Blueberry Cake Dazzles at Julee Rosso’s Wickwood Inn, Saugatuck, MI
Posted on: August 5, 2016 | Posted in: Recipes
It’s a BERRY beautiful time of year in Saugatuck!
At Wickwood, we celebrate blueberries all day long. During our signature Farm To Table Brunch we are now featuring Blueberry Streusel Cake, Razzle Dazzle Blueberry Cake, Blueberry Bread Pudding with Spicy Blueberry Sauce, and Four Berry Fruit Salad. Because these little blue wonders are so irresistible, we’re sprinkling them on our Honeydew, Mint and Lime Salad and atop our Five Citrus Salad with Honey and Mint sauce.
As part of our complimentary Sweets & Treats, our Blueberry Shortbread Bars are sure to sweeten your stay.
During our Evening Sips & Small Plates our homemade Blueberry Chutney is the perfect complement to our Artisan Cheeses Board.
Because we always want to bring people together over great food, we are happy to share one of our most popular brunch recipes: a Warm Blueberry Cake that Dazzles!
At Wickwood, we call this our Razzle Dazzle Cake; it always elicits a “WOW!” from our guests. We initially made this scrumptious coffee cake with raspberries, but we think it’s equally wonderful when Blueberries are bursting with flavor. Crumbly pecans are the perfect topping. Your house guests will never guess there’s apple in the cake; it replaces some of the butter found in most coffee cakes and adds a decidedly sweet taste and moist crumb. Without further ado, here are the details of this delicious blueberry cake recipe:
16 servings, 2-inch squares
Active time: 30 minutes
Total: 3 1/2 hours (including cooling time)
1 cup all-purpose flour or white whole-wheat flour, plus 1 1/2 teaspoons, divided
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons butter, softened
3/4 cup sugar
2 large eggs
1/3 cup 2% milk
3 tablespoons lemon zest
1 1/2 teaspoons pure vanilla extract
1 1/2 cups blueberries or raspberries, fresh
1/2 cup finely chopped peeled apple (1/4″)
2 tablespoons cold butter
1/4 cup sugar
1 cup chopped pecans
- Preheat oven to 350 degrees F. Liberally butter an 8-inch square pan.
- To prepare cake: Whisk 1 cup flour, cornmeal, baking powder and salt in a medium bowl, set aside. In another medium bowl, beat softened butter with an electric mixer on high speed for 2 minutes. Scrape down the sides. Add 3/4 cup sugar and beat on medium-high until smooth, about 2 minutes. Add eggs, milk, lemon zest and vanilla and beat on medium-high until smooth, about 1 minute. Scrape down the sides. Add the flour mixture and beat on low speed just until incorporated.
- Place berries and apple in a small bowl, sprinkle with the remaining 1 1/2 teaspoons flour and toss very gently to coat. Sprinkle the fruit over the batter and very gently fold in until just combined. Scrape the batter into the prepared pan, smoothing the top.
- To prepare topping: Combine cold butter and 1/4 cup sugar in a bowl. With two knives, cut them together until the butter is in small pieces and uniform crumbles form. Add pecans and toss until evenly incorporated. Sprinkle the topping over the batter.
- Bake the cake 35 to 40 minutes until a tester inserted in the center comes out clean and the nuts are a deep brown.
- Let the cake cool in the pan on a wire rack for about 1/2 hours. Cut into 16 squares and watch it disappear.
This cake remains moist for several days. We like to cover with plastic wrap and leave on the counter for all to enjoy at any moment of the day.