Cooking Challenge – Blueberry Cakes
The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to email@example.com.
In honour of the last day of July, I thought it would be fitting to pick a recipe featuring blueberries. The little gems have been in the news a lot lately, identified as having anti-oxidant and high nutritional properties. These little cakes are very luscious without being too sweet. Still a staple of the Hôtel Le Bristol in France, this version comes courtesy of Margaret M. Johnson’s Tea & Crumptets – Recipes & Rituals from European Tearooms & Cafés.
I love how small and dainty these blueberry cakes are. Why do so many North American pastry shops insist on making mega pastries? Who wants to sit down to a danish large enough to feed three? Ok, I know I’m probably in the minority with this. But, I do really like the idea of sampling a bite of this and a nibble of that. Try these cakes with a traditional French cup of tea, a strong Italian espresso or a glass of sparkling wine (my personal favourite combination).
Petite Blueberry Cakes
Makes 2 dozen
1/2 cup (1 stick) plus 2 Tbsp unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, separated
1-1/2 cups all-purpose flour
2 tsp baking powder
1 cup milk (I used coconut milk for a delicious dairy-free version)
1 cup blueberries
Icing sugar for dusting
1. Preheat the oven to 350°F. Grease a Bundt muffin pan with oil, dust with flour; shake out excess.
2. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy.
3. Beat in the egg yolks, flour and baking powder. Beat for 1 to 2 minutes, beat in the milk and egg whites and continue to beat until smooth.
4. Put 5 or 6 blueberries in each of the muffin cups, then spoon about 1 tablespoon of the batter into each. Bake for 16 to 18 minutes, or until a skewer inserted into the centre of each comes out clean. Remove from the oven and let cool for 10 minutes on a wire rack. Invert the pan onto the rack to release the cakes. Grease and flour the pan again, and repeat with the remaining blueberries and batter. Dust the tops of the cakes with icing sugar just before serving.