29 June 2012

Blueberry-bacon cake

I swiped this idea from another clever little blog and did some heavy editing.  Needless to say, with this cake (and also with this guacamole, I suppose), I am on the bacon bandwagon with both feet.  What the hell?  You can't live forever.

Blueberry-bacon Cake

Serve for breakfast, lunch, and dinner.  

10 slices thick-cut bacon
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons bacon fat, cooled
4 tablespoons unsalted butter, melted and cooled
1/2 cup loosely packed brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup milk
2 teaspoons vanilla extract
8 ounces fresh or frozen blueberries 
Bake the bacon in the oven until crisp and drain on paper towels.  Crumble when cool enough and set aside (reserve 2 tablespoons of the fat, as well).  
Preheat oven to 350 degrees F. In a small bowl, combine flours, baking powder, salt and cinnamon and mix thoroughly. Set aside.
In a large bowl, whisk butter and bacon fat with sugar until combined. Whisk in eggs until completely smooth, then whisk in vanilla extract. Slowly add dry ingredients, mixing with a large spoon. Add in milk and stir until combined. Toss blueberries with 1-2 tablespoons of flour. Fold in bacon and blueberries, then pour batter into a greased 9 x 13 baking dish. Bake for 30-33 minutes, or until golden on the sides and top. Remove cake and poke holes on top with a toothpick. Pour glaze over top and let cool 10 minutes before serving. 
Cream Cheese Glaze
1 cup cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
Add softened cream cheese to a bowl and whisk until smooth. Add in milk and vanilla, mixing until combined, then begin to stir in powdered sugar. If mixture is too thick, add additional milk 1 teaspoon at a time. If it is too thin, add in powdered sugar 1 tablespoon at a time until desired consistency is reached.