Thursday, February 18, 2010

BLUEBERRY LEMON BREAKFAST CAKE presented by Gateways Inn & Restaurant

6 Tblsp Butter, Softened
1 Cup Sugar
2 Eggs
½ Cup Milk
1 Cup Fresh Blueberries, Washed
1 ½ Cups All Purpose Flour
1 Tblsp Baking Powder
¼ Tsp Salt
1 ½ Tblsp Lemon Zest (Grated Rind)
1 Tsp Lemon Juice
Preheat oven to 305 Degrees F. Grease & dust with flour a loaf or Bundt pan.

In a mixer fitted with a paddle, cream the butter and the sugar. Add the eggs, and mix.

Sift together the flour, baking powder & salt.

Add the dry ingredients, alternately with the milk, to the butter mixture. Mix completely. Then add in the blueberries, lemon & juice. Stir carefully, so as not to crush the berries.

Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

*Note- In Summer, when blueberries are in season and at their best, this is a great recipe to multiply and freeze the finished cakes for later.

Serves 8-10.

No comments:

Post a Comment