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Рецепт Blueberry Lemon Crunch Cake
by Skinnysweetsdaily.com

Blueberry Lemon Crunch Cake

A delicious and easy recipe made with fresh or frozen blueberries and cornmeal for an added crunchy texture. Enjoy!

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Ингредиенты

  • 1/4 cup + 2 tbsp. all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup + 1 tbsp low fat buttermilk
  • 1 large or extra-large egg
  • 2 tbsp butter — melted and cooled
  • 1 1/2 tsp vanilla extract
  • 1 1/2 – 1 3/4 cups blueberries
  • 2 tbsp granulated sugar
  • 1/4 tsp cinnamon
  • 1 1/2 tsp powdered sugar
  • 1-2 tsp lemon zest — or to taste

Инструкции

  1. Preheat oven to 375 degrees, spray an 8 inch round nonstick baking pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the flour, cornmeal, 1/4 cup granulated sugar, baking powder and salt. Use a wire whisk to mix.
  3. With a rubber spatula or wooden spoon, gently mix the buttermilk, egg, melted butter and vanilla. Mix until combined and do not over mix. Let the batter sit for a couple of minutes.
  4. In the meantime, combine the blueberries, 2 tbsp granulated sugar, and cinnamon in a separate medium bowl. Mix very gently to keep the blueberries whole.
  5. Mix the batter once more and pour into prepared baking pan. Gently spread the blueberries evenly over the cake.
  6. Bake for about 25-35 minutes; after 15 minutes turn the pan around for even baking. Check cake after 25 minutes; a tooth pick or wooden skewer should come out clean. The cake will look beautifully golden in color when ready.
  7. Let the cake cool for about 10-15 minutes. Sprinkle with the powdered sugar and lemon zest. Serve warm and enjoy this refreshing treat!
  8. Makes 8 nice size slices of yummy cake.