Warm Blueberry Cake with Cream
Yield
servingsPrep
30 minCook
40 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 1 | cup |
sugar
plus 2 tablespoons |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| 1 | cup |
blueberries
divided |
|
| cream | |||
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
liqueur
or lemon liqueur, triple sec, grand marnier, cointreau or other orange flavor |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 237 | ml |
sugar
plus 2 tablespoons |
|
| 2 | large |
eggs
|
|
| 5 | ml |
lemon zest
grated |
|
| 15 | ml |
lemon juice
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 237 | ml |
blueberries
divided |
|
| cream | |||
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
liqueur
or lemon liqueur, triple sec, grand marnier, cointreau or other orange flavor |
|
Directions
Preheat oven to 375℉ (190℃).
Grease 9 inch spring form pan.
Line 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 ½ of the berries and add to batter.
Pour batter in pan and sprinkle remaining berries and 2 tablespoons sugar.
Bake 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.
