BLUEBERRY-LEMON TEA CAKES
With juicy berries and zesty lemon, these tiny cakes pack big flavors. For a blue-ribbon presentation, print these gift labels and attach to wax paper-wrapped loaves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Yield Makes nine 2 1/2-by-4-inch cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
- Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
- Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
- Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
- Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
- Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.
LEMON TEA CAKE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
- For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake.
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.
LEMON TEA CAKE WITH BLUEBERRY-RED WINE SAUCE
Steps:
- For sauce:
- Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils. Add blueberries. Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes. Cool 10 minutes. Stir in spices. Cool.
- For cake:
- Preheat oven to 325°F. Spray 8-inch square glass baking dish with nonstick vegetable oil spray. Line bottom of baking dish with parchment paper. Spray parchment with vegetable oil spray. Dust dish and parchment with flour. Beat butter and sugar in large bowl until fluffy. Beat in eggs, 1 at a time. Beat in grated lemon peel, lemon juice and vanilla extract. Sift cake flour, baking powder, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture alternately with sour cream.
- Pour batter into prepared baking pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake on rack 10 minutes. Cut around sides of cake. Turn out onto rack. Peel off paper. Turn cake over. Cool. (Sauce and cake can be prepared 1 day ahead. Refrigerate sauce; wrap cake in aluminum foil and store at room temperature.)
- Cut cake into triangles; arrange on plates. Spoon sauce over.
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