Desserts:
Blueberry Cake with Lemon Buttercream
from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle
INGREDIENTS for Cake:
1-1/2 cups fresh blueberries or
frozen, thawed and well-drained
2 Tablespoons flour
1 egg
1/2 cup sugar
2 Tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup warm milk INGREDIENTS for Lemon Buttercream:
1/2 cup butter or margarine, softened
1 cup powdered sugar, sifted
2 Tablespoons fresh lemon juice
1 cup blueberries for garnish TO PREPARE:
1. Preheat oven to 350 degrees. 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 1-1/2 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.
Refrigerate until set, then cut into squares.
7. Spread Lemon Buttercream on top of cooled cake, letting
it drizzle over sides. Place blueberries in center of
ring for garnish.
SERVES: 8
Copyright 1999 by The Junior League of Pasadena, Inc. All rights reserved. Visit The Junior League of Pasadena web site (http://www.jrleaguepasadena.org) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
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