Sunday, August 22, 2010

Blueberry Traybake

Given there wouldn't be a problem to deal with blueberries, I then could never resist buying when they are on sale. This blueberry traybake came through my mind when I saw a big lot of cheap blueberry at a supermarket the other day and It's just the right time since I haven't made anything with blueberry for a while !

The original recipe is called 'blueberry boy bait' but I chose to call it just simple 'traybake' because after 8 years of marriage, I think I no longer need any bait to attract my only big boy at home!! :)

I made few changes by reducing amount of sugars called for in the original recipe ( both for batter and topping ) and I also added more blueberry to the batter. A verdict ? believe me..it doesn't really matter whatsoever it's called once you find out how wonderful it tastes !

Blueberry Traybake ( adapted from here )

1 cups plus 1/2 teaspoon all-purpose flour
1.5 tsp baking powder
1/2 tsp table salt
114 g unsalted butter, softened
1/2 cup mixture of light brown sugar and caster sugar
1.5 xl eggs
1/2 cup whole milk
2/3 cup blueberries, fresh

Topping

1/3 cup blueberries, fresh
1 tbsp caster sugar
a pinch of ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and linewith parchment paper  8 inch square baking pan.

Whisk a cup of flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:

Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)











 

1 comment:

Meredith said...

Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!
I recently launched my own blog, I'd love for you to check it out and let me know what you think! :) Thanks!
www.prettygoodfood.com