Finally the weather is cooperating and we are ready for picnics.
And with picnics come pies (in my world).
But sometimes pies are just too much work, all that fussy pie crust, you know.
So, when is a blueberry pie not a blueberry pie? When it is a blueberry cake (in a pie tin).
This cake is super easy to make and really just as nice as a pie. Easier even.
Makes one 10 inch cake, adapted from Martha Stewart
- 6 tablespoons unsalted butter, softened, plus more for pie plate
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1/2 - 3/4 pound frozen or fresh blueberries
- Preheat oven to 350 degrees. Butter a 10-inch pie plate. Whisk flour, baking powder, and salt together into a medium bowl.
- Put butter and 1 cup sugar in a food processor and blend until pale and fluffy, about 3 minutes. Add in egg, milk, and vanilla and blend. Add flour mixture in stages. Transfer batter to buttered pie plate.
- Pour blueberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
- Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.