Blueberry Cake
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
Nutrition- 2tablespoons sugar
- 1⁄8teaspoon mace
- 1⁄4teaspoon grated lemon, rind of
- 1
- 1pint blueberries
- 1⁄2cup sugar
- 1tablespoon flour
- 2teaspoons grated lemons, rind of
- 1⁄8teaspoon mace
- 2tablespoons butter
- 1 1⁄3cups flour
- 3⁄4teaspoon baking powder
- 3⁄4teaspoon baking soda
- 1⁄4teaspoon mace
- 1⁄8teaspoon salt
- 6
- 1⁄2cup sugar
- 2
- 1 1⁄2teaspoons grated lemons, rind of
- 1⁄2teaspoon vanilla
- 2⁄3cup sour cream
-
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DIRECTIONS
- Preheat oven to 350-degrees F.
- Butter a 8x8- inch baking pan.
- Mix first 4 ingredients (2 tablespoon sugar- 1 tablespoon butter) together in a small bowl until crumbly.
- Set aside.
- Combine next 5 ingredients (blueberries- mace) in prepared baking dish.
- Cut butter in pieces and place over blueberries.
- Bake for 10 minutes.
- While blueberries are cooking, prepare cake mixture.
- Sift next five ingredients (flour- salt) in a medium bowl.
- Set aside.
- Cream butter in a seperate bowl using an electric mixer.
- Add sugar and beat for 1 minute until light and fluffy.
- Beat in eggs, 1 at a time.
- Blend in lemon peel and vanilla.
- Add sour cream alternately with dry ingredients, beginning and ending with dry ingredients.
- Drop batter by large spoonfuls on top of berries.
- Spread to sides of dish.
- Sprinkle with topping.
- Bake for 40-45 minutes or until toothpick comes clean when inserted in center of cake.
- Cool for 25 minutes before serving.
- Sprinkle with powdered sugar, if desired.
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