It’s July, so if you’re on Instagram, you may be noticing that everyone’s feed is filled with blueberries.
Whether you picked them yourself, found them at a farmers market, or bought them at the grocery store, ’tis the season.
One of the recipes that I use as a base is a Norwegian Apple Cake. I’ve been using this recipe for years, with a few changes. One of the easiest ways to adapt it is by changing the type of fruit.
I made the cake a few weeks ago using cherries. Everyone loved it, so this past week I used blueberries. Lots of blueberries!
I used two cups and the cake was bursting with blueberry flavor. Here’s the recipe if you want to give it a try.
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Summer Blueberry Cake
(makes one single layer cake)
1/2 cup butter (softened)
3/4 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
2 cups blueberries (washed, stems removed)
In a medium bowl, combine butter, sugar and eggs. Stir in salt, extracts, baking powder and flour until well combined.
I use a regular size round cake pan, but a square or loaf pan would probably work fine too. I used to grease and flour the pan, but now I use parchment paper. So whatever way you prefer is fine.
Pour batter into a pan. Pour the blueberries over the batter and press into the cake.
The original recipe says to bake for about 25 – 30 minutes at 400 degrees. I’ve baked this cake a few times and am still adjusting the time and temperature. Blueberries are more wet than apples, so more baking time was definitely needed. The last time I baked this cake (July 13, 2019) for about an hour at 350 degrees. That seemed to work well. Everyone loved the cake and raved about the texture.
After the cake is done, I put it in the fridge and let it cool down. If you are taking it to go, maybe for a picnic, wrap it in foil, pack it and be on your way!
Let me know if you try it and what you think.