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This recipe is from Ali at Alexandra’s Kitchen. I wish I had Alaska wild blueberries to use in this cake, but store-bought will have to do. It is delicious no matter what kind of blues you use.

  • Ingredients
  • 1 cup sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • Zest of one large lemon
  • 1 egg, room temperature
  • 1 tsp. vanilla extract (or paste)
  • 2 cups flour, divided
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup buttermilk
  • 2 cups fresh or frozen blueberries

Preheat oven to 350 degrees F. Butter an 8″ square baking dish (and use parchment paper if you so desire).

Remove a Tbsp. of sugar from a cup of it (use the Tbsp. later). Cream together butter, scant one cup sugar, and lemon zest in a mixer until light and fluffy. Stir in egg and vanilla until well mixed.

In a separate bowl whisk together 1-3/4 cup flour, baking powder, and salt.

In another bowl toss the blueberries with the 1/4 cup remaining flour. Set aside.

Add half the flour/baking powder mixture to the mixer and give it a few turns to incorporate the flour. Pour in the buttermilk and stir until mixed. Stir in remaining flour mixture until just moistened. Pluck the set-aside blueberries out of the flour and, by hand, stir them into the batter. Discard any leftover flour from the blueberries. The batter is very, very thick. Dollop the batter into the prepared baking dish and smooth out the top as best you can. Sprinkle the top with the remaining 1 Tbsp. sugar.

Bake at 350 degrees F for 40-50 minutes. Remove from heat and let stand 10 minutes. Remove cake from baking dish or serve from the dish. Good morning!

Notes: Ali says you can use different sizes of baking dishes, so you would reduce the cooking time depending upon the dish size. I use an 8″ square glass pan and it takes about 50 minutes to bake through. I always have buttermilk on hand, it has so many uses. If you do not have buttermilk there are ways to create a liquid that forces the correct chemical reaction in the cake as buttermilk. Ali talks about it at her site or you can do a search for “Buttermilk substitutes” for ideas.

Apricots and Blueberries are two of my favorite fruits. The apricots are expensive here, but you only need three of them so it’s doable. I splurge. This cake is quick to assemble. If you have the ingredients you can throw together a very nice little dessert for your guests. Apricot-Blueberry Cake This is a recipe by Kelsey Banfield, thenaptimechef found online at Momtastic Food.

Apricots and Blueberries are two of my favorite fruits. The apricots are expensive here, but you only need three of them so it’s doable. I splurge. This dense cake is quick to assemble. If you have the ingredients you can throw together a very nice little dessert for your guests.
This is a recipe by Kelsey Banfield, thenaptimechef found online at Momtastic Food.

Butter and flour 9-inch cake pan if it is non-stick. If it is not non-stick line the bottom of the pan with parchment paper.   Scatter fruit evenly on the bottom of the pan and set aside.

Butter and flour 9-inch cake pan if it is non-stick. If it is not non-stick, line the bottom of the pan with parchment paper.
Scatter 3/4 cup diced apricots and 1/2 cup blueberries evenly on the bottom of the pan and set aside.

Mix 1 cup sugar, 1 cup flour, 1-1/2 sticks butter (melted & cooled), 2 eggs, and 1 tsp. almond extract in a large bowl until fully combined. Pour batter over fruit in the cake pan.

Mix 1 cup sugar, 1 cup flour, 1-1/2 sticks butter (yes, 3/4# — melted & cooled), 2 eggs, and 1 tsp. almond extract in a large bowl until fully combined. Pour batter over fruit in the cake pan and sprinkle top with sugar.

Bake in a preheated 350 degree oven for 40-45 minutes or until cake tester comes out clean.

Bake in a preheated 350 degree oven for 40-45 minutes or until cake tester comes out clean. It will be quite brown from the sugar you sprinkled on top, but that is best in order that the fruity bottom is baked through.

Voila, done! Add a dab of whipped cream and garnish with a blueberry.

Voila, done! Add a dab of whipped cream and garnish with a blueberry.