The San Francisco Blueberry Cake! A big elegant country-style double-double Blueberry Cake loaded to the brim with 2 pounds of fresh local blueberries, drizzled with a classic Creme Anglaise (Vanilla Custard Sauce) and dolloped with Sweetened Whipped Cream.  And we think it’s the perfect travel dessert when you’re bringing the cake!

This vintage recipe has been updated for the modern table with step-by-step photo directions using fine quality ingredients — so that you can create this elegant homemade dessert for a summer barbecue, picnic, Sunday dinner or any event where a country-elegant dessert will light up the party!

Traveling With Cake! This cake is very portable (traveling in the 13×9 baking pan or round 12″ diameter pan) with the sauce and whipped cream added tableside.

Get out your Bowls! Be prepared for various containers in this recipe but this will assure you a glorious result. We partitioned out and number the steps in this recipe so that you will be sure to duplicate this berry masterpiece perfectly.

t=teaspoon
T=Tablespoon
c=cups

You will need the following tools:
13 x 9″ metal baking pan (metal preferred) (substitute 12″ diameter cake pan)
Canola cooking spray (canola has less taste and holds heat well)
Grater or zesting tool
2 large bowls
2 medium bowls
3 small bowls (for separating eggs and microwaving butter to room temperature)
Large wooden spoon (for stirring the berries)
Whisk (for mixing the flour)
Measuring cups & spoons
Electric mixer

Cake Ingredients:
2 medium fresh lemons (for their zest)
2 lbs fresh blueberries (about six 6-ounce baskets)
1 t fine quality vanilla extract
2 T powdered sugar
2-1/3 c cake flour
2 t baking powder
1/2 t salt
1/2 t baking soda
2 T dried cultured buttermilk (recommended but optional)
3 large eggs, separated
1/3 c heavy whipping cream
1-1/4 c granulated sugar
1 c unsalted butter (2 cubes), room temperature
2 T extra cake flour (to sprinkle the berries just prior to folding into the batter)

Okay, let’s do this thing! 

1. First, we’ll get the berries ready to use (since this takes the longest):

Using a grater, zest yellow skin only of 2 medium fresh lemons and set aside:
2 t of lemon zest (packing zest gently into measuring teaspoon)

Wash, dry and hand-pick through every berry to remove stems.
Tip: Go through the berries twice. Remember, there’s nothing worse than finding a stem in your cake. 🙂

In a large bowl, mix together gently with a wooden spoon and set aside:
2 lbs fresh blueberries (about six 6-ounce baskets)
1 t high quality vanilla extract
2 T powdered sugar
the prepared lemon zest

2. Next, we’ll prep the oven and the pan:

Set the oven rack to center position and preheat oven to 350.

Prepare a 13 x 9″ metal baking pan by spraying the bottom only with canola cooking spray. Tip: You may substitute with a 12″ diameter round metal pan or most any low-rise 14-cup pan.

3. Now, we’ll prepare the dry ingredients for use:

In a medium bowl mix dry ingredients thoroughly with a whisk and set aside:
2-1/3 c cake flour
2 t baking powder
1/2 t salt
1/2 t baking soda
2 T dried cultured buttermilk (optional but recommended)

4. Next, we’ll beat fluffiness into the recipe (using lots of bowls):

Separate into 2 small bowls the whites and yolks of:
3 large eggs

In a medium bowl, beat on high until just fluffy (about 1 minute) and set aside:
the egg whites
Tip: If you’re using a stand mixer for everything, you’ll need to scoop out the egg whites into a holding container and rinse the mixing bowl for next use.

In a medium bowl, beat graduating to high-speed until thickened but not dry (about 1 minute):
1/3 c heavy whipping cream

Into the bowl of whipped cream, gently beat in on slow until just incorporated:
the whipped egg whites
Tip: If you’re using a stand mixer for everything, you’ll need to scoop out the egg-cream mixture into a holding container and rinse the mixing bowl for next use.

