Blueberry Lemon Teacake
2 cups fresh blueberries
juice of one lemon
1 T sugar
1/2 cup butter, softened
3/4 cup sugar
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
zest of one lemon
2 cups AP flour
1 tsp baking powder
1/4 tsp salt
preheat oven to 350º F.
Prepare a 9" springform pan with Bak Kleene or butter and flour. Set aside.
Combine blueberries with lemon juice, one tablespoon of sugar, and a dash of cinnamon. Set aside.
Cream together the butter and sugar. Add eggs one at a time, incorporating after each addition. Add vanilla and lemon extracts as well as cream and lemon zest. Drain the lemony-cinnamon juice from the blueberries and add to the batter. Combine well.
Now add the remaining dry ingredients. Mix until just combined. Do not over-mix. Spread into pan and top with with blueberries in an even layer. You may gently press berries into batter to even them out if necessary.
Bake for 45 minutes or until tester comes out clean. Serve with powdered sugar or whipped cream. Delicious with lemonade.
|playing with my food: fun with picmonkey|
If this cake looks familiar it's because it's one of my favorite styles of cake for its rich, dense batter that is both simple to prepare and incredibly versatile. Here are some favorite variations: