Bring the bold and beloved fresh flavors of lemon and
blueberries together to make this wonderful breakfast treat. Great with your
coffee or tea.
Ingredients
- 3 cups cake flour
- ¼ cup of regular flour to
dust blueberries
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups butter
- 1 cup sugar
- 2/3 cups milk
- 1 tablespoons fresh
squeeze lemon juice
- 1 tablespoon of lemon zest
- 4 eggs
- 1 cup of lemon curd
- 1 ½ cups of fresh
blueberries
Steps
- Pre- heat oven to 350°
degrees. Grease and flour 10” tube
pan.
- In mixer, beat butter
until light and fluffy.
- Add sugar ½ cup at a time,
creaming well after each. Then add
lemon juice and zest mix well.
- Add eggs, one at a time, and
mix well after each egg.
- Add lemon curd and milk to
the creamed mixture.
- Combine and sift together
dry ingredients and add little at a time to mixture mixing thoroughly until
your batter is nice and smooth.
- Place fresh blueberries in
a bowl and add flour, coat well then sift excess flour off of your
blueberries and add them to your batter.
Fold them in and be careful not to mix too hard. You want your blueberries to be nice and
plump in your cake.
- Pour batter into prepared
pan. Bake until wooden tooth pick
inserted in cake comes out clean; about 55 to 60 minutes. After baking let cool for about 20
minutes, then remove from pan and dust with powder sugar for an extra
touch.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.