Blueberry Cake With Hot Sauce Glaze
We don't write recipes for many desserts, but this one is a real winner. I love making it with Huckleberries for a Pacific Northwest kick, but that season is very slim. You can make this in a loaf pans or circular baking dishes.
2 tablespoons all-purpose flour
2 cups fresh blueberries
1 cup butter, room temperature
8 ounces cream cheese, room temperature
1 1/2 cup white sugar
1 1/2 teaspoons vanilla extract
4 medium eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup fresh blueberries
1 cup confectioners sugar
2 tablespoons Bird’s Eye Basil Marshall’s Haute Sauce
Preheat oven to 350 degrees
In a mixing bowl toss blueberries with 2 tablespoons of flour and set aside
In a large mixing bowl cream together butter, cream cheese, sugar, and vanilla. Add eggs one at a time beating well with each edition.
In another bowl combine the remaining two cups of flour, baking soda, and salt. Slowly mix into wet batter until combined. Fold in blueberries.
Pour batter into two greased 9”5’ loaf pans and bake for 45 minutes.
While bread is baking, make the glaze.
In a small sauce pan over medium low heat, cook the blueberries and Bird’s Eye Basil sauce until the berries burst. About 5 minutes.
Smash any full berries with a fork and stir in the sugar. (If you aren’t a fan of berry skins you can hit it with an immersion blender.)
When cake is done baking remove it from the oven and let cool 10 minutes.
Remove cake from pan and pour the glaze over the top.