For whatever reason, I got on something of a blueberry kick earlier this summer, and became determined to find a perfect, foolproof blueberry snacking cake to stow away in my arsenal of simple baking tricks. I’m usually decent at picking good recipes just by reading them, but my skills were lacking this time, alas.
This was the third blueberry cake I made and the only one I feel even remotely comfortable sharing here. The first, I had such high anticipation as it had a crumble topping with peanuts, something I’d never seen before. The peanuts, and peanut butter glaze especially, overpowered everything and that was all you tasted.
Next I tried a simple whole wheat blueberry cake with a glaze made from pureed blueberries, and the whole thing was very meh. It didn’t go uneaten or anything, but I wouldn’t bother making it again, which says a lot.
By the time I got around to baking this cake here, my expectations were pretty low; one bite in, however, and I knew the only mistake about this cake was the fact that I hadn’t photographed it. So, I had to make it again. Oh darn!
This is everything you want in a simple snacking cake perfect for summer. There is no leavening agent and that is NOT a typo. I don’t get it either, but it worked beautifully and earned rave reviews. Get on it while blueberries are still in season!
2 cups all-purpose flour
2 tbs poppy seeds
1 tsp salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 large eggs
2 tsp vanilla extract
2 tbs sour cream
Zest and juice from 1 lemon
1 cup fresh blueberries
Raw sugar, like turbinado, for sprinkling
Preheat your oven to 300 F and position a rack in the center of the oven. Grease an 8-inch square baking dish and set aside.
In a medium bowl, whisk together the flour, poppy seeds, and salt. Set aside.
In a large bowl, cream together the butter and granulated sugar with either a hand mixer or the paddle attachment of your stand mixer. Decrease your mixer speed to medium and add the eggs, one at a time, waiting until each is incorporated into the batter before adding the next. Beat in the vanilla. With the mixer on low speed, add half the flour mixture, then the sour cream, lemon juice and zest, then the last half of the flour. Do not overmix. Fold in the blueberries by hand. Scrape the batter into the prepared baking pan and smooth the top. Sprinkle the top with raw sugar.
Bake the cake 80 to 90 minutes, rotating the pan halfway through, until a cake tester or skewer inserted into the center comes out clean.
Cool the cake completely, then cut out squares and eat!