Hot Blueberry Cake with Vanilla Ice Cream
Try this Hot Blueberry Cake with Vanilla Ice Cream recipe.
Try this Hot Blueberry Cake with Vanilla Ice Cream recipe.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg
- 1/4 cup butter softened
- 2 teaspoons baking powder
- 2 cups flour
- 1/2 teaspoon almond extract
- 2 cups powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 cup buttermilk
- 2/3 cup sugar
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 3 cups frozen blueberries (do not thaw)
- 2 tablespoon blueberry jam
- 20 or so fresh blueberries plus more for topping
- milk to thin (i used around 3 tablespoons)
- vanilla bean ice cream for serving
- lemon zest for garnish (optional)
- Carbohydrate 65.7168050085799 g
- Cholesterol 57.4909722382442 mg
- Fat 8.93452583957146 g
- Fiber 0.110330554971745 g
- Protein 2.72829888797525 g
- Saturated Fat 5.38085014283813 g
- Serving Size 1 1 Serving (147g)
- Sodium 6319.13287894902 mg
- Sugar 65.6064744536081 g
- Trans Fat 0.699177194884167 g
- Calories 347 calories
Step-by-step
- Preheat the oven to 375 degrees F.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Reserve about 1/4 cup of this mixture in a small bowl.
- In a large bowl, cream together the butter and sugar.
- Add the egg and extracts and blend until just combined.
- Add the flour mixture and buttermilk alternately, beginning and ending with the flour.
- Toss the blueberries in the 1/4 cup reserved flour and then fold them (and the rest of the reserved flour) into the batter.
- Spread the batter into a 10-inch skillet.
- Bake for 35-45 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs.
- While the cake is still hot, puree the jam and blueberries together in a food processor.
- Add the extracts.
- Slowly add the powdered sugar as you process.
- Add milk slowly to get the desired consistency.
- Pour some of your glaze over the hot cake.
- Serve while still warm with fresh blueberries and vanilla bean ice cream (and a little lemon zest if you wish).
A Slice of Heaven: My Hot Blueberry Cake Adventure
Baking has always been my happy place. It’s a form of self-expression, a way to channel my energy into something tangible and delicious. There's something incredibly satisfying about transforming simple ingredients into a beautiful, fragrant cake that brings joy to those who share it. This Hot Blueberry Cake with Vanilla Ice Cream recipe is one of those creations that holds a special place in my heart. It's not just about the recipe itself, but the memories and feelings associated with its creation and consumption.
The idea for this cake came to me on a particularly hectic Tuesday. Work had been demanding, the kids were running wild, and I felt the familiar tug of needing to de-stress. What better way to unwind than to lose myself in the rhythm of baking? I dug through my recipe collection, searching for something comforting, something familiar, yet exciting enough to break the routine. That’s when I stumbled upon the recipe for this Hot Blueberry Cake. The idea of warm, juicy blueberries nestled within a tender cake, topped with a luscious glaze and a scoop of creamy vanilla ice cream, was too tempting to resist. The anticipation alone was enough to make the day a little brighter.
The Baking Process: A Journey of Sensory Delight
The process of making this cake was, in itself, therapeutic. The simple act of measuring ingredients, whisking, and folding the batter was calming and meditative. The aroma of warm cinnamon and sweet blueberries filled my kitchen, creating a cozy ambiance that banished all traces of the day's stress. The batter, surprisingly stiff, presented a slight challenge, but the result was worth the effort. Watching the cake rise in the oven, its golden-brown crust beginning to form, was truly magical.
The making of the glaze was a delightful experience in itself. The vibrant purple hue of the blueberry puree, enhanced by the subtle hint of almond extract, was mesmerizing. The texture was smooth and velvety, perfect for drizzling over the still-warm cake. The anticipation of tasting the final product was almost unbearable.
The Taste: A Symphony of Flavors
The first bite was an explosion of flavor and texture. The cake was moist and tender, with a delightful crumb. The sweetness of the blueberries was perfectly balanced by the warmth of the cinnamon and the subtle hint of almond. The glaze added a layer of richness and tanginess, enhancing the overall experience. And then there was the ice cream... the cool, creamy vanilla bean ice cream provided the perfect contrast to the warm cake, creating a symphony of textures and temperatures that delighted my taste buds. It was truly a slice of heaven, a culinary masterpiece that exceeded my expectations.
More Than Just a Cake: A Symbol of Comfort and Joy
This Hot Blueberry Cake isn't just a delicious dessert; it’s a symbol of comfort, joy, and the power of simple pleasures. It’s a reminder that even amidst the chaos of daily life, there's always time for moments of self-care, for indulging in activities that bring us peace and happiness. And, of course, it's a wonderful way to share love and create memories with loved ones. The simple act of sharing a slice of cake with family and friends can bring people together and create lasting bonds.
I encourage you to try this recipe. Allow yourself to be transported to a place of calm and contentment as you bake. Embrace the process, savor the aroma, and delight in the taste. This Hot Blueberry Cake is more than just a dessert; it's an experience. It’s a reminder that sometimes, the simplest things in life are the most fulfilling. So go ahead, bake a cake, and let the sweetness fill your soul.
