In fact, it almost seems like there is more blueberry than cake in this cake; that’s a problem I can live with! Often times the issue with blueberries in baked goods is that they sink to the bottom of whatever you are baking. Coating the blueberries with flour helps keep them suspended, but still there’s always the risk of berry sinkage. We take advantage of gravity in this cake by scattering the berries on top of the batter, and letting them sink if they will while they bake. The result is that at least half of the berries float at the top of the cake, the rest swimming somewhere below. Gorgeous!
Diced, peeled applesRaspberriesBlackberriesMulberriesServiceberries (a.k.a Juneberries or Saskatoons)Sub half of the fruit for sliced rhubarb
More Subs and Swaps
Our readers have shared their own variations over the years. Here are some of our favorite ones.
Use white whole wheat flour, or a mix of all-purpose and whole wheat flourUse a gluten-free flour baking blendInstead of butter, use a mild, fruity olive oilAdd a little cardamomReduce the sugar to 1/2 cupUse brown sugar for the white sugarUse lime or orange zest instead of lemon zest
Lightly butter an 8 or 9-inch springform pan and dust with flour. Add the eggs one at a time and beat until well blended and scraping down the sides of the bowl as needed. Beat in the lemon zest, if using. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. The batter will be thick. Remove from the oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan.
