Lemon Blueberry Cake with Hot Honey-Butter Sauce
Cook Time: 50 minutes
Prep Time: 10 minutes
Total Time: 1 hour
Description: A nostalgic dessert that captures the essence of childhood visits to my aunt on the East Coast, this Lemon Blueberry Cake is elevated by the use of wild blueberries, providing an exquisite taste experience that will remind you of sunny days and sweet memories.
Recipe Category: Dessert
Keywords: < 60 Mins, Oven
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 1/2 | cups all-purpose flour |
| 1/2 | teaspoon nutmeg |
| 1/2 | teaspoon salt |
| 2 | teaspoons baking powder |
| 1/2 | cup unsalted butter, softened |
| 1 | cup white sugar |
| 2 | large eggs |
| 1 | teaspoon vanilla extract |
| 3/4 | cup milk |
| 2 | tablespoons fresh lemon juice |
| 1 | tablespoon lemon rind |
| 2 | cups fresh blueberries |
| 1/2 | cup water |
| 1 | tablespoon cornstarch |
| 1 | cup honey |
| 1 | tablespoon butter |
| 1 | tablespoon fresh lemon juice |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 566.6 |
| Total Fat | 22.4 g |
| Saturated Fat | 13.5 g |
| Cholesterol | 125.6 mg |
| Sodium | 492 mg |
| Total Carbohydrates | 87.9 g |
| Dietary Fiber | 1.6 g |
| Sugars | 59.5 g |
| Protein | 6.8 g |
Instructions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the cake will bake evenly and rise beautifully.
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Prepare the Pan: Grease and flour an 8-inch square pan thoroughly, creating a non-stick surface for the cake.
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Combine Dry Ingredients: In a medium bowl, blend together the all-purpose flour, nutmeg, salt, and baking powder. This mixture forms the dry base of the cake and will help it rise.
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Mix the Wet Ingredients: In a small bowl, whisk together the milk, fresh lemon juice, and lemon rind. This combination will add a delightful tang to the cake.
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Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and white sugar together until light and fluffy. This process incorporates air into the mixture, contributing to a lighter cake texture.
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Incorporate Eggs and Vanilla: Gradually add the two eggs, one at a time, to the creamed mixture, beating well after each addition. Follow this with the vanilla extract, mixing until everything is combined.
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Combine Dry and Wet Mixtures: Gently add the flour mixture to the wet mixture in three parts, alternating with the milk mixture in two parts. Be careful not to overmix; you want a light and airy batter.
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Add the Blueberries: Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking them.
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Bake the Cake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Cut: Once baked, remove the cake from the oven and allow it to cool slightly in the pan before transferring it to a wire rack. Cut while warm into squares, serving them upside down for a delightful presentation.
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Prepare the Hot Honey-Butter Sauce: In a small saucepan, mix the water and cornstarch together until smooth. Gradually add the honey, butter, and lemon juice, stirring to combine.
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Cook the Sauce: Bring the mixture to a gentle boil over low heat, stirring occasionally until the sauce thickens and becomes clear, which should take just a few minutes.
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Serve: Pour the hot honey-butter sauce over the warm squares of cake and enjoy this comforting dessert that embodies the warmth of home.
This delectable Lemon Blueberry Cake, paired with the luxurious hot honey-butter sauce, brings a taste of nostalgia and comfort to any dessert table, making it a perfect treat for family gatherings or a quiet evening at home.
