Blueberry Brunch Cake
We have a longer blueberry season in South Carolina because the climate is so mild, which is a good thing considering all the great recipes that I can find for these delicious berries. My in-laws are in town for the week for my husband's law school graduation so I made this blueberry brunch cake to have on hand for Mother's Day this weekend. I try and get things done ahead of time so I'm not in the kitchen the whole time when family is here. I actually got this recipe from Betty Crocker of all places years ago but it's simple and packed full of berries.
Blueberries are so healthy and loaded with antioxidants that they've long been known as a superfood. According to WH Foods, blueberries are loaded with antioxidant phytonutrients called anthocyanidins, blueberries neutralize free radical damage to the collagen matrix of cells and tissues that can lead to cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease and cancer. That's a lot of power in one little berry.
Don't over bake this cake. When the toothpick comes out clean pull the cake out immediately. If you cook this too long, you'll dry it out.
INGREDIENTS
| 2 cups | all-purpose unbleached flour |
| 2 tsp | baking powder |
| 1/2 tsp | salt |
| 1/2 tsp | ground ginger |
| 1/4 tsp | baking soda |
| 1 cup | sugar |
| 1/2 cup | butter, softened |
| 2 | eggs |
| 3/4 cup | sour cream |
| 1 tsp | vanilla |
| 2 cups | local blueberries |
| 1/4 cup | raw sugar |
PREPARATION:
- Heat oven to 350 degrees. Grease bottom and sides of a 13 x 9 inch pan, with butter (and flour if it's not non-stick). Mix flour, baking powder, salt, ginger, and baking soda in medium bowl and set aside.
- Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream, and vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan. This is a thick batter.
- Sprinkle 1/4 cup sugar over batter. Bake about 35 minutes or until golden brown.
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