No joke, I bought a 2 pound container of blueberries for $4 at the store last week! Is it me, or is that ridiculously inexpensive?! In the off-season, those teeny tiny containers of berries seem to cost the exact same amount and they disappear way too fast. There’s no doubt I hit the berry jackpot. (Thank you summer!) Problem is, there are only two of us in the house. Our challenge: thoughtfully enjoy the whole container before our beautiful berries go bad.
I made this cake with TONS of fresh blueberries and still had plenty left over for my cereal, salad, and snacks. Since this is the Summer of Lavender, I also incorporated some of my fragrant culinary lavender.
What are your favorite summer blueberry recipes?
(Adapted from MarthaStewart.com)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
1 tablespoon culinary lavender
Nonstick cooking spray, for pan
Confectioners’ sugar, for dusting
1. Preheat oven to 350 degrees.
2. In a MEDIUM bowl, whisk flower, baking powder, salt and lavender.
3. In a LARGE bowl, beat butter and sugars until fluffy. Add eggs one at a time, beating until incorporated. Beat in vanilla.
4. Reducing mixer speed, incorporate flour mixture into the batter in three batches alternating with two additions of the sour cream.
5. Fold blueberries into batter.
6. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter evenly in pan.
7. Bake 60 to 70 minutes until toothpick comes out clean. Cool in pan 15 minutes and flip cake onto cooling rack.
Let completely cool. Sift powdered sugar on top of the cooled cake.