This cake takes very little time to make and is a great little brunch treat to make the night before! Fresh blueberries are best and give the basic dough some colour and flavour.
Preheat Oven to 375 F.
Ingredients:
Bowl 1: mix together 1 egg, 1/2 cup vegetable oil, 3/4 cup white sugar
Bowl 2: sift together 2 cups all-purpose flour, 1 tsp. baking powder, pinch of salt.
Bowl 3: Add 1 tsp. almond extract to 1 cup milk.
Work Bowl 1 into Bowl 2 with a rubber spatula and gradually add Bowl 3 into that combined bowl. DO NOT OVERMIX.
Add 1 1/2 cups of fresh blueberries to the mix and very gently fold in 2-3 times only, doing your best not to squash the berries.
Using a pie dish, grease well and pour thick batter into dish. It is not smooth so very gently work the batter into the base so that the coverage is fairly even. Sprinkle top of the cake with coarse sugar.
Bake on middle rack for 30-35 minutes or until the tester comes out clean.
Cool for two hours or overnight. Run a knife around the edge if you’d like to remove it to put on a cake platter for a nice presentation or leave in the pie dish. Good for several days. Once cut, cover with plastic for freshness.
As always, Enjoy! Lolita
Lolita Bakes! 