Saturday, March 22, 2014

Citrus blueberry cake

I found this recipe on the facebook and tweaked it a little. It was originally called lemon blueberry BREAD but it's more of a cake.

'Tastes delicious and it was quick to whip up.

Requires cooling time before icing. 

I might change up the fruits and nuts and make it with almonds and strawberries as soon as they are in season. 

Citrus Blueberry Cake

1/3 cup melted butter
1 cup sugar
3 tablespoons lemon juice (or orange or lime)
2 eggs
1 tsp almond extract

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

1/2 cup milk

2 tablespoons grated lemon zest
1/2 cup chopped walnuts optional
1 cup frozen blueberries

3 tablespoons lemon juice (or orange or lime)
1 tablespoon butter melted
1 cup confectioners sugar

In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries.
Pour batter into greased loaf pan.

Bake at 350 for 60 to 70 minutes.

Let cool completely. Turn out of pan and drizzle with the glaze.

Combine all ingredients mix well. Drizzle over cooled bread.


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