Desserts > Cake > Sun Cakes

Suncake with Blueberry Compote Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice

Special Equipment Needed:
- 9-inch round cake pan
- Whisk
- Mixing bowl
- Saucepan

Step-by-Step Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Beat until just combined.

5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. While the cake is baking, make the blueberry compote. In a medium saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst, about 10 minutes.

7. Remove the cake from the oven and let cool for 10 minutes before serving. Serve warm with the blueberry compote.

Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information:
Calories: 270
Fat: 9g
Carbohydrates: 45g
Protein: 4g

Substitutions for Ingredients:
- Butter: Can be substituted with margarine or coconut oil.
- Milk: Can be substituted with almond milk or soy milk.
- Blueberries: Can be substituted with other berries such as raspberries or strawberries.

Variations:
- Add a teaspoon of cinnamon to the cake batter for a cinnamon-spiced suncake.
- Add a tablespoon of orange zest to the compote for a citrusy flavor.

Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- To ensure the cake is cooked through, insert a toothpick into the center and make sure it comes out clean.

Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days. The compote can be stored in an airtight container in the refrigerator for up to 5 days.

Reheating Instructions:
The cake can be reheated in the oven at 350°F for 5-10 minutes. The compote can be reheated in the microwave or on the stovetop.

Presentation Ideas:
The cake can be served with a dollop of whipped cream or a scoop of ice cream. The compote can be served in a small bowl alongside the cake.

Garnishes:
- Fresh blueberries
- Lemon zest
- Powdered sugar

Pairings:
- Ice cream
- Whipped cream
- Greek yogurt

Suggested Side Dishes:
- Roasted vegetables
- Salad
- Fruit salad

Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the compote is too thick, add a tablespoon of water to thin it out.

Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and equipment used are clean and sanitized.

Food History:
Suncakes are a traditional dessert from the Mediterranean region. They are made with simple ingredients and are usually served with a fruit compote.

Flavor Profiles:
This suncake has a sweet and buttery flavor, with a hint of vanilla. The blueberry compote is sweet and tart, with a hint of lemon.

Serving Suggestions:
This suncake is best served warm with a scoop of ice cream or a dollop of whipped cream.

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Taste: Sweet, Tart, Fruity, Creamy, Buttery