Monday, October 10, 2011

Jennie's Honey Blueberry Cake (with photos!)

Jennie's Honey Blueberry Cake
I adapted this recipe from one that uses white sugar.  It makes a very delicate cake when it first comes out of the oven, which ripens into almost a pound cake consistency after a day or two. This is not a very sweet cake, though the flavors intensify a bit if you wait for a day. This cake can be baked in a  9x5 loaf pan, but I find when baking with honey that a spring form tube pan works especially well.  The center hole reduces the baking time needed and lessens the chance that the honey in the recipe will scorch and burn the crust. The recipe in a more printable form follows the photos along with some variations to try.

Preheat oven to 325 degrees.

Cream 1/2 softened unsalted butter with 1/2 cup summer (amber) honey.

Add two eggs, combining well after each addition.

Add 1 teaspoon vanilla extract

In a separate bowl, whisk 1 3/4 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.

Add 1/3 of the flour to the butter mixture and combine well.  Add 1/4 cup milk and combine well. Add another 1/3 of the flour, then another 1/4 cup of milk and the final 1/3 flour, combining well after each addition.
fold in 1 cup blueberries (fresh or frozen)

Spoon batter into greased spring form tube pan

Bake at 325 for about 45 minutes

Cake is done when it's golden brown and a toothpick comes out clean

Oven:  325 degrees; grease a 9 inch spring form tube pan*

1/2 cup (1 stick) unsalted butter, softened
1/2 cup summer (amber) honey
2 eggs
1 teaspoon vanilla
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 cup blueberries (fresh or frozen)

Cream butter and honey until fluffy.  Add eggs, one at a time, mixing well after each addition.  Stir in vanilla.  In a separate bowl, whisk dry ingredients together.  Add dry ingredients alternately with milk, starting and ending with the dry ingredients.  Stir well after each addition.  Fold in blueberries.  Spoon batter into prepared pan and bake about 45 minutes, until cake is golden brown and a toothpick inserted in center comes out clean.  Cool, remove from pan and slice.  Cake keeps if well wrapped. The flavors strengthen after a day. *If you don't have a spring form tube pan, you can use a 9x5 loaf pan instead.  Hope you enjoy!

MUCHO Blueberry Honey Blueberry Cake:  You can up the amount of blueberries to 2 cups, though the cake will need to be eaten with a fork! :)

Lemon Honey Blueberry Cake:  Add 1 teaspoon grated lemon rind.  You can also ditch the vanilla extract for 1 tablespoon fresh lemon juice.  If you want a sweeter cake, make a glaze of 2 tablespoons lemon juice and 4 tablespoons honey.  Right when the cake comes out of the oven, prick in several times with a toothpick and pour the glaze over the cake.  Let cool.  This will be a bit sticky, so it's also best eaten with a fork!

Honey Blueberry Nut Cake: Add 1/2 cup chopped walnuts or almonds when you add the blueberries.

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