Crushed red pepper and spicy sauce give the white wine, rosemary, and garlic marinade some oomph. The recipe’s level of heat is modest as given, but you can change it to suit your tastes by adding more or a hotter spicy sauce. I enjoy using a Sauvignon Blanc or Pinot Grigio and serving the remaining chilled wine with supper. On an outdoor grill, this fish is grilled to perfection.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 9 |
| Yield: | 1 9×9-inch cake |
Ingredients
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup white sugar
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup milk
- 2 cups frozen blueberries
- 1 tablespoon white sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9×9-inch cake pan.
- Sift together flour, baking powder, and salt. Set aside.
- Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well.
- Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
- Can be doubled and baked in 9×13-inch pan for 55 to 60 minutes.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 253 mg |
| Sugars | 22 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I did double it and used fresh berries. I think you could also use many different types of fruit. It is moist, yummy