Tuesday, June 3, 2014

Blueberry Lemon Cake


Here's yet another recipe I had patiently waiting around since 2006 to be tried. It's quite a simple recipe and it's very moist.

Blueberry Lemon Cake (adapted from Fine Cooking)

1 1/3 c flour + for the pan
1/4 c yellow cornmeal
1 t. baking powder
1/4 t baking soda
1/4 t table salt
6 T butter, at room temperature
1 c granulated sugar
1 t finely grated lemon zest
2  eggs
1 T fresh lemon juice
1 t vanilla
1/2 c buttermilk
Topping:
1 cup (about 5 oz.) fresh blueberries, rinsed and well dried
2 T granulated sugar or blueberry flavored sugar
1 T flour

Grease and flour a 9" round pan.  Line bottom of pan with parchment or silicon mat.  In a small bowl mix flour, cornmeal, baking powder, baking soda, and salt together.  Cream butter and sugar together on medium speed for about 5 minutes, until light and fluffy.  Add lemon zest and eggs one at a time. Add lemon juice and vanilla.  Shut off mixer and fold in half of the dry ingredients.  Fold in buttermilk. Finally fold in remaining dry ingredients.  Scrape batter into pan.  Bake for 15 minutes at 350.

Meanwhile mix blueberries, sugar, and flour together in a small bowl.


After the cake has baked for 15, minutes, remove from oven. Evenly scatter the blueberries over the cake and place back in the oven for 20-25 more minutes or until toothpick inserted into the center comes out clean.


Cool on rack for 15 minutes.  Remove from pan and remove parchment.  Place blueberry side up on serving dish.  Serve warm or at room temperature.  Sprinkle with confectioners sugar.

I was a little generous with the blueberries.  I used ones I had frozen (in a single layer on a cookies sheet and then transferred to a container).  I defrosted them first. I just spread them out on paper towels. I don't know if that is why they still managed to sink into the cake?? Maybe I should've mixed a little more flour with the blueberries.  Regardless, it was delicious.



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