Good Foods
Well-known member
Ingredients:
2 (6 ounce) packages Driscoll's Blueberries, rinsed and dried
2 cups all purpose flour, divided
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 sticks sweet butter, slightly softened
1 cup sugar
3 eggs, lightly beaten
1 cup buttermilk
1/2 teaspoon lemon extract
For Garnish: Confectioner's sugar and unsweetened whipped cream
blueberries
Instructions:
Preheat oven to 350 Degrees F with rack in the middle. Grease and flour a 9-inch springform cake pan (or a regular cake pan with 2 inch high sides, greased and floured with a circle of waxed paper cut to fit the bottom of the pan).
Measure two cups of berries setting them aside for the cake.
Measure 1/2 tablespoon of flour and set aside. Sift remaining flour with ginger, cinnamon, cloves, salt, baking powder and baking soda and set aside.
With and electric mixer on high speed, cream the butter and sugar well, about 3 minutes, scraping the sides of the bowl down once or twice. Add eggs, one at a time, beating well after each addition, until the mixture is light and smooth, about 3 minutes, scraping the sides of the bowl several times during the process. (Don't worry if mixture looks slightly curdled even after several minutes, it will be fine).
Turn the mixer to low and add the flour and spice mixture a 1/4 cup at a time, alternating with the buttermilk, beginning and ending with the flour mixture. Add lemon extract.
Pour the batter into the prepared pan and smooth the top with a spatula. In a small bowl, toss the 2 cups of blueberries with the reserved 1/2 tablespoon of flour.
Scatter the berries over the batter and gently press to set them into the batter. Do not cover berries with batter.
Bake until a cake tester comes out clean, about 50 to 55 minutes.
I make this often in the Summer....when I could no longer get the recipe on Driscoll's site wanted to place it here for safekeeping. This is simple and Delicious.
2 (6 ounce) packages Driscoll's Blueberries, rinsed and dried
2 cups all purpose flour, divided
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 sticks sweet butter, slightly softened
1 cup sugar
3 eggs, lightly beaten
1 cup buttermilk
1/2 teaspoon lemon extract
For Garnish: Confectioner's sugar and unsweetened whipped cream
blueberries
Instructions:
Preheat oven to 350 Degrees F with rack in the middle. Grease and flour a 9-inch springform cake pan (or a regular cake pan with 2 inch high sides, greased and floured with a circle of waxed paper cut to fit the bottom of the pan).
Measure two cups of berries setting them aside for the cake.
Measure 1/2 tablespoon of flour and set aside. Sift remaining flour with ginger, cinnamon, cloves, salt, baking powder and baking soda and set aside.
With and electric mixer on high speed, cream the butter and sugar well, about 3 minutes, scraping the sides of the bowl down once or twice. Add eggs, one at a time, beating well after each addition, until the mixture is light and smooth, about 3 minutes, scraping the sides of the bowl several times during the process. (Don't worry if mixture looks slightly curdled even after several minutes, it will be fine).
Turn the mixer to low and add the flour and spice mixture a 1/4 cup at a time, alternating with the buttermilk, beginning and ending with the flour mixture. Add lemon extract.
Pour the batter into the prepared pan and smooth the top with a spatula. In a small bowl, toss the 2 cups of blueberries with the reserved 1/2 tablespoon of flour.
Scatter the berries over the batter and gently press to set them into the batter. Do not cover berries with batter.
Bake until a cake tester comes out clean, about 50 to 55 minutes.
I make this often in the Summer....when I could no longer get the recipe on Driscoll's site wanted to place it here for safekeeping. This is simple and Delicious.
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