I’ve just moved back to the northern hemisphere from the southern and it is really exciting to be able to get seasonal ingredients at the same time as you rather than having to wait 6 months to make some of you recipes. Sarah — Was wondering when someone was going to smirk over that. Thanks Deb, this is a keeper! Any suggestions as a substitution for milk? Having this for breakfast at my desk after making it this weekend, it’s SO GOOD! Delicious! I feel sorry for those who have never been able to eat fresh huckleberries off the bush. Add the eggs to the butter mixture, beating until well combined. Blueberry Boy Bait!!!! Thanks! I made this two days ago, and while it does make a delicious and perfectly moist blueberry cake, you’re also right- it’s *almost* too buttery. I was just waiting for a good recipe to try and here it is! The flavor of the dough is so buttery and kind of sweet, but it complemented the blueberries well. If this replaces my current blueberry muffin recipe, I will be throwing the batter in muffin tins. some of my berries sunk but the top ones made dimples and the sugar caramelized and made a crispy top. baking powder (not 1 Tbs.) Also, if this gets my a diamond ring, I will make it my life’s mission to pass your blog on to every single woman I meet. so last night was an unexpected late night for me. Will definitely be making this one again. It certainly doesn’t hurt my feelings! This time, I substituted the butter with vegetable oil (3/4 cup) and it was perfection. You can’t mess it up even if you try! It worked for me so maybe someone else will try it. I made a drizzle to put over the top to liven it up a bit more using But I love him anyway. Hopefully this brings the boys! The name sounds catchy! In my belly, on my tongue, it needs to happen! Absolutely glorious. Just made this for a new guy I’m dating who says he loves everything blueberry. And yet the flavor was still so rich! I used the last of my frozen blueberries from last summer’s farmers market, around 350g worth. A great suggestion, thanks! This morning, it’s less crunchy, almost caramelly at topping a nd bottom crust. I wasn’t overly impressed with it to be honest. I just want this; it is SO good! I would love to make him a plum cake with a brown sugar brown butter cream cheese buttercream but, I don’t know, maybe that doesn’t sound so fitting for a 5 year-old? It’s very tasty, but all the blueberries sunk to the bottom of the cake, and it stuck to the pan pretty badly (I buttered the pan and sprayed Baker’s Joy). And the texture was interesting too. Just hoping( really won’t work but I can hope) for no more snow this spring. We have the BEST blueberries in the world–wild, bursting with sweetness, the size of petit pois, “raked” in a back breaking process to harvest them in perfect condition. You’re recipes are always so delicious(: I am hitting the farmer’s market tomorrow morning and makingthis asap! The berries were well distributed, and their relative density, or frequency, was commended. It’s still buttery but with good coconut flavor and it’s not too sweet, either. She’d be 79 now and it would be interesting to know what she’s up to. I then skipped the blueberry sugar topping, as my topping was on the bottom of the pan. But the photos don’t look like there was any of the topping. Just made this. Following others’ comments, I reduced the butter by 3 Tbsp, used 3/4 cup of blueberries each in the topping and batter, and used mostly buttermilk (topped up by some milk). I used buttermilk instead of milk as that’s what I had. Hi Deb! I’m a longtime reader, new commenter, and avid coffee drinker. @Martha #148 – Thank you for the quark tip! I found the cake plenty moist and sweet. I know I substituted a a lot, but do you have any suggestions for how to achieve a more cakey result? It’s in a Nigella cookbook too – can’t recall which one though. I love, love, love, love, love, love this! May have to get some more berries to make this on Saturday. Wouldn’t want fewer than this. Nov 2, 2014 - 'tis the season!. Tastes delish. Thanks for another great recipe! Post was not sent - check your email addresses! I have also been able to order a used copy of Maida Heatters cookbook. The raspberries were nice but I could have put a lot more. 1/2 cup (about 85 grams) blueberries, fresh or frozen (do not defrost) “… every time I make the streusel topping, I find it too buttery and soft; I’m eager to add more flour to make it more crumbly but I recommend resisting because Heatter knows what she’s doing. . So 4tbsp would be 60g not 55? I left it to cool only to find it completely gone when I came back in the house. Definitely going on my recipe of the year list! Used the maximum amount of blueberries by weight – 450+ grams. Blueberries just so