This was originally supposed to be a “Dan in the Kitchen” post, but the man in question decided he would rather watch me bake than actually do any baking himself. Still, he spent enough time hovering over my shoulder during the baking process – “supervising” and “quality checking”, he said – that it pretty much amounted to a Dan in the Kitchen event.
In fact, when I was pulling the cake out of the oven the first time, he leaned over, sniffed, and said “I think it needs a few more minutes.” The best part? He was right!
I think I’ve mentioned this before, but blueberry cake is something I have aspired to perfect since the day Dan and I started dating in college. The only food he ever showed any enthusiasm for was his grandmother’s blueberry cake, so of course I had to have the recipe. His mother eventually gave it to me, but I misplaced it while moving down here for law school, so I never had a chance to try it.
Fortunately, this recipe turned out to be a serious contender for a place in Dan’s heart as The Greatest Blueberry Treat ever. The cake is soft and moist, not too sweet, packed with juicy blueberries, and topped with a wonderfully crunchy streusel topping. Served drizzled with tangy-sweet lemon yogurt sauce, it’s pretty much the perfect combination of flavors and textures.
Fun fact: Dan devoured half the pan while I was taking pictures. Then when I was done, he ate both the pieces I’d been photographing. That’s love, you guys – intense blueberry love.
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- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 large egg
- ⅔ cup buttermilk
- 2 tsp baking powder
- 1 tsp salt
- 2 cups all-pupose flour
- 3 cups fresh blueberries
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- ½ cup (1 stick) unsalted butter, cut into pieces at room temperature
- 1 cup powdered sugar
- Zest of 1 lemon
- Juice of ½ a lemon
- 1 tbsp plain Greek yogurt
- ¼ tsp vanilla
- Preheat the oven to 375 degrees F. Lightly butter or grease an 8-inch square baking pan.
- In a large bowl, cream together the butter and sugar.
- Beat in the egg, buttermilk, baking powder, and salt.
- Stir in about half of the flour, and mix until well-incorporated.
- Stir in the rest of the flour.
- Carefully fold in your fresh blueberries.
- Spoon the batter evenly into the prepared pan and set it aside.
- In a separate, medium-sized bowl, combine your brown sugar, flour, cinnamon, and butter.
- Using a pastry cutter or a fork (or your hands), cut the mixture until it's crumbly and has the texture of wet sand. Sprinkle the topping evenly over your cake batter.
- Bake for 45-50 minutes, or until a cake tester or toothpick comes out clean.
- Cool completely.
- While your cake is cooling, combine powdered sugar with the lemon zest, lemon juice and vanilla in a small bowl. Whisk until smooth.
- Then, whisk in the greek yogurt (your mixture will immediately become more liquid).
- Cut your cake into squares and serve warm, drizzled with the lemon glaze.
(Slightly adapted from Foodie Crush’s recipe)