fallish cooking

I have a stack of cookbooks from the library.

                                                 from her blog: Seven Spoons

                                                    from her blog: My New Roots 

                                                    from her blog : What Katie Ate

                                             
                                                  from her blog: The Sprouted Kitchen

 I made this delicious snack cae over the weekend and it is almost gone ... 
from Seven Spoons
This is not my photo BUT it did look like this. You whip the butter and
sugar for 8 minutes. That is the secret ingredient , so to speak:

TARA’S BLUEBERRY POPPY SEED SNACKING CAKE

A delicious buttery cake full of texture and juicy blueberries lifted with an abundance of citrus flavour.
 Seven Spoons by Tara O’Brady

Makes 1 Medium Round Cake

Ingredients

2 cups  unbleached  flour
2 tablespoons poppy seeds
1 tsp sea salt
1 teaspoon baking powder
1 cup salted butter, softened
1 1/4 c granulated sugar
4 organic eggs
2 teaspoons vanilla extract
2 tablespoons crème fraiche or sour cream
zest of 1 small orange or lemon
juice of half orange or lemon ( I used lemon)
1 cup of fresh or frozen  blueberries

Method

Preheat oven to 300 degrees . Butter and line an 8 inch  round with parchment paper.

Whisk flour, poppy seeds, salt and baking powder in a large bowl. In a separate bowl, cream the butter and sugar for 5 minutes with an electric beater until pale and fluffy. Add vanilla, eggs, crème fraiche or sour cream , orange or lemon  juice and zest. Beat until smooth.

Fold the flour mixture and blueberries in the wet batter gently until thoroughly combined. Bake in the pre-heated oven for approximately 80 minutes until golden, cooked through the middle when tested with a skewer and coming away from the edges.

Notes

Standard cake pans are shorter in height, so you might need to use two pans instead of the one I have used which is a taller, vintage pan.

Crème fraiche can be substituted with sour cream. Frozen blueberries can be swapped for fresh.