Warm blueberry cake with cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter, softened |
| 1 | cup | Plus 2 tb sugar |
| 2 | Eggs | |
| 1 | teaspoon | Grated lemon peel |
| 1 | tablespoon | Lemon juice |
| 1 | cup | Whipping cream |
| 2 | tablespoons | Sugar |
| 2 | cups | All purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Milk |
| 1 | cup | Blueberries, divided |
| 2 | tablespoons | Lemon or orange liquor |
Directions
CREAM
Preheat oven to 375 degrees. Grease 9" spring form pan. Ling bottom with wax paper, grease and flour wax paper. Beat butter and 1 cup sugar until fluffy. Add eggs one at a time. Add lemon juice & peel.
Combine flour, baking powder and salt, add to beaten mixture alternating with milk. Chop ½ of the berries and add to batter.
Pour batter in pan and sprinkle remaining berries and 2 tb sugar.
Bake 40 minutes, cool 10 minutes. Cream: Beat cream and sugar in chilled mixer bowl with chilled beaters until stiff. Beat in liquor.
(Makes 2 cups). Remove side of pany. Serve warm with cream.