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)

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.