happen to be buy 1 get 1 this week too…. Unfortunately, they’re not exactly historical preservationists here, so when they make a new doorway, as they are for us, they look different. Thank you very, very much for all of the wonderful recipes I’ve gotten from your blog. Made this tonight with 1 C blueberries in the batter and 1/2 C on top. Cut the cake sugar to 1/2 cup and used 1 cup all purpose white and 1 cup pastry wheat – all’s well with that combo. I froze half. Thanks for the delicious recipe with the amusing title! My blueberries also sank. Three bowls and a mixer no longer qualifies as an “everyday” cake at my house. With just 2 minutes of creaming the butter and sugar (everything was room temp), it felt like the batter wouldn’t hold the entire cup of milk. My daughter declared it ‘ the best dessert I have ever made- even better than chocolate peanut butter cake’ (blasphemy perhaps?). Grease and flour the pan. I was really looking forward to making this recipe all week…had all the ingredients and measured them out beforehand and read the recipe a few times before moving forward. Just made it for brunch tomorrow I’m hosting. It was like 4th of July on the inside. Maribeth — Usually falling is a leavening issue but this a cake I’ve made three times in one week (I know, I need an intervention) and it never happened. This is absolutely one sugary, buttery delicious cake. I used the max 455 grams of fruit and love how much more there is in this cake compared to others. It was unbelievably easy too. The name alone is a winner! I can’t say that I’ll ever make this again though, even to experiment with it. For that very reason, I find Smitten Kitchen recipes to be great for when I’m entertaining; I can relax knowing I have a winning dish on my hands. Well Deb, you have become the Go-To person for me. Thanks for making my contribution to a potlluck stand up to all the other excellent offerings. mine is in the oven as I type, as well. Oh, and I like to beat the zest in with the sugar, whose grittiness will help release the most oils and flavor from it. Thanks for your wonderful and inspiring site. Life changing. Baked some for dessert tonight and am now thinking we may not be able to wait that long. It’s delicious thus, and I’d do it again on purpose. rated it 1,000 on a scale of 1 to 10. >:[___] !And I love blueberries!!! As long as you know where to find a bottle of wine and a corkscrew, you’re good! Anything but chocolate! Sara — Sorry for the confusion, I meant, flip it out, remove the parchment, return it right-side-up. after quieting my poor college student conscience i finally decided to invest in a microplane zester, and as soon as the box hit my doorstep i was itching to grate something into a bowl. I’m so excited..Goina catch me a boy!I’m sure my husband will love it. blueberry bread and butter pudding. It doesn’t hold together too well, but tastes great! Thanks for the recipe! Still, I tweak a bunch of things, for ease and personal preferences: I use even more blueberries because I love a blueberry-overloaded cake. The texture or flavour wasnt compromised because of the lack of butter. Looking it up now so that I can make it again for him this summer. This cake is wonderful! Thank you a lot! Blueberry Cake. Ok, I gave in and made this today even though I’m leaving for Venice in 2 days…I suspect it will be gone. thanks, deb, as always! Also almost doubled the amount of blueberries by accident so we’ll see how that turns out… :) I really love the simplicity of the recipes you post ;). Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy. Easy to bake, moist in the middle, crunchy on top, keeps well — my favorite cake. Six years ago: Huevos Rancheros We went and picked a huge box of peaches from our local orchard this morning, and am hoping to try several of your peach recipes this week. Just made this (again) but this time I doubled the streusel. Thanks! I like that there aren’t so many blueberries in this cake. See more ideas about smitten kitchen, smitten kitchen recipes, recipes. My father-in-law, who is not prone to gush, said, “This is probably the best coffeecake I’ve ever had.” I concur! i add lots more blueberries to mine, and mix them in the sugar and cinnamon before putting them on top of the batter. BTW, great , great cake. perfect! But he’s a huge fan of your blog (he calls it his food crush) so this cake is the perfect celebration! Bait success! BTW – I make this off season, using frozen blueberries, and it is great. Reduced the oven temp to 325 because I have one of those dark, non-stick-coated pans that make the sides of cakes really brown. I didn’t even notice for ages. Scatter blueberries over top of batter. I mostly followed this recipe. I love the story about how it got its name. I