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Wednesday, November 12, 2008

Blueberry Cake with Cream

1/2 cup butter, softened
1 cup plus 2 tablespoon sugar
2 egg
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup blueberries, divided
1 cup whipping cream
2 tablespoon sugar
2 tablespoon lemon or orange liquor
Preheat oven to 375 degrees. Grease 9-inch spring form pan. Ling bottom with wax paper, grease and flour wax paper. Beat butter and 1 cup sugar until fluffy. Add eggs one at a time. Add lemon juice and peel. Combine flour, baking powder and salt, add to beaten mixture alternating with milk. Chop 1/2 of the berries and add to batter. Pour batter in pan and sprinkle remaining berries and 2 tablespoon sugar. Bake for 40 minutes, cool 10 minutes. Cream: Beat cream and sugar in chilled mixer bowl with chilled beaters until stiff. Beat in liquor. Remove side of pan. Serve warm with cream.

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