What’s Best? Blueberry Cake w/ Lemon Sauce

What could be better than fresh Vermont blueberries you stopped to pick along the way home from picking your daughter up at camp?

How about getting this wonderful little cookbook (© 1951) from said daughter, who bought it for you at a thrift shop in Brattleboro while on a camp field trip?

Or better yet, how about finding in that cookbook an amazing recipe for blueberry cake with lemon sauce?

But do you know what’s really best of all? I’ll tell you…

Blogging again, that’s what!

Blueberry Cake with Lemon Sauce
This was hands down the lightest, moistest cake I’ve ever made. It may have been the fact that today was incredibly hot yet not very humid. Or that I really did sift the dry ingredients three times. I’ll have to try the recipe again on a cooler day and see if I get the same results. And the lemon sauce – to die for. Let me know if you can think of other uses for this sauce. It is truly special – the combo of lemon and nutmeg really works.

1 1/2 cups fresh blueberries
2 cups flour
2 tsp baking powder
1/4 tsp salt (I used a scant 1/2 tsp kosher salt)
1/2 tsp cinammon (I accidentally left it out, and it was fine)
1/2 cup butter
1 cup sugar
2 eggs, separated
2/3 cup milk
Lemon Sauce (recipe follows)

  1. Wash and drain berries. Dust with 2 tbsp of the flour.
  2. Sift dry ingredients, including remaining flour, 3 times.
  3. Cream butter until light, add sugar gradually, and beat until thick and lemon-colored.
  4. Add well beaten egg yolks. (I didn’t beat first, just added them one at a time.)
  5. Alternately, add milk with dry ingredients, beating well. (I beat just enough to incorporate, being careful not to overbeat.)
  6. Fold in stiffly beaten egg whites.
  7. Fold in blueberries.
  8. Bake in a well-buttered and floured 8×8 inch cake pan about 35 mins in 350 degree oven. (I ended up with too much batter for this pan, that’s how light this cake ended up. I had to cook it a little longer to get the middle set. Next time I will use a slightly larger pan.)
  9. Remove and let stand 5 minutes before removing to wire rack.
  10. Serve hot with lemon sauce.

Lemon Sauce
Cook 1/2 cup sugar and 1 tbsp flour in1 cup boiling water over double boiler for 10 minutes (I ended up putting it directly over heat to thicken it up). Add 1/2 tsp nutmeg, 2 tbsp butter, and the juice and grated rind of 1/2 lemon.

Category: Food

15 Responses to What’s Best? Blueberry Cake w/ Lemon Sauce

  1. Welcome back! I am glad I didn’t delete you from my Bloglines list; seeing your post come up was a nice surprise.

    Reply

  6. Hey TBTAM–sooo glad to see you’re back! You were missed! And this tasty little treat looks and sounds delectable. I can’t wait to try it with our wild Alaskan tundra blueberries. They are much smaller than Maine/Vermont/Oregon varieties and way more tart (would that be “tarter”?). Thanks, and welcome back!

    Reply

  7. Welcome back! I missed your blog. I’ll need to bookmark it in my new computer (lost all my favorites somehow when I changed computers).

    Reply

  10. Ummm I can’t say welcome back, because this is my first visit here (sorry!) – I followed the link from Dr crippen’s site – the NHS Blog Doctor – One question though, what is it with the background on your blog?? I have to select all the text to read what you have written as the background obliterates it all???

    Is it becuase I use Firefox by default?

    Anyway so far it is all very interesting and well worth the extra effort to actually read the blog

    Thank you

    Steve

    Reply

  11. Steve:
    I think it is the Firefox thing.

    I was so in love with my new pachground, but if it is interfering with reading my posts, that is not good 🙁

    Thanks for the feedback -I may have to redo the template (yet again!)

    TBTAM

    Reply

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