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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Blueberry Cobbler

It's almost like the peach cobbler, only with blueberries instead. Don't forget to put some foil or a tray under it. This WILL bubble over and make a big mess.


Blueberry Cobbler

Ingredients
For the Fruit Mixture
  • 5 1/2 cups fresh blueberries
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 teaspoons cornstarch
For the Topping
  • 1 1/2 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 1/2 teaspoon baking powder
  • 9 tablespoons butter
  • 1/4 cup + 2 tablespoons boiling water
  • 2 tablespoons white sugar
Directions

  1. Preheat oven to 425F
  2. Rinse the blueberries and spread them on a towel to remove some of the water. Remove any stems that you see.
  3. In a large bowl,;combine blueberries, 1/2 cup white sugar, 1/4 cup brown sugar and cornstarch. Toss to coat evenly, and pour into a 9 x 11 glass baking dish.
  4. Bake for 10 minutes. 
  5. While the berries are baking, combine flour, 1/2 cup white sugar, 1/4 cup brown sugar, baking powder and cinnamon in a large bowl. Use your fingers or a pastry cutter to mix the butter into the flour mixture until it's crumbly.
  6. Stir in the water just until combined. 
  7. Remove the blueberries from oven, and drop spoonfuls of topping over them (I spread it out with a spoon). Sprinkle your cobbler with 2 tablespoons of sugar and return to the oven. Bake about 30 minutes until the topping is golden.

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