TWD—Blueberry Brown Sugar Plain Cake

This week’s Tuesdays With Dorie recipe for Blueberry Brown Sugar Cake was chosen by Cindy of Everyday Insanity.  (Cindy will have the recipe on her blog.)

I don’t have the requested 11x7 inch pan, so I used a 9x9 inch square pan.  I liked the pan with foil.  I did not add the cinnamon that was option in the cake batter and I used skim milk instead of whole milk.  The only issue I had with really loving the cake was that the blueberries sand to the bottom, which I knew they probably would, since I heard others “complain” about it.  I tried sprinkling the blueberries with a little flour, but just as other mentioned they tried, the blueberries still made their way to the bottom of the cake.

I don’t really feel like whipping the egg whites to a firm peak really did much for the cake and could they be why the blueberries sank?  I don’t know, but just for the sake of blaming something, I’m blaming the egg whites.  ;)  The cake does taste fine, but with the blueberries on the bottom, it made the lower half kind of soggy.  I very much prefer (and love) the Blueberry Crumb Cake we made for TWD back in March 2009.  I’ve made it a few times since.  I love crumbs. ;)

I made this and two other desserts (that I will be sharing soon here!) and we had some family over to help eat them.