This week our Baked Sunday Morning’s assignment was Individual Baked Alaskas in honor of Alaska day. I have yet to try a baked Alaska, and while they sounded interesting, they also sounded like a lot of work: making cupcakes, coating them in ice cream, making meringue frosting (check out BSM for all of the steps). I contemplated buying un-iced cupcakes, but the cake seemed like an important ingredient. I just did want to try the recipe with a subpar store bought cake. If I were smarter I would have tackled these when I made the red wine cupcakes. I decided to go with something I have wanted to bake for a while, the blueberry buckle that was a BSM assignment a couple of months ago.
I really stayed true to the original recipe except I used frozen blueberries and also added extra, a full tsp. as opposed to ¾, ground ginger as the stuff I had was pretty old. The cake did take longer than the full hour to bake as the recipe stated, I left mine in for about 65 minutes and felt like it achieved an adequate level of doneness.
We really liked this cake. It was moist, had a ton of blueberries, and the cinnamon crumble topping was pretty amazing. Not a lot I would change with this, it’s pretty perfect as is. I still want to try the Individual Baked Alaskas, and I am excited to see if the other bakers felt it was worth the time and effort.
Recipe from: Baked Occasions by Matt Lewis and Renato Poliafito