Mutti’s Blueberry Boybait
Chef Seamus Mullen shares this delicious and healthy recipe with us from his new book, Hero Foods. Be sure to catch Seamus in our section about cooking with healthy and anti-inflammatory foods!
“This is a family classic! My grandmother has been making this for me since I was a little guy and I still love it. It’s a very simple and easy dessert – add a dollop of homemade vanilla ice-cream and we’re talking the best way to end a meal.” – Seamus Mullen
- 1/2 cup butter plus more for buttering the pan
- 1 cup sugar, 1/4 cup held back for egg whites, plus a bit more for sprinkling
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs, separated
- 1 1/2 cups all-purpose flour, plus 1 tablespoon, divided
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 1/2 cups blueberries
- Whipped cream or vanilla ice cream, for serving (optional)
Pre-heat the oven to 350°F.
In a standing mixer, cream the butter and 1 cup sugar. Add the salt, vanilla and egg yolks and mix until creamy.
Sift 1 1/2 cups flour and the baking powder together. Add the sifted flour and the milk to the yolk mixture and gently combine.
In another large bowl, beat the egg whites with 1/4 cup sugar until they make stiff peaks. Fold the whites into the batter. Coat the berries with 1 tablespoon flour and add to the batter.
Butter a round spring-form mold, line it with a round of parchment paper, then butter the paper. Pour in the batter and sprinkle with granulated sugar. Bake for 50 minutes, or until a cake tester comes out clean.
Serve with a whole lot of love, and maybe a dollop of whipped cream.