blueberry lemon cakes

I found this recipe in one of my favorite food magazines, Martha Stewart Everyday Food. I made it once, ripped it out and it's stayed in my recipe book ever since. It's delicious, one of my favorites. 

Blueberry Lemon Cakes


1 stick unsalted butter, softened, plus more for the pan
2 cups flour, plus more for pans
1 1/2 cups sugar, divided
1 T. lemon zest 
1/2 cup plus 2 T. lemon juice
3/4 cup heavy cream
1 t. vanilla
1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
2 eggs
6 ounces blueberries 


Heat oven to 350 degrees. Butter and flour four mini loaf pans, set aside. Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer until thickened, about 4-6 minutes. Let stand while making cakes. Meanwhile combine heavy cream, 2 T. lemon juice and vanilla, set aside. Whisk flour, baking powder, baking soda and salt, set aside. Beat butter, lemon zest and remaining 1 cup sugar with mixer on medium speed until fluffy. Reduce speed to low, add eggs one at a time. Beat in flour mixture in three additions, alternating with cream mixture beginning and ending with the flour. Gently fold in blueberries with a rubber spatula. Divide batter evenly among pans, bake 40-50 minutes. 

Transfer pans to wire racks and brush tops with lemon syrup. Let stand for 15 minutes. Turn cakes out from pans and brush all over with remaining syrup. Let cool completely. Cut and serve! 

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