Blueberry Cake

An easy and versatile blueberry cake you’ll want to make over and over again!

I’ve made this cake so often recently, my friends and family must be sick of it. It can as easily be served in the morning with coffee as it can for dessert after dinner. And so, I’ve made it for coffee gatherings and brought it to dinner parties as dessert and have no regrets about any of it.

This cake is pretty dense and is jam-packed with blueberries bursting with the best tastes of summer. Top it with the crispy, sweet streusel, and you can’t go wrong, folks. Add homemade whipped cream, and your life will change.

The best part about this cake is you can make a giant 9″ x 13″ version, or you can divide it into two 8″ x 8″ pans and bake one and freeze the other for later. When you want to eat the frozen one, you bake as you did the thawed version. How easy is that? So easy.

Blueberry cake

Without further ado….

Blueberry Cake

Blueberry Cake

Ingredients

    For the cake:
  • 1/2 cup butter, softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 cup sour cream
  • 2 cup flour
  • 1 tsp.baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 cups blueberries
    For the topping;
  • 2 Tbs. butter, melted
  • 1 tsp. cinnamon
  • 3/4 cup brown sugar
  • 3/4 cup chopped nuts (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar with an electric mixer until smooth. Add eggs and vanilla. Mix well and add sour cream.
  3. Add flour, baking soda, baking powder, and salt. Mix until just combined, then fold in blueberries with a spatula or a wooden spoon.
  4. Pour into one greased 9" x 13" pan or two greased 8" x 8" pans.
  5. Mix topping together and sprinkle on top of cake(s).
  6. Bake for 40-45 minutes, or cover and freeze until baking. Cake is done when a toothpick inserted in the center comes out clean.
    To bake from frozen:
  1. Preheat oven to 350 degrees
  2. Bake 40-45 minutes. Cake is done when a toothpick inserted in the center comes out clean.
http://www.balanceandblueberries.com/2017/02/09/blueberry-cake/

Happy blueberry cake making!

If you’re interested…an apple crisp recipe and the best pancakes in the entire world.

Cake Pops

I hopped on the band wagon and made some cake pops. And it wasn’t too difficult!

First, let’s bake a chocolate cake. I recommend this recipe. I halved it, and had 3.5 dozen cake pops. Want to make them gluten free? Try black bean chocolate cake.

Once your cake is baked and cooled (feel free to speed the freezing by putting it in the fridge), crumble your cake, add cream cheese, powdered sugar, and butter. Chill! You could leave it for a day or two in the fridge, if you’d like. It won’t hurt it a bit.

Roll them out into adorable little balls of cake goodness. If you have lollipop sticks, stick one in the top of each cake ball. If not, toothpicks work surprisingly well.

IMG_0318Slide the tray in the freezer, and leave it for 30-60 minutes. The goal is that the cake balls harden enough to dip.

Melt some chocolate! I used white chocolate, but you could use milk or dark chocolate as well. For simple melting (no double boiler!), put your chocolate in the microwave for 30 second intervals. Between each interval, stir, stir, stir. When it’s smooth, it’s done.

Take a few at a time out of the freezer, and dip each one in the chocolatey goodness. I recommend using a cooling rack to let them set. Then the chocolate on the top doesn’t flatten out from being set on a cookie sheet.

Garnish with sprinkles! And enjoy. Don’t refrigerate, as it will cause the cake pops to sweat.

IMG_0328

Carrot Cake

When I was a kid, carrot cake was not something that interested me. Vegetables do not belong in dessert. Ever.

Oh how things have changed! This could quickly escalate to the status of Most Favorite Cake Ever.

As has become my MO, I consulted smitten kitchen to see what she had to offer. Success! Baby sister and I used the recipe for the cake, but baked it in a 9×13 glass dish.

Because we used the glass dish, we lowered the oven temperature by 25 degrees and increased the baking time to 45-50 minutes. Done to perfection!

For a great, basic cream cheese frosting, check out Simply Recipes. Creamy delicious!