Summer celebrations sometimes get short shrift. People are scattered around on vacations, the weather can be downright unpleasant, school is out and the kids are away. But they still deserve as much fanfare as any other time of year. But I do understand (and am victim to it myself) that the will and energy to create elaborate dishes just isn’t there. Being in the hot and stuffy kitchen when the sun is shining and there is so much going on is a chore. So I turn to a simple but spectacular cake like this, for memorial day, fourth of July, birthdays and block parties. A basic cake cooked in a 9 by 13 pan with a super surprise of summer sweetness and lots of scope to decorate (or not). It transports well and keeps overnight. No precarious layers or fussy frosting and piping. This cake will become a summer staple.
This cake is incredibly moist and tender, and the swirl of blueberry adds a ribbon of sweetness with that edge of tart. In the icing, honey adds a lovely, earthy flavor while corn syrup makes for a smooth and shiny glaze – it helps dissolve the sugar and prevent crystallization. Make the icing thick but pourable, so it will spread in an even layer over the top, but drip slightly down the sides. I love the little blueberry clusters with a sprig of tiny mint leaves (easy to pluck from mint in the garden, not so easy to find in store packets) in the photo above, but a smooth, white canvas like this is ready for anything your imagination can devise. I could see a patriotic themed topping with berries or sprinkles. Of course, you could use a buttercream icing or a simpler powdered sugar glaze, but I urge you to give this recipe a try. I like to bake this in a 9 by 13 glass Pyrex casserole dish and turn it out upside down. You get a lovely flat surface with the nice rounded edges. But certainly a metal brownie-style pan works just as well. Spray well with a baking spray that included flour like Baker’s Joy so it turns out perfectly. Though icing can cover a multitude of sins! With a little elbow grease, you can make this without any electric mixer, so it’s perfect for an equipment- free vacation or rental kitchen.
Ingredients
- For the Swirl
1 1/2 cups fresh blueberries
1/3 cups of sugar
3 Tablespoon lemon juice
1 teaspoon cornstarch
- For the Cake
1 ¾ cup granulated sugar
1 cup vegetable oil
3 large eggs
2 ¾ cup all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup whole buttermilk
1/3 cup lemon juice
2 teaspoons vanilla extract
- For the Icing
1 Tablespoon honey
2 Tablespoons light corn syrup
1/2 cup heavy cream (plus more if needed)
1/2 teaspoon vanilla extract
3 cups confectioner’s sugar
Directions
- For the Swirl
- Put the blueberries, sugar and lemon juice in a small saucepan over medium heat. Cook until the berries are soft and falling apart. Use an immersion blender or a heavy spatula to mash the berries as much as possible. Add the cornstarch and whisk well. Cook a further 5 minutes, whisking constantly, until thickened – thicker than syrup but not yet jam. Cool completely.
- For the Cake
- Heat the oven to 350 degrees. Spray a 9 by 13 inch baking dish with baking spray with flour, such as Bakers’ Joy. I like to use a Pyrex-style casserole for nice, rounded corners.
- Put the sugar and oil in the bowl of a stand mixer (or a large bowl and use a hand mixer) and beat until lighter and fluffier, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed during this process. Measure the buttermilk, then add the lemon juice and vanilla to the measuring jug. Add the flour, baking powder, baking soda and salt to the sugar and egg mixture in three additions alternately with the buttermilk mixture, ending with the buttermilk. Beat well after each addition and scrape the bowl down as needed. Spread half of the batter over the bottom of the prepared pan. Use a tablespoon to dollop the blueberry swirl over the top of the batter. Top with the remaining batter – move the bowl around as you pour and scrape the batter into the pan to try and cove as much of the swirl as possible, then gently spread it out. Don’t worry if some blueberry is showing, just do you best. Use a thin bladed knife to swirl the batter by dragging it through in a swirly pattern. Bake the cake for 40 – 45 minutes, until a tester inserted in the center comes out clean. Place a wire rack over parchment or foil to catch drips. Cool the cake in the pan for 10 minutes, then run a thin bladed knife around the edges. Place the wire rack over the top of the pan, then invert and remove the pan. Leave the cake to cool completely. If it is not completely cool, the icing will melt and slide off.
- For the Icing
- Put the honey, corn syrup, vanilla and cream in a mixing bowl and whisk to combine. Sift the confectioners’ sugar into the bowl and whisk to completely combine the icing. Add a bit more cream if needed to create a thick but pourable glaze. Spoon the icing over the top of the cake and gently spread it to cover with an offset spatula or the back of the spoon. Gently push it over the edges so there are some drips. Decorate with extra blueberries and mint leaves, or however you would like. Leave uncovered for the icing to set for at least an hour, then cover and keep for up to a day.
Leave a Reply