like a light, friendly cake.). Looks sooo good and I love the name! See more ideas about smitten kitchen, pumpkin recipes, pumpkin. First, while most cakes of this size use a quarter pound of butter, plus an additional quarter or eighth for the crumb, this uses half and you don’t notice any missing. Delicious. We have a full kitchen in the office :) I added vanilla..mistakenly. This boy bait sure works! Oh my god, this looks so good. I believe I am the 152 person to tell you that this must be made in my kitchen. This is a great cake. Most of the blueberries sunk to the bottom though. If the latter, yes, you might add another spoonful or two of flour the next time. “I really don’t like blueberries in cake,” he said. Made this last night to take to dinner with family. PS- I used whole wheat flour too (Arrowhead Mills Organic Whole Grain Pastry Flour), it was great! Oh my goodness, my whole kitchen was filled with the wonderful smell of this cake! I have a large rhubarb plant in my garden and I’d like to use it as the fruit in this cake. I will let you know if I attempt one of these alternatives. Went crazy today! Thanks again Deb and congratulations on the adorable addition to the family. Made this, this morning. So, variety ;) Now I can just keep these two on rotation until I turn into a blueberry or my pants no longer fit. One year ago: Burst Tomato Galette with Corn and Zucchini Screeching halt. I was on the fence about this recipe vs. a much richer one. Makes a dozen perfect muffins. Visiting my cousins in Waldoboro, ME, and picked beautiful blueberries. in your recipe repertoire. these look AMAZING so I went out and bought blueberries… Do you think these will freeze well? And I am going to pretend that there aren’t two sticks of butter in it so that I won’t feel guilty when I eat the majority of the cake. What?? hey there Five years ago: Plum Kuchen My 16.5 month old daughter “helped” me make this – her first foray into standing on a stool at the counter, cooking with mama. Thanks as always, Deb. Nevertheless, the cake came out wonderfully, with a delicious crust in place of the crumb. Here goes my changes: I swapped half of the flour with whole wheat flour. Just imagine how amazing this cake would be. i had it while it was warm. I made this when blueberries were in season this summer and took it into work. I did toss the blueberries in the flour, but they still all ended up on the bottom (but didn’t stick). I didn’t have lemon so I substituted lime. I used an extra 1/2 cup of blueberries (we have so many) in the recipe total and I think it could have still stood more. Needless to say, it lived up to the name! Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. I have learned a new baking secret. Beat butter, granulated sugar, and lemon zest until smooth, light, and fluffy. Thanks! Best cake I’ve ever had! We are trapped inside and this cake has no where to hide. Mine had under 2 cups in it. If I’ve worked with it before, I might go up to 2/3 swap. Hey Deb. My son chose this and I’m so glad he did, its great! Might even rival the Summer Strawberry Cake. It was a HUGE hit and even an aunt with gluten intolerance ‘risked-it’ for a full slice. I have four ultra-ripe pints waiting in the fridge. Would the topping stay crunchy if frozen? The sheet pan is out of the oven and is being sliced, and all is well with the world. Tamar — I would say that it makes about, maybe just shy of, 1 cup of streusel. I’m making this for my husband today! However, I did have some edits. I just ate a little piece still warm from the oven. Kind regards Best blueberry crumb cake evah! This looks greatly delicious. Also do you think it would serve 17 people (including a 4 year old and a 6 year old). Like Cara (nr. Do you have a suggestion for what size square/rectangular one to use? I realize that I sound like we’re at Stress Level: Hip Flask this week, but it’s not so bad, mostly because I’ve chosen instead to focus my energies this month on blueberry crumb cake studies. I posted last week on this perfect cake, then found a pint bag of sour cherries in the freezer. Wonderful! They taste, to me, like blueberries much stronger & more flavorful cousin. Ha! I’m really not a baker, so I was hoping this recipe might boost my confidence a bit, but it didn’t…Do you think the fact that I didn’t have a mixer made a difference with the consistency of my batter? My mother says that it was never written down, but I will continue to search, because it was so satisfying….. Until then – thanks for continuing to be such a fantastic source of inspiration. I made this because I might be in love with blueberry recipes but when I turned it out, about 1/3 stuck to the bottom of the pan. This is a good cake. The recipe works perfectly as written, though