Red Wine Chocolate Cake

Adapted from http://www.smittenkitchen.com/

I saw this recipe and swore I heard angels singing.... For those of you that don't know, I am a huge fan of both chocolate and red wine. Most of the time when you're cooking with alcohol you can't really taste it in the final product. This cake TASTED like wine! It was a very dense cake that was very easy to make, a one bowl recipe (that's always nice!). I will definitely be making this again, next time picking up mascarpone so that I can make the topping!

INGREDIENTS

CAKE
6 tablespoons unsalted butter, at room temperature
3/4 cup firmly packed dark brown sugar
1/4 cup white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup red wine, any kind you like
1 teaspoon vanilla extract
1 cup + 1 tablespoon all-purpose flour
1/2 cup Dutch cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon

TOPPING (I did not make, but it sounds awesome!)
1/2 cup mascarpone cheese
1/2 cup chilled heavy or whipping cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract

DIRECTIONS
Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan.
Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.
Make the topping: Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip. Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.

Apple Cinnamon Cake with Whole Wheat

Ok, I know this cake looks awful, but it was actually fantastic. This is what I get for waiting to take a picture until the cake was practically demolished. I made this for my dad's birthday. I had looked for a relatively healthy recipe and since this had fruit, whole wheat flour and not a ton of sugar (I substituted about 1/4 cup with Splenda), I decided to go with it. Delicious... there was hardly any to bring home!

Adapted from: www.muchmorethanahomemaker.blogspot.com

INGREDIENTS
Oats-1 cup, powdered (I put old fashioned oats in a blender)
Whole wheat flour- 3\4 cups
Cinnamon powder- 1tsp
Baking powder- 2tsp
Baking soda- 1 tsp
Butter- 5 tbsp
Sugar- 1 cup
Egg whites- 4
Milk-1\4 cups
Vanilla extract- 1\2 tsp
Apples- 2, peeled and chopped

DIRECTIONS
Pre-heat the oven to 350 degrees. Grease the baking dish with oil and dust with flour. Mix flour, cinnamon powder, baking powder and baking soda together. Beat butter and sugar in a bowl till soft and creamy. Add egg white and mix well.
Add flour in this mixture spoon by spoon. Add milk. Add oats powder, vanilla extract and apples. Transfer the batter in the baking dish (I divided the batter in to two dishes). Bake at 350 degrees for 40-45 minutes (If you have the batter in to two dishes , then bake for 30-35 minutes) Remove from oven and let it be in the pan for 7-8 minutes. Take out from the pan and cool on a cooling rack. I also mixed low-fat cool whip with cinnamon to put in between the cakes. Since there was some left over, I added it to the top as well!

Blueberry Lemon Pound Cake

I wanted to find something light and spring-like for Easter dessert (in addition the the chocolate pudding cake!). This cake was originally from Cooking Light and it was wonderful. It was almost like a dense blueberry lemon muffin. Yum! I altered the icing/glaze....quite a bit. I actually have no idea what I did to come up with the end result. I tasted the lemon juice mixed with powdered sugar and honestly I thought it was awful. So I added some sugar.... still no good. Maybe some flour to thicken it up... nope. So, I googled a cream cheese frosting recipe and then added some of the lemon glaze (already significantly modified at this point) to that. It turned out really well! My suggestion would be to make a cream cheese frosting and add some lemon juice. You'd think I'd take more notice as to what I was doing since I knew I'd be posting this recipe!

Adapted from: http://www.morethanamountful.com/

INGREDIENTS
1 3/4 cups granulated sugar
1/2 cup butter, softened
1/2 cup lower in fat cream cheese, softened
3 large eggs
Zest of 1 lemon (about 1 Tbs)
1/4 cup freshly squeezed lemon juice
2 tsp vanilla
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) carton non-fat lemon yogurt (I use vanilla if I don't have lemon on hand!)
Cooking spray
1/2 cup sifted powdered sugar
4 tsp lemon juice

DIRECTIONS
Preheat oven to 350º. In a large bowl beat the sugar, butter and cream cheese at medium speed with a mixer until well blended (4-5 minutes). Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon juice and lemon zest. In a smaller bowl measure the 3 cups of flour. Remove 2 Tbs and sprinkle over the blueberries, gently stirring and tossing to coat. To the remaining flour add the baking powder, baking soda and salt, stir to combine. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the flour mixture, being careful not to over-mix. Gently, fold in the blueberries. Pour the batter into a bunt pan coated (VERY coated!) with cooking spray. Sharply tap the pan once on the counter to remove air bubbles. Bake at 350º for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean. (about one hour). Cool the cake in the pan for 10 minutes on a wire rack. Remove cake from sides of the pan. Cool an additional 15 minutes on a wire rack, then remove the cake from the bottom of the pan. Allow to cool completely.

