C is for Cake, Baby
C is for Blueberry Carrot Cake
Blueberry Carrot Cake has been a long time family favorite. The easy to make bundt cake is great for picnic, breakfast too.
Blueberry Carrot cake is an easy dessert/coffee cake. It can be made with a mixing bowl and a wooden spoon. I discovered this recipe in Gourmet magazine in 1987. I couldn't believe something this easy was in Gourmet ...good, sure but easy wasn't their specialty.
One little “trick” is to toss the blueberries in a little flour before adding to the batter – the flour coating helps keep them from sinking to the bottom of the pan.
I serve the cake with a dollop of barely sweetened fresh whipped cream. I think everything tastes better with whipped cream - the cake is good without it too. Because the cake doesn’t have frosting, it packs really well for picnics.
Blueberry Carrot Cake
Author: Valerie@Snap-Peas
Blueberry Carrot Cake
Ingredients
1 cup sugar
1/2 cup brown sugar
4 eggs
1 cup corn oil
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 medium carrots , peeled and grated
2 cups blueberries, fresh or frozen
Instructions
Preheat oven to 350
degrees
Combine the sugars and oil.
Blend in one egg at a time until mixed well.
Add the dry ingredients followed by the carrots .
Fold the blueberries in gently.
Bake in a well greased and floured bundt or spring-form pan for 1 hour at 350.
Test with a toothpick.
Let the cake rest for 10—15 minutes before removing from pan.