Blueberry Cake with a Brown Sugar Sauce

 

Do you all know what season it is now?  It's BLUEBERRY season!  Yeppers, my favourite season of all.  I love Blueberry season almost as much as I love Strawberry season, if not a tiny bit more!  (A fact I am sure you are all more than aware of by now!)  

We planted several blueberry bushes in our garden a few years back and have been adding to them every year.  We have a good half a dozen now, and they are very prolific producers, thankfully!  Today I decided to make a pudding with some of the berries that I had not made in a very long time.  

This is a great old fashioned pudding which is composed of a deliciously moist white cake . . . stogged full of lovely sweet blueberries . . . and then topped with a great old fashioned and simple brown sugar sauce.    

Desserts don't have to be complicated to taste good. They just have to taste good.   This is simple. It's just cake and sauce.  

But what a cake . . . and what a sauce!  A picture speaks a thousand words they say . . . so what are these photos saying to you???  

Well, what are you waiting for . . . grab some blueberries and get baking!  

*Blueberry Cake with a Brown Sugar Sauce*

Makes one 9-inch square cake

Printable Recipe  

Best served warm with the delicious sauce spooned over top.   Deliciously different. 

For the cake:

55g white vegetable shortening (1/4 cup)

145g granulated sugar (3/4 cup)

1 large free range egg

1 tsp pure vanilla extract

280g plain flour (2 cups)

4 tsp baking powder

1/2 tsp salt

225ml of milk (1 cup)

1 cup of blueberries

For the sauce:

200g soft light brown sugar (1 cup packed)

1 1/2 TBS flour

pinch salt

225ml boiling water (1 cup)

1 TBS butter

1/2 tsp vanilla  

  

Preheat the oven to 165*C/325*F/ gas mark 3.  Butter a nine inch square baking pan.  Dust lightly with flour, shaking out any excess.  Set aside. 

Cream together the shortening and sugar until light and fluffy.   Beat in the egg and vanilla.   Whisk together the dry ingredients.   Add alternately to the creamed mixture with the milk, beginning and ending with dry ingredients.  Mix until smooth.  Stir in the blueberries.  Pour into the prepared baking pan.   Bake for 30 to 35 minutes until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.

While the cake is baking make the sauce.

Whisk the sugar, flour and salt together in a saucepan.  Add the boiling water, whisking constantly.  Continue to whisk, cooking over low hear until thickened nicely.   Whisk in the butter and vanilla.   Serve warm and spooned over squares of the warm blueberry cake