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© Paden Reich
If a cake can have an identity crisis, this is the one. Whenever I make this always well-received blueberry cake, a debate ensues between bites: Is it a cake? Or is it a cookie? This is because the cake is extremely dense and thick, as opposed to a traditional cake that is light and airy. Indeed, the first time I made this for some of the behind-the-scenes experts on my show, the notes they passed among themselves asked if I meant to do this—or was it a mistake. I explained I meant for it to be heavy and sweet, almost like a blueberry sugar cookie in cake form. I think the texture makes it equally nice for a luncheon dessert or afternoon cup of tea. I suggest dusting at the end with powdered sugar. If desired, a dollop of whipped cream is also a nice touch. Then, I leave it to you to decide: Is it a cake? Or a cookie?
1. Preheat the oven to 350°F. Grease and flour an 8-inch springform pan.
2. Whisk together 1 cup of the flour, baking powder, and salt.
3. Beat the granulated sugar, butter, and vanilla with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating until blended after each addition. Gradually add the flour mixture, beating at low speed until just blended. Spread the batter evenly in the prepared pan.
4. Combine the blueberries, lemon zest, lemon juice, cinnamon, and the remaining 1 tablespoon flour; sprinkle the blueberry mixture evenly over the batter.
5. Bake until a wooden pick inserted in the center comes out clean, about 55 minutes. Cool in the pan about 10 minutes; run a thin knife around the edges of the cake. Remove the cake from the pan, and transfer to a platter. Dust the cake lightly with the powdered sugar. Serve warm or cool completely.
You’ll need an 8-inch springform pan for this recipe.
1 cup plus 1 tablespoon all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon table salt
1 cup granulated sugar
1/2 cup unsalted butter, softened, plus more for pan
1 teaspoon vanilla extract
2 large eggs
2 cups fresh blueberries
1 teaspoon lemon zest, plus 1 teaspoon fresh lemon juice (from 1 lemon)
1/2 teaspoon ground cinnamon
Hands on time
1 Hour, 20 Minutes