This lovely blueberry cake
is spiced with cinnamon, cloves, and allspice for a refreshing and
invigorating dessert. You can use fresh, dried, or frozen blueberries to
make this recipe. If you are using frozen berries, thaw them in the
refrigerator for a few hours before use. Ideally, all the ingredients
should be at room temperature before you mix them into a batter. If you
are using dried berries, reconstitute them as you would when using
raisins so that you can get a more accurate measurement.
Precise
measurement is very crucial when baking cake that is perfectly fluffy
and scrumptious. Sift all the dry ingredients and measure them with a
spoon onto the measuring cup so that they are not compacted and dense.
If you measure the flour straight from the bag, chances are you will use
more flour than you need resulting in a heavy and dry cake. One of the
most important steps when making blueberry spice cake is the creaming
process. This involves blending the butter and sugar together until you
get a light, smooth and fluffy texture. Use a mixer to obtain the
desired consistency. If you do not have a mixer, you can still obtain a
smooth and fluffy consistency using a whisk, but you need to make
consistent and vigorous strokes with your wrist. For more information
like healthy video recipes for this recipe your check out the link.
With a mixer, beat the butter and sugar on high speed for about two
minutes. Add the eggs and beat until they are well blended. When adding
the dry ingredients to the wet ingredients, reduce the speed of the
mixer to low and slowly add the dry ingredients, beating until the
batter is smooth. This recipe uses half wheat flour and half all-purpose
flour for a healthier cake and also more flavor and texture. Other
ingredients used in this recipe include sugar, egg, salt, baking powder, and milk.
Ingredients
1/3 cup butter
1 cup granulated sugar
1 egg
1 ½ cups all purpose flour
1 cup whole wheat flour
½ teaspoon salt
4 teaspoons baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup milk
1 cup blueberries
1. Preheat the oven to 375 degrees F. Grease and flour a 10 in. Bundt pan and set aside.
2. In the bowl of a mixer, cream together the butter and sugar. Mix in the egg.
3. In a separate bowl, blend together flour, salt, baking powder, cinnamon, allspice, and cloves. Stir in a little of the milk, then stir in a little of the butter mixture. Keep alternating the milk and butter mixture until both are well incorporated. Fold in the blueberries.
4. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely in the pan. Turn the cake onto a plate and sprinkle with powdered sugar, if desired.
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