Spring! I think it's here, finally! This is the time we start to think about light fresh fare. Berries abound at grocery stores every where so why not take advantage of their availability to make this wonderful lemony blueberry filled cake to go with a Sunday brunch menu or just because.
Lemons and blueberries - a cake marriage made in heaven. I urge you to make this recipe. Your taste buds will be glad you did!
Here's what you'll need:
Dry:
1.5 C all purpose flour
1/3 C cornmeal
3/4 C sugar
1 T baking powder
Wet:
2 eggs
2/3 C plain yogurt (1% or more)
1/3 C water
1/2 C butter, melted (+ extra for pan)
1 T grated lemon peel
1 t vanilla
To completed batter:
1 cup blueberries
LEMON GLAZE
1/4 C lemon juice
1 C confectioner's sugar
1/2 T butter
Mix together all ingredients from the dry list into a bowl.
In a bigger bowl,
mix together everything from the wet list.
(You will be putting the dry ingredients into
the wet so it will have to be large enough.)
Add about 1/3 of the dry mix at a time into the wet mix bowl.
Stir until incorporated.
Repeat with the last 2/3rds of the dry mix, 1/3rd at a time.
The batter should be fairly smooth.
With a spatula,
gently fold in the cup of blueberries.
Well grease a 9" diameter cake pan with butter.
Pour in batter.
Place prepared pan into the oven for about 40 to 45 minutes,
until the centre springs back.
Right out of the oven...
Golden brown perfection!
Let cool completely.
To make lemon glaze:
Blend lemon juice with confectioner's sugar. Add butter.
Microwave until butter melts 15 to 30 seconds.
Whisk through thoroughly.
Pour cooled glaze on cooled cake.
(OK. I couldn't wait so it was a little warm and my glaze melted - oops!
But YOU won't do that, right?)
The smell was too deliciously intoxicating to wait!
Bursting with blueberries!
Finally, a chance to enjoy...
A generous slice of lemony, blueberry, buttery cake.
Serve with whipped cream or ice cream if desired.
But absolutely satisfying completely on its own!
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