Blueberry lemon cake
After you have picked your own blueberries at your favorite spot, Paul Mazza’s or Sam Mazza’s in Colchester, or Owl’s Head Blueberry Farm in Richmond, here’s an easy recipe to try that includes anti-oxidants, fiber, vitamins A and C, potassium and folate.
This was inspired by a Pillsbury Lemon Poppy seed Quick Bread Mix suggestion on the back of the box. It is just as wonderful for breakfast, brunch or dessert.
Blueberry lemon cake:
1 ½ tablespoons organic shredded coconut
1 box Price Chopper Incredibly Moist Lemon Cake Mix
3 Shadow Cross Farm eggs
1 cup Cabot sour cream
1/3 cup Hood milk
1 ½ cups blueberries
1.5 ounce blueberry preserves
Heat oven to 350’F. Grease or use cooking spray on Bundt pan and dust with King Arthur Flour. Sprinkle coconut around the bottom of the Bundt pan.
In large mixing bowl combine cake mix, sour cream, milk and eggs (beating after each egg is added.) Fold in blueberries. Pour half of batter in to pan.
Microwave blueberry preserves in uncovered jar for 15 seconds. Stir briefly, and drizzle on top of batter and spread slightly with a knife. Pour remaining batter into pan. Bake 45 – 55 minutes, till toothpick comes out clean.
Cool about 30 minutes in pan. Invert onto cooling rack. If desired, glaze with 1 ½ cups powdered sugar, ¼ cup butter at room temperature and a couple tablespoons lemon juice. Makes 10 – 12 servings, goes well with Ben & Jerry’s vanilla ice cream or Cabot whipped cream.
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