This blueberry cake, perfect for the current bounty, can be tweaked to showcase just about any fresh seasonal fruit: Raspberries, blackberries, peaches, apples or pears come to mind as worthy fillings.
Blueberries are everywhere these days, and will remain in season locally until mid August. Lately, I've enjoyed them solo as a healthy snack, tossed over yogurt for breakfast, sprinkled in a green salad with my dinner and dumped on vanilla ice cream for dessert. I was ready to broaden my blueberry horizons and had the good fortune to run into kosher baker extraordinaire Roz Bratt, owner of Homemade Goodies by Roz on Fifth Street.
Roz's treats are all non-dairy, but her recipes produce rich, moist, dense cakes that please the pickiest palates. This blueberry cake, perfect for the current bounty, can be tweaked to showcase just about any fresh seasonal fruit: Raspberries, blackberries, peaches, apples or pears come to mind as worthy fillings. It is wonderful on its own with a cup of tea at any time of day, and can be dressed up with sorbet, ice cream or whipped cream for a special dessert.
3 cups flour
1 1/2 cups sugar
3 tsps. baking powder
1 cup mild tasting oil such as canola, soy or vegetable
1 1/2 tsps. vanilla
1/2 cup orange juice
1 1/2 pints blueberries, rinsed
1 tsps. cinnamon
5 Tbsps. sugar
1. Grease a 10-inch bundt/tube pan and heat oven to 350 degrees.
2. Mix all dry ingredients in a large bowl.
3. Add wet ingredients to the bowl and mix well until batter is smooth.
4. Prepare fruit in a separate bowl, tossing to coat berries with sugar and cinnamon.
5. Pour a third of the batter into the pan and cover with a layer of the berry mixture. Repeat this process twice more, layering fruit with batter until pan is filled.
6. Bake for one hour until the cake springs back to the touch and a toothpick comes out clean. Cool, remove from pan and serve plain or topped with sorbet, whipped cream or ice cream.