Warm Blueberry Cake with Cream
Submitted by dread
Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.
YIELD
4 servingsPREP
30 minCOOK
40 minREADY
70 minThis cake is meant to be eaten warm, right out of the springform pan, with a fat dollop of liqueur-spiked whipped cream melting down the sides.
Half the blueberries get chopped and folded into a buttery, lemon-scented batter. The other half get scattered on top with a sprinkle of sugar, so they burst and caramelize as the cake bakes.
The whipped cream, stiffened and spiked with your choice of orange liqueur, lemon liqueur, or triple sec, turns this from a simple fruit cake into a proper dessert worth lingering over.
Chef Tips
- Use fresh blueberries if you can. Frozen ones release too much liquid and can turn the batter purple.
- Don’t overbeat the batter once you add the flour. Mix just until combined for the most tender crumb.
- Serve within 20 minutes of baking for the best warm, soft texture. It’s still good at room temperature, but warm is where the magic lives.
- Grand Marnier or Cointreau are the classic choices for the cream, but limoncello is stunning here too.
Ingredients
or lemon liqueur, triple sec, grand marnier, cointreau or other orange flavor
Directions
Preheat oven to 375℉ (190℃).
Grease 9 inch spring form pan.
Line bottom with wax paper, grease and flour wax paper.
Beat butter and 1 cup sugar until fluffy.
Add eggs one at a time.
Add lemon juice and peel.
Combine flour, baking powder and salt, add to beaten mixture alternating with milk.
Chop ½ of the berries and add to batter.
Pour batter in pan and sprinkle remaining berries and 2 tablespoons sugar.
Bake 40 minutes, cool 10 minutes.
Cream: Beat cream and sugar in chilled mixer bowl with chilled beaters until stiff.
Beat in liquor.
Remove side of pan.
Serve warm with cream.
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