Blueberry Lemon Cake
- Contains Eggs
- Contains Wheat
- Contains Dairy
Ingredients
- granulated sugar (1 1/4 cups)
- large eggs (2)
- unsalted butter, softened (1 stick (½ cup))
- lemon zest, divided (1 tablespoon + 1/4 teaspoon)
- lemon juice, divided (3 1/2 tablespoons)
- all-purpose flour (2 cups)
- baking soda (1/4 teaspoon)
- kosher salt (1/4 teaspoon)
- fresh or frozen blueberries (1 cup)
- confectioners' sugar (3/4 cup)
- whole milk (1/2 cup)
- 11" x 7" Baking Dish
- Large Bowl
- Medium Bowl
- Small Bowl
- Whisk
Instructions
Step 1
1. In a large bowl, combine granulated sugar, eggs, butter, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until smooth. In a medium bowl, combine flour, baking soda and salt. Slowly whisk the dry ingredients into the wet ingredients until evenly combined. Fold in the blueberries.
Step 2
2. Remove the divider from the basket and insert both crisper plates. Place an 11"" x 7"" baking dish in the basket. Insert basket in unit.
Step 3
3. Select MEGAZONE, select BAKE, set temperature to 300F, and set time to 50 minutes. Press START/PAUSE to begin preheating.
Step 4
4. When 40 minutes remain, press START/ PAUSE and remove basket. Pour batter into the baking dish. Reinsert basket and press START/PAUSE to resume baking.
Step 5
5. In a small bowl, mix remaining lemon zest, lemon juice, and confectioners' sugar, and milk until smooth.
Step 6
6. When baking is complete, ensure cake is cooked through by inserting a toothpick into the center of the cake. Toothpick should come out clean. Pour drizzle over cake while warm, allow to cool before slicing and serving.