Blueberry Lemon Picnic Cake

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
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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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