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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This cake is a wonderful way to use fresh picked blueberries and is delicious served with whipped cream or vanilla ice cream. Recipe source: Bon Appetit (June 1987) Ingredients:
2 tablespoons sugar |
1/8 teaspoon mace |
1/4 teaspoon grated lemon, rind of |
1 tablespoon butter, room temperature |
1 pint blueberries |
1/2 cup sugar |
1 tablespoon flour |
2 teaspoons grated lemons, rind of |
1/8 teaspoon mace |
2 tablespoons butter |
1 1/3 cups flour |
3/4 teaspoon baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon mace |
1/8 teaspoon salt |
6 tablespoons butter, room temperature |
1/2 cup sugar |
2 eggs, room temperature |
1 1/2 teaspoons grated lemons, rind of |
1/2 teaspoon vanilla |
2/3 cup sour cream |
powdered sugar, garnish (optional) |
Directions:
1. Preheat oven to 350-degrees F.
2. Butter a 8x8- inch baking pan.
3. Mix first 4 ingredients (2 tablespoon sugar- 1 tablespoon butter) together in a small bowl until crumbly.
4. Set aside.
5. Combine next 5 ingredients (blueberries- mace) in prepared baking dish.
6. Cut butter in pieces and place over blueberries.
7. Bake for 10 minutes.
8. While blueberries are cooking, prepare cake mixture.
9. Sift next five ingredients (flour- salt) in a medium bowl.
10. Set aside.
11. Cream butter in a seperate bowl using an electric mixer.
12. Add sugar and beat for 1 minute until light and fluffy.
13. Beat in eggs, 1 at a time.
14. Blend in lemon peel and vanilla.
15. Add sour cream alternately with dry ingredients, beginning and ending with dry ingredients.
16. Drop batter by large spoonfuls on top of berries.
17. Spread to sides of dish.
18. Sprinkle with topping.
19. Bake for 40-45 minutes or until toothpick comes clean when inserted in center of cake.
20. Cool for 25 minutes before serving.
21. Sprinkle with powdered sugar, if desired.
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