5. Let’s cream some sugar and butter now:

Heat in the microwave for a few seconds to come to room temperature (but not melted):
1 c unsalted butter (2 cubes)

In a large bowl, beat (cream) until light and pale (about 2 mins):
1-1/4 c sugar
the room temperature butter

With the mixer on low speed, beat into the creamed butter/sugar mixture one-at-a-time (increasing speed to high for 1 to 2 minutes until pale and light):
the egg yolks

Slowly beat in on low-speed until just incorporated:
the prepared egg whites/whipped cream mixture

6. Finally, we’ll work on the main large dough bowl:

In a large bowl, using a rubber spatula, fold together in portions the flour mixture with the whipped mixture. As the batter gets very thick, cut into dough with spatula to ensure full mixture.
Tip:Batter will be very thick and sticky, with a consistency of cookie dough.

Just before folding berries into flour mixture, sprinkle and stir into berries:
2 T cake flour
Tip: Sprinkling berries with flour just prior to use in the batter helps the berries “stick” to the flour.

Fold berry mixture carefully into flour mixture to prevent berries from bursting.
Tip: Fresh locally harvested blueberries are surprisingly resilient and will normally hold their shape throughout the cake baking process.

Gently scoop the thick batter into the center of the prepared pan.

Smooth the thick dough outward to the edges of the pan and use the rubber spatula to fully smooth the top of the batter.
Tip: The berries will make their own natural indentations in the batter but it is best to start with a smooth surface.

Bake at 350 for about 45 to 55 mins until tester comes out clean and cake top is golden.

Just before serving, dust with confectioners sugar or, for an elegant dessert presentation, drizzle individual squares of cut cake with a tablespoon or two of chilled Creme Anglaise and a dollop of sweetened whipped cream.

Serves 12.

A photo of the big round version of the blueberry cake…

Looks yummie, right? Smells heavenly!

Cream Anglaise (Vanilla Custard Sauce):

You will need the following tools:
Heavy medium saucepan
Large pot
Large bowl
Electric mixer
Whisk
Measuring cup(s)
Measuring spoons
Small bowl (for storing unused egg whites)

Creme Anglaise Ingredients:
4 egg yolks from large eggs
2 c half and half cream
1/2 c sugar
1 T cornstarch
1 T fine quality vanilla extract

Separate yolks only into a large bowl (refrigerating egg whites for your morning eggs) and beat on high for 2 minutes:
4 egg yolks from large eggs

In a heavy-bottomed saucepan, heat just prior to boiling (scalding):
2 c (1 pint) half-and-half cream

While the cream is heating up, beat into the large bowl of egg yolks on high-speed for an additional 2 to 4 minutes until slightly thickened:
1/2 c sugar
1 T cornstarch
1 T fine quality vanilla extract

Transfer the scalding milk from the pot to a pitcher or similar pouring device that allows for pouring hot liquids.

Slowly pour the scalding half-and-half into the slowly beating egg mixture.

When the scalding milk has been fully dribbled into the beating egg mixture, beat on medium high-speed for about 1 minute.
Tip: The beating mixture will greatly enlarge in volume.

Place the creamy mixture into a large pot and return the mixture to the stove over medium heat, whisking constantly until mixture thickens and reduces in volume (just at or below a soft boiling, about 2 to 5 minutes all total).
Tip: Final mixture should be consistency of gravy or white Bechamel sauce.

Remove from heat and whisk every 10 minutes to cool.

When room temperature, refrigerate.

You can pour the cooled sauce into a squeeze bottle (or just ladle it over the cake).

Can be stored covered in refrigerator for about 5 days.

Drizzle 2 T of chilled Creme Anglaise over each cake serving.

Sweetened Whipped Cream:

Tools you will need:
Large mixing bowl
Electric mixer
Measuring cup
Measuring spoons

Sweet Whipped Cream Ingredients:
1-1/2 c heavy whipping cream
1 t fine quality vanilla extract (clear vanilla extract preferred)
1/3 c powdered sugar

Beat on low-speed, graduating to high-speed until fluffy with gentle moist peaks (about 1 minute):
1-1/2 c heavy whipping cream

Add to the whipped cream and beat until thoroughly blended with light and fluffy consistency (about another minute):
1 t fine quality clear vanilla (clear vanilla is preferred but not necessary)
1/3 c powdered sugar

Refrigerate covered until ready to use.
Tip: Prepare whipped cream as close to possible before serving for best results.

Dollop 2 T of sweetened whipped cream on top of the Blueberry Cake that has been drizzled with Creme Anglaise.

Enjoy!

Leslie

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