Blueberry Brown Sugar Cake with Berry Compote
This homey cake recipe takes well to various fruit substitutions, so you can change it according to what’s in season.
- 8 tablespoons (1 stick) plus 2 tablespoons unsalted butter, softened
- 1½ cups light brown sugar, plus 1 tablespoon to garnish
- 2 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups fresh blueberries
- ½ cup sliced almond
- 1 tablespoon sparkling sugar (available online from indiatree.com), to garnish (optional)
- 1 tablespoon unsalted butter
- ¼ cup raw or white sugar
- 4 ounces sweet wine, such as Gewurztraminer or Moscato
- 1–2 teaspoons fresh lemon juice
- 2 cups hulled ripe strawberries, quartered or halved (if small)
- ½ cup fresh blueberries
- Creme fraiche, to serve
- THE CAKE: Heat the oven to 350°F. Butter a 9-inch cake pan and line the bottom with parchment paper; butter and flour the paper. In a large bowl, mix the butter and brown sugar by hand with a wooden spoon until well combined. Whisk in the eggs and then the buttermilk.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture, stirring just until the ingredients come together; do not overmix. Stir in the blueberries and the almonds.
- Pour the batter into the cake pan. Sprinkle the top of the cake with the remaining tablespoon brown sugar, and sparkling sugar, if desired.
- Bake for 55 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Let cool completely. Run a thin knife around the edge of the pan and invert cake onto a plate. Flip cake back over onto a cake stand.
- THE COMPOTE: Add the strawberries, and simmer 5 minutes or until the strawberries are soft but not mushy. Add the blueberries. Let cool to room temperature. To serve, slice the cake and top each serving with compote and a dollop of creme fraiche.
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