Chelsea Williams' Blueberry Morning Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. unsalted butter. softened
3 c. sugar
6 eggs (room temp)
2 tsp. lemon extract or grated rind of two lemons
4 c. unbleached flour
1 tsp. baking powder
1/2 tsp. salt
I c. milk (room temp)
21/2 - 3 c. fresh blueberries
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Directions: |
Directions:Heat oven to 350º. Cream butter and sugar together in large mixer bowl until very well blended.
Add eggs on at a time, beating well after each addition. Add extract or lemon rind (I use lemon rind) and stir. Set aside. Reserve 2 T. flour. Sift remaining flour with baking powder and salt in a separate bowl. Add flour mixture to butter mixture in 3 additions, alternating with milk. Begin and end with flour. Toss blueberries with reserved 2 T. flour, then fold into batter. Spoon 2 cups of batter into greased 8-by-4 inch loaf pan. Spoon remaining batter into greased 12 cup Bundt pan, filling mold no more than 3/4 full. Smooth with a spatula to level surface. Bake the cakes until a toothpick comes out clean -about 45 min. for loaf and 65 min for bundt cake. Remove cakes from oven and let cool on rack for 15-20 min before inverting to unmold. Run a sharp knife along edges to loosen. Leave on cake rack to cool. |
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Personal
Notes: |
Personal
Notes: I think I get two small loaf pans out of this batter plus the bundt pan. I freeze the two loaves for later. The cake will last several days - heavy on the eggs and butter - but really a treat when fresh blueberries are in season.
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