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Chelsea Williams' Blueberry Morning Cake
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Brief Description
Makes 1 Bundt cake or three loaf cakes of blueberry morning cake.
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Main Ingredient
blueberries
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Category: Breakfast
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 06, 2020
Number of Servings:
Ingredients:
- 1 pounds - unsalted butter softened to room temperature
- 3 cups - granulated sugar
- 6 - large eggs
- 2 teaspoons - lemon extract OR grated rind of 2 lemons
- 4 cups - unbleached all-purpose flour
- 1 tablespoons - baking powder
- 1/2 teaspoons - salt
- 1 cups - milk
- 2 1/2 cups - blueberries fresh or frozen
Directions:
Note: if using fresh blueberries, reserve 2 tablespoons of flour mixture and toss with berries before using. If using frozen berries, do not defrost.
Heat oven to 350 degrees F. Cream butter and sugar together in a mixing bowl until very well blended.
Add eggs one at a time, mixing after each addition. Add extract or lemon rind and stir. Set aside.
Sift flour, baking powder and salt into a separate bowl. Add flour mixture to butter mixture in 3 additions, alternating with milk. Begin and end with flour.
Fold in the blueberries. Pour the batter into a greased 12-cup Bundt pan or three 9-by-5-inch loaf pans. Shake or smooth with a spatula to level the top.
Transfer to middle rack of oven and bake 40 minutes (for loaf pans) or 1 hour (for Bundt pan), or until a cake-tester or toothpick inserted in center comes out clean.
Remove from oven and let cool on a rack for 10 minutes before inverting to unmold cake. Leave cake on rack until completely cool.
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