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https://space1026.com/2024/01/lpkwioo The only thing I did wrong with this cake was to over bake it. And, that’s my fault. I kept testing it and even though the recipe called to still have a few moist crumbs sticking to the cake tester I continued to bake it. I must have had a brain freeze for a moment or two.
I love making one layer cakes because there’s never a lot left over to tempt you to keep going back for more. Some cakes I have made live on in my freezer for a couple of months. They get cut into thin slices and wrapped for my husband’s sweet cravings.
https://gungrove.com/anfp1k04 It’s almost getting blueberry picking season. When I catered I use to head out to the blueberry/blackberry patches and pick about 20 lbs. of berries that I would use for making muffins and other desserts. But now, I wait for one of the local groceries to run them for $1/pkg. and I stock up for my freezer. I love blackberries and raspberries frozen but I prefer my blueberries fresh. I have to tell you about a “lite” dessert I make sometimes with frozen blueberries. You take out some fresh frozen blueberries, add a little sweetener (I use Stevia) and quickly add some milk, stir and the milk starts to freeze and is almost (use your imagination now) like blueberry ice cream.
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https://fireheartmusic.com/c21m0n6pyz Beat the 2 eggs and 1 cup of sugar for five minutes then add the sour cream, oil, vanilla and salt. Mix well.
https://www.justoffbase.co.uk/uncategorized/is5tdel3b Add in the dry ingredients 1/3 at a time. Do not over mix.
Buy Alprazolam Online Overnight Delivery Toss the blueberries with 1/2 tablespoon of cornstarch and the lemon juice.
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Top the berries with the remaining cake batter.
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Remove from oven and serve warm or cold.
https://www.chat-quiberon.com/2024/01/18/8qj99xhr6y Dust with powdered sugar right before serving.
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- 2 large eggs
- 1 cup granulated sugar
- 1 cup (8oz) sour cream
- ½ cup light olive oil or vegetable oil
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups all-purpose flour*
- 2 tsp baking powder
- 1 medium lemon (zest and juice), divided
- ½ Tbsp cornstarch
- 16 oz. fresh** blueberries
- Powdered sugar to dust the top, optional
- Lightly butter a 9-inch springform pan. Preheat Oven to 375˚F.
- Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes, or until light in color and thick.
- Add 1 cup sour cream, ½ cup oil, 1 teaspoon vanilla, ¼ tsp salt and whisk on low speed until well combined.
- Whisk together the 2 cups flour with 2 teaspoons baking powder then add to batter ⅓ at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 tablespoon lemon juice and ½ tablespoon zest.
- Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ tablespoon cornstarch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
- Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes or until a toothpick inserted in center comes out clean. (Be careful not to over bake, mine got a little too brown on bottom. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar right before serving because the powdered sugar will disappear if done too early.
- **If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit lemon juice. Do not add more than 16 oz blueberries
- or they weigh down the cake.
- *measure flour by spooning into measuring cup then scraping off the top.
- **If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit lemon juice. Do not add more than 16 oz blueberries
- or they weigh down the cake.
- *Measure flour by spooning into measuring cup then scraping off the top.
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