooth. Add half of the flour mixture.
beat until combined, and then add 1/2 of the milk
beat until combined and repeat with the second half of the flour mixture and the milk.
Why are we doing it this way, alternating the milk and the flour? We want a nice smooth batter here, this is going to have a soft tender crumb, so we want a nice smooth batter without too much beating. If you were to add the flour and the milk at the same time, it could clump and make little flour lumps, not good in a cake, then you would have to beat the tar out of the batter to get it smooth again, resulting in a less tender cake. It’s true, I’m not just makin’ that up!
Next in that bowl where you had the flour mixture, put your blueberries in it with a teaspoon of flour and toss them around a bit to coat them. Why do this? This helps keep the blueberries from sinking to the bottom. Why does this work, I’m not sure, I’m gonna go with magic..
Now just mix those berries into the batter. Just fold them in gently.
Pour the batter into the prepared pan
Set the batter aside and prepare the topping. Now the topping is optional, I have had success with this in my convection oven, but when testing this recipe with the convection turned OFF, the topping sunk into the cake a bit. If you want to skip the topping, just combine 2 tablespoons of sugar and 1/4 teaspoon cinnamon and sprinkle that over the top before baking.
Prepare the topping, combine all of the topping ingredients in a small mixing bowl
using a pastry cutter or two knives, or even your bare hands, work the ingredients together. What you are trying to accomplish here is cutting the butter into tiny pieces, creating a topping that looks kind of like wet sand with maybe a few small stray bits of butter scattered. If you use your hands, just rub the butter and the rest of the ingredients together with your fingers. Of course I assume that you have impeccably clean hands!
Now you can mix in a 1/4 cup of finely chopped pecans if you wish, and I highly recommend that you do
And sprinkle the topping evenly over the batter
Now slide into that preheated 350 degree oven and bake for 25-35 minutes, or until the cake tests done. It tests done when a toothpick or knife is inserted near the center and when removed, comes out clean without any batter stuck to it. A few moist crumbs are OK though, you don’t want a dry cake, I mean what will people say? Your street cred as a baker will be shot, we just can’t have that.
Place the pan on a cooling rack and cool for 15 minutes. You can remove from pan by placing a plate over the pan and inverting. Then place the cooling rack on top of cake and inverting again so that it is right side up. Finish cooling on the rack. You could also make a parchment sling like I did and just lift out the cake.
here is the finished product, ta da!
I could have just buried my face in it, but I didn’t
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) softened butter
- 1/3 cup lightly packed light brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup milk
- 1/2 cup blueberries
- 2 tablespoons cold butter
- 2 tablespoons all purpose flour
- 1/3 cup white sugar
- 1 teaspoon cinnamon
- 1/4 cup finely chopped pecans (optional)