Lemon Blueberry Cake

The blueberries have been so good this year, and our local store had a sale, seventy-eight cents a pint, only two pints per customer, so I had blueberries and lemons on hand.

 This was the time to try the Lemon Blueberry Cake from Martha Stewart. Mine did not come out as attractive as hers, the blueberries sank to the bottom even though I stirred the flour in to coat them per the recipe directions. Everyone thought the cake was very good even with the berries all on the bottom. No one knew except me that they weren’t supposed to be there. 

 This does call for cake flour, so if you have it in the freezer, which is where I keep mine, be sure you take it out to warm up before starting the cake. 

The easiest way to get the tablespoon of flour to coat the berries in, is to measure all the flour and remove the 1 tablespoon before adding the salt and baking powder. 

 This is quite lemony so you could leave the grated lemon peel out of the frosting if you want to cut back on the tartness. Blueberries are very mild flavored and need the lemon to gave them a lift. I would be sure to use butter in the cake and frosting for the best flavor. If you need to use oleo be sure that it is stick not a tub type.

 If you would like, use 2 cake pans, one 8 inch and one 9 inch square pans. This way you could give one away or freeze one. If freezing I would not frost it and just make half of the frosting for the one you are going to eat.

LEMON-BLUEBERRY CAKE

 CAKE

2 cups blueberries
2 1/2 cups cake flour, (1 tablespoon to coat the blueberries from this amount)

1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
3 eggs
1 1/2 teaspoons vanilla extract
1 cup whole milk

FROSTING

1/2 cup unsalted butter, softened
1 tablespoon grated lemon peel
1/8 teaspoon salt
3 tablespoons lemon juice
1 teaspoon vanilla extract
Blueberries to garnish if desired

Heat oven to 350°F. Spray 13x9-inch baking pan or a eight inch square and a nine inch square, with cooking spray or grease and lightly flour. Toss 2 cups blueberries with 1 tablespoon of the cake flour in small bowl. Set aside.

Whisk remaining cake flour, baking powder and 1/4 teaspoon salt in medium bowl. Set aside. 

Beat 3/4 cup butter, sugar and 1 tablespoon lemon peel in large bowl at medium speed 2 minutes or until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Beat in 1 1/2 teaspoons vanilla. 

 At low speed, beat in flour mixture in three parts alternately with milk just until blended, beginning and ending with flour mixture. Fold in blueberry. Pour into pan(s).

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

 Beat 1/2 cup butter, 1 tablespoon lemon peel and 1/8 teaspoon salt in large bowl at low speed until combined. Slowly beat in lemon juice and 1 teaspoon vanilla. Beat in 3 cups of the powdered sugar, adding additional powdered sugar if necessary for spreadable consistency. If too stiff add some water a few drops at a time till desired consistency.

Frost top of cake. Garnish with fresh berries if desired.

12 servings

PER SERVING: 555 calories, 21.5 g total fat (13 g saturated fat), 5 g protein, 87.5 g carbohydrate, 105 mg cholesterol, 160 mg sodium, 2 g fiber