Saturday, June 11, 2011

Blueberry Bundt Cake with Blueberry Sauce

It's the 2nd week of June and I'm waiting patiently for my blueberry bushes to produce. As you see they are on there way but still have maybe another month to ripen. So with a frozen bag still in the freezer I decided to use it up in a nice blueberry bundt cake.








                                                                                                                                                                    






RECIPE
Preheat oven 350
1 1/2 Cup butter
1 3/4 Cup Sugar
4 eggs
1 Tablespoon grated lemon peel
2 teaspoons vanilla Extract
3 Cups Flour
1 1/2 teaspoons baking poser
1/4 teaspoon salt
1/2 cup lemon juice or lemonade
1/2 Cup Milk
1 1/2 Cups fresh or frozen blueberries

Combine dry ingredients in a large bowl and set aside
Cream butter and sugar until light and fluffy.
Add Eggs one at a time.
Add lemon peel and vanilla
Alternate milk and lemon juice with dry ingredients
Fold in blueberries
If using frozen berries it's best NOT to thaw before hand-they tend to discolor batter if thawed :)

Butter and Flour or Pam spray your cake pan
Bake for 40-50min.
Always check with a tooth pick-if it comes out clean you know it's done.

BLUEBERRY SAUCE

2 teaspoons cornstarch
1/4 Cup sugar
1/4 Cup water
1 Cup blueberries

In a saucepan combine cornstarch and sugar. 
Stir in water. With heat on Medium continue stirring until it begins to boil slightly
Add blueberries 
Heat them through and remove from heat.
This sauce is also great on ice cream!


ENJOY

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