Culinary Countdown to Summer – Lemmon Blueberry Cake

May 4, 2010 at 01:45 Leave a comment

I think I got this recipe out of a magazine… I don’t exactly remember, maybe Canadian living or some other such thing that was at my doctor’s office. I DO know that it’s delicious and really easy to make! Which is huge for me because while I am really into eating cakes, I am not overly fond of making them.

You will need:

1 cup fine cornmeal
1 cup flower
1/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon
1 cup yogurt
1/4 cup milk
1/4 cup honey
2 eggs
1/4 cup canola oil
1 cup frozen (or fresh I guess if you’ve got them around!) blueberries

Preheat oven to 375 and oil 9 inch round cake pan.

Whisk together dry ingredients and set aside 2 tbsp of it.

In another bowl zest lemon and add wet ingredients.

Fold together wet and dry ingredients and pour batter into your cake pan.

Coat frozen berries in that extra 2TBSP of dry ingredients you left laying around.

Then gently fold berries into cake batter. If you want to be all Martha about it and make it look nice you could deliberately place and submerge the berries… But I think it’s weird when food looks all deliberate like that so I don’t!

Bake 35 to 45 min… You know, till it’s done.


Entry filed under: cake, culinary count down to summer, recipies.

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