Post by Alison Hein.
If you’ve been reading my posts for awhile, you know that I am a blueberry fanatic. But did you know that July is National Blueberry Month? According to the U.S. Highbush Blueberry Council, the North American blueberry harvest runs from April in Florida to late September in British Columbia. The peak of the season is around July 4th. What better way to celebrate Independence Day?
Start your day off with this easy, fruit-filled blueberry cake. Light enough for breakfast, it’s the perfect companion for that first cup of steamy morning coffee. Warm brown sugar, cinnamon, and vanilla flavors beguile with each blueberry bite. Assemble all your ingredients first, and mixing becomes a cinch. This cake is best served warm, and sour cream added to the batter keeps the texture moist, even after reheating.
Serve your cake with some fresh strawberries, if you like, for an Independence Day red, white and blueberry breakfast in bed.
By the way, July 10th is National Pick Blueberries Day, so you’ve got one week to plan. Check out the North American Blueberry Council’s website for nationwide u-pick information, as well as blueberry festival dates: http://www.nabcblues.org/upick.htm
¼ cup white sugar
1 tablespoon cinnamon
1 cup light brown sugar
½ cup (1 stick) butter, softened
2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup milk
1 tablespoon cider vinegar
1 teaspoon vanilla
½ cup sour cream
2 cups (1 dry pint) blueberries
Preheat oven to 350°. Grease a 9×13-inch baking dish and set aside. Mix white sugar and cinnamon together in a small bowl and set aside. In a large bowl, cream together the brown sugar and butter. Beat in eggs one at a time. In a separate small bowl, sift together the flour, baking powder, cinnamon, and salt.
Mix the milk, cider vinegar, and vanilla together in another small bowl. Add alternately with flour mixture to the egg batter, until well mixed. Fold in sour cream and blueberries.
Spread batter evenly in baking dish, and sprinkle cinnamon sugar evenly across top. Bake for 30 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool 20 to 30 minutes before slicing. Serve warm. Add a dollop of whipped cream, if you like.
I wished Blueberries were cheaper in Germany! I am dreaming of buying them in large crates and turning them into delicacies such as this wonderful cake. Yum!!!