blueberry molasses cake
| Prep Time: 10 min | Serves: 8 |
| Cooking Time: 30 min | Yield: 1 cake |
For those of you who want to use a whole grain flour here, I think I'd start by trying a 50/50 blend - half whole wheat pastry flour, half unbleached all-purpose flour. If you have a very fine, powdery soft whole wheat pastry flour, you might be able to get away with using it for 100% of the flour, but some of the whole wheat pastry flour has ragged, rustic texture that might be a problem here.
Ingredients
- 1 1/8 cups All-purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1/2 tsp Apple Cider Vinegar
- 5 tbsp 1% Milk
- 1/2 cup Full Flavor Molasses
- 2 egg
- 3 tbsp Butter (unsalted)
- 1 1/2 cups Blueberries Raw
Directions
1 cup + 2 Tbsp flour
Preheat your oven to 350F degrees. Butter and flour a 9-inch round cake pan (or equivalent).
In a large bowl sift together the flour, baking powder, baking soda, and salt.
In a small bowl whisk together the cider vinegar with 3 tablespoons of the milk. In another bowl whisk the molasses with the remaining 2 tablespoons of milk. Whisk the cider vinegar mixture into the molasses mixture, then whisk in the eggs.
Pour the wet ingredients over the dry and stir until just barely combined. Stir in the barely melted butter. Toss the blueberries with 1 teaspoon of flour and fold them into the batter.
Pour the batter into the prepared pan and bake for about thirty minutes or until a toothpick poked into the center comes out clean. Let cool for a few minutes and then serve sprinkled with powdered sugar, or with a dollop of whipped cream on the side. We just enjoyed this cake served straight out of the pan, but you can turn it out if you like.
Serves 8 - 10.