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Blueberry Cake




Source of Recipe


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Recipe Introduction


This is a mouth-watering white cake laced with blueberries and topped with warm caramel sauce. Tiny wild blueberries are definitely the route to take to achieve the full effect. If they aren’t in season, frozen blueberries may be used but do not thaw before adding them to the batter


List of Ingredients




• 1-1/2 cups (375 mL) white flour
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1/2 cup (125 mL ) soft butter
• 1 cup (250 mL ) white sugar
• 1 tsp (5 mL) vanilla
• 2 large eggs, beaten
• 1/3 cup (75 mL) milk
• 1-1/2 cups (375 mL) blueberries
• 2 tbsp (25 mL ) flour


Caramel Sauce:

• 1-1/2 cups (375 mL) brown sugar, packed
• 4 tbsp (50 mL) flour
• 1 cup (250 mL) boiling water
• 2 tbsp (25 mL) butter
• 2 tbsp (25 mL) cream
• 1 tsp (5 mL) vanilla



Recipe




Cake:
Preheat oven to 350F (180C). Grease and flour an 8-inch (20 cm) square pan.

Sift together flour, baking powder and salt, and set aside. In a large bowl, cream together butter and sugar, and beat in the vanilla and eggs until fluffy. Add half the dry ingredients to the creamed mixture, add the milk, and then the rest of the dry ingredients. Toss blueberries in 2 tbsp (25 mL) of flour, then gently fold into batter.

Pour into cake pan, and bake for 25 to 30 minutes or until a toothpick comes out clean. Let stand a few minutes before cutting. Serve with caramel sauce.

Caramel Sauce:
Mix sugar and flour until well blended. Add the boiling water very slowly while stirring briskly. Cook on medium heat, stirring constantly, for 8 to 10 minutes. If sauce becomes too thick, add a little more water. Remove from heat, stir in butter, cream and vanilla. Cool slightly, and pour over warm cake.

Makes 1-1/2 cups (375 mL)