Blueberry Spree: Day Four

Felt cake box found here.

I keep thinking I'm almost out of blueberries...but, hey!  Good news!  I still had plenty of blueberries to make blueberry cake!  After all, what would Blueberry Week be without cake?

This recipe is courtesy of my mother, who rocks.  (Hi Mom!)

For your own blueberry experimenting pleasure, here is the recipe:

Whole Wheat Chocolate-Blueberry Cake

Ingredients

Cake:

1 cup whole wheat flour

1 cup sugar

6 TBSP unsweetened cocoa powder

¾ tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup water

½ cup fresh blueberries

1 egg

Topping:

1 cup frozen light whipped dessert topping, thawed

½ cup semisweet chocolate pieces

Blueberry Sauce:

1/2 cup thawed light whipped dessert topping

1/2 cup blueberries

Instructions:

1. Preheat oven to 350*. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.  In blender combine water, blueberries, and the egg.  Cover and bend until smooth.  Add to flour mixture.  Whisk until well combined. Pour into greased 8x8x2-inch baking pan.

2. Bake 30 minutes or until toothpick inserted in center comes out clean.  Cool completely on wire rack. Invert onto serving platter.

3.Topping:  In small microwave-safe bowl combine dessert topping and chocolate pieces.  Micro-cook, covered, on 50 percent power (medium) 1 minute.  Stir until smooth.  Let stand 5 minutes. Pour onto cooled cake, spreading evenly

4. Cut cake into squares to serve. Top with fresh blueberries or  with Blueberry Sauce.

5. Blueberry Sauce: In blender combine ½ cup frozen light whipped dessert topping, thawed, and ½ cup fresh blueberries. Cover and blend until smooth.

 

While we're talking about cake, here are some tips for cake baking perfection:

Line the bottom of the cake pan with wax paper, and spray the sides with cooking spray.  No more busted up cake pieces that you have to dig out of a sticky pan!  It's important to cut the wax paper to fit just the bottom of the pan.  It is much harder to peel off of the cake corners if you don't.

Let the cake sit in the pan to cool for about 5 mins, then flip it onto a cooling rack, and peel off the wax paper.  If you put a piece of wax paper on the rack before you plop the cake on it, you don't end up with stripes of cake stuck to the rack.

If you don't have piping bags, ziploc bags work great for simple piping, like lines or letters.  Just snip a small hole off the corner, and do a test line (not on the cake!).  If it is too small, snip a larger hole.  If it's too big, you're out of luck, so start small!

Here is the finished product:

See those two blueberries on the garnish?  Those are the LAST TWO BLUEBERRIES from the brick o' blueberries that started this week of blueberry baking madness.  Now all that's left is the juice...blueberry syrup anyone?

Here's the verdict:

Even the self-professed blueberry hater, #2, loved it!