Blueberry Lemon Picnic Cake
- Reviews 4
Ready In: 55 mins
Serves: 12-15
Ingredients
- 3⁄4 cup butter, softened
- 1 cup granulated sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup milk
- 2 teaspoons lemon rind, grated
- 1 teaspoon vanilla
- 2 cups blueberries
Glaze (optional)
- 1⁄2 cup granulated sugar
- 2 tablespoons lemon juice
Directions
- In a large mixing bowl, beat the butter until creamy.
- Gradually beat in the sugar, beating until the consistency of thick whipped cream.
- Beat in the eggs, one at a time, beating well after each addition.
- Stir together the flour, baking powder, salt and nutmeg.
- Stir into the creamed mixture alternately with the milk.
- Stir in the lemon rind and vanilla.
- Fold in the blueberries.
- Spread in a greased 9" x 13" cake pan.
- Bake in a 350 degree F oven for 40 to 45 minutes or until golden and the cake tester inserted in the centre come out clean.
- Let stand in the pan for 5 minutes.
- If making the glaze, stir together the sugar and lemon juice.
- Let it stand for 20 minutes.
- Spoon over the warm cake and spread evenly.
- Let cool completely in the pan on a rack.
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