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Categories:
sugar sugar water lemon juice cornstarch blueberries flour baking powder salt egg milk butter vanilla
Viewed: 34 - Published at: 6 years agoIngredients
- 13 cup sugar, plus
- 12 cup sugar, divided
- 14 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 2 cups blueberries
- 1 cup all-purpose flour
- 1 34 teaspoons baking powder
- 34-1 teaspoon salt (if using salted butter, use less salt)
- 1 large egg
- 12 cup whole milk
- 12 cup butter, melted and cooled slightly
- 1 teaspoon vanilla
Method
- Preheat oven to 375 degrees.
- Butter a 9-inch square baking pan.
- In a small saucepan, combine 1/3 cup sugar with water, lemon juice, and cornstarch; mix well.
- Add blueberries and bring mixture to a simmer; cook for 3 minutes, stirring occasionally.
- (If you are using frozen blueberries, cook for about 7 minutes or until slightly thickened.)
- Remove from heat and set aside.
- In a large bowl, combine remaining 1/2 cup sugar, flour, baking powder, and salt; stir to blend.
- In another bowl, whisk together egg, milk, butter, and vanilla.
- Add egg mixture to flour mixture, whisking until just combined.
- Spread batter in prepared pan.
- Pour blueberry mixture evenly over the batter (berries will sink during baking).
- Bake at 375 degrees for 25 to 30 minutes or until a knife inserted in the center of the cake portion comes out clean.
- Cool for 5 minutes before serving.
- Note: To flambe the cake, combine 1/4 cup brandy with 1/4 cup (or less) rum, Grand Marnier, or other orange-flavored liquor.
- Pour combined liquors into a saucepan and heat until tendrils of smoke begin to rise from the liquor.
- Carefully light liquor with a match.
- While flaming, pour over cake and serve.
- (Never pour liquor from bottle directly into pan because of danger of catching the bottle of liquor aflame.
- ).
