Warm Blueberry Cake with Cream

1/2 c Butter, softened
1 c Plus 2 tb sugar
2 Eggs
1 ts Grated lemon peel
1 tb Lemon juice
2 c All purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1 c Blueberries, divided

Cream:
1 c Whipping cream
2 tb Sugar
2 tb Lemon or orange liquor

Preheat oven to 375 degrees F. Grease 9" spring form pan. Line bottom with wax paper, grease and flour wax paper. Beat butter and 1 cup sugar until fluffy. Add eggs one at a time. Add lemon juice & peel. Combine flour, baking powder and salt, add to beaten mixture alternating with milk. Chop 1/2 of the berries and add to batter. Pour batter in pan and sprinkle remaining berries and 2 tb sugar. Bake 40 minutes, cool 10 minutes. Cream: Beat cream and sugar in chilled mixer bowl with chilled beaters until stiff. Beat in liquor. (Makes 2 cups). Remove side of pan. Serve warm with cream.

Warm Blueberry Cake with Cream printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.