Made With Love [And Bacon]

Made with: ☑ Love   ☐ Bacon

Wild blueberries from Beth’s Farm Stand in Warren, ME.

The end of Maine’s summer is imminent, and with it comes the blueberry harvest. These little morsels of sweet tartness will be gone before you know it, but I always try to use them in at least a few August dishes. Here’s my variation of a lovely blueberry cake found on Simply Recipes, incorporating wild Maine low bush blueberries with another Maine favorite, maple sugar. The result is a light pastry which really brings out some of the best of what Maine produces.

Blueberry-Maple Coffee Cake

2013-11-02 12:21:39

Serves 8

A moist, spongy cake topped with juicy, wild Maine blueberries, made with love (but no bacon).

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Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 45 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 45 min

281 calories

38 g

77 g

13 g

4 g

8 g

103 g

124 g

22 g

0 g

4 g

Nutrition Facts

Serving Size

103g

Servings

8

Amount Per Serving

Calories 281

Calories from Fat 116

% Daily Value *

Total Fat 13g

20%

Saturated Fat 8g

39%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 77mg

26%

Sodium 124mg

5%

Total Carbohydrates 38g

13%

Dietary Fiber 1g

6%

Sugars 22g

Protein 4g

Vitamin A

9%

Vitamin C

12%

Calcium

6%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 cup all-purpose flour plus 1 tsp. all-purpose flour, divided
2. 1 tsp. baking powder
3. ½ cup (1 stick) salted butter, softened (or 1 stick unsalted butter and a pinch of salt)
4. ½ tsp. vanilla
5. 1 cup maple sugar plus 1 tsp. maple sugar, divided
6. 2 eggs
7. 1 pint wild Maine blueberries, picked over
8. ½ tsp. lemon zest
9. 1 tsp. lemon juice

Optional

1. Streusel or powdered sugar for topping

Instructions

1. Preheat oven to 350°F.
2. Line your baking pan with parchment paper, or coat the bottom and sides with cooking spray for baking (spray includes flour) or with a thin layer of butter and a dusting of flour.
3. Combine 1 cup flour, 1 tsp. baking powder, salt (if using unsalted butter); set aside. In an electric mixer or food processor, whip butter for 30 seconds or until it starts to get fluffy, then beat in 1 cup maple sugar and continue to mix until well combined and creamy, about 2-3 minutes. Scrape sides of bowl as needed.
4. Add eggs, vanilla, and lemon rind, mix until just combined. Slowly add dry ingredient mixture. When batter is smooth, pour into cake pan.
5. Place picked over blueberries in a separate bowl. Add lemon juice, 1 tsp. flour, and 1 tsp. maple sugar. Stir carefully until blueberries are coated. Distribute blueberry mixture evenly over the surface of the cake batter. Top with streusel if desired.
6. Bake 55 minutes to 1 hour. Test with toothpick or knife in the center of the cake. If it comes out clear of batter (may have some blueberry juice on it), cake is done. Remove from oven, allow to rest in pan about 5-10 minutes, then transfer to wire rack to cool.
7. When completely cool, if you didn't use streusel and want a bit more sweetness, dust with powdered sugar.

Baking tips

1. This cake stands up well on its own, but if you like it extra sweet, top with some streusel (before baking) or powdered sugar (after cooling). I make it plain, to showcase the blueberries.
2. If you don't have maple sugar on hand, this makes a delicious cake without; just substitute 1 cup white or ¾ cup raw sugar.

By Margaret Cates

Adapted from Elise Bauer's Blueberry Cake

beta

calories

281

fat

13g

protein

4g

carbs

38g

more

Adapted from Elise Bauer's Blueberry Cake

Made With Love [And Bacon] http://www.withloveandbacon.com/

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