There’s something about the winter in Ohio that gives me one heck of a sweet tooth – and when the sweet tooth strikes, it’s something I have to take care of as soon as possible. A week or so ago, I was feeling extra motivated and decided to make a cake. From scratch.
Last summer I checked out Southern Cakes from the Columbus Metropolitan Library. This book was full of delightful recipes rooted in southern tradition. It also featured several cakes with seasonal fruits and flavors – win, win! I selected a few favorites from this book and one such favorite I had been wanting to try was Shenandoah Valley Blueberry Cake. This cake sounded amazing and since I had a few extra bags of blueberries leftover from the summer safely frozen and preserved in my freezer, I knew this was the perfect cake to make for the day.
The recipe was very simple – just a few basic ingredients (it didn't even call for vanilla!). The cake was a pleasure from start to finish. The dough was so white and when speckled with the Ohio blueberries, it was really a very pretty thing to admire.
 |
| This was a very delicate dough so not a ton of mixing was required. |
 |
| Just look at those gorgeous Ohio blueberries! So thankful to have them from last season. Their flavor is top notch! |
 |
| Ready to go in the oven! One thing I also noticed is that local berries really held their juice and didn't turn the batter blue -- which was awesome! |
Coming out of the oven, I was overjoyed to have the pop right out of the pan after cooling on a rack (in the past, my cakes have become stuck in the pan and made a huge fail). Slicing into the cake and tasting a bite was pure heaven. This is definitely a cake I’ll make again. The plump, colorful and incredibly tasty blueberries were so perfect in this cake.
 |
| If this came out of your oven, wouldn't you be happy, too? |
And even though the recipe called for Virginia blueberries, I have to say, the Ohio blueberries I used can probably give any Virginia berry a run for its money.
No comments:
Post a Comment