Blueberry Cake

Blueberry Cake

I found a leftover pint of blueberries in my basement refrigerator and decided a blueberry buckle or cake sounded good.  I hopped on to Pinterest, typed in blueberry cake and the first recipe I saw was very easy.  One specific ingredient the recipe called for drew me in……..fresh lemon zest!  My love affair with lemons convinced me this was the cake to make!  The recipe also called for the use of a spring-form pan, which I specifically bought a few months back to make cheesecake in.  I haven’t used it since then, so this clinched the fact that I needed to make this cake just to get more use out of my pan!  Of course, I used my Bosch to mix the cake in.  It only took a few minutes to make and tasted delicious.

Here’s the recipe:

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients

1/2t salt
4 oz (1 stick) butter

1C sugar
1/4t vanilla
1t lemon zest
2 large eggs

2C blueberries, rinsed and drained

1t lemon juice
1t flour
powdered sugar for dusting

Directions

  1. Preheat oven to 350F or 175C. Lightly grease and flour the 9″ spring pan or pie pan.
  2. Combine 1C flour with baking powder and salt. Set aside.
  3. Using a mixer, beat butter and sugar on medium high speed for 2 minutes. Add the eggs one at a time and beat until light and fluffy, about 2 more minutes. Add vanilla and lemon zest. Reduce the speed to low and slowly add the flour mixture, beating until smooth. Pour the batter into the pan.
  4. Combine the berries with the 1t flour and the lemon juice in a bowl. Spoon the berries over the batter.
  5. Bake for 45-60minutes or until the toothpick inserted into the center comes out clean.
  6. Remove form the oven and let it cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it form the pan. Transfer the cake to a platter.
  7. Dust the cake with powdered sugar before serving.

I have three sizes of spring-form pans and thought the 9″ was too big.  The batter didn’t even fill half of the pan.

Blueberry Cake

But, it did rise and somewhat filled the pan.

Blueberry Cake

Maybe next time I will try it in my smaller pan, but I don’t think it really mattered.  Fresh, out of the oven, served with whipped cream equals one cake eaten in about 15 minutes!

 

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Categories: Recipes | Tags: , , , , , , , , , , , , , , , | 4 Comments

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4 thoughts on “Blueberry Cake

  1. sage_brush

    That looks luscious! I can’t wait till my blueberries come in. Yummy. . . 🙂

    • It was really good! It was gone in 15 minutes too! I got the blueberries for .99 a pint!

      • sage_brush

        15 minutes! Sounds like our house! LOL I grow blueberries, but they won’t come in for a while. I also grow honeyberries, which are similar to blueberries, but have a slight tartness. I think I will try your cake with those because they come in a month before the blues do! $.99 is an amazing price for a pint.

        I usually put my berries into muffins and pancakes – but this cake with the lemon sounds so awesome – can hardly wait. .. . Do you think Meyer lemon would work? I have a bunch of those on my little tree – almost ripe. They are not as tart as regular lemons.

      • You sound very horticultural! You grow your own blueberries? That’s great! The honeyberries sound great too! I have never liked working in a garden! Lol

        Let me know how your cake turns out and if you use your own lemons!!

        Take care!

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