I bake to bake. There I said it, half the time I only eat one piece and the rest is shipped off to my work or the hubbies. How on earth did this become such an obsession, just a few months ago the only cake a baked came from a box and now it’s on like donkey kong.
I have read many a blog that talked of going to the grocery store and not being able to pass up some inspirational items, recent examples for me would be: yogurt chips, fresh blueberries or an orange bit chocolate bar. The orange bit chocolate bar went nice with a great bottle of white wine, and the blueberries – well your about to see where they ended up (before my belly that is).
Delightfully borrowed from:
http://theitaliandishblog.com/imported-20090913150324/2009/10/11/lemon-blueberry-cake-with-blueberry-cream.html
INGREDIENTS for cake (made 7 mini loafs + 1 mini Bundt cake)
1 stick butter, softened
1 1/3 cups, sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
½ tsp lemon zest
2 large eggs
1/2 cup milk
1 1/2 cups blueberries, lightly coated with powdered sugar
1/4 cup fresh lemon juice
DIRECTIONS for cake
Preheat the oven to 350 degrees. Grease and grease baking dish of choice.
In a large bowl with mixer beat butter and exactly half of the sugar on medium/high speed until light and fluffy. In another bowl, combine the flour, baking powder, salt, and lemon zest.
With your mixer, add in the eggs one at a time, beating after each addition until well blended. Next add flour mixture and milk, mixing just until blended. Gently stir in the blueberries by hand.
VOILA
Spoon batter into your desired pan, bake until a toothpick/skewer comes out clean. My mini loafs only took about 30 minutes, larger pans could take up to one hour.
With skewer, prick top and sides of warm cake. In a small bowl, mix lemon juice and the leftover sugar. With pastry brush, brush top and sides of warm cake with the lemon glaze (be generous). Cool cakes on wire rack.
BLUEBERRY WHIPPED CREAM
INGREDIENTS for blueberry whipped cream
½ cup whipping cream
¼ cup blueberries, mashed
3 tbs powdered sugar, or more for additional sweetness
DIRECTIONS for whipped blueberry cream
Whip together your cream and sugar, add sugar to your sweetness desire. Next add in the mashed blueberries and whip until the cream just turns blue.
Next…take your cake outside because it deserves a little sunshine and freshly cut grass…I mean don’t you take all your cakes for a walk before they are devoured??? NO, only me???
Next we place the blueberry cake on the grass…because Jennifurla is still learning how to photograph her food…lol
PS – This cake is even better the next day.
