Posts Tagged With: Zest (ingredient)

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

Lemon Yogurt Muffins

I absolutely LOVE anything lemon!  Even as a child!  I remember, when I was in 6th grade, getting a lemon lip gloss and wanting to eat it because it smelled so good!  Of course I didn’t, but I was tempted!  I have a lemon candle I bought to use for a ‘special’ occasion.  Not sure what that will be, but I have it waiting!  So, I was looking for healthy muffin recipes using yogurt and ran into this one on Pinterest.  They are super easy to make and I really liked the taste of them!  NOt all my girls like them and it may be because of the icing, but, it meant more for me!!  🙂

Here’s the recipe:

Adapted from Cooking Light’s Tuscan Lemon Muffins

1 3/4 cups all-purpose flour

3/4 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

6 oz nonfat yogurt

1/2 cup water

1/4 cup canola oil

zest and juice of 1/2 lemon

1 large egg, lightly beaten

cooking spray

For the lemon icing:

1 cup powdered sugar

1 tbsp fresh lemon juice

2 teaspoons grated lemon zest

1 tbsp milk

Directions: Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking powder, salt, and sugar. Make a well in the center.

In a separate bowl, combine the yogurt, water, lemon juice, oil and egg. Pour the liquid mixture into the well of the dry mix.

Mix until just combined. The batter should be airy and light.

Stir in the zest.

Spray muffin tins with cooking spray. Divide the batter among the muffin cups and bake for about 15 minutes, or until done.

Allow the muffins to cool slightly while you make the lemon icing.

This part is easy. Simply whisk together the powdered sugar, lemon juice and zest, and milk. Then, drizzle over each muffin.

It makes 12, but I left 2 in the pan for my daughter after ballet, knowing we would eat them all and not save her any!.

It makes 12, but I left 2 in the pan for my daughter after ballet.

IMG_5849

Look at the gooey icing! Mmmmmm

Enjoy!!!!

Categories: Recipes | Tags: , , , , , , , , , | 2 Comments

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