Blueberries for Sal[e]

One day, I will learn that “2-for-1 Sale” means “Buy as much as you need for half as much money!” and NOT “Buy twice as much as you need!”

Clearly, last Wednesday was not that day.

Which explains how I ended up with 4 pints of blueberries in my fridge, despite the fact that I don’t even LIKE blueberries all that much, except when they’re baked into things. And so, committed to using up not only our CSA veggies but also the fruit I buy in local stores, I hauled out my Kitchen Aid and whipped up a double batch of blueberry cake.

The recipe (below) is very similar to the delicious plum torte recipe from the New York Times that has been emailed around my circle of friends so many times that it has whiplash. But don’t let the word “torte” put you off if you’re an inexperienced baker. This is an easy, homey cake, the kind that makes you feel as if you’ve stepped into a favorite great-aunt's kitchen. 

In June, I make it with blueberries. But as the summer moves on and into fall, it works with just about every fruit I can think of (except maybe bananas), and it’s a perfect way to use up extra fruit – even pieces that are a tad-bit past their prime. Just be sure to grease the pan really, really well, as the fruit/sugar syrup that forms as the cake bakes has a tendency to stick.

Blueberry (or Plum, or Peach, or Apple or Strawberry-Rhubarb, or Pear…) Cake

Preheat the oven to 350.

1. Cream together 1 Cup of sugar and ½ Cup (one stick) butter or flavorless, non-hydrogenated shortening, such as Earth Balance.

2. Add 2 large eggs, lightly beaten and ½ a teaspoon of lemon extract. (If you want to ramp up the zing factor, you can also grate in some fresh lemon zest. When I use plums, I use about a half teaspoon of almond extract instead. Or, with any fruit, you can just use a teaspoon of vanilla.)

3. Add 1 Cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Beat just until it’s all mixed.

4. Grease an 8” or 9” spring-form or cake pan really, really well. (Or, better yet, if using a cake pan, grease the pan, line it with a circle of parchment paper, and grease THAT.)   Pour/spread cake batter in pan.

5. Spread about a pint of blueberries on top, (or 1.5-2 Cups of other sliced or cut up fruit) pressing fruit slightly into batter. Top with about 2 Tablespoons of sugar and a few sprinklings of cinnamon.

6. Bake for 50 mins-1 hour, until a tester stuck in the middle of the cake comes out with moist crumbs but no gooey batter. Cool the cake COMPLETELY before trying to get it out of the pan. 

Makes one 8-9" cake. Recipe doubles easily.