| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Cakes | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter, softened |
| 1 | c | Plus 2 tb sugar |
| 2 | Eggs | |
| 1 | ts | Grated lemon peel |
| 1 | tb | Lemon juice |
| 2 | c | All purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Milk |
| 1 | c | Blueberries, divided |
| 1 | c | Whipping cream |
| 2 | tb | Sugar |
| 2 | tb | Lemon or orange liquor |
INSTRUCTIONS
CREAM Preheat oven to 375 degrees. Grease 9" spring form pan. Ling bottom with wax paper, grease and flour wax paper. Beat butter and 1 cup sugar until fluffy. Add eggs one at a time. Add lemon juice & peel. Combine flour, baking powder and salt, add to beaten mixture alternating with milk. Chop 1/2 of the berries and add to batter. Pour batter in pan and sprinkle remaining berries and 2 tb sugar. Bake 40 minutes, cool 10 minutes. Cream: Beat cream and sugar in chilled mixer bowl with chilled beaters until stiff. Beat in liquor. (Makes 2 cups). Remove side of pany. Serve warm with cream. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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