Tuesday, August 17

Lemon Blueberry Cake with Hot Honey Butter Sauce

1 1/2 cups flour
1/2 teaspoon nutmeg, ground
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon rind
1 cup fresh blueberries, wild

Hot Honey-Butter Sauce
1/2 cup cold water
1 tablespoon cornstarch
1/2 cup honey, orange blossom,clover (or your favourite)
2 tablespoons butter
1 teaspoon lemon juice

Preheat oven to 350 degrees. Grease and flour a 8" square pan.
Blend flour, nutmeg, salt and baking powder together. In a small bowl mix milk, lemon juice and rind together.
In a large bowl cream butter with sugar.
Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
Alternately add flour mixture and milk remembering to blend lightly.
Gently fold in blueberries.
Pour into prepared pan and bake at 350 degrees for 50 minutes.
Remove from pan and cool slightly.

To Make the Sauce:

In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice. Boil over low heat, stirring occasionally. Sauce is ready when thick and clear. Pour hot sauce over the warm cut cake and enjoy!

The latest addition to my cookbook! If you have a jumbo muffin tin or individual sized ramekins, I highly recommend baking this cake in those for individual sized servings. It's quite rich so you won't need a lot, and it makes for great presentation.

Recipe compliments of Food.com (formerly Recipezaar). Serves six as is, but for easy scaling of ingredients check out the actual posting here.

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