Did you know that mosquitoes can bite through spandex? Well if not then you should be forewarned. It’s been a bit chillier here in NYC the past few days and so it made sense to me that I wear spandex leggings to running practice. (Okay while we are being honest I will admit that I wore spandex leggings to practice throughout the summer – 90 degree weather or not. I have this psychosomatic belief that they stabilize my knee. It’s ridiculous.) When I got to Central Park at 6:30 on Tuesday night, the mosquitoes had definitely come out to play but I thought I was safe being that the majority of my body was covered. The mosquitoes, however, must not have heard about this rule. To them, nothing is sacred. And so I came home to find my butt covered in mosquito bites. Which made for a very uncomfortable five hours of class both yesterday and on Wednesday. I’m sure my fellow classmates now have an interesting first impression of me.

Not that this has anything to do with this cake, which was born of a homework assignment that I didn’t want to do. Seriously, if you want to get massive amounts of baked goods out of me – just give me some chemistry problems – specifically acid/base titrations. You’ll get a few cakes and maybe even a pie or two in no time.

I found this recipe on 101 Cookbooks, where Heidi mentions that she found it in an old issue of Gourmet. It’s remarkable for its lack of sugar (it is sweetened entirely by molasses) and its low amount of butter. That being said, if you like molasses, which I do, then you will love this cake. One of my friends described it as being subtle and it’s true, the flavor does kind of creep up on you as the buttery molasses melds with the tart blueberries and the sweet, homemade whipped cream. In my opinion, it is the perfect excuse to not be doing homework at 10 pm.
Old-Fashioned Blueberry Cake
Serves 8, adapted from Gourmet via 101 Cookbooks

1 cup plus 2 tsp flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cider vinegar
5 tbsp almond milk (divided)
1/2 cup unsulphured molasses
2 eggs, lightly beaten
3 tbsp butter, barely melted
1 1/2 cups blueberries, frozen

1. Preheat the oven to 350. Grease a 9-inch cake pan.

2. Mix together the flour, baking powder, baking soda, and salt.

3. In one bowl, whisk together the cider vinegar and 3 tbsp milk. In another bowl, whisk together the molasses and 2 tbsp milk. Mix the contents of the vinegar bowl into the molasses bowl. Whisk in the eggs.

4. Pour the wet ingredients over the dry and stir until just combined. Add in the butter and the blueberries.

5. Pour the batter into the pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes. Whip some heavy cream with some sugar until you get whipped cream and serve.

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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19 Responses to Old-Fashioned Blueberry Cake

  1. Mmmm that looks amazing and I’m the exact same way…give me math or something and I can get just about anything ELSE done! lol
    Aww I’m sorry about the mosquitoes! 🙁 They’re so annoying!

  2. Mari says:

    Ha I knew that mosquito fact, it has happened to me too…they are getting smarter.

    Yums I wish I had a slice of that Cake with a Starbucks Latte…

  3. Kim says:

    Oh mosquitos, why do we have them? Do they really have a place in the chain of life? It’s hard to believe. Sorry to hear about all your bites. I hope they’re cleared up by now. I can really appreciate your procrastination on the homework, especially if you were thinking about this cake – yum! I love molasses and blueberries. Great recipe and even better because it doesn’t have a whole pound of butter!!

  4. Shannon says:

    i saw this over there, definitely in the to-make pile 🙂

  5. Amy says:

    I live in Minneapolis, home of the giant mosquito. Evil creatures, they are.

    And I never need an excuse to eat homemade baked goods!

  6. Lucky us mosquitoes are not plentiful in LA, or we’d be done for. Bugs are not fun. Using the molasses in this cake is a great idea. Good, deep flavor!

  7. Palidor says:

    The cake does look good, but I don’t like molasses so I probably wouldn’t like this cake. Looks nice and moist, though. Mosquitos are evil. They can bite even though jeans and sweatshirts.

  8. I love the rich flavor of molasses – would of never thought to pair it with blueberries. It looks really yummy. I hope your butt is better!

  9. Debinhawaii says:

    I hate mosquitos as much as they seem to prefer me over others. This cake looks like the perfect excuse to avoid homework to me!

  10. girlichef says:

    Hate mosquitos! Hate them. This cake sounds delicious…I love molasses…and it does seem so old fashioned. Yum 😀

  11. GarlicBOSS says:

    Mosqitos keep getting stronger

  12. giz says:

    Love this cake – simple and perfect. Mosquitoes…ha…where I grew up they used to air lift dogs off the front lawn 🙂

  13. I have made many blueberry cakes and muffins but never one with molasses. I have to try this and see how different it is. It is fun to try a variation of a recipe.

    Please stop by Sweet and Savory http://sweetsav.blogspot.com/

    There is something there for you.

  14. burpandslurp says:

    That’s REAL homemade whipped cream, right? you’re freaking amazing. I need to totally live with you.

  15. Great cake! I love the molasses in here! Mmm!

  16. Kerstin says:

    What a delicious lightened up blueberry cake! I procrastinate with cooking/cleaning too 🙂

  17. Elra says:

    Very often old fashion mean good and unpretentious. I love this classic bluebery cake of yours. Perfect Joanne!

  18. SnoWhite says:

    I had to come check out the molasses blueberry cake — wow, does that ever look wonderful!

  19. Krayon says:

    I found this recipe today and as soon as I read the ingredients, I HAD to try it.

    Oh…my….gawwwwwd….this cake is soooo good. I served it warm with some homemade blueberry whipped cream.

    BIG hit with the family. This is definitely a “keeper” recipe. I’ll be making this for years to come. Thanks Joanne!

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