GLAZE (I did not use this and could not tell you how I made mine! Cream, powdered sugar and this icing were involved...)
Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake.

Chocolate Pudding Cake

The name accurately describes this dessert. It's gooey, but not quite pudding... but not enough to be just called cake. It was very chocolaty and not as much sweet. This was also a "healthier" recipe, supposedly. I saw quite a few recipe for Chocolate Pudding Cake and this definitely had less of the unhealthy ingredients (like lots of butter!). I was bringing this to my parents' for Easter and knew there would be perogies, mac & cheese, cauliflower casserole.... I had to keep the desserts not entirely bad for you! ;)

Adapted from: www.honeywhatscooking.com

INGREDIENTS
All Purpose Flour - 3/4 cup
Sugar - 2/3 cup
Cocoa Powder - 1/2 cup, divided (I used Hershey's Special Dark)
Baking Powder - 1 1/2 tsp
Salt - 1/2 tsp
Low Fat 1% Milk - 1/2 cup
Canola Oil - 3 tbsp
Brown Sugar - 2/3 cup
Semisweet Chocolate Chips - 1/4 cup
Vanilla Extract - 1 tsp
Hot water - 1 1/4 cups

DIRECTIONS:

Boil 2 cups of water. Grease a round baking tray with a teaspoon of Canola Oil. Preheat oven to 350 degrees. Combine white flour, white sugar, 1/4 cup of cocoa powder, baking powder, and salt in a large bowl. Add milk and oil. Mix well and then spread out in prepared pan. (The original directions had you combine this in the same round baking tray. However, the canola oil stuck to all of the ingredients as I was mixing, then it was as if you didn't grease the bottom of the pan, so I wouldn't suggest this method.) Evenly sprinkle the brown sugar on top. Evenly sprinkle 1/4 cup of cocoa powder on top. Evenly sprinkle semisweet chocolate chips on top. Add hot water and vanilla in a measuring cup. Combine. Pour the hot liquid over the batter. DO NOT MIX! Carefully place this in the oven and bake for 30-35 minutes. Mine baked for 30 minutes exactly.

Flourless Espresso Chocolate Cake

This cake was intense! In a good way. (Can chocolate and intense ever be bad?) I made this around Christmas time when my nephew was in town from Minnesota. (I know, I've been really slacking on my blogging!) I think he liked it. :) The texture was almost like chocolate mousse, but dense enough to be called a cake. Fabulous. Definitely making this for something else....


Adapted from: Crave by Maureen McKeon


INGREDIENTS
2 1/2 cups chopped dark chocolate
3 Tbsp strong freshly brewed espresso coffee
3 Tbsp coffee liquor or brandy (I used Kahlua)
4 large eggs
1/2 cup white sugar
3/4 cup whipping cream
1/4 cup superfine sugar
1 tsp vanilla extract


DIRECTIONS
Preheat oven to 350 degrees. Butter an 8 inch cake pan, line with parchment paper, then butter the paper.
Melt the chocolate with coffee and liquor in a heatproof bowl over hot water. Stir until smooth.
Using an electric mixer, beat the eggs and white sugar in a heatproof bowl over a saucepan of simmering water for about 10 minutes, or until thickened and almost tripled in volume.
Whip the cream, superfine sugar and vanilla extract until soft peaks form.
Gently fold in the chocolate mixture into the egg mixture, then fold in the whipped cream.
Pour the mixture into the prepared plan and immediately put the pan in a roasting pan. Pour enough hot water into the roasting pan to reach halfway up the side of the cake pan.
Bake for 50-60 minutes, or until skewer inserted into the center of the pan comes out almost clean (the skewer will be slightly moist, the cake will continue to cook as it cools).
Remove from the oven and allow to cool in the pan in the water bath. When cool, do not remove from the pan; cover and refrigerate until ready to serve.
To serve, immerse the cake pan in a little hot water to loosen. Invert into a wire rack, remove the paper, then invert again onto a serving plate. Optional: Serve with fresh raspberries and heavy cream.

