KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
WHY THIS RECIPE WORKS:
Switching from flavor-packed wild Maine blueberries to oversized, bland cultivated blueberries wreaks havoc in a cake. The berries refuse to stay suspended in the batter and burst into bland, soggy pockets in the heat of the oven. We solved these problems by pureeing the fruit, seasoning it… read more
SERVES 12
Spray the pan well in step 1 to prevent sticking. If you don’t have nonstick baking spray with flour, mix 1 tablespoon melted butter and 1 tablespoon flour into a paste and brush inside the pan. For fruit pectin we recommend Sure-Jell for Less or No Sugar Needed Recipes. Ball Fruit Pectin will not work. If using frozen berries, thaw them before blending in step 3. This cake can be served plain or with Lemon Glaze or Cinnamon Whipped Cream (see related content).
CAKE
3 cups (15 ounces) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup buttermilk
2 teaspoons grated lemon zest plus 3 tablespoons juice
2 teaspoons vanilla extract
3 large eggs plus 1 large yolk, room temperature
18 tablespoons (2 1/4 sticks) unsalted butter, softened
2 cups (14 ounces) sugar
FILLING
3/4 cup (5 1/4 ounces) sugar
3 tablespoons low- or no-sugar-needed fruit pectin
Pinch salt
10 ounces (2 cups) fresh or thawed frozen blueberries
1 teaspoon grated lemon zest plus 1 tablespoons juice
|
1st Keep
 akira28
|
Comments