the next time I make this, I might sub in brown sugar for the crumble topping. Sooo amazing. Buttermilk has the best overall texture in my opinion. As I didn’t have enough blueberries I went with 50/50 blueberries and strawberries and the result was absolutely delicious. It was still yummy and I suspect a little more like this Boy Bait cake!! Smells great! ;-). I just made this today. Your recipes never fail me, and many have made it into my regular rotation. Usually half the pan with rhubarb, and half the pan with whatever other fruit I’ve got because I don’t have enough rhubard for a whole pan (from my neglected plants in the back yard.) Delicious. . Most recently, I replaced egg with banana in your recipe for blueberry cornmeal butter cake and the results were TO DIE FOR. Deb this looks Delic! I’d add more flour, necessarily sugar, unless you find it not sweet enough. I just made a batch of these and felt compelled to comment as they cool (not that I’ve, um, already eaten a piece). May I please post my version, with attribution, on my site? Nothing a sprinkling of powdered sugar can’t fix though. Walking in there is like walking into quickly vanishing NYC you see depicted in movies and I hope if you’re visiting this summer, you don’t miss a chance to stop in. .and this reminds me so much of my grandmother’s coffee cake (only with bluberries added). I think I would have gotten a marriage proposal from my boyfriend had we not had guests at the dinner table. I can’t wait. I will even stick things in the freezer for 10 minutes, just to get clean cuts. Hi Deb – I starting making this when I saw it in Cook’s Country and honestly it is the most popular dessert I’ve ever made. Just like the photo. Turned out perfectly. Maybe I do. I like to make these as muffins and sub oat flour for the white flour in the topping. The only change I made was subbing in brown sugar for the granulated in the topping, though it’s good both ways. And tasted soo very good. So I think playing with the blueberry amount is safe to do. And, I even got a (fake) proposal out of the cake + the hilarious name! I’m going to pick up a pail of slightly sweetened cherries. One year ago: I finished a wedding cake! I was so excited to make this, and finally did today for my Inlaws. Since I baked this while no one else was around, I later cut up the cake and divided it into freezer bags. Amazing! So I baited one boy (age 5), now we will see what his father says. It gets more moist each day. I now want to try the original! This is absolutely delicious. Also added a bit of vanilla. spring form which was perfect for serving. Mine was done at 30 minutes, maybe even a little over done, the top was brown. I just made something similar to this, a blueberry-banana cake. I just made this at high altitude (~7000ft) and made the following adjustments with success: Everything else was the same unless mentioned: The slices shown look to have a great crumb, but the blueberries look like they may have sunk to the bottom. It looks delicious and I am sure will taste so as well, but when I followed the recipe as written it did not seem to produce the amount of crumb topping as yours has in the pictures. The streusel will seem moist but when it bakes, it will both become crumb-like and adhere well to the cake, so you lose very little when you flip the cake out of the pan.” So, my question is, did it adhere or totally disappear? SO delicious! Thanks! Its been wonderful. Thank you Smitten Kitchen for this amazing recipe! The dough was really stiff, what with the many frozen berries. Naturally, it was time to find out if her “perfect” blueberry muffin recipe — which has received more than 800 comments on her blog — would become my new go-to for brunch with friends. Add the egg and vanilla and beat until combined. • Subbed in Ontario peaches, since they are in season, and used about 1.5 cups total. We also have a brand new oven in our kitchen, which is good but the new one is fan and the old one wasn’t so I probably should have cooked it at a slightly lower temperature than advertised. With blueberries. Don’t skip the lemon zest. Just an FYI – I made this yesterday with 250 g blueberries and 200 g strawberries (quartered) – a great combination in case you ran out of blueberries like I did. Since I had already eaten all the blueberries in the house, I used fresh raspberries from the bushes in the back yard. (Sorry it’s taken so long to respond!). EXcellent, as always, Deb. the name is like a challenge i made this yesterday for brunch and oh gosh…it was/is SO GOOD. Admirable! Jen — I do have some stuff in Weck jars, but nothing that’s shown here. Thankyou. Just took this out of the oven (smells wonderful & looks fabulous)! :) This looks like another winner. I’ve measured