Lemon Blueberry Cake Hot Honey Butter Sauce Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease and flour a 8" square pan.
• 3. Blend flour, nutmeg, salt and baking powder together.
• 4. In a small bowl mix milk, lemon juice and rind together.
• 5. In a large bowl cream butter with sugar.
• 6. Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
• 7. Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
• 8. Gently fold in blueberries.
• 9. Pour into prepared pan and bake at 350 degrees for 50 minutes.
• 10. Remove from pan and cool slightly.
• 11. Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
• 12. Hot Honey-Butter Sauce
• 13. In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
• 14. Boil over low heat, stirring occasionally.
• 15. When ready sauce is thick and clear.
• 16. Pour hot sauce over the warm cut cake and enjoy.
• 17. I hope you will enjoy this down home comfort food.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.

Steps:

• *Makes1 cup of sauce Preheat oven to 350 degrees.
• Cake Grease and flour a 8" square pan.
• Blend flour, nutmeg, salt and baking powder together.
• In a small bowl mix milk, lemon juice and rind together.
• In a large bowl cream butter with sugar.
• Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
• Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
• Gently fold in blueberries.
• Pour into prepared pan and bake at 350 degrees for 50 minutes.
• Remove from pan and cool slightly.
• Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
• Hot Honey-Butter Sauce In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
• Boil over low heat, stirring occasionally.
• When ready sauce is thick and clear.
• Pour hot sauce over the warm cut cake and enjoy.
• Down home comfort food.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
• Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
• Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
• Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
• Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.