This Month's Featured Recipe:
Lemon Blueberry Cake
Featuring our Blueberry Fruit Spread
Serves 8-10
This is a great and easy cake to make for guests at a springtime brunch, or holiday. The lemon zest adds great flavor and paired with our sweet Blueberry Fruit Spread in the middle of the cake make the perfect combination!
Enjoy!
Ingredients:
1 Jar of Oregon Growers & Shippers
Blueberry Fruit Spread
3 cups all-purpose flour, plus extra for coating pan
3 teaspoons baking powder
1 teaspoon salt
1 cup butter, softened, plus extra for coating pan
1 1/2 cups sugar
3 eggs
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon zest
Glaze:
3/4 Cup Powdered Sugar
2 Tablespoon Lemon Juice
1 Tablespoon Water
Pinch of lemon zest
Optional:
Fresh Whipped Cream
Preparation:
Preheat oven to 350 degrees F. Grease and flour a 10 inch loaf pan. Sift together the flour, baking powder, and salt. Set aside.
In a standing mixer or large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon juice and zest. Add in the flour mixture alternately with the milk, mixing just until incorporated.
Pour half of the batter into prepared pan, add spoonfuls of Oregon Growers & Shippers Blueberry Fruit Spread, one at a time and swirl jam evenly throughout the top of the batter. Pour the remaining half of the batter into pan.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
For the glaze, combine all ingredients and mix until smooth. Drizzle glaze over the top of cooled cake.
Serve with fresh whipped cream (optional).
