#Lemon blueberry cake full
It is AMAZING! It melts in your mouth and is full of refreshing delicious flavor. Even thinking about this recipe makes me want to hop up and go make a batch of it right this instant. Lemon Blueberry Pound Cake. Not full blown-in-your-face lemon, but desserts with a subtle hint of it. One thing I have specifically been craving this last stretch of pregnancy is lemon. I also LOVE eating and feel I can get away with it a lot more when pregnant ) Food baby=the real baby haha! I love feeling the baby move inside me, I love watching my tummy grow and I love the anticipation of the arrival of the new little one.
Sad you ask? Yes, because I am one of those women that seriously LOVES being pregnant. As the time is drawing near to delivery, it makes me a both excited and sad all at the same time. I am just wondering when he will decide to make his big debut! I have been the biggest procrastinator getting things ready for this baby boy of mine. I finally got around to washing his clothes LAST night. The, I only have a week left, kind of fast. How could you? It’s a little sliver of heaven right smack dab on the center of you plate.This pregnancy is wrapping up fast. Pour milk into measuring cup, then stir in the sour cream. In a separate bowl, whip together the butter, sugar and lemon zest until pale and fluffy. Sift the flours, salt, and baking soda and baking powder into a large bowl. Don’t be like me or rather do be like me and dig in! Grease and flour three 9-inch round baking pans and place parchment paper on the bottom. What can I say? I’m a total sucker for slightly warm cake and slightly hardened icing. Oh well you should do it anyway.Īs you can see I couldn’t wait for the icing to cool completely. Oh and save the parchment to lick the remaining icing off because it’s the adult version of the cookie-batter beater. Lastly, pour it all over your cooled Lemon Blueberry Cake and with an offset spatula (or a butter knife) spread it all around.ĭrips are everything. Then whisk until there are ZERO clumps of sugar and it’s thick and glorious. Next, add 2 tablespoons buttermilk to 1 cup powdered sugar. So when you go to slice into the loaf… it crackles. This is the kind of glaze that hardens as it cools. Then let the loaf cool in the pan for 10 minutes and then carefully, run a butter knife along the edges and using the parchment paper handles, remove it from the pan to a wire rack to finish cooling. The tops and edges should be a light golden and if you inserted a tester it should come back clean. Ya know how every oven is different… so be sure to check on this baby. Next, pour the cake/bread/loaf batter into the prepared pan and slide the pan into a preheated 350° for 55 to 60 minutes. Next, stir the batter very carefully to avoid smashing the blueberries. The flour helps them from sinking to the bottom of the cake, thank you Ina Garten. Next, toss the blueberries in with a teaspoon of flour. Go through 1 cup blueberries and check for stems. Dry ingredients, milk, dry ingredients, milk, dry ingredients, milk… you get the picture. Stir those to combine.Īlternate adding some of the dry ingredients into the wet. In a different bowl measure and add 1-1/4 cups all-purpose flour, add in 1 teaspoon baking powder and 1 teaspoon salt. Then lastly add in 3 tablespoons fresh squeezed and strained lemon juice. Preheat your oven to 350° spray and lined an 8×5 loaf pan with parchment.ĭrizzle in 1/3 cup of melted and cooled butter. To Make This Lemon Blueberry Cake You Will Need: Because the bread would be grand all by itself, but the icing takes this loaf overboard and me along with it. It’s a tough call… so to be fair I won’t choose sides. I’m not sure what I love more… the Lemon Blueberry Cake or the icing. I’m especially fond of whenever blueberries are baked into a moist cake-y loaf and then coated in a thick layer of icing. Hi my name is Laurie and I’m a lemon-blueberry junkie. I just can’t get enough of those two together! Somebody explain to me why that is? I need to form a support group. Lemon Blueberry Cake is an ultra moist loaf cake consisting of lemon zest and plump blueberries drizzled with a tangy buttermilk icing.Īre you thinking that you couldn’t possibly be sick of yet another lemon-blueberry recipe? Because I know I’m not.