Trends in Food, Wine, Recipes, Cookware, Cookbooks, Travel, Lifestyle & More

For those who like to cook & love to eat

Bookmark and Share

KosherEye.com

    blueberrytexted loaf inside

This cake is simply divine when fresh blueberries are in season. It is the perfect companion for morning coffee, or paired with a scoop of vanilla ice cream. We originally adapted it from a recipe we found on PBS TV  "Everyday Baking". 

Ingredients

2 1/2 cups all-purpose flour, plus 1 additional teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream or vanilla yogurt
2 cups blueberries
2 tablespoons grated lemon zest
Nonstick cooking spray, for pan 

Directions

Place parchment in a 12-cup nonstick Bundt pan or  two 9" x 4" loaf pans, and then spray with with cooking spray
Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with sour cream or yogurt.
In a bowl, toss blueberries and lemon zest with remaining teaspoon flour; gently fold into batter.  Ladle batter into prepared pan(s).
Bake cake(s) on bottom rack of oven until a toothpick inserted into center of cake comes out clean, approximately 50-60 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up.

Optional topping: Whisk 2 cups confectioners sugar with 1/4 cup lemon juice. Drizzle or paint on cooled cake

Notes

Recipe: Kosher, dairy, dessert

round-facebook round-twitter pinterest round-rss

03 05 18 07 04 36 KW Ad 200x200