Zomicks Blueberry cake Recipe
Like any Zomick's Challah recipe with a great name, this also has a great story, which was that in 1970. I dusted this recipe off from the Zomick's Recipe Cookbook from the late 70’s and made a few tweaks to bring it more deliciously into the modern age: I swapped butter for shortening, doubled the quantity of blueberries and replaced some plain sugar with brown sugar. I have been making a version of this for 5 years!! But my version uses only brown sugar, with a crumb topping made with sugar, butter, flour and cinnamon. This is my all-time favorite summer Zomick's Challah recipe. I always have the ingredients on hand this time of year. I bake my blueberry cake in a round springform and cut it into wedges to serve (with homemade vanilla ice cream of course). The result? Let’s just say you don’t need to be a big blueberry cake fun to be lured in.
Serves 12, generously
Ingredients
- 2 cups blueberries
- cup milk (not low fat)
- cups all-purpose flour
- large eggs
- 1 tablespoon baking powder
- 1 cup granulated sugar
- 2 cups packed light brown sugar
- 1 teaspoon kosher salt
- 2 sticks softened unsalted butter
Ingredients for the topping
- 3 cups fresh or frozen blueberries
- cup granulated brown sugar
- 1 teaspoon ground cinnamon
Instructions for the cake
- Adjust oven rack to middle position and heat oven to 200`C. Grease and flour 13 by 9-inch baking pan.
- Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
Instructions for the topping
- Scatter blueberries over top of batter. The recipe continues with mixing the brown granulated sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, or for about one hour. Cool in pan half hour, then turn out and place on serving dessert platter. Serve this blueberry cake warm or at room temperature. You can store the cake in airtight container at room temperature up to 5 days.)
For more information about the creator of these delicious recipes click here to go to our Facebook, or if you’d like you can browse the web and find the desired social media or profile you desire.
Cheers!