Yesterday we went blueberry picking. Unfortunately it is delivered too late in the year, so it's not much of big blueberry. But anyway, I could pick up a lot for me to make jam and the cake-pudding. Last year, I made this cake very much like it therefore I can not say which is best. Here is the new recipe I unearthed at the site of Helping Hand .
3 cups blueberries
1 / 3 cup sugar + ¾ cup + 1 / 3 cup
½ cup butter softened 2 eggs
c.The 1 grated lemon zest (not placed )
½ c.The
vanilla 1 ¼ cups flour 1 ½
c.The
baking powder 1 pinch salt ½ cup milk
¾ cup water ¼ cup juice lemon (not set, put 1 cup of water)
In a flat glass baking dish 8 inches (20 cm) square, buttered, combine blueberries and 1 / 3 cup (80 ml) sugar. Book. In a large bowl, using an electric mixer, beat butter with 3 / 4 cup (180 ml) of the remaining sugar until the mixture is light. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and vanilla. In another bowl, combine flour, baking powder and salt. Using a wooden spoon, stir the dry ingredients to butter mixture in three batches, alternating with milk twice. Spread batter evenly over filling Blueberry reserved and smooth the top. In a small saucepan, combine water, lemon juice and remaining sugar. Bring to a boil, stirring until sugar is dissolved. Pour this mixture over the dough. Bake in center of preheated 350 ° F (180 C) from 50 to 55 minutes or until topping is bubbling around the edges and the cake is firm to touch. Place pan on a rack and let cool slightly before serving. (You can prepare the pudding in advance, let cool and cover. It will keep for up to 8 hours at room temperature. Reheat in oven before serving, if desired.)
0 comments:
Post a Comment