LEMON BLUEBERRY POUND CAKE
Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Yield One 9x5-inch loaf cake (8 to 10 servings)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
- Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
- Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.
Nutrition Facts : ServingSize 1 slice, Calories 323, Fat 10 g, Carbohydrate 56 g, Protein 3 g, SaturatedFat 6 g, Sugar 36 g, Fiber 1 g, Sodium 97 mg, Cholesterol 26 mg
LEMON BLUEBERRY CAKE & HOT HONEY-BUTTER SAUCE
The taste of my childhood, visits to my aunt in the east coast. Use wild blueberries if you can find them for an extra special taste.
Provided by Baby Kato
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- *Makes1 cup of sauce Preheat oven to 350 degrees.
- Cake Grease and flour a 8" square pan.
- Blend flour, nutmeg, salt and baking powder together.
- In a small bowl mix milk, lemon juice and rind together.
- In a large bowl cream butter with sugar.
- Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
- Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
- Gently fold in blueberries.
- Pour into prepared pan and bake at 350 degrees for 50 minutes.
- Remove from pan and cool slightly.
- Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
- Hot Honey-Butter Sauce In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
- Boil over low heat, stirring occasionally.
- When ready sauce is thick and clear.
- Pour hot sauce over the warm cut cake and enjoy.
- Down home comfort food.
LEMON BLUEBERRY CAKE WITH HOT HONEY-BUTTER SAUCE
The taste of my childhood, always loved visiting the east coast of Canada, starting in Quebec with visits to ma tante. She used wild blueberries, if you can find them they give the cake an extra special taste.
Provided by Baby Kato
Categories Cakes
Time 1h
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Grease and flour a 8" square pan.
- 3. Blend flour, nutmeg, salt and baking powder together.
- 4. In a small bowl mix milk, lemon juice and rind together.
- 5. In a large bowl cream butter with sugar.
- 6. Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
- 7. Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
- 8. Gently fold in blueberries.
- 9. Pour into prepared pan and bake at 350 degrees for 50 minutes.
- 10. Remove from pan and cool slightly.
- 11. Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
- 12. Hot Honey-Butter Sauce
- 13. In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
- 14. Boil over low heat, stirring occasionally.
- 15. When ready sauce is thick and clear.
- 16. Pour hot sauce over the warm cut cake and enjoy.
- 17. I hope you will enjoy this down home comfort food.
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY BUCKLE WITH LEMON SAUCE
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. -Maureen Carr, Carman, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings (1 cup sauce).
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.
Nutrition Facts : Calories 402 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 285mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
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