Blueberry Lemon Cake

Blueberry Lemon Cake

There is something about fall that makes me crave baked goods and it’s really the only time of year when I bake, or more precisely, when I feel like baking. Though I might not be a very good cook (despite trying to learn) I am a bit of a baker. I say “bit” because I don’t do it very often and only have a handful of recipes but that is enough for me and I enjoy the process of it all just the same.

One of my favourite fall recipies is a Blueberry Lemon Cake. The tangy taste of the lemon combined with the sweetness of the blueberries make this one of the best, moist cakes I’ve ever had and the aroma that fills a room whilst baking is pure heaven. By most American baking standards this takes a little time; there’s no readymade mix or short cuts to take. But there is something about the process of putting this cake together that I like, perhaps almost as much as eating it.

1/2 pound (2 sticks) unsalted butter, softened at room temperature

1.5 cups sugar

1 teaspoons grated lemon zest

3 large eggs

2 cups unbleached all-purpose flour

1/2 tablespoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1 cups blueberries frozen (NOT defrosted)

1/3 cup milk

1/8 cup fresh lemon juice (Although I use bottled juice)

1 teaspoons vanilla extract

3/4 teaspoons lemon extract (or 1/4 teaspoon juice)

Optional Powdered sugar for the top

1. Preheat oven to 350ÐF. Butter the inside of the bundt pan or use a spray.

2. Add the sugar to the softened butter, and beat with an electric mixer at high speed until light and fluffy. Beat in the lemon zest.

3. Add the eggs one at a time, beating well after each.

4. Sift together the flour, baking powder, baking soda, and salt into a second bowl. Stir in the blueberries.

5. Mix together the milk, lemon juice, and extracts. Add the dry and wet mixtures alternately to the butter mixture, beginning and ending with the dry mix. (dry- wet- dry-wet-dry). Stir gently from the bottom of the bowl after each addition – just enough to blend. Try not to overmix and also try to avoid crushing too many of the blueberries in the process.

6. Spread the batter into the prepared pan. Bake for 50 to 60 minutes, or until a sharp knife inserted all the way into the center comes out clean. Allow to cool for at least 20 minutes in the pan, then rap the pan sharply and invert the cake onto a plate. Cool completely before slicing. If desired, sprinkle the top with powdered sugar.

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