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Ingredients
| salted butter: 3/4 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 4 |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 Tbl |
| salt: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| 2% milk: 1/2 cup |
| lemon peel: 2 tsp (grated) |
| vanilla extract: 1 tsp |
| blueberries: 2 cups |
| granulated sugar: 1/2 cup |
| lemon juice: 2 Tbl |
Blueberry Lemon Picnic Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
13 serving(s)
Tags
- In a large mixing bowl, beat the butter until creamy.
- Gradually beat in the sugar, beating until the consistency of thick whipped cream.
- Beat in the eggs, one at a time, beating well after each addition.
- Stir together the flour, baking powder, salt and nutmeg.
- Stir into the creamed mixture alternately with the milk.
- Stir in the lemon rind and vanilla.
- Fold in the blueberries.
- Spread in a greased 9" x 13" cake pan.
- Bake in a 350 degree F oven for 40 to 45 minutes or until golden and the cake tester inserted in the centre come out clean.
- Let stand in the pan for 5 minutes.
- If making the glaze, stir together the sugar and lemon juice.
- Let it stand for 20 minutes.
- Spoon over the warm cake and spread evenly.
- Let cool completely in the pan on a rack.