It may be Autumn outside but blueberries in a lemon cake will make your mouth think it’s Spring again!
Happy Secret Recipe Club reveal day! I’m sure you are just as excited as I am. 🙂 If not, lie to me and say you are, okay? I don’t mind being humored once in a while. This month I got my first assignment from the other side of the world: New Zealand! I was especially excited about this because I JUST finished watching the first season of the “The Almighty Johnsons.” I hope Nicole at PicNic isn’t offended by that! I am enjoying the show. 🙂
Nicole seems like a pretty amazing lady. Not only does she make amazing cheesecakes and bake goods and strives toward using real, minimally processed foods like I do, but she is also working on getting her PhD in biochemistry and neuroscience! That takes some amazing dedication and a big, strong brain!
I decided to do an adaptation/combination of her Lemon and Raspberry Loaf and Mini Lemon and Berry Cakes. I had to make a few adjustments to the recipe because I did not have any self-rising flour. Since I don’t bake that often, I didn’t want to waste my dollars on an ingredient I may not use again for a long while.
I also discovered that my lemon had gone bad by the time I was already started so I wasn’t able to add the zest. Since I needed more liquid to counteract the higher protein in my all-purpose flour anyway, I just added a little more lemon juice to a wonderfully sweet and subtle result. I also have a lot of blueberries in the freezer so switched those out for the other berries.
I was very pleased with how it turned out and will likely make this again very soon!
In fact, I liked it so much that I didn’t even wait to tear down my picture set up before eating the whole piece. 🙂
- 1 stick unsalted butter + more for greasing
- 2 c all-purpose flour
- 2 Tbsp baking powder
- 3/4 tsp salt
- 3/4 c sugar
- 2 Eggs
- 1/2 c skim milk
- 6 Tbsp lemon juice
- 1 c blueberries (fresh or frozen)
- 1-2 Tbsp powdered sugar
- Preheat the oven to 350°F. Grease a loaf pan with butter.
- In a medium bowl, sift or stir together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the 1 stick of butter and sugar with either a hand or stand mixer on medium until light and fluffy.
- Add the eggs one at a time and beat well between each.
- Add in half the flour mixture and beat well.
- Beat in the milk followed by the rest of the flour mixture.
- Add the lemon juice and beat for just a few more seconds.
- Stir in the blueberries and pour the mixture into the prepared pan.
- Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack and let the cake cool completely in the pan.
- Use a knife to gently separate the edges of the cake from the pan and invert to release the cake.
- Sift the top with powdered sugar and serve.
- Store in an airtight container.
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