1.20.2016

BLUEBERRY CAKE WITH A HUCKLEBERRY GLAZE




One of my resolutions this year is to Bake More Cakes (more on this later). 

Feels like something Anne Shirley would approve of, doesn't it? Marilla as well! Look out for mice! 

(Part of me thinks I am really going to have to learn how to make my own raspberry cordial and just get it over with. HERE is what looks like a decent recipe. Should we do it together!?)



Another one of my resolutions is to "homeschool" Huck this year until he starts Kindergarten in the fall. (I take that term "homeschool" so very loosely, do not expect anything grand.) 

Baking with your kids is one of the best, most covert learning moves a parent can pull. Sequences + memory, balance + motor skills, following directions, basic math, blah blah blah. So I roped Huck into this one and the two of us made a blueberry cake yesterday out of the sad, dying Costco blueberries I thought looked good at the time. What happened, Costco!? Then we threw on a huckleberry glaze for our Huckleberry Hero. Fancy how he actually likes the fruit that sparked his nickname isn't it.

(PS-You can watch us being dorks + making said cake on snapchat if you wanna. (username: heynataliejean) (you guys I freaking love snapchat))

Here's the recipe! It came out pretty great. Needed more sugar in the batter maybe.

BLUEBERRY CAKE WITH HUCKLEBERRY GLAZE

Ingredients
2 cups flour
2 tsps baking powder
dash salt
2/3 cup vegetable oil
1 1/2 cup sugar (recipe called for 1 cup, it might need closer to 2 cups)
2 eggs at room temperature (note: after having had my chickens the last few months, guys. room temp eggs make SUCH A DIFFERENCE)
1 cup milk
1 tsp vanilla extract
1 1/2 cups fresh blueberries, lightly coated in flour (we forgot that part, they sank straight to the bottom! SCORE!)

Method
1. Combine flour and baking powder in a medium bowl and sift to combine.
2. Combine eggs, sugar, oil, and vanilla in a separate bowl and whisk until light, fluffy, and creamy.
3. Combine dry ingredients with wet in three parts, alternating a third of a cup of milk between each dry addition. Mix well, then add your blueberries lightly coated in flour. (Don't forget this bit.)
4. Pour batter into a greased cake pan (mine is 9") and bake at 325 degrees F for 60-70 minutes.




Once finished, allow to cool for up to an hour but at least 30 minutes before glazing.



For the glaze: Stir 1 1/2 cups powdered sugar, 1/2 cup heavy cream, and 1/2 tsp vanilla in a double boiler over simmering water until completely dissolved and smooth. Add a cup or so of store bought huckleberry syrup because I ain't that fancy.




AND ENJOY!



This was actually a really fun recipe (lots of steps) and it came out pretty spectacularly. Even Brandon loved it! (I swear the man does not love sweets.)


I see you, Henry Holbrook.

10 comments :

  1. Gah! the side-eye from Huck. sassy cute.

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  2. I watched the process on Snapchat and was eagerly anticipating the recipe. I was homeschooled all through and would bake often with my parents!

    Sidenote: I had never even heard of a huckleberry until reading your blog. Is it a north west fruit?

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  3. I watched you guys making this on Snapchat and laughed my way through it. I loved how Huck kept confirming with you where the ingredients should go before pouring them in, haha! I'm going to need to try this recipe.

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  4. I love you on Snapchat! That was seriously the cutest series of snaps ever.

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  5. Yes! Can we please make the raspberry cordial together?

    As for the blueberry cake - that is definitely my Sunday project. It's summertime over here, and the berries are ripe for the picking!

    Thanks for sharing :)

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  6. I saw your snapchat yesterday, and love how huck is so willing to learn to bake. Such a sweet boy! Enjoy these times with our little ones right? So fun! Have an amazing week!

    xo

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  7. Your pictures are beautiful and that cake looks amazing! Glad to hear it tasted as good as it looks!

    xx, Caitlin
    www.wandererandwolf.wordpress.com

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  8. I made this last week, and it blew all the minds. Seriously. I was sneaking pieces morning, noon, and night. I'll probably make another one this week! Thank you times a million for this recipe. It's definitely going to be one of my staples. I want to try with other fruits come summer...mmm!

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