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Blueberry Cake with Butter Sauce

Blueberry Cake with Butter Sauce

Recipe Book: Yves' Recipe Book

Sophie stumbled upon this recipe by chance while searching online with the keyword "round mold cake"... It is absolutely INCREDIBLY GOOD and INDULGENT!!!
Dessert

Ingredients

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Cooking for
4 people

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Preparation


1

Step 1

Preheat the oven to 350°F (180°C). Grease a mold (I used an oval CorningWare dish of about 8 x 10 inches) (or a round cake pan of approximately 9 inches, greased and floured).

2

Step 2

In a large bowl, mix together the butter and egg. Add the sugar and mix using an electric mixer. In another bowl, sift the dry ingredients together.

3

Step 3

Add the dry mixture to the first mixture, alternating with the milk and vanilla. Mix the blueberries and flour together, then gently fold them into the cake batter using a spatula.

4

Step 4

Pour the batter into the mold and bake in the oven for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

5

Step 5

For the butter sauce, melt the butter, then add the cream and sugar, and mix well.

6

Step 6

Simmer over low heat for a few minutes just to melt the sugar.

7

Step 7

Once the cake is out of the oven, poke it with a skewer and carefully pour the butter sauce over the top.

8

Step 8

You can keep a small portion of the sauce and pour it over each serving. (I unmolded the cake and kept it as is with the sauce on the side. I poured a little sauce over a portion when serving. Don't hesitate to warm up your reserved portions, it's delicious when warm!)

Recipe By

Recipe By

Yves Asselin

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