With all of the crazy add-everything-in-the kitchen crazy flavors baking out there, sometimes it’s nice to go back to the basics, and classics. So who else to go to besides Dorie’s Baking book? This Blueberry-Brown Sugar Plain Cake is light because of the whipped egg whites, but the brown sugar gives it a nice warm sweetness and then the punch of the blueberries is just a perfect combination. A must have…always. 🙂
Blueberry Brown Sugar Plain Cake
From Dorie Greenspan Baking From My Home to Yours
Makes one 11×7 pan, about 15 servings
- 1 1/3 cups all purpose flour (plus a few tablespoons)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 2 large eggs and 2 whites
- 1 stick (8 tablespoons) room temperature unsalted butter
- 1 cup (packed) light brown sugar
- 1/2 cup whole milk (I used vanilla flavored almond milk, yum!)
- 1 pint blueberries, fresh (frozen if you have to)
- Preheat the oven to 375 degrees and grease a 11×7 baking pan
- Mix together the flour, baking powder, and cinnamon if you’re using it.
- Rinse the blueberries and toss them in 1-2 tablespoons of flour until just coated.
- With a stand or a hand mixer, whisk the 2 egg whites until they form firm glossy peaks. Be careful not to overwhip! Once done, if using a stand mixer, scrape into a different bowl, or a hand mixer, just a new bowl.
- Cream the butter and sugar until combined. Add in the 2 eggs until combined.
- Add in half of the dry ingredients, combine, then all of the milk, and then the rest of the dry ingredients. Be careful not to over mix, only mix until just combined!
- Switch to a rubber spatula and stir in 1/4 of the egg whites. Then carefully fold in the rest of the egg whites, being sure to use a light hand. Add in the blueberries, being careful to fold them in.
- Bake the cake for 35-40 minutes, or until golden brown and a toothpick comes out clean.
It’s a classic. A must make. A must eat 🙂