09 27 11, Written by earthangel. No comments

Blueberry Cake with Walnut Topping

While doing my grocery run with Nathan the other day, I saw these frozen blueberries on sale. I thought I’d make some blueberry cheesecake for this week’s dessert. Unfortunately, I run out of cream cheese so I thought I’d either make muffins or a cake. Since I’ve been baking muffins lately, the idea of a cake is a welcome change.

And this is my dessert for the week…

INGREDIENTS:

Blueberry Cake (special thanks to bakerlady)

1 2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, softened
3/4 cup plus 2 tablespoons sugar
1 egg
1/3 cup milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (do not thaw)

topping (special thanks to the Heart Foundation)
2 tablespoons caster sugar
1 1/2 tablespoons finely chopped (not ground) walnuts
1/4 teaspoon ground cinnamon

STEPS:

1. Heat the oven to 375°F or 190°C and generously grease a 9-inch square or round pan. Combine the butter and sugar and beat with a mixer at high speed until well combined. But because my 15-month old son was playing in the living room, I had to mix everything using a spatula. He is not a big fan of electric mixers. =)

2. Add the egg and beat well for 1-2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light

3. Combine the flour, baking powder and salt in a small bowl and stir to combine. Stir in half the flour mixture, and then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, and then the milk & the vanilla, mixing gently.

4. Stir in blueberries and scrape the batter into the prepared pan

5. To make the topping, combine sugar, walnuts and cinnamon in a small bowl and sprinkle over the cake batter. Bake for 35 minutes (I baked it for 45 minutes) or until the cake is golden, springs back when touched gently in the center and is pulling away from the sides of the pan.