Zutaten für Jordan Marsh Blueberry Cake
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar + 1/4 cup granulated sugar (for topping)
- 1 cup milk
- Blueberries
- 2 teaspoons baking powder
- Butter
- 4 large eggs
- 1 teaspoon vanilla extract
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Zubereitung von Jordan Marsh Blueberry Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, gently toss 2 cups fresh blueberries with 2 tablespoons of flour.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
- Gently fold in the floured blueberries.
- Pour batter into the prepared pan and sprinkle evenly with 1/4 cup granulated sugar.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
111g
Fat
39g
Carbs
15g
