Friday, April 12, 2013

Super Simple Spring Cake: Lemon Blueberry

After tackling the complicated cheese souffle I thought it would be nice to slow things down and do something a little more basic.  This recipe is super easy to put together because it's made with biscuit mix.  That's right, it's not just for pancakes and waffles, guys.  You can make cake with that stuff.  It's like magic. 

Some friends of mine recently went to Vegas and came back with some candy blueberries from Jean-Marie Auboine Chocolatier.  They're delicious and they look like pearls.  I had a picture in my head of them decorating a rustic, single layer cake.  This lemon blueberry cake fit the bill perfectly, especially with spring in the air.  Of course, if you can't find pretty pearl chocolate blueberries, fresh blueberries would probably be just as lovely.

Lemon Blueberry Cake

For the Cake:
1 egg, lightly beaten
1/3 cup sugar
grated zest of 1 lemon
2/3 cup milk
2 1/4 cups biscuit mix
1 cup fresh blueberries

For the Glaze:
3/4 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350°F.  Mix egg, sugar, lemon and milk until combined.  Add biscuit mix and stir until just moistened.  Fold in blueberries.  Pour into a greased 9-inch cake pan.

Bake 25-30 minutes until lightly browned and a toothpick inserted in the middle comes out clean.

Combine powdered sugar and lemon juice until smooth (you can add more sugar and juice if you want a heavier glaze).  When the cake is cool, turnover onto plate or platter and drizzle with glaze.  Yum.

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