Thursday, June 16, 2011

Sweet Treat Week Recipe # 4 - "Oh My Gawd! Blueberry Cake"

Welcome to Sweet Treat Week~ a week where I have decided to dedicate this blog to all things sweet. Some of them will be healthy and lighter versions of desserts or drinks. Others will be indulgences that you should make when you're in need of them. It's okay, you can have some then share the extra calories with friends! That's what I like to do (Ha!) 

This is my final sweet treat recipe for the week.  And I believe that I saved the BEST FOR LAST!  The timing is great too because blueberries are in season and cheap right now. 

I went back and forth on what I could name this recipe. Finally I decided to call it "Oh My Gawd! Blueberry Cake" because those three words were utttered by my boss when he took his first bite last week. As he left the office for the day, he told me to keep doing what I was doing because I am performing my job beautifully. Yet I can't help but feel that it was related to my baking and bringing in treats for him to try once week too! :-)

So do yourself and your family and co-workers a favor.  Make this cake recipe!  Everyone will thank you for it.  Let me know if they utter the words, "oh my gawd!" too.

Oh My Gawd!  Blueberry Cake

(Makes 1 cake or serves about 20)

For Cake:

3 cups of unbleached, white wheat flour

1 and 3/4 cup of organic sugar

2 cups of reduced fat milk (I use 1%)

1/2 cup of oil - I used canola

2 eggs
5 tsp of baking powder
2 tsp cinnamon
2 tsp almond extract  (Don’t skip this! It gives the cake that extra amazing flavor!)
1/2 tsp salt
2 cups of blueberries, divided in half

For Topping:
1 cup of brown sugar
2/3 cup of unbleached flour

2 Tbsp ground cinnamon
8 Tbsp butter, cubed (1 stick or 1/2 cup)
1 tsp vanilla extract

Preheat oven to 350 degrees.  Grease an 13x9 inch baking square pan with cooking spray. 

Sift the dry cake ingredients together: flour, sugar, powder and salt in a large bowl.  Push the mixture down making a well in the center.  In the hole, place the wet ingredients: milk, oil (or applesauce), egg and almond extract.  Stir and blend.   Gently fold in half (1 cup) of the blueberries.  Pour into the greased baking pan.  Then top with the additional cup of blueberries and press down into the batter.  Now make the crumble topping. 

In a small bowl, make the crumble topping by stirring the sugar, flour, vanilla extract and cinnamon together; then cut butter into the mix with a knife and blend. Sprinkle topping mixture over batter in pan.  Bake for 40 to 50 minutes.  Cut into squares.  Serve warm. 

This cake has a crumble topping.  Therefore, I didn't use any icing or other topping.  It is sweet and delicious as it is.   But of course you can always add to it if you like.  Some cream cheese icing might just take you straight to heaven!   :-)   

Freeze leftovers (if you have any, I sure didn't!). Defrost in fridge or reheat in microwave for 45 seconds.

This cake is really good eaten as breakfast, a snack or hell, just any time of the day!  Everyone that tried this cake last week has already asked me to make it again!  I'm glad I thought to put it all together and modify a recipe from my cookbook to make this amazing dessert.

Thanks for sharing in "Sweet Treat Week" with me!  I hope you enjoyed it as much as I did.  I hope you'll try some of these great recipes too!   See you in a few days with my meal plan and a few new meal ideas too!   All the best to you! 

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