Wednesday, February 16, 2011

Lemon-Blueberry Cake

                                          Here is another classic flavor combination,lemon & blueberry.When I go to the farmer's market in the summer,I stock up on  fresh berries.I spread them out on a baking sheet and freeze them for about 1 hour.After they are frozen,I store them in freezer bags so I have them whenever I need them.This is a great way to get the fresh taste of summer all year long.This recipe calls for fresh blueberries,but frozen can be used as well.A taste of this,and you will be thinking about summer.......

6 tbsp. unsalted butter
1-1/3c sugar
2 eggs
1 1/2 tsp. vanilla
zest of one lemon
1/4 c. sour cream
3 c. flour
1/8 tsp. salt
1 tbsp. baking powder
3/4c. milk
2 c. fresh or frozen blueberries

   In the bowl of your mixer,beat the butter & sugar until mixed well.Add the eggs,then the vanilla.Add the sour cream,and the lemon zest.In another bowl,combine the flour,baking powder,and salt.Add both the flour mixture,and the milk,(alternating between the two)starting and ending with the flour mixture.     
   Spoon half of the batter into the prepared cake pan.Sprinkle with half of the blueberries.Add the remaining batter.Smooth out the top and sprinkle with the remaining berries.
    Place in a 350 degree oven and bake for one hour.Remove and let cool for 15 minutes.Invert onto a plate and let cool completely.Once cool,drizzle with the  glaze.
1/4c unsalted butter
1 tbsp. water
1/2 c. confectioner's sugar
In a small saucepan ,heat the butter & water until butter melts.Remove from heat and set aside for 5 minutes.Add the sugar and whisk quickly until smooth & slightly thickened.Drizzle over the blueberry cake.
***If the glaze becomes too thick to drizzle,rewarm over low heat for a few seconds.

No comments:

Post a Comment