Blue berry cakes

The blueberries are the star of this cake, and I didn’t think it needed any frosting.
So I set out to make this cake loaded with fresh blueberries without all the butter you would normally find in most cake recipes, and I was so pleased with the results. You will be too!!
This is a delicious, made-from-scratch blueberry Bundt cake, and it’s much easier to prepare than you might think! Serve this great cake for breakfast or brunch, or serve it as a dessert with vanilla or lemon sauce.
Now here is a SuperFood ,Native to the American landscape, blueberries are truly an All-American food.
For many years nutritionists and researchers ignored the tiny blueberry because of its relatively low vitamin C content.
Blueberries and grape seed extract shown to rejuvenate the aging brain.
Foods that have an incredible array of health benefits that go well beyond just their nutrient value are considered Superfoods. These foods are typically loaded with a combination of critical fatty acids, anti-oxidant phytonutrients and essential amino acids.
Blueberries contain an extraordinary amount of unique phytonutrients and impressive anti-oxidant scores that make them a superfood.

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We celebrated my dad’s birthday this last weekend so I thought that was the perfect opportunity to give it a try. I love baking cakes.
Cakes like this one take a little time and effort and I really enjoy that process and time in the kitchen.
This is not a quick type recipe. This cake is for when you want to create something pretty and delicious for someone special. Like your Dad.

Ingredients

2 cups blueberries
2 3/4 cups cake flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups sugar
4 tbsp softened unsalted butter
3/4 cups unsweetened applesauce
3/4 cups low fat buttermilk
1 large egg, beaten
2 large egg whites
2 tsp vanilla
baking spray
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

Method
In a large bowl mix together the butter, cinnamon, nutmeg and sugar.
Add vanilla and egg and mix until completely combined.
Add flour, then pour in the whole milk.
Mix some more until just combined then fold in the blueberries gently until combined.
Pour the batter into the prepared pan and set aside.
Add wet ingredients to the flour mixture and stir until just blended. Gently fold in blueberries.
Place the batter into the prepared cake pan; bake cake until a toothpick comes out clean, about 30-32 minutes.
Use a wooden skewer to swirl the blueberry cake mixture into the lemon batter without mixing it in.
Bake for 25 minutes or until toothpick comes out clean and cake pulls away from the sides.s
Let cool for 10-15 minutes and remove from pan onto a wire rack. Cool completely

In a small pan combine the sugar and water. Bring to a boil over medium heat, stir to dissolve sugar.
Continue boiling without stirring. Use a pastry brush and some water to wash down the sides of the pan to remove sugar on the sides of pan. Heat until syrup reaches the soft ball stage or 238 degrees. Immediately remove from heat.
In a large mixer beat the eggs briefly on medium speed.
Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl.
After all the syrup has been added raise speed to medium high speed and
beat until the mixture is fluffy and cooled to body temperature. About 15-20 minutes.
Reduce speed to medium low and gradually add the softened butter 2 – 3 Tbsp at a time, beat well between additions.
With your fingers,crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with sugar.

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