#369: Blueberry Cake

Sorry for the dark photo!

I found a recipe for Blueberry Cupcakes, and since we just got fresh blueberries from the store this weekend, I figured it would be the perfect recipe to make for the girls to take to school with them.  I am way too lazy to deal with cupcake liners though, so I decided to make this into an 8x8 pan instead.  Cupcakes would have definitely been cuter, but this worked for me!  Allison and I really enjoyed this...Chloe mainly enjoyed the fresh whipped cream.  :) 
Cupcakes
1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup sugar

2 eggs

3/4 cup milk

1 teaspoon vanilla extract

3/4 cup fresh blueberries

Topping
1 1/3 cups heavy cream

3 tablespoons granulated sugar

2/3 cup fresh blueberries

1 tablespoon confectioners' sugar (optional)

1.  Heat oven to 375 degrees F. Line one 12-cup cupcake pan with foil or paper cupcake liners.

2.  In medium-size bowl, combine flour, baking powder and salt. In large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. On low speed, add half the flour mixture. Beat in the milk and vanilla, followed by remaining flour mixture. Fold in fresh blueberries.
3. Spoon batter into pan, a scant 1/3 cup in each indent. Bake at 375 degrees F for 23 to 25 minutes, turning pan once. Cool in pan on wire rack, then remove cakes from pan to cool completely.
4. In large bowl, combine cream and granulated sugar. Beat until medium-stiff peaks are formed. Spoon onto cooled cupcakes, about 1/4 cup on each. Scatter 6 or 7 blueberries over each cupcake, and dust with a little confectioners sugar, if desired. Serve immediately or keep cool until serving.