Now it’s back to basics.
After our brief excursion into kid food (wasn’t that fun? make you feel like putting training wheels on your mountain bike?), it’s time to come back down to earth. And if it’s August and you’re baking desserts, there’s probably blueberries somewhere in that reality check. And at R&R, that blueberry connection takes the form of this delicious Blueberries and Cream Cake.
No disrespect to good old traditional blueberry pie (love it!) or the tried and true blueberry buckle (nothing better when it comes to a summertime breakfast or brunch buffet). But I’m going to go way out on a limb and say that this Blueberries and Cream Cake is the best blueberry dessert of all time.
I know, that’s a big claim. But I’m a certified blueberry fanatic, and I’ve eaten blueberries in about every form they can be eaten. And in my book, this is the best blueberry dessert of them all. Part cake, part pie, part trifle, and chock full of yummy blueberries, it’s blueberry heaven on a spoon, or fork, or whatever means you use to get it from the pan to your mouth.
I should know–I’ve been eating this cake my whole life (thanks Mom!). I loved it (I’m told I once ate a whole pan all by myself, at age three!) long before I’d tried one of those toaster tart things or an oatmeal cream cookie. For me, it is kid food that made the transition to adult dessert. Lucky me.
So give it a try. Then it will be lucky you!
Blueberries and Cream Cake
2/3 cup plus 1 Tablespoon all-purpose flour, divided
1 teaspoon baking powder
pinch of salt
4 Tablespoons granulated sugar, divided
2 Tablespoons unsalted butter, cold
3-4 Tablespoons milk
1 pint fresh blueberries, washed and stemmed
pinch of ground cinnamon
1/3 cup heavy whipping cream
1 egg yolk, beaten
1/4 teaspoon vanilla extract
Preheat oven to 400 degrees. Lightly grease a 5×7 baking pan and set aside.
In a bowl, mix together 2/3 cup flour, baking powder, salt, and 1 tablespoon sugar. Using a fork or pastry cutter, cut the cold butter into the dry ingredients until a crumbly mixture is achieved. Add 3 tablespoons of milk and mix until the dough starts to come together and is just moistened, careful not to over mix. If the dough is still dry, add one more tablespoon of milk. Dump the dough onto a lightly floured surface and roll it out until it’s about 1/4 inch thick. Lay the dough into the greased pan and press up the bottom and sides of the pan.
To make the filling, toss together the blueberries, 1 tablespoon flour, 1 tablespoon sugar, and a pinch of cinnamon. Pour the blueberry mixture into the crust. Place the cake in the oven and bake for 17-20 minutes, or until the crust is lightly brown at the edges. Remove the cake from the oven and reduce the oven temperature to 350 degrees.
In a clean bowl, beat the heavy cream until stiff peaks form. Fold the egg yolk, 2 tablespoons sugar, and vanilla into the whipped cream. Spread the whipped cream mixture over top of the warm blueberry filling. Return the cake to the oven and bake for another 10-14 minutes, or until the topping is bubbly and light brown. Remove the cake from the oven and cool to room temperature before refrigerating. Store leftovers in the refrigerator for up to 5 days.
Click below to listen to or read Serial #4 of “Two Sisters”.
Two Sisters, Serial #4, audio © Jeffrey Anderson
Two Sisters, Serial #4, text © Jeffrey Anderson