Wild Blueberry Cinnamon Cake
Serves 920 mins prep40 mins cook
This wild blueberry cinnamon cake tastes literally like a blueberry cinnamon roll in cake form. It features a moist cake batter studded with wild blueberries, topped with a cinnamon-sugar swirl, and finished with a sweet vanilla glaze.
0 servings
What you need
Instructions
Preheat oven to 350F. Prepare an 8x8 baking pan by greasing it or lining it with parchment paper. Set aside. In a small bowl, combine the ingredients for the cinnamon-sugar topping (1/2 cup softened unsalted butter, 1/2 cup packed brown sugar, 1 tablespoon all-purpose flour, 1 tablespoon cinnamon) then place in the fridge while you prepare the batter. In a medium bowl, combine 3 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1/2 teaspoon salt and 2 teaspoons cinnamon. Set aside. In another bowl, whisk together 2 large eggs, 1 1/2 cups milk, 1 cup granulated sugar, 1/2 cup melted unsalted butter and 2 teaspoons vanilla extract. Fold in the flour mixture until almost combined. Fold in the 2 cups wild blueberries (tossed in 1 tbsp of the flour mixture), and pour the batter into the prepared pan. Grab the cinnamon-sugar topping out of the fridge and drop spoonfuls over the top. Take a butter knife and swirl the topping into the base. Bake for 35-45 minutes, or until an inserted toothpick comes out clean. While the cake is baking, prepare the glaze by mixing together 1 cup powdered sugar, 2-3 tablespoons milk and 1 teaspoon vanilla extract. Remove from oven and glaze the cake while still warm.View original recipe