Blueberry Lemon Cake
- Contains Eggs
- Contains Wheat
- Contains Dairy
Prepared with
Ingredients
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 stick (½ cup) unsalted butter, softened
- 1 tablespoon + 1/4 teaspoon lemon zest, divided
- 3 1/2 tablespoons lemon juice, divided
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup fresh or frozen blueberries
- 3/4 cup confectioners’ sugar
- 1/2 cup whole milk
- 11" x 7" Baking Dish
- Large Bowl
- Medium Bowl
- Small Bowl
- Whisk
Instructions
Step 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
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
Select MEGAZONE, select BAKE, set temperature to 300F, and set time to 50 minutes. Press START/PAUSE to begin preheating.
Step 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
In a small bowl, mix remaining lemon zest, lemon juice, and confectioners’ sugar, and milk until smooth.
Step 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.