Hello everyone and happy spring! Almost 2 years ago I shared a recipe for a lemon blueberry cake with walnuts that I loved. Today I wanted to do a do a do over with that recipe!
Being a chef, I love to explore and experiment with recipes. The original recipe came to me by my friend Patricia, it was made using fresh blueberries and walnuts, the cake was very moist, not overly sweet and delicious…so why change anything on the original recipe? Because I had to see if using frozen blueberries and changing out the nuts made any difference.
I used the same method in making the recipe by mixing the melted butter with the sugar
added my eggs one at a time
added the lemon juice and grated lemon
whipped it for about 3 minutes
added 1/3 of the dry ingredients (flour)
add 1/2 of wet ingredients
do this until all the ingredients are well blended
Add chopped pecans and frozen blueberries (coat the blueberries in a little flour to help them absorb some of the moisture from being frozen).
Place in prepared loaf pan, baked for 60-70 minutes
Once the cake was baked, I added the glaze on top. Here is the fabulous lemon blueberry cake with pecans!
here is the inside
I love experimenting with this recipe, for me, I would use the fresh blueberries as I found the frozen blueberries to “weigh” down the cake. If you only have frozen blueberries, maybe use a little less than my recipe calls for, don’t forget to coat the frozen blueberries in a little flour before placing in the cake mixture. I did like the pecans…and the walnuts, I think anything you have on hand will be fine.
I will be trying a blueberry, banana cake in the next few weeks so look out for that one!
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Thank you again ~ Patty Limatola-Tanenbaum
Ingredients
- 1/3 cup Melted butter
- 1 cup Sugar
- 3 tablespoons Lemon juice
- 2 large Eggs
- 1 1/2 cups Flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1/2 cup Milk
- 2 tablespoons Grated lemon zest
- 1/2 cup Pecans, chopped and optional
- 1 cup Blueberries, fresh or frozen (I prefer the fresh)
- 2 tablespoons Lemon Juice
- 1 tablespoon Butter, Melted
- 1 cup Confectioners Sugar
Directions
- Preheat your oven to 350 degrees.
- In a mixing bowl add melted butter and sugar, beat for 4-5 minutes
- Add eggs, one at a time, add lemon juice and lemon zest.
- In a large bowl add flour, baking powder and salt (dry ingredients), measure out your milk (wet ingredient). Add 1/3 dry ingredients to your mixture mix well, add 1/2 of the wet ingredients, continue doing this, ending with your dry ingredients.
- Fold in your frozen blueberries and pecans. Pour batter into greased loaf pan and bake for 60 to 70 minutes or until cooked through.