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Saturday, July 22, 2017

Now It's Time for the Blueberries

I am continuing with my project of making a dessert with every major summer fruit (or as many of them as possible).  So far I have done strawberries, cherries, and raspberries.  This week it's blueberries.

Blueberry pie is one of my favorite fruit pies (second only to cherry pie), but I already did pie this summer, so I turned my attention to cake for this week's dessert.

I used my basic pound cake recipe that I have used as the base for the my Orange Bourbon Pound Cake, Chocolate Chip Bailey's Cake, and Hazelnut Brown butter cake (a recipe in bad need of tweaking because it was too dry).

I made a few tweaks for this cake.  I decided to work with brown butter again, because most desserts taste better with the butter browned (if you haven't tried Emily's chocolate chip cookies with brown butter, you are missing out).   I wondered if it needed more butter because browning the butter makes some of the liquids evaporate.  Rather than add more butter,  I decided to try using sour cream instead of milk.  This would supply extra fat and give the cake a softer texture.  I had to research what tweaks I needed to make a cake with sour cream.  I just needed less fat, less baking powder, and some baking soda.  I crossed my fingers that this would work.

It worked.  I brought the cake to the office and it received rave reviews. I personally thought it could be a bit sweeter.  If I make this again I might add a bit more sugar (I considered adding brown sugar this time around and I may try that).  The sour cream gave it a perfect texture.  I was the only person who didn't think the cake was sweet enough, so I would say the experiment a success regardless.


Brown Butter Blueberry Sour Cream Cake

Ingredients
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 sticks of butter
  • 3 eggs, lightly beaten
  • 2 cups of sugar
  • 1 tsp vanilla
  • 1 cup of sour cream
  • 1 pint of fresh blueberries.
Heat the butter over low heat until melted and foamy.  When the foam subsides, carefully continue heating it until it turns amber and smells nutty.  Immediately remove from heat.

Pour into a bowl set over a larger bowl full of ice water.  Cool until it is solid again, but soft. (Alternately, you can refrigerate it and remove when it is solid and slowly let it come up to room temperature again.  You will need to do this way ahead of time.)

Heat oven to 350 degrees.  Spray a Bundt pan with baking spray (or just butter and flour it, but baking spray will make it easier for you to get into all the crevices of the pan).

In a medium bowl combine the flour, salt, baking powder, and baking soda.  Set aside.

Beat the butter in an electric mixer.  Stream in the sugar and beat until fluffy.  Add the eggs a small amount at at time, making sure each spoonful is absorbed before adding the next.  Continue beating until it is pale and gaining volume.  Beat in the vanilla.

Turn the mixer to low and begin alternately adding the sour cream and the flour.  Do it in about 3 or 4 batches, ending with the flour.  When it is well blended, gently fold in the blueberries.

Pour batter into prepared pan and bake for 55-60 minutes or until toothpick poked in the center comes out clean.

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