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
Serving Size: 6-8
- Preheat oven to 350F or 175C. Lightly grease and flour the 9″ spring pan or pie pan.
- Combine 1C flour with baking powder and salt. Set aside.
- 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.
- Combine the berries with the 1t flour and the lemon juice in a bowl. Spoon the berries over the batter.
- Bake for 45-60minutes or until the toothpick inserted into the center comes out clean.
- 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.
- 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.
But, it did rise and somewhat filled the pan.
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!