Trust me guys, this cake is good for dessert anytime, or for breakfast with a nice hot cup of coffee or latte, or even as a snack with a glass of carrot or pomegranate juice, (to stay in the healthy path, smile). It doesn’t take much time to make and I am sure that you have all the ingredients in your pantry. If you don’t have blueberries in the fridge, use blackberries or raspberries. Bon Appetite!
Approximate Prep and Cooking Time: 30 to 45 minutes
Approximate Cost: $5.81 or .73 cents per serving
Difficulty Level: X Easy
2 cups of all-purpose flour ($1.50)
2 tsp. Baking Powder (.20)
¼ tsp. salt (.15)
1 tsp. fresh nutmeg (.15)
½ tsp. cinnamon (.15)
1 cup of white sugar (.40)
1/3 cup unsalted butter at room temperature (.70)
¾ cups of evaporated milk, Carnation (.85)
1 egg at room temperature (.16)
1 cup of blueberries (rinsed) ($1.25)
¼ cup Confectioner sugar to sprinkle on top (.30)
Turn your oven at 350 degrees and butter a Bundt cake pan.
Sift together the flour, baking powder, sugar, nutmeg, cinnamon and salt in a bowl.
On a separate bowl beat butter until soft and then begin to add the flour mix to the butter, alternating with the milk. Do Not Overbeat.
Add the egg and mix lightly.
Add the rinsed and drained blueberries and fold with a spatula into the batter until mixed.
Bake for about 30-35 minutes, depending on your oven. Test for doneness with a tooth pick that should come out clean.
When done, remove from oven and let it cool down.
Remove from mold and sprinkle with powder sugar.
HACK: To serve, follow my slide show and just garnish with any other fruit that you may have in the fridge or a nice scoop of ice cream and a spring of mint.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.