How was your Saturday, my dear friends?
We had very beautiful summery weather today here in Surrey, so I just had to take the advantage of enjoying the sun and the gorgeous nature since it looks like this might be one of the last if not last warmest days this fall, but I hope not.
My body was not feeling very good today, but I still had to enjoy the sun and at least go for a slow, relaxing walk. I don't know what it is but for the last few days, my knees just feel so weak and so does my whole body. Just been feeling tired for the last two days, plus I think I slept wrong since my neck was also hurting all day, and then out of a sudden my wrist started to hurt and I have what could have caused the pain and it is getting worse and worse.
After enjoying our awesome walk which I will share our walk in my next post, I decided to bake my son's favorite cake, which is a Blueberry Cake.
This cake is actually pretty easy and fast to make, plus it has our favorite fruit; Blueberries.
You can use fresh or frozen blueberries, but I used frozen blueberries since I couldn't find fresh blueberries for the last few days in the store. Just make sure to rinse the frozen blueberries and drain them, so that there is no ice on them or that they are not too wet.
INGREDIENTS:
1/4 cup butter
3/4 cup sugar
1 egg
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups of fresh or frozen blueberries, rinsed
INGREDIENTS FOR TOPPING
1/4 cup butter
1/2 cup sugar
13 cup all purpose flour
1/2 teaspoon ground cinnamon
PREPARATION
In a bowl add 1/4 cup butter (room temperature) along with 3/4 cup sugar and cream it. Add egg and beat it well.
Into a separate bowl sift together 2 cups flour, baking powder, and salt.
Add sifted dry ingredients to the butter mixture alternately with 1/2 cup milk.
Beat until smooth.
Fold in Blueberries.
Pour into a greased 9-inch X 13-inch baking pan.
I actually did not mix the berries with the cake mixture, but instead I applied the blueberries on top of it.
TOPPING
Combine topping ingredients and blend well to form crumbs.
Sprinkle topping crumbs over batter.
Bake for 35 minutes at 350 degrees.
Enjoy.
I must say that the cake is so much better the next day, when the blueberries get the cake more moist and juicy.
Hope you guys will give it a try and let me know what you think. This cake is not a very sweet cake, so if you like you can add a bit more sugar. Plus, like I said when the cake is still warm it is not as sweet as the next day when the blueberries soak into the cake.
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