Aug 17 2012
A Woman’s Prerogative
A few years ago, I found a recipe for a blueberry coffee cake on Chocolate & Zucchini that I absolutely loved. For a long time, it was my son Adam’s request for his birthday, and it was always perfect. However, this is the thing about perfection: it doesn’t last forever. A little reinvention is what’s needed to keep things fresh and interesting, and my blueberry cake fling needed a little help.
Help came in the form of egg whites and sugar. Another recipe found online suggested beating egg whites and sugar to a stiff, glossy finish – exactly what you would do for a meringue – before incorporating them to the batter. The result is a light, soft, moist crumb with a lightly crispy top, not too sweet and brimming with fruit: just what the cake doctor ordered. So, when Adam asked for a blueberry cake for his birthday a few weeks ago, I knew just what to do; and he was very, very pleased.
It looks like I’ve found a new favorite; until, that is, I need a change.
Best Blueberry Cake (Yet)
2 eggs
3/4 cup sugar
1.5 cup + 1 Tbsp flour
1/3 cup + 1 Tbsp milk
1 stick room temperature butter
2 tsp orange blossom water (or 1 tsp vanilla extract)
1 pint blueberries
1 tsp baking powder
2 Tbsp light brown sugar
Separate the egg yolks and whites. Beat the egg whites until soft peaks form then slowly add 1/4 cup sugar. Keep beating until the mixture forms stiff peaks and becomes glossy. Set aside.
Cream together butter and 1/2 cup sugar. Add egg yolks and blend well. Add flavoring and mix. Add 1.5 cup flour and baking powder and mix well. Beat in milk. The batter will be quite stiff, which is fine.
At this stage, it's more akin to cookie dough than cake batter.
Wash and sort blueberries. Mix in 1 Tbsp flour. Add fruit to the batter and mix well.
Incorporate egg whites carefully, making sure not to beat them in.
The egg whites right before they get mixed in...
... and right after.
Pour batter in an 8″ buttered and floured square pan. Sprinkle brown sugar on top.
Ready to go in the oven. I think it looks good enough to eat right now.
Bake in a preheated F350 oven for about 45 minutes.
45 minutes in the heat will do wonders.
As George Takei might say: Oh, my!
where do you get orange blossom water or doyou make your own?
I buy it online because I haven’t found a local store that carries it, but if you know of a middle eastern grocery store, they would definitely have some.
made it tonight and it was delicioso!!!!!!!!
I’m glad you tried and enjoyed it. Thanks for letting me know!