Chocolate Bundt Cake with White Chocolate Glaze

This was my first time making a bundt cake because I never had a bundt pan before! I recently bought a bundt pan because my husband and I threw a Mad Men party. Having an early 1960's themed party, I wanted some authentic food to be served! The bundt cake became popular during this time. I found a recipe for a fantastic chocolate cake at BakingBites.com, though omitted the frozen raspberries. I used Hershey's Special Dark cocoa (as always) and this cake was phenomenal! It was so rich and dense. Since I didn't have the fruit to offset this, I prepared a very simple white chocolate glaze. TIP: Spray the bundt pan REALLY well with Pam in order to have a mess-free bundt cake. I've heard how it can get stuck to the inside of the pan and look very messy but as you can see, mine looked amazing! :)

Cake adapted from: www.BakingBites.com

INGREDIENTS

3/4 cups all-purpose flour

3/4 cup cocoa powder (I used Hershey's Special Dark)

2 tsp instant coffee/espresso powder

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 large eggs

1 cup sugar

1 cup brown sugar

1/4 cup butter, melted

1/4 cup vegetable oil

1 tsp vanilla extract

1 cup buttermilk

1 cup hot water

2 cups fresh or frozen raspberries (I omitted)

DIRECTIONS
Preheat oven to 350F. Grease and flour a 10-inch bundt pan. (Spray with a lot of Pam, I actually thought it was too much. And I didn't flour it.) In a medium mixing bowl, sift together flour, cocoa powder, coffee powder, baking powder, baking soda and salt. In a large mixing bowl, whisk together eggs and sugars. Whisk in butter, vegetable oil and vanilla. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the hot water. Mix only until no streaks of flour remain. Pour about half of the batter into the prepared pan. If using raspberries, add them in and then topped with the remaining batter. Run a knife through the batter gently to even out the distribution of the berries. Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cake rest in the pan for about 10 minutes, then gently loosen the cake and turn it out onto a wire rack to cool completely.
Serves 12.

White Chocolate Glaze adapted from: http://recipes.howstuffworks.com\

INGREDIENTS
1/2 cup white chocolate chips
1 tablespoon milk

DIRECTIONS

Combine white chocolate chips and milk in small microwavable bowl. Microwave on MEDIUM (50%) 50 seconds; stir. Microwave on MEDIUM at additional 30-second intervals until chips are completely melted; stir well after each 30-second interval. Pour warm glaze over cooled cake. Let stand about 30 minutes. Garnish as desired; serve.

White Chocolate, Pear & Almond Cake

I had an extra pear and was flipping through a chocolate cookbook that I have and came across this recipe. Since I had all of my baking supplies out baking Christmas Cookies, I decided to try this cake to add to my Christmas baking. I get so used to looking up recipes online that sometimes I forget that I have several baking books to look through! This cake is really good, very tasty. :) I did alter the recipe a little since I didn't have ground almonds. I used 0.5 tsp of almond extract in place of 0.5 tsp of the 2tsp of vanilla that the recipe calls for. It does give it a strong almond taste, so if that's not what you're looking for either omit the almond extract all together or scale it down to 0.25 tsp. This was also really easy to make.

Adapted from: Chocolate Galore by Caroline Beaty

INGREDIENTS
1 ripe pear
1 3/4 sticks (14 tablespoons) sweet butter, slightly softened
3/4 cup superfine sugar
3 eggs
2 teaspoons vanilla extract (I used 1.5 tsp & 0.5 tsp almond extract)
1 1/2 cups all-purpose flour
5 1/2 oz white chocolate, finely chopped
1/2 cup blached almonds, roughly chopped (I omitted)
Confectioner's sugar, for dusting

DIRECTIONS
Preheat the oven to 350 degrees. Grease and baseline a 8 inch cake pan. Peel and core the pear and cut it into eights. Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs and vanilla extract. Fold in the flour and baking powder, and finally the white chocolate and almonds. Spoon the cake mixture into the prepared plan and level the surface. Place the pears in a circle on top, pressing them down into the batter. Bake for 45-50 minutes or until risen and firm in the center. Let cool in pan for 10 minutes before removing and cooling on wire rack. Dust with confectioner's sugar to serve.

Peanut Butter Crumble Cake

Onto the second baking project of the snow day... I figured I'd try a coffee cake.

I couldn't help but think that chocolate chips would taste better in this recipe than raisins (which I didn't have anyway). So, I made half of the recipe just omitting the raisins and the second half of the cake sprinkled with semisweet chocolate chips. I must say, I liked it with the chips better! But when can I ever resist peanut butter and chocolate??

Adapted from: www.BakingBites.com

INGREDIENTS
1 3/4 cups all purpose flour
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup buttermilk
1 large egg
1/2 cup raisins (I omitted and topped off half of the cake with semisweet chocolate chips)
1 cup crunchy peanut butter, room temperature

DIRECTIONS
Preheat oven to 350F. Lightly grease a 9-inch square baking pan. In a large bowl, whisk together flour, brown sugar, sugar, cinnamon, ginger, baking powder, baking soda and salt. Using a hand mixer (or with a spoon, if you’re so motivated), beat in the softened butter until mixture resembles wet sand. Remove 3/4 cup of the mixture to a medium bowl and set aside. Add buttermilk and egg to the large bowl with the remaining flour mixture. Stir well, until no streaks of flour remain, then stir in raisins (if desired). Pour into prepared pan. Add peanut butter to medium bowl with remaining 3/4 cup flour mixture. Stir well and crumble (or drop in clumps, as the mixture will be thick) onto the cake batter in the pan. (Here is where I sprinkled some chocolate chips on top of the cake, just half to try it out!) Bake for about 30 minutes, until a tester inserted into the center of the cake comes out clean. Cool on a wire rack before slicing.

