For Mother's Day: Blueberry Cream Cake

So~ my mom loves blueberries, which is interesting because she wasn't always a fan of fruits (didn't know this until I was older; her reasoning was that if she showed that she didn't like most fruits or veggies we would grow up like her too, lol). Anyway, so I was supposed to make this the day before Mother's Day but I didn't have the ingredients to do it and in the morning I didn't have enough time to bake before she came to my appartment.



This was an experimental cake too. Aren't experiments just the greatest? Yes, back on track. It's experimental because I used heavy cream for fat instead of butter. I did some googling to figure out if such a substitute was reasonable, but didn't come up with too much except one recipe for a "Sweet Cream Cake." So I took that one, wrote a few
tagline notes and went at making my Mother's Day cake, hoping for the best results of course.



Lucky me, it turned out great!


Blueberry Cream Cake

-1 2/3 Cup All Purpose Flour

-2 1/2 Tsp. Baking Poweder

-2/3 Tsp. Salt

-Zest from 1 Med. Lemon

-2 Eggs

-1 Cup Sugar

-1 Tsp. Vanilla Extract

-Just a bit over 3/4 Cup Heavy Cream + 2% Greek Yoghurt (or more cream or another sour cream, etc.) = Total 1 Cup

-2 Cups Frozen Wild Blueberries

1. Preheat oven to 350 F. Line, spray, and flour a 9x12 baking pan.
2. Beat eggs until well broken up, then add sugar gradually and beat until light in color and well incorporated. Add lemon zest and beat until incorporated.
3. Sift flour, baking powder, salt together into a separate bowl. Combine vanilla extract, heavy cream/yoghurt mixture together in a measuing cup (for ease of pouring).
4. Alternately add dry and cream mixture to the egg mixture (about 3 sets) and, using a paddle, mix after each set of additions until nicely incorporated. Pour and spread in an even layer onto the baking pan. Distribute the blueberries over the cake batter, leaving some on top and pushing some into the batter itself so there is a nice distribution throughout. (I guess the alternative would be to coat half of the frozen blueberries with flour and mixing them carefully into the batter to avoid major color bleeding, then sprinkle the rest on the top after spreading it out).
5. Bake on middle shelf for 25-30 minutes or until toothpick inserted in the center comes out clean. Rotate once during baking. (If necessary, turn the oven to 325F 10 minutes before time is up if you feel your oven is browning/burning it faster that it is cooking and bake until toothpick inserted in center comes out clean.)
6. Remove and let cool for 30 minutes in pan before cutting. Serves ~12-18 depending on how you slice it.

Enjoy~