Summer in a Cake Pan (or Pie Plate)

I searched the Internet and made countless phone calls, but did not succeed in locating a blueberry patch for Will and me to pick from. However, one trip to Publix netted me these:

Blackberries, raspberries, and blueberries, all on sale (and "picked" in air-conditioned comfort). Yum!

After eating my fill directly from the cartons, I decided to whip up two of my favorite berry recipes. Recipe number one is blueberry pie. Just use your favorite pie crust recipe (I use BH&G), fill it with blueberries tossed with flour, sugar, and lemon zest, and bake.




Recipe number two comes from a pamphlet I picked up in Williams-Sonoma about 3-4 years ago. I love this recipe and have made it each summer since I found it. I can't find the exact recipe online, although this one is essentially the same thing, just in a larger quantity (I think to fit the large heart cake pan). The one that I use was designed for the rose cake pan, but it will fit in a standard Bundt pan as well.


And I think I've been spending too much time on the Pioneer Woman website, because I was inspired to take photos of the whole process. Now if only I could get my photos to look like hers!


Mixed Berry Cake


Ingredients

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter
2 1/4 cups granulated sugar
1 Tbsp Chambord liqueur
5 eggs
2/3 cup sour cream
1 1/2 cups mixed berries


For glaze:
1/3 cup water
2/3 cup granulated sugar
1 Tbsp Chambord liqueur


Directions:

Have all ingredients at room temp.

(side note: Isn't that little bottle of Chambord so cute? Almost worth the trauma of being seen hauling your impressionable 3-year-old into a liquor store.)

Get some company to join you in the kitchen...preferably an enthusiastic participant:

"Ready and willing, Mama--just tell me what to do!"

Place a rack in the lower third of your oven and preheat to 350 degrees. Grease and flour a rose Bundt pan or similar pan of your choice. I used a flower cakelet pan--this recipe made enough to fill it twice.

Sift together the flour, baking soda, and salt. Reserve 1 1/2 Tbsp of the flour mixture.

In a mixer bowl, beat the butter on medium speed until creamy, about 1-2 minutes. Add the sugar and beat until light and fluffy, about 5 minutes, scraping sides of bowl occasionally. Add the Chambord and beat until incorporated, about 1 minute. Add the eggs one at a time, beating well after each addition.

Reduce speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour. Toss the berries with the reserved flour mixture. Using a rubber spatula, gently fold 2/3 of the berries into the batter.

Pause to comfort crying baby, if you happen to have one in the kitchen.

"What do you mean, I can't lick the beater???"

Spoon half of the batter into the prepared pan and sprinkle the remaining berries over the batter. Spoon the remaining batter on top, spreading the batter so the sides are higher than the center.

Bake until the center of the cake springs back when touched and a toothpick comes out clean--approximately 1 hour total (depending on the pan you use--my cakelet pan only took 20-25 minutes). Transfer the pan to a wire rack to cool for about 15 minutes.

Meanwhile, make the glaze by combining the water and sugar in a small saucepan over medium heat. Cook until the sugar dissolves (about 3 minutes) then boil for 2 minutes. Remove from heat and stir in Chambord.

Invert the cake pan over a wire rack set over waxed paper. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely, and dust with confectioners' sugar just before serving. Enjoy!

"I'll pretend to be satisfied with this paci for now...but there better be lots of cake in my future!!!"