3 cups all purpose flour
3 teaspoons baking powder
1/2 cup sugar (use up to 1 cup if a sweeter taste is preferred)
1 egg, room temperature
8 tablespoons butter (226g), room temperature
1 cup milk
2 cups fresh blueberries
2 tablespoons raspberry preserve or preserve of choice
1 teaspoon pure vanilla extract
Preheat oven to 350 F.
Combine flour, sugar, and baking powder. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly.
Mix milk, vanilla and egg in a separate bowl. Fold wet ingredients into dry ingredients. Add more milk if dough is too dry.
Combine blueberries and preserve.
Pour half the batter into a 8x8 in (20x20 cm) greased cake pan, spreading evenly to coat the bottom of cake pan. Add fruit mixture and spread evenly. Add the rest of the batter on top making sure to cover all the berries (refer to picture).
Bake until a skewer inserted in the center comes out clean, about 50 to 60 minutes.
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