Blueberry Vanilla Loaf Cake
Makes one 9-inch loaf
Some bakers maintain that blueberries make every summer confection better. fold a generous cup of the little silver-hued blues into a buttery batter mixed with vanilla extract and seeds scraped from a vanilla bean. it’s baked in a loaf pan. the best pan to use is a medium-weight, straight-sided pan. if you're using a heavyweight pan, increase the baking time 15 to 20 minutes. the cake is done when the top is firm and stable (the heavier the pan, the longer the baking time; it takes time for the oven heat to penetrate the pan, then the batter). carry this to a friend’s backyard on the fourth or to any summer party.
Vegetable oil (for the pan)
2 ⅓ cups flour
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups fresh blueberries, picked over and stems removed
¾ cup (1½ sticks) butter, at room temperature
½ vanilla bean, split lengthwise, seeds scraped out
1¼ cups granulated sugar
3 eggs plus 2 extra yolks
2 teaspoons vanilla extract
⅔ cup sour cream Confectioners’ sugar (for sprinkling)
1. Set the oven at 350 degrees. rub the inside of a 9-by5-inch loaf pan very lightly with vegetable oil. Line the pan with a piece of parchment paper that comes 1 inch above the top edges of the pan.
2. in a bowl, whisk the flour, baking soda, and salt to blend them. in another small bowl, toss the blueberries with 1 tablespoon of the flour mixture.
3. in an electric mixer, beat the butter and vanilla seeds on medium speed for 2 minutes. Add the granulated sugar in two additions, beating for 1 minute after each addition. Use a rubber spatula to scrape down the sides of the bowl often.
4. blend in the eggs, one a time, then the extra yolks and vanilla extract.
5. With the mixer set on low speed, beat in half the flour mixture, then the sour cream, then the remaining flour.
6. remove the bowl from the mixer stand. With the spatula, fold in the blueberries with any flour remaining in the bottom of the bowl.
7. Spoon the batter into the loaf pan, mounding it slightly in the center. tap the pan once hard on the counter to settle any air pockets.
8. bake for 55 minutes, or until a skewer inserted into the center of the cake is clean when withdrawn (or slightly stained if you pierced a berry). When the cake is done, the center crack will be firm and stable, no longer glossy.
9. Set the cake in the pan on a wire rack to cool for 10 minutes. Use the parchment to lift the cake from the pan and set it on the rack to cool completely. Peel off the parchment and cut the loaf into thick slices.