School and work have been pretty hectic this week but something has been making things a tad sweeter: the cinnamon spiced blueberry cake I made on Sunday. Is it just me or do baked goods (plus a big cup of coffee) make 5 o’clock mornings a little less painful? In this recipe a delicious blueberry topping is added to a spiced cake batter after ten minutes of baking, the end result being a fantastic coffee cake with blueberries suspended both along the top and in the middle. :yum:
Cinnamon Spiced Blueberry Cake
Bakeware: 9 x 12 inch round or square cake pan
For the batter:
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup sour cream
For the topping:
- 3/4 cup berries, rinse and well dried
- 3 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
Position an oven rack on the middle rung. Heat the oven to 350 degrees F. Lightly grease and flour the bottom and sides of a 9 x 12 inch cake pan, tapping out excess flour. (PAM actually has a cooking spray that includes flour and is made specifically for cake baking.)
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk until well blended. In a large bowl, combine the butter and sugar. Beat with an electric mixer (stand or handheld) on medium speed until well blended. Add the eggs one at a time and beat just until well blended. Add the vanilla with the second egg. Using a rubber spatula, fold the dry ingredients into the butter mixture in 3 batches alternately with the sour cream, beginning and ending with the dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 10 minutes.
As soon as you put the cake into the oven, make the topping. In a small bowl, combine the blueberries, sugar, flour and cinnamon. Mix the ingredients together with a fork, lightly crushing the blueberries.
After the cake has baked for 10 minutes, sprinkle the topping evenly over the top of the cake. (Don’t take it out of the oven, just slide the oven rack out.) Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, about 30 minutes longer.
Transfer the cake to a rack to cool for 10 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a thick, dry dish towel to protect your hands, invert a large, flat plate on the top of the cake pan and, holding both the pan and the plate, invert them together. Life the pan off the cake. Invert a flat serving plate on the bottom of the cake and invert the cake one more time so that the blueberries are on top. Serve warm or at room temperature.
Storage: Cover the cooled cake in a plastic wrap ands tore at room temperature for up to 5 days.
This recipe is from: The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress Free Strategies for Busy People by Abigail Johnson Dodge.
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This entry was posted on Tuesday, October 24th, 2006 by Ariela and is filed under Cakes, Desserts, Fruits. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
36 Responses for "Cinnamon Spiced Blueberry Cake"
Yum!
How lovely that looks! If I use frozen blueberries, is there any adjustment I should make?
YUM! I *heart* blueberries!
5am…that is as bad as my wife waking up at 4:45
Hi, Ariela!
This looks so good, and I love blueberries (and have some in my freezer, as well).
I have a question, would you help me please?
Is it ok to open the oven within only 10 minutes of baking? Isn’t it going to cause a problem for the cake to rise?
Tks a lot!
Anne - You don’t have to make any adjustments, just make sure they are 100% thawed before using them so that your fork is able to mash a few before adding them to the cake. (The juice soaks up the cinnamon, sugar and flour so you have a liquidy blueberry paste that’s spread over the batter.)
Patricia - No opening the oven after 10 minutes didn’t interfere with rising. You have to let the batter cook at least a little bit so that when you add the blueberries they don’t sink straight to the bottom of the cake. That’s also why you add flour to the topping, incidentally, the flour helps the blueberries, sugar and cinnamon stay suspended along the top and middle.
This I have got to try, two of my favourites, cinnamon & blueberries. Thanks.
oeeh - this sounds (and looks!) so good…
I love it!
I’d be happy to wake up for this…;)
I wish you would have posted this last week…I would have loved to have brought it to a brunch I went to. Oh well, another time.
I can just feel the comfort radiating from that photo!
Looks great! Blueberries are out of season here now, that my excuse to not make muffins for everyone at work
I could really use one of those in a big huge bite.
Sorry Peabody! But now you have the recipe for the next brunch you go to, this cake would defiantely be a hit.
Okay, so I admit that the cake looks pretty darn spectacular and it’d definetely be a tasty way to perk oneself up, but why on earth are you waking up at 5am? That should be outlawed - 5am should not be allowed to exist!
Ellie, you are so right! Insanely early mornings like that should be outlawed. But unfortunately I have to get up at 5am every day so I can catch the 6:50am train into the city in order to make it to my classes at 8:50. (It takes 2 hours to get to school.)
Boy that was a run on sentence.
what a good trick to avoid the berries sinking into the bottom! Ariela, your cake is a beauty!
That looks awesome!!! I’ll need to write that down. Love any cake with fruit in it.
I just read about your blog over at Maryanne’s. I could gain a GAZILLION POUNDS just reading your yummy descriptions of foods! I’m adding you to my recipes folder now. I used to LOVE cooking, but fell out of step. Your blog is inspiring. I’m especially thinking of those breakfast popovers (?–I’ll look back on those next.). YUM!
I was thinking the same thing Chaotic Mom, but who could resist a blueberry cake??? That’s just TOO GOOD to pass up.
Amazing looking!!
Kind of good for muffins recipe too huh?
Yum, yum, YUM!
How I wish were my next door neighbor, lol.
You are so right… There’s just something about waking up in the morning to a yummy, homecooked delicious breakfast. It’s like a big hug! In my book, anything with blueberries rocks!
Nothing makes 5 am barable! But good baked goods make LIFE more bearable!
That cake looks delicious and this post is really well-timed for me as I have a free day coming up and (like so many other people) a freezer full of berries. Your commute to school is making me feel better about my commute to school.
After reading the Winnie the Pooh quote in your last post I can’t help wondering what Pooh would think of this cake! I bet he’d like it. Piglet too.
Looks delicious, love cinnamon cakes and blue berries makes it even better!! Thanks!
Ari,
Of all the berries, I think blueberries are the ones I enjoy baking with the most. Beautiful cake!
That’s a beautiful cake! But how on EARTH do you eat at Five AM? I can hardly open my mouth, much less put something in it. ha.
Abby, well one has to eat sometime. Might as well have cake first thing!
Very interesting combination… cinnamon and blueberry… I would really like to try it.
Ciao.
That’s beautiful–and scrumptious looking. I’m going to try that!
How yummy!!! I was all confused a couple months back went to check out your blog and you weren’t there now I know why ..haha Good luck on the magazine. Thanks for the blue berry cake recipe might have to try this week. Take Care
Thanks Shannon! The magazine is back up so it’s back to baking and blogging.
Ari, just wanted you to know that i made this cake and it was SO GOOD. Thanks for sharing the recipe!
Ooooh, pretty blue background for a gorgeous blueberry cake…
why are they called blueberries when they look more purpleish?