Wet pineapple = soggy cake. Press the crushed pineapple in a sieve until it stops dripping.
Ingredients
Wet
- 1/2 cup unsalted butter, melted
- 3/4 cup whole milk, room temp
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, well drained (reserve juice)
- 2 tbsp reserved pineapple juice
Dry
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- Zest of 1 lemon
Fold & top
- 1 cup fresh blueberries (plus a handful for the top)
- 1/3 cup pineapple chunks, patted dry
- 1 tbsp flour (for tossing the fruit)
- Powdered sugar, for dusting
Method
- Heat the oven. 350°F (175°C). Butter a 9-inch round pan and line the bottom with parchment.
- Whisk the wet. In a big bowl, whisk melted butter, milk, eggs, vanilla, crushed pineapple and reserved juice until smooth.
- Fold in the dry. Add flour, sugar, baking powder, salt and lemon zest. Stir gently with a spatula just until no streaks remain. Don’t overmix.
- Coat the fruit. Toss blueberries and pineapple chunks with 1 tbsp flour so they don’t sink, then fold three quarters of the fruit into the batter.
- Pan it. Pour into the pan, smooth the top, scatter the remaining berries and pineapple over the surface.
- Bake. 38–42 minutes, until golden and a skewer comes out with just a crumb or two.
- Cool & finish. Rest 10 minutes in the pan, then turn out. Once mostly cool, dust with powdered sugar.