Monday, June 27, 2011

Blueberry Cream Cake

I love blueberries! These were big, juicy and busting with flavor! This cake is a morning cake, I would say as it is dense and very rich. I will be making it again for sure!
2 cups flour
3/4 cup white sugar
1/4 cup packed brown sugar
2 tsp baking powder
1 teaspoon fresh grated lemon rind
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cardamom
3 large eggs
1 1/2 cups whipping cream
1 1/2 cups blueberries

Heat oven to 350 degrees.  Grease a 9 inch  bundt pan.  Combine the flour, sugars, baking powder, lemon rind a spices in a large bowl.  Mix with an electric mixer on low speed.  Add eggs and mix on low.  Add the cream and  increase to high speed and mix until light, about 2 minutes.  Fold in the blueberries carefully. Put in the bundt pan and bake until toothpick comes clean out of the center.  50-55 minutes.  Col in pan for 5 minutes and transfer to wire rack to cool completely.  Dust with powdered sugar.  Enjoy~

No comments:

Post a Comment