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Hi all!

Hope everyone is having a great summer!  Just a quick post to share a great recipe that I found online yesterday.

I managed to score some organically-grown blueberries from Maine at the Sea Cliff Farmers Market. And while I thought muffins might be a good use for them, I realized that what I really wanted instead was cake. (Don’t we all feel this way deep down inside?)

So I took this recipe and modified it by doubling the amount of milk from 1/2 cup to 1 cup. Et voilà! Blueberry cake!

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This recipe is fantastic, very simple and produces a wonderfully tender cake. I definitely recommend the sugar & nutmeg sprinkled on top, it compliments the blueberries nicely.

As you can see, I used a square baking dish and so I needed to increase the baking time to about 35 minutes, but just keep an eye on the cake and it’s done when the top is golden brown and a cake tester comes out clean. (Also, I was slightly nervous when I poured the batter into the dish that it would overflow as it baked, so I stuck a cookie sheet in the oven below the dish to catch any spills, but there was no need to be concerned.)

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We’ve managed to restrain ourselves and haven’t done too much damage since I baked it yesterday, but I’m sure this cake doesn’t have long.
xoxo
Danielle

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