Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Friday, July 11, 2014

National Blueberry Muffin Day


So what was for breakfast today
at 
Linderhof?


It's Blueberry Muffin Cake
and I found it at

Mary and I have been friends for a long time
And I think she's a spectacular cook
and always has some great recipes.


It's a great cake
Easy to put together . . . 
Two bowls, no mixer, one wooden spoon
And blueberries are in season, too


I did let it sit a while but it was still warm for breakfast
With a cup of coffee


Obviously, with just the two of us, there were leftovers.
The leftover, me thinks, will be great for a cup of tea this afternoon.

BLUEBERRY MUFFIN CAKE
(From One Perfect Bite)

1/2 cup unsalted butter, melted and cooled slightly; more for the pan
2 cups unbleached all-purpose flour
1-1/4 cups granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup whole milk
2 large eggs
1 teaspoon pure vanilla extract
2 cups fresh blueberries
Confectioners’ sugar, for dusting (optional)

 Position rack in center of oven and preheat the oven to 350 degrees F. Generously butter bottom and sides of a 9-inch round springform pan.

Sift flour, sugar, baking powder, and salt into a large bowl. 

In a small bowl, whisk butter, milk, eggs, and vanilla. 

Stir wet ingredients into dry ingredients just until incorporated. Fold in berries. Scrape the batter into prepared pan, spreading it evenly. Tap pan on counter once or twice to break any air bubbles.

Bake until golden-brown and a tester inserted in center of cake comes out clean, 45 to 55 minutes (if the top gets too brown, tent with aluminum foil).

 Cool on a wire rack for 10 to 15 minutes. Run a paring knife around edge of the cake and remove ring. Transfer cake to a serving plate and serve warm or at room temperature, with confectioners’ sugar sifted over top, if you like. Yield: 8 servings.


It's Friday, National Blueberry Day, and I'm joining Michael at Rattlebridge Farm for Foodie Friday.






6 comments:

Prairie Patch Quilts said...

The table looks so pretty and the Tea Cups are so blue and beautiful. The Blueberry Cake looks delicious and I am sure it tasted great.

Michelle said...

Ooh, that looks so good! I may try it for breakfast tomorrow since we have someone visiting the next couple of days! And thank you for your very kind comments on my blog today! You have such a great eye for detail...your words meant a lot and you really made my day =)

Kristi in the Western Reserve said...

This looks like a perfect summer dessert! I think I will have to bake it for my German sil for their 4pm "Kaffe und Kuchen". And we have tons of blueberries! Not our own, but pick your own places very near.

jmsewingstudio.com said...

I have all these ingredients in my house RIGHT NOW! I can't wait to try this cake. Thank you so much for sharing.

Bookie said...

There was so much blue and blueberries in these pictures I wanted to crawl right into them!!!

Elizabeth said...

That looks so delicious. It's not always easy to find blueberries here, but I'm sure I can n the supermarket....not quite the same as a farmers market!