BLUEBERRY CAKE WITH LEMON BUTTERCREAM
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CAKE:
1½ cups fresh blueberries (or frozen, thawed and well-drained)
2 Tbs flour
1 large egg
½ cup granulated sugar
2 Tbs butter, softened
1 tsp vanilla extract
1½ cups flour
2 tsp baking powder
¼ tsp salt
1 cup warm milk
LEMON BUTTERCREAM:
½ cup butter (1 stick), softened
1 cup powdered sugar, sifted
2 Tbs fresh lemon juice
GARNISH:
1 cup blueberries
1. Preheat oven to 350°F. Generously grease and flour a 6-cup ring mold. Set aside.
2. In a small bowl, toss blueberries with 2 Tablespoons flour. Set aside.
3. In a medium bowl, beat egg, sugar, butter and vanilla with a mixer on high speed until fluffy. In a separate bowl, thoroughly stir together 1½ cups flour, baking powder and salt.
4. Alternately add flour mixture and milk to creamed mixture, beginning and ending with the flour mixture. Mix well after each addition. Fold in blueberries.
5. Pour batter into prepared mold. Bake 30-35 minutes or until wooden pick inserted near center comes out clean. Cool in mold for 10 minutes. Remove from mold and cool on rack for 10 minutes. Transfer to platter.
6. Prepare Lemon Buttercream: In a small bowl, beat butter and powdered sugar on high speed until fluffy. Beat in lemon juice.
7. Spread Lemon Buttercream on top of cooled cake, letting it drizzle over sides. Place blueberries in center of rin for garnish.
Servings: 8
Recipe Source: Junior League of Pasadena’s California Sizzles
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RATE THIS RECIPE[ratings]
“This was a nice, light cake with yummy frosting. I would suggest adding a bit more lemon juice to thin out the frosting. That way you can drizzle it on top rather than spread it.”
-Nashville, TN
