Blueberry cream cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ¾ | cup | Granulated sugar |
| ¼ | cup | Packed light brown sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Grated lemon rind |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Cardamom |
| ¼ | teaspoon | Nutmeg |
| 3 | larges | Eggs |
| 1½ | cup | Whipping cream |
| 1½ | cup | Blueberries |
Directions
From: esined@... (Denise Gaunt) Date: Fri, 18 Aug 1995 02:43:44 GMT 1. Heat oven to 350 degrees. Grease a 9-inch tube pan or springform pan fitted with a center tube.
2. Combine flour, both sugars, baking powder, lemon rind and spices in large bowl of an electric mixer. Blend on low speed. Add eggs and mix on low speed. Add the cream; increase to high speed and mix until light, about 2 min. Fold in blueberries with a rubber spatula.
3. Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in pan 5 minutes, then remove from pan. Cool on wire rack.
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