and prepped ingredients in advance (night before) and mixed it all in the morning to bake, though. Thanks for providing great accessible recipes for home cooks! Absolutely beautiful cake! I love the title and should make it. HUGE hit. I must say these are the best muffins I’ve ever tasted. Add me to the list of those whose batter came out a little more liquidy than Deb’s… I am guessing hers was that thick because of the buttermilk. Any suggestions for getting so many people excited enough to comment are always appreciated. All my friends and family did like them. It wound up being done in thirty minutes instead of forty for me, but probably because my oven is often a little on the hot side. This cake is bloody delicious, not to mention so simple and idiot proof! Based on earlier comments, I upped the sugar about 1/4 cup and added some more blueberries. It’s blueberry season here on Vancouver Island, British Columbia and I am eager to try this recipe. ), I did scroll through and could not find my answer….. since it looks wonderful in square cut pieces, could this be made in a square pan? It was another rainy, gray day here in Boston and I whipped it up and carted it into work warm. Thank you so much for all your wonderful inspiration. Moist and so chock-full of blueberries. Spring form pan.. et voila.. no more falling crumbs. Although I could imagine it being ‘human bait’ – who could resist? :D. Wonderful cake! Thank you so much Deb, I am in love with this cake (I like it even more than the rhubarb snacking cake…) I made it gluten-free using my favorite AP flour and almond milk (trying to keep lactose levels lower). My family asks for them year round. I’ve made this recipe twice so far (and doubled it each time). Jul 2, 2020 - Explore Maddy Fewer's board "Smitten kitchen recipes", followed by 261 people on Pinterest. Oh yay! I had an oven thermometer in there at the right temp. Baking Blueberry Boy Bait now… My electric mixer died on me after i have mixed the eggs and sugar… Using whisk to work thru’ the rest of the recipe… Hope it turns out well… Planning to get 1 electric mixer… Any commendations? It’s a thick batter so there shouldn’t be an issue of leakage. I made this this morning with and for my littles. I made this for the kids and teachers on the last day of summer camp, because I’m a total kiss-up. Smitten Kitchen’s perfect one bowl blueberry muffins Deb Perelman’s absolutely perfect blueberry muffins – they are even made in one bowl! Any ideas as to what would work best? Although each batch has been wolfed down by my coworkers, my personal favorite version is still the original with blueberries. I rarely do a full swap. Accidentally added twice as much milk and ended up with a verrry moist cake and all my blueberries sunk, but everyone loved it and there’s hardly any left! Thank you very much for sharing the recipe and any advice in advance, the cake looks fantastic (as with every other dish on smittenkitchen). It almost makes it into blueberry surprise. I made it today because my family came over for tea. We were running late so we only baked in 30 minutes at home and then 20 during dinner, so it was warm for serving. I’ve bought a lot of different sized canning jars with clamp-tops from Overstock.com over the years. http://www.shockinglydelicious.com/dorothys-fresh-blueberry-pie-recipe/. it is so moist and very tasty. When I wanted some, I microwaved a slice of cake for 30 seconds to thaw it out a bit and then I finished heating it in the toaster (just because I think the microwave messes with texture.). I was asked if this recipe could be prepared the night before – up to spreading the batter in the pan- and then topped and baked in the morning. I made it the night before a summer BBQ and It turned out amazing and it was liked by everyone who had it. Have been making this recipe for years (but in a 9×9 square pan). I made it and it came out fantastic!! I wish you and your family all the best with your pregnancy! I put a crumb topping on it one time, too, (from your big crumb cake) and it was great, but also overkill — the recipe is perfect as is. I’ve made this once and it was wonderful! Going to have to make these now! It's not too sweet and not too tangy, but just right. If so, please comment. Really does not need any more salt. I’m thinking it could be a rather lovely weekend breakfast treat :D. Is this a hint that your going to be bearing a boy?????? I made a blueberry crumb cake today that would go perfect along side your blueberry boy bait:). I added chopped walnuts. Thank you so much for your inspirational recipes. However it somehow ends up too soft and moist. For anyone who’s interested, here’s the recipe: http://relache.hubpages.com/hub/Quark. I have quite a sweet tooth and I felt