Blueberry Graham Cake
Submitted by safrog
A tender blueberry cake with a honeyed graham cracker crumb that sets it apart from ordinary berry cakes. Baked in a springform pan and topped with fresh berries and whipped cream.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minGraham crackers aren’t just for s’mores anymore.
This cake swaps out part of the flour for graham cracker crumbs, giving the whole thing a warm, toasty sweetness that pairs ridiculously well with fresh blueberries.
The crumb is tender and moist, the top bakes to a rich golden brown, and when you pile on extra berries and a cloud of whipped cream, it looks like something from a bakery window.
It’s a show-stopper that takes about 30 minutes of hands-on work before the oven does the rest.
Kitchen Tips
- Toss the blueberries with the dry ingredients before adding them to the batter. This coats them in flour and keeps them from sinking to the bottom.
- Don’t overmix once you combine the wet and dry ingredients. A few lumps are fine and actually give you a more tender crumb.
- Let the cake cool in the springform pan for at least 15 minutes before releasing the sides, or it may crack.
Ingredients
Directions
Cream butter and beat in sugar.
Beat in eggs, one at a time.
Stir in milk.
Combine blueberries, graham cracker crumbs, flour, baking powder and baking soda.
Add all at once to egg mixture and beat until smooth.
Pour into a greased 8 inch spring form baking pan.
Bake in a preheated 375℉ (190℃) F oven for 50 to 60 minutes, or until top is richly browned.
Arrange blueberries over top of cake and garnish with a dollop of whipped cream.
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