Vanilla Bean Magic Cake with Blueberry Lemon Sauce

Vanilla Bean Magic Cake with Blueberry Lemon Sauce

For the Magic Cake:

  • ¾ cup sugar
  • ¾ cup all purpose flour
  • 4 eggs room temperature
  • 2 cups lukewarm milk
  • 1 teaspoon vanilla bean paste
  • 1 stick of melted butter

For the Blueberry Lemon Sauce:

  • ½ cup blueberries (fresh or frozen)
  • 1 teaspoon lemon juice
  • 1 tablespoon sugar

For the Magic Cake:

  1. Preheat oven to 325 degrees F.
  2. Grease an 8x8 baking dish (we prefer metal as it heats faster and creates more distinct layers in our testing).
  3. Beat egg whites in a mixer with whisk attachment to stiff peaks (when lifted whisk out of egg whites the peak formed should stay straight up and not collapse at top). Remove from mixer and set aside.
  4. Beat yolks with sugar until visibly lightened and fluffy about 4 minutes. Add melted butter, vanilla bean paste, and flour slowly.
  5. Add warmed milk and beat until combined.
  6. Add egg whites to batter and fold or whisk them in. Batter will NOT be smooth and should be lumpy still.
  7. Pour into greased baking dish. Bake for 50-70 minutes.
  8. Ovens greatly vary so check at 50 minutes and gently shake the rack. If the center is unset and very wobbly it needs more time. The top may over brown before the middle is fully cooked so tent with foil on top if this occurs.
  9. We have much better results with metal pans over glass and recommend them. The size is also crucial for layer formation so do not substitute with a larger or smaller pan. Cool completely. Sprinkle with powdered sugar and serve in small slices. 

For the Blueberry Sauce:

  1. Bring blueberries, lemon juice and sugar to a boil. Reduce heat and simmer, stirring frequently until thickened to desired consistency. 

*Base recipe credit to Jo Cooks