10/01/2013

gram's blueberry cake

Yum

Dearest friends, an announcement: not only is today, October 1st, World Vegetarian Day and the first day of Vegetarian Awareness Month (it's true), but it is also the 100th post for Green Girl Eats! YES INDEED. So how else does one commemorate such a momentous and trifold occasion? What else but with cake? And: THIS IS MY FAVORITE CAKE RECIPE OF ALL TIME.

"This?" you may ask. But it only looks something like a simple coffee cake, right? Where's the frosting, the bells and whistles, the elaborate overly complicated recipe and instructions? Well, truth be told, who needs bells and whistles when you can use NUTMEG, am I right?


Whenever July rolls around and then I roll around to picking somewhere between 4-15 pounds (whoops) of blueberries (they're small, it's not hard to do), as I eat approximating 2-3 of those pounds on the drive home (and imagine myself looking something like this), I am already thinking about using some of these beautiful berries in this very cake, knowing that once this cake is made and removed from the oven, I will be essentially powerless to stop myself from eating the entire thing in just one day.


The solution to that, of course, would be to make two. Which I usually do, and I can't say I'm the least bit sorry that these are the facts. Also, the beauty of blueberries is how easy they are to freeze, making this a comfort recipe you can whip up any day of the year. Like, you know, October.

For this recipe (if you plan on making only one, of course) you'll need:

2 cups of sugar + 1 tablespoon
1/2 cup of butter
2 eggs
1 cup of milk
3 cups of flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons of freshly grated nutmeg
2 teaspoons vanilla extract
1 pint of blueberries, fresh or frozen



Preheat your oven to 350 degrees. Combine your butter and sugar and cream until fluffy. Beat in your eggs, milk, flour, baking powder, salt, nutmeg and vanilla. Super easy. Gently fold in your blueberries. This will technically make one 9-inch square cake or two (hey!) 8-inch round cakes. Either way, you should definitely lightly grease your pan of choice to avoid sticking. Before you pop it in the oven, sprinkle some more granulated sugar on top and off it goes for 40 minutes or until a toothpick comes out clean and top is golden and shiny.


I'm not really sure how to sell you on this super simple cake other than to say you have to just try it. Seriously. It's so spectacularly unfussy and the flavor of those fresh summer blueberries and the spicy hit of nutmeg: it's perfection. I've mussed it up before by adding cinnamon or using yogurt, nope. Not necessary. The compliment of these two flavors is so spot on that no substitute will do. And the added crispness that that final sprinkling of sugar gives the top of this cake? It's almost like you can hear the heavens open up with song. Songs of blueberries. Delicious.

Happy eating, dearest vegetarians and non-vegetarians who enjoy a vegetable now and then! And have some cake while you're at it.