Cranberry &Wild Blueberry Cake with Warm Vanilla Sauce
This cake makes a lighter dessert which can be very much appreciated after a heavy meal such as Christmas dinner! Serve the both the cake and sauce at room temperature. When the sauce is removed from the stove it will appear quite thin, but it thickens as it cools. Feel free to make the cake with all wild blueberries or all cranberries if you prefer. Thanks to the Wild Blueberry Assoc. for their partnership.
Cranberry & Wild Blueberry Cake with Warm Vanilla Sauce
- Yield: 1 9X13 Cake 1x
Ingredients
Units
Scale
Cake
- 3 tbsp room temperature butter
- 1 cup sugar
- 1 egg
- 1 tbsp orange zest
- 2 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup frozen wild blueberries
- 1 cup frozen cranberries
- 1 tbsp flour
Vanilla Sauce
- 1/2 cup butter
- 1 tbsp flour
- 1 cup sugar
- 3/4 cup whipping cream
- 1 tbsp vinegar
- 1 tsp vanilla
Instructions
- Preheat oven to 350. Grease a 9X13 pan.
- Crean together the butter and sugar. Add the egg, vanilla, almond extract, and orange zest, mix well.
- Combine the flour, salt and baking powder.
- Alternate the flour to the creamed mixture, alternating with the butter milk.
- Lightly flour the cranberries and blueberries and fold into the batter.
- Place the batter into the prepared pan and bake for 50-55 minutes or until a cake tester comes out clean.
- Melt the butter in a heavy bottomed pot, add the sugar and flour, bring to a boil, cook for 2-3 minutes.
- remove from heat and whisk in the vinegar, vanilla and cream, allow to cool to room temperature.
- To serve spoon the warm sauce over the warm cake.
- Category: Baking
The recipe for the cake does not mention when to add the blueberries and cranberries. I plan on trying this tonight as I have company tomorrow and it really looks good