Cool completely and serve sprinkled with confectioners' sugar. Bake for 40 to 50 minutes, until a cake tester comes out clean. Enjoy a tasty and delicious meal with your loved ones. With your fingers,Ĭrumble the topping evenly over the batter. Spoon the batter into the prepared pan and spread it out with a knife. Prepare the cake: Heat oven to 350 degrees. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. With the mixer on low speed, add the flour mixture to the batter until just combined. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Whisk wet ingredients into dry until just combined. In a separate medium bowl, whisk 1½ cups flour, the baking powder, baking soda and salt to combine. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a medium bowl, whisk together ½ cup oil, buttermilk, eggs, vanilla and 1 cup sugar. Mix well and set aside.Ĭream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Stir in the melted butter and then the flour. Butter and flour a 9-inch round baking pan.Ĭombine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons of the flour together just to coat the berries set aside. Vera.
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