| 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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