Thursday, August 20, 2009

Joy Baking with Joy the Baker

It sounds like a mouthful....what I'm trying to say is that I stumbled upon an OUTSTANDING blog titled "Joy the Baker: Baked with Love. Made from Scratch." How cute is that??? And she has the same name as me! So obviously I had to try her recipe for Lemon cake with Warm Blueberry Sauce (not to mention I was craving sweets and only had lemons and blueberries in the fridge). Unfortunately I didn't have cream cheese so I used sour cream. The result? SCRUMPTIOUS!!!


2 cups flour
1 1/2 tsp. baking powder
1 1/2 cups sugar
3/4 cup butter, softened
1 TBSP lemon zest (1 lemon)
4 eggs, room temperature
2 TBSP lemon juice
1 1/2 tsp. vanilla
1 cup sour cream

2 cups blueberries
1 TBSP sugar
1 tsp cornstarch (dissolved in 2 TBSP water)

***To bring eggs to room temp, place in a bowl of warm water for 5 minutes
Preheat oven to 325 degrees. Grease and flour 8" x 8" square pan (or loaf pans).
Sift flour and baking powder. Set aside. In a large mixing bowl, mix sugar and butter with an electric mixer. Then mix in lemon zest. Next, add the vanilla and lemon juice and mix until combined. Add eggs, 1 at a time, mixing thoroughly after each egg. Then, add 1/3 of the flour mixture to the sugar mixture and mix well. Add 1/3 of the sour cream and mix again. Scrape down sides of bowl then repeat these steps until all the flour mixture and sour cream has been mixed in.
Pour into cake pan and bake for 1 hour, until toothpick comes out clean.
While the cake is baking, make the blueberry sauce.
In a saucepan, bring the blueberries and sugar to a simmer. Simmer for 10 minutes. Stir in cornstarch (dissolved) and stir until sauce thickens. Remove from heat and pour over slice of cake.

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