Blueberry-Brown Sugar Plain Cake

22 Jun

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I made a simple cake for tea the other day, a Dorie Greenspan cake – Blueberry-Brown Sugar Plain Cake. Blueberries were on sale that week – $1.99 a pint – and they were sweet not tart. Eating them with (or in!) cakes is my favourite way of eating many blueberries at one go!

This cake is called a plain cake – “no crumbs, streusel, nuts, icing or filling” – but it is not plain in taste. It is very moist, with blueberries in almost every bite, and has a strong caramel flavour from the brown sugar. There’s also a hint of cinnamon.

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Blueberry-Brown Sugar Plain Cake
adapted from Baking From My Home to Yours

1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon plus a pinch of salt
2 large eggs, separated
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup light brown sugar (I didn’t pack it)
1/2 cup whole milk
1 pint blueberries – fresh, preferably, or frozen

Preheat oven to 375 degrees F. Generously butter an 11-x-8-inch baking pan and place it on a baking sheet.

Whisk together the flour, baking powder, cinnamon and the 1/8 teaspoon salt.

Beat the egg whites with the pinch of salt until they form firm, glossy peaks.

Put the butter and sugar in the mixer bowl and beat on medium speed until creamy. Add the egg yolks and beat 2 minutes more. Reduce the mixer speed to low and add half the dry ingredients, then all of the milk and then the remainder of the dry ingredients, adding each new batch as soon as the previous batch has been incorporated.

Using a large rubber spatula, stir in about one quarter of the stiffly beaten egg whites. Gently fold in the rest of the whites. Still working with a light hand, fold in the blueberries, and scrape the batter into the prepared pan.

Bake the cake for 35 to 40 minutes, or until it is golden and a thin knife inserted into the centre comes out clean. Transfer the cake to a cooling rack and cool in the pan for about 30 minutes before dusting the top with confectioners’ sugar and serving warm. (I served mine the next day and warmed it up in the microwave.)



Posted by on June 22, 2011 in Baking, Food


Tags: , ,

6 responses to “Blueberry-Brown Sugar Plain Cake

  1. yummychunklet

    June 23, 2011 at 2:59 pm

    These look delicious, especially since my beloved strawberry season is ending soon. Blueberries it is!

  2. kitchen flavours

    June 23, 2011 at 11:29 pm

    Your cakes looks yummy and beautiful! I have made this before and we love it, I uses frozen blueberries. This is another winning recipes of Dorie’s!

  3. Mary

    June 25, 2011 at 9:27 am

    I love blueberries baked into things too! I made this with rhubarb, which was good, but I’d like to try this version soon. Yes the mango and sticky rice thing is Thai.

  4. Betty @ scrambled henfruit

    June 25, 2011 at 10:46 pm

    It’s blueberry season here and a cake like this is just a perfect way to use some of the bounty! Dorie has such yummy recipes, and you’ve made a lovely cake- perfect for tea time! 🙂

  5. giddy tigress

    June 29, 2011 at 9:53 am

    I love blueberries but we don’t get them so much here 😦 Have not made blueberry cakes, but I’m a fan of blueberry muffins. Any difference between the two?

    • Ker-Yng

      June 29, 2011 at 10:55 pm

      A muffin tends to be denser than a cake, the ingredients and method’s different from a cake’s. However, you can make a cake recipe and bake it in muffin pans. 🙂


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