Blueberry Cake Squares 16.000

Deb Lindsey for The Washington Post

Treats Jul 30, 2014

Serve this light and airy cake as dessert, with mid-afternoon iced tea or coffee, and as a casual treat.

Make Ahead: The cake can be made a day in advance and kept (covered) at room temperature.


Servings:
16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; makes one 8-by-8-inch cake

Ingredients
  • 2 cups flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt, preferably fine sea salt
  • 1 cup fresh blueberries, picked over for stems
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sour cream
  • Confectioners' sugar, for sprinkling

Directions

Preheat the oven to 350 degrees. Coat the inside of an 8-by-8 baking pan (2 inches deep) with nonstick flour-and-oil spray.

Sift the flour, baking powder, baking soda and salt onto a sheet of wax paper.

Toss the blueberries with 1 1/2 teaspoons of the sifted flour mixture in a medium bowl until thoroughly coated.

Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until smooth, about 2 minutes. Stop to scrape down the sides of the bowl.

On moderately high speed, blend in the granulated sugar in two additions, beating for 45 seconds after each addition. Add the eggs one at a time, beating for 30 seconds (or until just incorporated) after each addition. Blend in the vanilla extract. Stop to scrape down the sides of the bowl.

On low speed, beat in half of the flour mixture, the sour cream, then the remaining flour mixture, mixing just until the particles of flour are absorbed.

Scatter the coated blueberries over the batter; use a flexible spatula to fold them in. Scrape the batter into the pan, smoothing the surface evenly. Bake for 45 minutes or until the cake has risen and set and is golden brown on top. The baked cake will pull away slightly from the sides of the baking pan. Cool the cake completely.

Just before serving, sift confectioners’ sugar evenly over the top. Cut the cake into 16 squares.

Rate it

Recipe Source

From Washington cookbook author Lisa Yockelson.

Tested by Bonnie S. Benwick and Lisa Yockelson.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.