Blueberry Lemon Pound Cake with Blueberry Compote
in Diana's Recipe Book
from
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3998/Recipe.cfm
**<http://www.dianasdesserts.com//index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3998/Recipe.cfm#postreview>
*Servings*: 12-16
*Comments*:
I think this pound cake would be a lovely dessert to make for a brunch,
an afternoon tea or just for a delicious ending to a nice dinner. Since
Spring is almost here, fresh blueberries will be in season, but if you
want to make this pound cake right now, just use frozen blueberries. It
will taste just as good!
*Ingredients*:
2 cups (4 sticks/16 oz./453g) unsalted butter, softened
3 cups granulated sugar
2 teaspoons grated lemon zest
6 large eggs
4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries fresh or frozen (do not defrost if using frozen)
3/4 cup milk
1/4 cup fresh lemon juice
2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
Garnish (optional)
Confectioners' sugar for the top
Blueberry Compote (see recipe below) optional
*Instructions*:
1. Preheat oven to 350 degrees F/180 degrees C. Generously spray a 9 or
10-inch tube or bundt pan with nonstick spray.
2. Add the sugar to the softened butter, and beat with an electric mixer
at high speed until light and fluffy. Beat in the lemon zest.
3. Add the eggs one at a time, beating well after each.
4. Sift together the flour, baking powder, baking soda, and salt into a
second bowl. Stir in the blueberries.
5. Mix together the milk,, lemon juice, and extracts. Add the dry and
wet mixtures alternately to the butter mixture, beginning and ending
with the dry mix. (dry- wet- dry-wet-dry). Stir gently from the bottom
of the bowl after each addition - just enough to blend. Try not to
overmix and also try to avoid crushing too many of the blueberries in
the process.
6. Spread the batter into the prepared pan. Bake in preheated oven for
50 to 60 minutes, or until a sharp knife inserted all the way into the
center comes out clean. Allow to cool for at least 20 minutes in the
pan, then rap the pan sharply and invert the cake onto a plate. Cool
completely before slicing. If desired, sprinkle the top with
confectioners' sugar and serve with slightly warm Blueberry Compote.
Makes 12-16 servings.
Blueberry Compote
Ingredients:
1/2 cup plus 2 tablespoons water
1/2 cup granulated sugar
2 1/2 teaspoons fresh lemon juice
4 cups blueberries or frozen, thawed
Instructions:
Stir water, sugar and juice in saucepan over low heat until sugar
dissolves. Add berries; bring to boil. Reduce heat; simmer until mixture
thickens slightly, about 2 minutes. Cool slightly. Serve slightly cooled
over cooled cake.
Makes about 4 cups.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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