If I could eat this cake every morning for the rest of my life I most certainly would die happy. Okay, almost :). I’d highly, highly, highly (yes it deserves three of those) recommend this cake. It’s basically a moist, fruit loaded, sugar coated blueberry muffin in a simple cake form. Anything with blueberries is basically the best dessert ever to me (or with chocolate or browned butter or caramel, okay I have a lot of favorites, I know). I could nearly live on blueberries. They are always a go to snack at my house. Seeing that blueberries aren’t in season right now and I just happened to have a big bag of them in my freezer I decided to make a recipe with blueberries that I can make year round, using frozen berries.
This did take some time to bake since the berries go straight into the batter, then into the oven frozen but I’m telling you it’s worth the wait. Someone needs to get it out of my house so I’ll stop going back for more. With it’s tender crumb and slightly crunchy and caramelized top (thanks to the raw sugar) this will likely become a recipe you’ll want to hang on to. If you’d like you could also add 1 tsp lemon zest or 1/4 tsp ground cinnamon and a pinch of nutmeg to the batter, I don’t think it needs it but if you want a hint of lemon or spice it would be a nice compliment to the blueberries. Enjoy!
