Desserts

Blueberry Yeast Cake
(Serves 8-10)

  • 1 1/3 cup all-purpose flour
  • 1 tsp active dry yeast
  • Pinch salt
  • 4 eggs
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 4 cups Blueberries

For the Caramel Syrup:

  • ½ cup granulated sugar
  • 1 Tbsp water
  • 1 Tbsp boiling water
  • 2 Tbsp orange liqueur

Glaze:

  • 2 Tbsp granulated sugar
  1. Preheat oven to 350F. Butter a 9 inch spring form pan and line it with parchment paper.
  2. In a bowl, beat together the eggs and ½ cup sugar until thick, glossy and triple in volume. Quickly fold in the vanilla and yeast/flour mixture.
  3. Place half the blueberries in the bottom of the spring form pan. Spread over half the batter. Cover with remaining blueberries and top with the remaining batter. Bake for 40 minutes. Or until cake tester comes out clean.
  4. For syrup: In a small pot, boil ½ cup sugar and 1 Tbsp water until mixture is amber. Don't stir. Remove from heat, cool slightly, then pour in boiling water and orange liqueur.
  5. Remove the cake from the oven and unmold onto a rack over a serving plate. Pour the warm caramel syrup over. Sprinkle on the remaining 2 Tbsp sugar. Place the cake under the broiler until the sugar becomes golden.