Moist yet Dense Blueberry Cake Makes a Great Fathers Day Dessert

Nothing beats fresh blueberries for a great Fathers Day dessert

My father wasn’t particularly fond of sweets but he adored fresh fruit and grew many types in his enormous home garden including strawberries, raspberries, peaches and pears, but his absolute favorite was blueberries which we made sure to include as part of his Fathers Day or July birthday celebrations.  He relished treats we prepared with them, which were a summer tradition for him until he passed away.

These became a family tradition because, in our growing up years, our home in Northeast Ohio was near an overgrown blueberry farm.  During blueberry season Mom would pack up us kids along with a few huge turkey roasters for a picking expedition which took up most of an afternoon.  Only when we had filled all the roasters to the brim with fresh picked berries, complaining all the while “can we go home now Mom?”, were we permitted to return home.  But the fruits of our labors were scrumptious eaten fresh over ice cream, or in pies, cakes, baked goods and goodie baskets for neighbors and friends.  I can honestly report that today even the best in-season farm stand blueberries fail to hold a candle to those we picked and ate as youngsters.

The following recipe for blueberry cake with its moist yet dense texture would have pleased Dad.  It certainly has gratified those who have shared a slice this summer.  The addition of buttermilk contributes density as well as moistness. I think it holds all the joys of the summer season, but discover that for yourself.  Enjoy!

Blueberry Cake

Ingredients:
6 tbs unsalted softened butter
1 ½ cup flour
1 ½ tsp baking powder
½ tsp salt
1 1/4 cup sugar
1 large egg, beaten
½ cup buttermilk
1 tsp vanilla
2 cups whole blueberries
1 tbs grated lemon zest
2 tbs turbinado sugar

Preparation:
Preheat oven to 350 degrees.  Place parchment at bottom of 10-inch springform pan.

Mix butter and sugar in a bowl with a mixer until combined and fluffy.  Add egg, buttermilk, lemon zest and vanilla, mixing about 3 minutes.  Scrape down sides of bowl.  Gradually add flour, baking powder and salt mixture and continue to mix until combined.  Batter will be quite thick.

Add batter to the prepared pan by large spoonful and using a spatula, even up the top of the mixture.  Arrange blueberries atop the batter, pressing down a little so that they are partly embedded in the batter.  Sprinkle turbinado sugar over the berries.

Bake for 10 minutes, then reduce temperature to 325 degrees and continue to bake until the cake is golden brown and firm to the touch.  Total baking time should be about 50 - 55 minutes depending on your oven.  Let cool in the pan, then plate to serve.  Add additional blueberries and whipped cream to the plate to serve.  After removing from the springform pan, the cake can be refrigerated for several days.