Blueberry Kuchen (Cake)

Blueberry Kuchen

Yield: 1 – 9″ Cake

INGREDIENTS

• 226g (two sticks) soft butter
• 260g granulated sugar
• Zest of 2 lemons
• 4 each large eggs
• 1 tsp vanilla paste (extract works if you do not have paste, just add an additional ½ tsp vanilla)
• 320g All-Purpose Flour
• 1 tsp Baking Powder
• 2 cups Frozen Stahlbush Island Farms Organic Blueberries
• Additional Granulated Sugar to sprinkle on top before baking
• Addition soft butter to dollop onto blueberries before baking
  Lemon Simple Syrup Soak:
• 1/4 cup granulated sugar (60g)
• 1/4 cup water (52g)
• 1/4 cup fresh lemon juice (approx. juice from 1 large lemon)

INSTRUCTIONS

• Preheat oven to 325F degrees. Spray and line the bottom of a 9” cake pan with parchment paper and set aside. Sift dry ingredients together and set aside. Zest lemon into the sugar to capture all of the oils.
• In a mixer, cream together the butter, sugar, and lemon zest until light and fluffy. Scrape down the bowl.
• Slowly add the eggs, followed by the vanilla paste. Mix together and the scrape down the bowl.
• Add in the dry ingredients in 3 parts, scraping after each addition. Mix until fully incorporated, but do not overmix.
• Spread half of the batter evenly into the prepared pan. Add in 1 cup of the frozen blueberries evenly into the batter. Use an off-set spatula to gently push the blueberries into the batter.
• Add the second half of the batter and repeat the process with the blueberries.
• Place 5-6 pea-sized dabs of soft butter around the top of the cake on the blueberries, then generously sprinkle granulated sugar all over the top.
• Bake at 325 for 30 minutes to an hour depending on your oven. If it is convection, it will take less time. The top should be a light golden brown, and the middle will spring back when touched. Carefully go around the edges with a knife or off-set spatula to loosen the sides when the cake comes out of the oven.
  
  For the Lemon Simple Syrup Soak:
• Add your sugar, water, and lemon juice to a small or medium pot. Heat over medium heat until it boils, gently stirring to help the sugar dissolve.
• Let it simmer a few minutes until all of the sugar is completely dissolved. Remove from the heat and pour into a heat-safe container to cool down and set aside.
• Brush with the lemon soak a few times immediately while hot, and then set aside to cool. Cake can be wrapped tightly with plastic wrap and saved for a few days at room temperature.