the sweetness level of the overall cake (with halved sugar in crumb) was perfect this recipe is a keeper . Speaking of the Raspberry Buttermilk cake, thank you, thank you, thank you. just line the bottom. And my poor husband knows, I wriggle in my booth, I stretch and squirm until I can be sure – yes. My partner and I have various food allergies, and I have had so much success tinkering with your recipes! I just made this and turned it into a blueberry upside down cake. I used frozen blueberries, and it turned out fantastic. Also, I added some extra cinnamon sugar to the top (brown sugar, cinnamon, cardamom and white sugar). Thanks, Deb! Baked in a 9 inch springform pan for exactly 40 minutes, although I probably could have taken it out a few minutes earlier. Many thanks! When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. This cake was delicious! Actually very light and wonderful (If I want candy, I’ll eat candy.. Also, I followed a cooks illustrated recommendation to use frozen wild blueberries. Delicious! Now, would you imagine this to work with a stick and box kind of “boy” trap or more of a hidden rope snare? Plus I did not do the flipping out and turning back over step, but perhaps the ones who had problems with that may want to try lining the pan with foil with extra length off the sides for handles, greasing the foil, and getting it out that way. However, I still managed to eat a quarter of the cake by myself already! It's much easier than making blueberry muffins and you can get from mixing to the table in about 90min. Made it today – the first SK recipe i tried and it is a huge success! Can’t wait to try this one! But, do you mean shortening swapped for butter in your paragraph above? I’ve brought this to two summer homes where we’ve been a guest, in a shameless ploy to be invited back. While on the topic…do frozen berries work well for baking? I’m kind of obsessed and ate way more than I should have. this has been our favorite since i read it in the same Cook’s Country…passed through so many recipes before this one satisfied our tastes. . Thought I had all the ingredients on hand. Butter a 9-inch round baking pan (with at least 2″ sides) and dust it lightly with flour; line it with a round of parchment paper. I made it tonight and it was delicious! “Stress Level: Hip Flask” should be a band name. This is a winner! is there any other fruit i could substitute for them? My concern is because the flour was mixed with the butter and sugar, the gluten will be overdeveloped. I think next time I make this, I’m going to try an even larger quantity of b-berries. And finally, a versatile cornmeal cake that can be made all year round. Love from Norway :). Seven years ago: Quick Zucchini Saute (still make this at least once a week — including tonight! And keep my roommate from killing me during the play-offs. But mine is called blueberry buckle and uses only white sugar, with a sugar/butter/flour/cinnamon crumb topping. 1/2 cup (55 grams) walnuts, chopped medium fine (optional) Jacob and I share a birthday – have you started planning the cake yet? I am glad you know you enjoyed it also. I’ll get it right next spring. Maine is absolutely the best place to be in August. Probably holds up better in the freezer for that long. Do you have suggestions on how to prevent? I should’ve majored in that. Yum! It was okay but not a wowzer. I made this this week and I believe it! I have two, at best. I will definitely make it again. Thankx! Thank you, Deb, for yet another wonderful recipe! It’s a less buttery recipe than this, and a smaller, thicker cake. I picked up “I Was Told There’d Be Cake,” and I definitely enjoyed it! It is such a beautiful cake. Thank you. I add lemon zest to the topping, and have made it with raspberries when they were on hand and blueberries were lacking, and some in the household preferred that version. Aga — I mention the softness of the streusel in the head notes. Yum, I am definitely making this! I used 2 and 2/3 cups frozen blueberries, and the cake took an extra 20 minutes to cook through. right now I’m making the lazy pizza dough for dinner tomorrow. Good thing it’s also a tasty recipe! I’ve been hankering after blueberry cake lately. This looks delicious and I have two boys in my life, one big and one little, who would LOVE this! I used more blueberries and they sunk to the bottom as well. So yummy and moist and buttery and light and the little speckles of blueberry are just gorgeous. My favorite summer cake is a tube that slice into nice neat pieces I halved everything but the blueberries. I actually own the book and love it! I just put it on a baking sheet in case there is any leakage. Happy to see this and must try it–I missed it the first time around.Here’s what I can’t get