Blueberry and Crème de Cassis Poke Cake

Preparation

• Cake

  • With the rack in the middle position, preheat the oven to 350°F (180 °C). Butter an 8-inch (20 cm) square cake pan and line with a strip of parchment paper, letting it hang over two sides.
  • In a bowl, combine the flour, baking powder and baking soda. Set aside.
  • In another bowl, whisk the eggs and sugar with an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters. With the mixer on low speed, drizzle in the melted butter. Add the dry ingredients alternating with the milk. Spoon the batter into the prepared pan.
  • Bake for 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a rack while you’re preparing the sauce.

• Blueberry and Crème de Cassis Sauce

  • In a saucepan over medium-high heat, bring all the ingredients to a boil. Cook for 5 minutes or until the sauce has thickened slightly. Let cool for 10 minutes.
  • Using the end of a wooden soon, poke 25 equally spaced holes in the cake. Gently pour the sauce over the cake. Let cool at room temperature for about 1 hour.
  • Serve the cake with whipped cream, if desired.