Recipe 84 from The Smitten Kitchen Cookbook by Deb Perelman
WW Note: this cake comes out to 10 points for 1/16 of the pan. I think the size of the slices is pretty good but if you’re just wanting to taste that you can definitely take half of your peace and cut your points by 5.
This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” on page 244 or from the following sites:
Progress feels good doesn’t it?! I feel like typically in January I make all these lofty goals and have all the best intentions and by mid-month I am absolutely floundering in those goals. I’m very proud to say that I am keeping on track with my one recipe a week in the cookbook and that is a big deal because we are trying very hard to keep sugar out of the house. We’ve been sick the past two weeks which means we have these cakes in the house longer then intended instead of giving them to our life group! Ugh 🤦
This cake was pretty tasty and another nice and easy one to put together quickly before you go someplace or have somebody over.
I made a few substitutions because I failed to grab the right items from the store. Instead of lemon zest I used some leftover grapefruit zest from last week’s grapefruit cake. I also didn’t get sour cream but had plenty of vanilla yogurt on hand so I use that instead.
I’m not quite sure what the yogurt did but it definitely impacted the cook time. It said that it needed to bake for about 35 minutes and I definitely cooked it for an additional 30 on top of that because the metal was not setting up and the top was not really browning. I double checked the time and the temperature multiple times so I’m fairly certain I did those things correctly and I’m not entirely sure why it took so long for the cake to set up.
I highly recommendusing the trick she gives for buttering and flouring the parchment paper that you are using to line your pan. My cake came out beautifully with no sticking because of that step.
I found the streusel topping to be a little heavy on the flour so I might pull back maybe a tablespoon or tablespoon and a half from that recipe. It definitely helps add some sweetness to the cake because I didn’t find it as sweet as I was expecting. Because of the cornmeal it definitely is kind of like a blueberry cornbread though hardly as dry as I tend to see cornbread’s turn out.
In some parts the blueberries definitely behaved and stayed well placed throughout the batter. In other parts they sank right to the bottom. I know from other recipes I’ve done that you want to use flour on blueberries to keep them from sinking to the bottom which is what you do here with the last third of the flour mixture before dumping it into the batter and folding it in.
My only thought is that because of the longer bake time for the center of the cake hope they somehow lost pear way and ended up down at the bottom. Either way it’s a good cake no matter where the berries end up.
I think this cake is going to be a great one to use when having people come over for breakfast or taking some place as a dessert. Because of the flavors it feels very versatile for breakfast or dessert.
I think this is different enough that it’s worth trying to see if your crowd likes it!
Happy Blueberry baking!