The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1347392
LEMON-BLUEBERRY CAKE Recipe by Kristina Vanni at thespruceeats.com MAKES 2, 8X4-IN. LOAF PAN CAKES INGREDIENTS: BLUEBERRY LEMON CAKE BATTER: • 3 1/4 cups cake flour • 1 teaspoon baking soda • 1 teaspoon salt • 1 cup (2 sticks) unsalted butter, softened • 2 cups sugar • 2 large lemons, zested • 3 large eggs • 1 teaspoon lemon extract • 1/4 cup buttermilk • 2 1/2 cups blueberries • 3 tablespoons cake flour • Pinch salt • 1 1/2 cups confectioners' sugar DIRECTIONS: 1. Gather ingredients. 2. For the cake, position the rack in the center of the oven and preheat the oven to 350 degrees F. 3. Generously grease two 8x4-in loaf pans and coat lightly with flour, tapping out excess over sink. Alternately, the bundt pan can be coated in non-stick baking spray. Set aside. 4. In a large bowl, stir together the flour, baking soda, and salt. Set aside. 5. In a separate large bowl, beat together the butter, sugar, and lemon rind until light and fluffy. 6. Add the eggs and lemon extract and beat for 3 minutes until the mixture becomes thick and smooth. 7. Add the dry ingredients and buttermilk. Mix well to combine. 8. In a medium bowl, toss the blueberries with the additional 3 tablespoons of cake flour to coat. (This will help prevent the blueberries from sinking to the bottom of the pan.) 9. Carefully stir the blueberries into the batter by hand using a wooden spoon or rubber spatula. The batter will be very thick. 10. Transfer batter into the prepared 8x4-in loaf pans. Gently press the batter into the curves of the pan and smooth the surface with a spatula. 11. Bake until the toothpick inserted in the center comes out clean, 55 to 60 minutes. 12. For the lemon glaze, in a medium bowl whisk together the lemon rind, lemon juice, butter and salt. Add confectioners' sugar and blend until smooth and the glaze has reached desired drizzling consistency. Set aside at room temperature until ready to use. 13. Drizzle the prepared glaze over the cakes 14. This cake can be made a day ahead and stored at room temperature, covered airtight TART LEMON GLAZE: • 1 lemon, zested • 3 tablespoons lemon juice • 1/4 cup (1/2 stick) unsalted butter, melted V U E N J .C O M 153