I had a lot of blueberries in my refrigerator that I had to use before we left for Canada last week. In January 2012, I read a recipe for blueberry cake in Woman's Day by Valerie Bertinelli, and made it. It was an easy recipe to follow and is low in calories too. Since it was July 4 last week, I thought it would be a great idea to make the cake again. Also, it was a nice gift to bring to my sister. We all enjoyed it for breakfast while visiting her. I served a warm slice with Maple Walnut ice cream. Oh it was heavenly!
Ingredients:
2 1/4 t baking powder
3/4 t baking soda
3/4 t salt
3 3/4 C plus 1 T all-purpose flour
2 large eggs
2 large egg whites
1 3/4 C buttermilk
1 1/2 C granulated whiet sugar
1/2 C vegetable oil
2 t freshly grated lemon zest
2 C fresh blueberries
2 T coarse sugar
Method:
1. Preheat oven to 350 F. Spray a 9-inch springform pan with non-stick spray.
2. In a large bowl, whisk together the baking powder, baking soda, salt and 3 3/4 cups flour; make a well in the center.
3. In a medium bowl, whisk together the eggs, egg whites, buttermilk, sugar, oil and lemon zest. Pour into the well of the flour and stir to combine.
4. In a medium bowl, toss the blueberries with the remaining tablespoon flour to evenly coat. Fold all but 1/2 cup of the blueberries into the batter. Spread the batter into the prepared pan and top with the remaining 1/2 cup blueberries.
5. Sprinkle with the coarse sugar and bake until the cake is brown and a wooden pick inserted into the center comes out clean, 70 to 75 minutes.
6. Let the cake cool in the pan for 15 minutes, then unfold(remove the outer ring) and transfer to a wire rack to cool completely.
Note:
It is alright to have a few lumps in the batter. Be cautious not to over mix.
Ingredients:
2 1/4 t baking powder
3/4 t baking soda
3/4 t salt
3 3/4 C plus 1 T all-purpose flour
2 large eggs
2 large egg whites
1 3/4 C buttermilk
1 1/2 C granulated whiet sugar
1/2 C vegetable oil
2 t freshly grated lemon zest
2 C fresh blueberries
2 T coarse sugar
1. Preheat oven to 350 F. Spray a 9-inch springform pan with non-stick spray.
2. In a large bowl, whisk together the baking powder, baking soda, salt and 3 3/4 cups flour; make a well in the center.
3. In a medium bowl, whisk together the eggs, egg whites, buttermilk, sugar, oil and lemon zest. Pour into the well of the flour and stir to combine.
4. In a medium bowl, toss the blueberries with the remaining tablespoon flour to evenly coat. Fold all but 1/2 cup of the blueberries into the batter. Spread the batter into the prepared pan and top with the remaining 1/2 cup blueberries.
5. Sprinkle with the coarse sugar and bake until the cake is brown and a wooden pick inserted into the center comes out clean, 70 to 75 minutes.
6. Let the cake cool in the pan for 15 minutes, then unfold(remove the outer ring) and transfer to a wire rack to cool completely.
Note:
No comments:
Post a Comment