Chocolate Peanut Butter Cake

This is the BEST cake I have ever made. It's incredibly rich. However, I only made this a 2-layer cake instead of 3, so I made 2/3 of the recipe. I can only imagine another layer....:) This is also the messiest cake I've ever made. It does not look pretty! (Hence, the picture is of the slice of cake and not the entire thing.) Maybe that's something I will have to work on... I've baked this cake twice and this time it seemed a bit undercooked. That is not a problem though! It just adds to the intensity of the chocolate! :)

Adapted from: www.SmittenKitchen.com


INGREDIENTS for chocolate cake (frosting & glaze below)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Pumpkin Gooey Butter Cake

I got this recipe from http://www.razzledazzlerecipes.com/ in my search for the perfect Thanksgiving recipe. It kind of tastes like Pumpkin Pie over cake - pretty good!

Cake:

1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter

Filling:

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 (16-ounce) box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

Preheat oven to 350 degrees F.

To make the cake: Combine all of the ingredients and mix well. Pour batter into a lightly greased 13 by 9-inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

*I tried to make a topping for this recipe as well - it looked like it needed something else - since I only did half of the recipe in an 8x8 pan, I took some of the extra cake mix and mixed with with butter and sugar. It definitely added to the goodness of the cake, but I think a crumbly cinnamon topping might be better.
Yield: 6 to 8 servings

White Chocolate Ribbon Pumpkin Cake with Maple Glaze

This was actually supposed to be made as a full bundt cake, but I don't have that type of pan (some kind of baker I am!). I have mini-bundt pans, so I made mini cakes. ;) This picture is also before the maple glaze was added on top. I found this recipe from Cookie Madness (http://www.cookiemadness.net/?p=5026).

Filling:
3/4 cup white chocolate morsels or white chips or 4 oz white chocolate
8 oz cream cheese, softened
3 tablespoons granulated sugar
3/4 teaspoon vanilla extract

Cake:
3 cups all-purpose flour (13.5 oz)
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 sticks (8 oz) butter, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 eggs
1 (15-16 oz) can pumpkin

Glaze:
1 cup powdered sugar, sifted
1 tablespoon maple syrup (I used sugar-free)
1/2 teaspoon maple extract (imitation can be used too)
2-3 tablespoons heavy cream (I used half & half)
1/8 teaspoon salt

Preheat oven to 350 degrees F. Grease and flour a large bundt pan or spray with flour added baking spray.
Prepare filling. Place white chips in a microwave safe bowl and microwave on high for 1 1/2 minutes, stopping every 30 seconds to stir. Beat cream cheese, sugar and vanilla into melted chips. Set aside.
In a medium bowl, combine flour, salt, baking powder, baking soda and cinnamon. Set aside.
In a large bowl, beat butter and sugar until fluffy. Beat in vanilla extract. Beat in eggs, one by one and continue beating on high speed of electric mixer for 1 minute or until mixture is light. Stir in pumpkin. By hand or using low speed of mixer, stir flour mixture.
Pour about one third of the pumpkin batter into bundt pan. Pour white filling over pumpkin batter, keeping white batter away from sides of pan as much as possible. Pour remaining pumpkin batter over white batter.
Bake for 55 minutes or until cake begins to pull away from sides of pan. Let cool in pan for 10 minutes; Turn from pan. Let cake cool completely before glazing.
Prepare glaze. Stir together sifted powdered sugar, maple syrup, 2 tablespoons of cream and salt. Beat until smooth. If glaze is too thick, add remaining tablespoon of cream. Drizzle over cooled cake; Store cake in refrigerator.
20 Servings

Blueberry Boy Bait

I had some frozen blueberries that I wanted to use, so I searched and found this recipe from http://www.smittenkitchen.com/. The cake was very tasty! Quick and easy to whip up as well. I didn't want to make as much as the recipe called for, so I half'd the ingredients in an 8x8 pan and baked for about 30 minutes.

Serves 12, generously
2 cups plus 1 teaspoon all-purpose flour

1 tablespoon baking powder

1 teaspoon table salt

16 tablespoons unsalted butter (2 sticks), softened

3/4 cup packed light brown sugar

1/2 cup granulated sugar

3 large eggs

1 cup whole milk (I used skim, that's all we had)

1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping

1/2 cup blueberries, fresh or frozen (do not defrost)

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)