Jul 31, 2009

Blueberry Lemon Cake

Very light in texture and rich in flavors, blueberry lemon cake is what I like to have once in a while especially in the spring/summer seasons, when I crave for something lemony and tasteful. This version of blueberry lemon cake has a crispy crunch topping, enriching this nice on its own treat!


1/2 cup butter or margarine, softened
2/3 cup sugar
2 eggs, at room temperature
1 Tbsp each lemon juice and zest
1 1/4 cup flour, sifted
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1 cup blueberries

Crumb topping
2 Tbsp butter or margarine
1/4 cup flour
2 Tbsp sugar


1. Grease an 7 or 8 inch cake pan. Preheat oven to 350F.

2. In a mixing bowl cream together butter and sugar until fluffy, add eggs, one at a time, and beat well. Add the lemon juice and zest and beat well.

3. Mix the dry ingredients in a separate bowl and add to the egg mixture in three batches, alternating with milk and mix well after each addition.

4. Fold in the blueberries and pour batter into prepared pan.

5. Mix together all the crumb ingredients and sprinkle them over the batter evenly.

6. Bake cake in preheated oven for 45 to 50 min. or until toothpick inserted comes out clean. Serve warm!

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