Directions: |
Directions:Preheat oven to 325º. Spray a shallow 2 quart baking dish with nonstick baking spray with flour. In a large bowl, combine flour, sugar, baking soda, and salt. Add buttermilk, melted butter, and egg. Beat at low speed with an electric mixer just until blended. Spread batter in prepared dish; top with blackberries.
Bake until cake is lightly browned and a wooden pick inserted in the center of cake comes out clean, approximately 30 minutes. Let cool on a wire rack for 10 minutes. Poke holes in cake using a fork or wooden pick. In a small bowl, set aside 1/2 cup Lemon Filling; cover and refrigerate. Spread remaining Lemon Filling onto warm cake. Lightly cover and refrigerate for 2 hours.
In a medium bowl, combine cream, confectioners' sugar, and reserved 1/2 cup Lemon Filling. Beat at high speed with an electric mixer just until stiff peaks form; spread over Lemon Filling layer.
Cover and refrigerate until ready to serve. Garnish with lemon zest if desired.
LEMON FILLING
1/2 cup sugar
3 large egg yolks
1 1/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons lemon zest
6 tablespoons fresh lemon juice
2 tablespoons butter
1/8 teaspoon salt
In a medium bowl, whisk together sugar and egg yolks. In a small saucepan, combine 1 1/4 cups water and cornstarch; stir well. Bring to a bowl over medium heat, stirring frequently; cook and stir for 1 minute. Gradually whisk cornstarch mixture into egg mixture. Return egg mixture to saucepan.
Cook, stirring constantly, until mixture is thick and bubbly, approximately 2 minutes. Remove from heat. Add lemon zest and juice, butter, and salt, stir until butter melts. Let cool slightly before spreading on cake. |
Personal
Notes: |
Personal
Notes: I made this for Fourth of July, 2013, to take to Mark and Kathy Lemmer's house. It was one of those hundreds of magazine recipes that I had collected and been waiting for the right ingredients, the blackberries. I made this just like the directions, but I will do it differently next time. I will use all of the lemon filling on the cake, not reserving any and then just make regular whipped cream for the topping. Also, it was delicious with blackberries, but would be equally as good with raspberries or mulberries. It was a huge hit, so refreshing yummy on a hot day.
|
This recipe for Blackberry-Lemon Icebox Cake is from