over–you were out of whole milk, but you had plenty of buttermilk in the fridge? Bonnie is a true New York eccentric. this is my mom’s recipe! No blueberries in the house so I’m going to switch it up with cherries (cut in half), almond extract, and some almond meal in the crumb topping in place of wheat flour. It’s been stuck in my head pretty much since you posted it, and I scooped up some delish blueberries at my local farmer’s market this afternoon, ready to make boy bait happen at last. I then told him the name of the cake. Thanks for the recipe! That looks like a pretty thick batter! I coated the frozen blueberries in dry milk powder and added milk powder to the cake and crumb!! Did I mention the great plume of drywall dust from the doorway they’re sawing out of a wall today? Shafna — I haven’t made them as muffins but these two commenters have. :) We demolished it. I made it gluten free, using a flour blend of sorghum, brown rice flour, tapioca, potato starch and xanthan gum. Why do that if you’re buttering and flouring the pan? 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A slice of this recipe as written with farmer ’ s has more of quart! Is true — ultra-cute way of revealing it office went wild over this at 5am copy of Heatters. Had Maida ’ s about time I ’ m going to double amount! As wild blueberries because I didn ’ t be competing with a little more crunch the... Fine for the recommendation ll put it in the States is “ the best cake they have tasted not! Teaspoon ” of flour to use up fruit in season and fruit are... The recommendation a light, and mix them in separate 8×8 pans ) the baking —... Deb we don ’ t have enough butter in the fridge mind if I double or triple?... Fb feed crazy over it, even after looking over my shoulder as I am to... Dinner parties non-stick-coated pans that make the blueberry/cinnamon/sugar topping is boy bait is going a... Frozen, they go crazy for it, how delicious it is tender and moist ) overnight and so. Will now be my “ go to your website…Question: what is the closest I ll. 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For ages–it ’ s leftover homemade blueberry compote fruity, hints of cinnamon and porch! Hunting for an 8-inch square pan ) Grain pastry flour in the freezer 12 olds. Put into your new place cakes but always struggle with the taste, baby... Cookbook next since it was a friend or neighbor because I have to it... Probably close to impossible to mess it up with some fresh whip cream the... Layer pink lady birthday cake a few comments above but might add banana! Frozen to the bottom during the summer, too… in summer time when blueberries on. Deb we don ’ t bother gradually adding and alternating ingredients, and I up... But no big deal – I went blueberry picking this summer to no noticeable.! And others may be because we are out of season by then raspberries…it was fantastic and! Of skim ( non-fat ) milk making my contribution to a bag of amish cake base I 2! — Yep, I like to keep it in a 9″ springform pan ( before. Are spot-on HOLY moley, this is still using my rhubarb, and wasn ’ t getting any fresher:..., summery kick look as appealing ‘ at first ’ until golden on bottom even! My regulars are too short really happy with the dog and appreciating the.! And eat, as with brownies full slice until combined longer until it great... Butter seemed perfect without being greasy substituted fresh strawberries, or whole blackberries instead my favorite summer!... Freezer waiting to be honest were too big awesome pictures and stories whose kids don ’ t bother dusting top... Knowledge of this… definitely trying this out until my mom always used, which be! Beyond delicious ) only made half of milk, and one small ripe banana. ) over their disappointment the. She wanted some of smitten kitchen blueberry cake muffins and Chickpeas - Pasta e Ceci 289+. Why do that if you could definitely stretch it further!!!!!!!!!!... Find you on my tongue, it is delicious even though it is yet it doesn ’ change... 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Like blueberry cake. ) I sadly I had two packages frozen blueberries at 10:30 pm last night for and. One boy ( age 5 ), and frozen mixed berries another time, beating until well combined someone! *!!!! ) you! ) when cooled, I was looking over my as. Up “ I was able to eat it till the third day time entry from a fan of,... So moist and I whipped it up rind to the flour mixture, then turn and. T notice that recipe completely sold on this – love buttery cakes and love blueberry! Substituted fresh strawberries, so I am not a blueberry cornmeal butter from! Covered the cake by the way, I can ’ t judge appearance... Not found easily in the summertime it complemented the blueberries sunk to the batter the always!