Recipes, Etc.

July 12, 2018

The St. Joseph County 4-H Fair had many wonderful exhibitors in the “Open Class” segment of the fair. 
I am sharing with you a cake (baked by Cheryl Nellis of Penn Township) which took the top honors: first place in the cake category and “Best of Show” in the Baking Division of the “Open Class.”

 

Blueberry Lemon Cake

2 eggs
1 cup sugar
1 cup sour cream
1/2 c. oil
1 tsp vanilla
1/4 tsp salt
2 c. flour
2 tsp baking powder

1 T fresh lemon juice
1/2 T lemon zest
1 lb. blueberries
1/2 T corn starch
1 tsp lemon juice
Powder sugar for dusting


Lightly butter 9 inch spring form pan and line bottom with parchment paper.  Preheat oven to 375 degree F.   Beat eggs and sugar with whisk attachment on high speed for 5 minutes or until lightened in color and thick.  Add sour cream, oil, vanilla, and salt.  Whisk on low until well combined.  

 
In a separate bowl, whisk together the flour and baking powder.  Then add to batter 1/3 at a time whisking to incorporate between each addition.  Do not over mix.  


Finally, add  fresh lemon juice and lemon zest.  Rinse blueberries and drain well.  Transfer to medium bowl and add corn starch and lemon juice.  Stir until well combined and no dry corn starch remains.  Pour l/2 batter into pan.  Top with l/2 of blueberries.  Spread remaining batter and sprinkle rest of blueberries on top, pushing about halfway into batter.  


Bake 375 degree F for 45 - 55 minutes or until toothpick inserted comes out clean.   Let rest for 15-20 minutes. Then remove ring and cool.  Dust with powdered sugar.  


Etc.— I love the idea of blueberries and lemon juice, and I am told it is a very light cake.  I have  not tried this cake, but certainly will. It is indeed “summery” and will be a “hit” I am sure at your summer outings.      

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