Recipe: Mohan Family Blueberry Cake

[This recipe was sent in by Sheena in Brooklyn, who strongly suggests using wild blueberries, straight off the bush. If the wild variety are too hard to come by, use any fresh blueberries, just steer clear of the frozen variety, lest you wind up with a grey cake.]

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Nothing tastes like summer quite like fresh blueberries. They're delicious on your morning cereal or by the handful, straight off the bush.

Where I grew up in New England, blueberry picking was a popular summertime activity for families with children, and once the freezer was stocked with enough berries for a whole winter of pancakes, blueberry pies and crumbles abounded. This blueberry cake—a family favorite passed from my grandmother to my father to me—is a perfect use of summer's best fruit.

The Mohan Family's Blueberry Cake

For the cake:
1 3/4 cups all-purpose unbleached flour
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup milk (whole is best)
1 stick of unsalted butter, at room temperature
1 cup sugar
1 large egg
1 1/2 cups blueberries (preferably wild, if available; rinsed, dried, and tossed with 4 tsp. of the flour)

For the topping:
1 tablespoon sugar
1 teapsoon cinnamon (or to taste... I like lots of cinnamon)

Preheat oven to 350° F. Grease and flour a parchment-lined 8x8x2 pan (though a 9x5x3 loaf pan works well and makes the cake highly portable for brunches and barbeques!)

In a medium bowl, mix flour, baking powder and salt together. Set aside.

In a large bowl, with your mixer's paddle attachment, cream together butter and sugar in. Add egg and vanilla and beat on high until the mixture is light and creamy.

With the mixer set on low, gradually add the flour mixture a third at a time, alternating with the milk until combined. You may need to scrape down the sides of the bowl at this stage to make sure the flour is well combined. The batter will be quite thick.

With a rubber spatula, gently fold in the blueberries until evenly distributed in the batter.

Pour the batter into the prepared pan and smooth out the top. Sprinkle the top with cinnamon-sugar mixture. Bake in preheated oven for 50 minutes, or until a skewer inserted in the center of the cake comes out clean. Cool on a wire rack before slicing.

This cake is great with coffee for an indulgent breakfast, and I also recommend it in the afternoon with a cold glass of lemonade.

(Thanks, Sheena!)

Per serving, based on 6 servings. (% daily value)
Calories
453
Fat
17.2 g (26.5%)
Saturated
10.4 g (51.9%)
Trans
0.6 g
Carbs
70.1 g (23.4%)
Fiber
1.9 g (7.5%)
Sugars
40.3 g
Protein
5.9 g (11.8%)
Cholesterol
73.5 mg (24.5%)
Sodium
242.1 mg (10.1%)

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.