Title: Warm Blueberry Cake with Cream
Categories: Dessert Cake
Yield: 1 Servings
| 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 |
| CREAM |
| 1 | c | Whipping cream |
| 2 | tb | Sugar |
| 2 | tb | Lemon or orange liquor |
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.