Lemon Blueberry Cake:
2 ¼ cup fresh blueberries
16 tbsp (2 sticks) softened butter
1 ½ cups granulated sugar
Grated zest and juice of 2 lemons
3 eggs
3 cups flour
1 cup sour cream
1 ½ tsp baking soda
Glaze:
2 cups icing sugar
½ cup fresh lemon juice
Preheat oven to 350F. butter/line a 10 inch tube pan
Freeze blueberries, this will keep the berries from sinking
to the bottom of the cake
In a mixing bowl, beat together butter, sugar, lemon zest at
high speed unti light in colour. Add lemon juice, eggs, and 1 cup of flour. Mix
at medium speed until the batter is smooth and well blended.
Add sour cream, another cup of flour, and the baking soda.
Mix at low speed until no traces of flour remain.
Combine frozen blueberries with remaining cup of flour. Fold
this mixture into the batter, which should feel very thick.
Spoon dough into the prepared tube pan. Bake for 1 hour or
until a toothpick inserted into the center comes out clean. Cool for 15 minutes
in the pan. Let the cake cool completely before removing it from its pan.
Glaze: Mix together confectioners sugar and lemon juice
until smooth. Drizzle over the cake.
October 5th update:
Made the loaf last night - Ariana helped! We did have one egg fatality.
Baking notes:
Instead of one big loaf, made four mini loaves and some mini cupcakes too. I think my icing sugar was too old or maybe I didn't whip it enough because it had lumps in it and was really runny. I've given one loaf to Ariana's daycare (with the glaze in a separate container) and will take one to my mom's tonight as well as Julie's. Nica and Ariana both ate some this morning for breakfast and Nica originally gave it an 8.5 out of 10 but upped it to 9 out of 10 when he couldn't come up with why. He said he really liked the lemon-y taste. Ariana on her first taste test, picked out all the blueberries so all I saw on the floor were lemon crumbles.
I forgot to add the baking soda when adding the flour the second time and only folded the baking soda in, instead of mixing it thoroughly. Not sure what affect this has had on the results, but it seems ok so far. I used pastry flour instead of all-purpose which should helped give it a lighter texture (versus heavy loaf). Seemed to work pretty well.
I have no idea how cake shops do it, but I'm trying to figure out how they get a soft top to their loaves. This one, when finally baked, has a hardened top. Maybe it's just how my oven works?
October 5th update:
Made the loaf last night - Ariana helped! We did have one egg fatality.
Baking notes:
Instead of one big loaf, made four mini loaves and some mini cupcakes too. I think my icing sugar was too old or maybe I didn't whip it enough because it had lumps in it and was really runny. I've given one loaf to Ariana's daycare (with the glaze in a separate container) and will take one to my mom's tonight as well as Julie's. Nica and Ariana both ate some this morning for breakfast and Nica originally gave it an 8.5 out of 10 but upped it to 9 out of 10 when he couldn't come up with why. He said he really liked the lemon-y taste. Ariana on her first taste test, picked out all the blueberries so all I saw on the floor were lemon crumbles.
I forgot to add the baking soda when adding the flour the second time and only folded the baking soda in, instead of mixing it thoroughly. Not sure what affect this has had on the results, but it seems ok so far. I used pastry flour instead of all-purpose which should helped give it a lighter texture (versus heavy loaf). Seemed to work pretty well.
I have no idea how cake shops do it, but I'm trying to figure out how they get a soft top to their loaves. This one, when finally baked, has a hardened top. Maybe it's just how my oven works?
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