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Moist sweet blueberry cake!
Preheat oven to 350 F. Grease a 9-inch round cake pan.
Combine flours, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
In a large bowl cream together the butter and sugar until well combined. Add extract and eggs, and beat until well combined. Add flour mixture and buttermilk alternately into the butter mixture. Stir just until combined.
Spoon half the batter into the greased 9 inch round cake pan. Sprinkle with 1 cup blueberries. Spoon remaining batter on top, then sprinkle with remaining 1 cup blueberries. Sprinkle 1 tablespoon sugar on top.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove pan from oven and set it on a rack. Cool cake in the pan for 10 minutes. Serve warm with vanilla ice cream for dessert, or at room temperature as a breakfast cake.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!