Blueberry-Lime Snack Cake
Almost like a muffin baked in a 9-inch round, this blueberry-lime snack cake makes a great breakfast when cut into wedges and served with coffee.
Blueberry-Lime Snack Cake
Photo Credit : Kristin Teig | Styling by Catrine Kelty | Handmade Pottery from Mimi Olins of SOFTSET ceramicsAlmost like a muffin baked in a 9-inch round, this cake makes a great breakfast when cut into wedges and served with coffee. Cake flour gives it a particularly delicate crumb, but you can substitute an equal amount of all-purpose flour if that’s what you have on hand.
Yield:
8 to 10 servingsIngredients
2 cups plus 1 tablespoon cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
12 tablespoons unsalted butter, at room temperature
1 ¼ cups plus 1 tablespoon sugar
½ teaspoon kosher salt
3 large eggs, at room temperature
1 cup milk, at room temperature
¼ cup freshly squeezed lime juice
2 tablespoons lime zest
1 ½ cups blueberries
Instructions
Preheat the oven to 350°. Lightly grease a 9-inch cake pan with sides at least 2 inches tall and line with parchment paper; grease that, too.
Sift together the flour, baking powder, and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the butter, 1¼ cups sugar, and salt on high speed until light and fluffy, 4 to 5 minutes. Reduce the speed to low and beat in the eggs one at a time.
Combine the milk and lime juice (it will curdle, and this is OK) in a measuring cup. With the mixer still on low, add the dry ingredients in three parts, alternating each with the milk mixture. Mix in the lime zest. Remove the bowl from the stand mixer and use a rubber spatula to scrape the bottom and sides. Pour the batter into the prepared pan, spread it evenly with the spatula, and scatter the blueberries over the top. Sprinkle with the remaining tablespoon of sugar.
Bake until the cake is golden brown on top (the blueberries will sink into the batter) and the cake is beginning to pull away from the sides, 50 to 55 minutes. Let cool in the pan on a wire rack, then turn out, peel the parchment from the bottom of the cake, and invert onto a serving platter. Cut into wedges and serve warm or at room temperature.
