Bursting With Blueberries Brunch Cake
Recipe: #15697
November 08, 2014
Categories: Desserts, Cakes, Blueberry, Brunch Mothers Day, Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"You can't go wrong with this lemony cake that's bursting blueberries it makes a wonderful weekend cake or anyday cake served warm with ice cream. Pay attention to the instructions, they are slightly different, if you don't over mix the texture is somewhat close to a muffin"
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (138.6 g)
- Calories 311
- Total Fat - 10 g
- Saturated Fat - 5.7 g
- Cholesterol - 74.7 mg
- Sodium - 394.8 mg
- Total Carbohydrate - 51.7 g
- Dietary Fiber - 1.7 g
- Sugars - 33.2 g
- Protein - 5 g
- Calcium - 128 mg
- Iron - 0.8 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350º F.
Step 2
Spray a 9x13 baking dish with nonstick baking spray or spread with a thin coating of butter and then lightly flour the pan, removing any excess flour.
Step 3
In a large mixing bowl, whisk together 2 cups of flour, baking powder, salt, and sugars until well-combined.
Step 4
Combine milk and lemon juice and zest in a separate bowl; set aside.
Step 5
Pour 1/2 cup of melted butter into dry flour mixture and stir together until really well-combined with a rubber spatula. Add eggs one at a time, combining well after each addition.
Step 6
Add milk and lemon mixture to the batter and stir well.
Step 7
Gently fold in 1 1/2 cups blueberries.
Step 8
Pour batter into prepared baking dish.
Step 9
Sprinkle the 1/2 cup of blueberries from the topping ingredients onto the top of the cake batter. Then, sprinkle entire top of cake with 4 tablespoons of granulated sugar to form a sugary crust on the baked cake.
Step 10
Bake cake for 40-45 minutes until a cake tester or toothpick inserted in the center comes out clean. Allow to cool completely, about 15-20 minutes before serving.
Tips
- 9x13 inch baking pan