blueberry tea cake
By á-179542
Ingredients
- Ingredients:
- 8 Tbs. (1 stick) unsalted butter, melted and cooled, plus more for greasing
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. ground cardamom
- 2 eggs
- 1 1/2 cups firmly packed light brown sugar
- 2 Tbs. dark rum
- 1/2 tsp. grated lemon zest
- 1 cup plain yogurt
- 2 cups fresh or frozen blueberries
- Confectioners’ sugar for dusting (optional)
Details
Preparation
Step 1
Directions:
Preheat an oven to 350°F. Butter and flour an 8-inch square baking dish.
In a bowl, stir together the 2 cups flour, the baking powder, baking soda, salt and cardamom. Set aside.
To make the batter by hand: In a large bowl, whisk together the eggs and brown sugar until thick and fluffy. Using a wooden spoon, stir in the 8 Tbs. melted butter, the rum and lemon zest. Add the flour mixture in 3 additions, alternating with the yogurt and beginning and ending with the flour, and stir just until smooth.
To make the batter with an electric mixer: In a large bowl, combine the eggs and brown sugar and beat on low speed until thick and fluffy. Add the 8 Tbs. melted butter, the rum and lemon zest and beat just until blended. Add the flour mixture in 3 additions, alternating with the yogurt and beginning and ending with the flour, and beat on low speed just until smooth.
Using a rubber spatula, fold in the blueberries. Pour the batter into the prepared baking dish and smooth the top with the spatula. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes.
Transfer the pan to a wire rack and let the cake cool completely in the pan. Using a fine-mesh sieve, dust the cake with confectioners’ sugar. It can be stored in an airtight container at room temperature for up to 2 days. Makes one 8-inch square cake.
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