Cake Meyer Lemon Blueberry Recipes

MEYER LEMON BLUEBERRY BUTTER CAKE

Steps:

• preheat oven to 350 degrees
• butter a 9" round cake pan.
• In a small bowl mix together flour, salt and baking powder.
• In a large bowl beat the whole eggs and egg yolks until blended.
• Add the butter, sugar, lemon juice, vanilla and lemon zest.
• Coat the blueberries in the flour* and set aside
• Stir in the remainder of the flour and then the floured blueberries.
• Spoon into prepared pan, smoothing the top.
• Bake until cake is browned, 30-35 minutes. Transfer to a wire rack to cool in pan for
• minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
• Before serving dust with 10x sugar

MEYER LEMON AND BLUEBERRY BREAD

Steps:

• Preheat oven to 350ºF.
• Grease a 8x4 inch loaf pan.
• Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Combine lemon juice, lemon zest, oil and egg in small mixing bowl. Whisk to combine.
• Stir blueberries into dry ingredients to coat. Add lemon mixture to dry ingredients and fold together until just combined. Spread evenly in loaf pan.
• Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.
• By the way - this bread gets even more moist and lemony the next day if you wrap it well once it's cooled. Don't make yourself wait, though. Cut a slice and then wrap it up.