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Time: 1 hour
Makes: 8 to 10 servings
Ingredients:
3 tablespoons butter
1/3 cup plus 1/2 cup
light brown sugar,packed
1/2 teaspoon cinnamon
1 pint blueberries, about
2 cups
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, soften
1/2 cup granulated sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
Vanilla ice cream, yogurt or
creme fraiche,(optional)
Instructions:
1. Heat butter, light brown sugar and cinnamon in small saucepan over medium heat until flowing. Pour into greased 9-inch springform pan and tip to spread evenly. Wrap outside of pan with foil to prevent leakage. Distribute blueberries evenly across bottom of pan.
2. Sift flour, baking soda and salt onto waxed paper; set aside.
3. Cream butter, granulated and brown sugars until light and fluffy, about 2 minutes. Add eggs, 1 at a time, mixing well and scraping bowl after each addition. add sifted dry ingredients, alternating with buttermilk and vanilla, beginning and ending with dry ingredients. Mix until smooth.
4. Pour batter on top of blueberries. Spread evenly.
5. Bake at 350 degrees until browned and toothpick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes on rack.
6. Gently invert springform pan on cake platter. Carefully remove foil wrapping. Release ring and carefully remove. Finally, remove bottom. Cool at least 2 more hours before serving.
7. Serve warm(if necessay, heat in a 300-degree oven until warm, about 10 to 12 minutes) with ice cream, yogurt or creme fraiche,if desired.
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