Meyer Lemon and Blueberry Pudding Cake

Hello my fellow foodies! I hope you all had a wonderful Easter weekend with your family and friends.

Mine of course was full of tasty food, aggressive Easter egg hunting, and tons of artistic egg dying.

Every year, my mom and I set aside the Saturday before Easter to get together for some champagne and egg dying. We are super serious about our process. We utilize special tools and techniques (which if I told you I would have to kill you) and dye dozens of eggs. Literally.

If we are lucky my brother Josh will be around to help, or I can convince a girlfriend to come over and help. If we are extra lucky, we can convince my dad to do ONE.

But this weekend must have been a full moon or something crazy because we had TOO many helpers. So many we had to boil more eggs.

Wes, myself, my mom, both my brothers, Albert’s girlfriend Samm, Albert’s friend Trent and Trent’s roommate all got their egg dye on.

And of course my family can’t just do something for enjoyment. We had to make it a competition. We made Dad judge who’s egg collection was best.

All I’m going to say is that I didn’t win. But I should have.

But I won in the kitchen with this perfect Easter dessert.

You will need…

5 tablespoons unsalted butter, melted

1 cup sugar

4 tablespoons flour

4 eggs divided, yolks lightly beaten and whites stiffly beaten

3 Meyer lemons, zested and juiced (about 1 tablespoon zest and 1/3 cup juice)

¼ cup half and half

Pinch of salt

1 cup blueberries

Start by preheating your oven to 350 degrees F.

In a large mixing bowl, blend together the melted butter, sugar, flour and salt until completely combined.

Add in the egg yolks, lemon juiced, zest and half and half and mix well.

Fold in the stiffly beaten egg whites just until combined.

Lightly grease an 8 x 8 inch baking dish.

Pour the batter into the dish and bake just until set. About 45 minutes.

In the last 5 minutes of baking, pour the blueberries over the cake and finish baking.

Allow the cake to cool and serve warm sprinkled with powdered sugar or topped with a scoop of your favorite ice cream.

Love and Beer Floats

Angela 

Meyer Lemon and Blueberry Pudding Cake 

5 tablespoons unsalted butter, melted

1 cup sugar

4 tablespoons flour

4 eggs divided, yolks lightly beaten and whites stiffly beaten

3 Meyer lemons, zested and juiced (about 1 tablespoon zest and 1/3 cup juice)

¼ cup half and half

Pinch of salt

1 cup blueberries

Start by preheating your oven to 350 degrees F.

In a large mixing bowl, blend together the melted butter, sugar, flour and salt until completely combined.

Add in the egg yolks, lemon juiced, zest and half and half and mix well.

Fold in the stiffly beaten egg whites just until combined.

Lightly grease an 8 x 8 inch baking dish.

Pour the batter into the dish and bake just until set. About 45 minutes.

In the last 5 minutes of baking, pour the blueberries over the cake and finish baking.

Allow the cake to cool and serve warm sprinkled with powdered sugar or topped with a scoop of your favorite ice cream. 

Lemon Blueberry Bundt Cake

Last Saturday marked the two weeks till vacation mark.

In twelve days, I will be enjoying a cocktail while my booty makes its mark in the Maui sand.

To say that I’m excited would be a major understatement.

Everything I have to do from here until I leave on the eighteenth are just the things in the way of my vacation.

And during the home stretch of my time on the mainland, I should be stuffing myself with fruits, veggies and lean proteins.

But instead, I decided to make some delicious bundt cakes for my friend Jaci’s bridal shower.

Nothing says love like a lemon blueberry bundt cake.

And some mojitos in mason jars.



You will need…

2 ½ cups all purpose flour, plus 1 teaspoon for the blueberries and zest



2 teaspoons baking powder



½ teaspoon salt



2 sticks (1 cup) butter, salted or unsalted at room temperature plus 1 tablespoon for the pan



1 cup packed dark brown sugar



1 cup granulated sugar



4 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup milk
2 cups blueberries



2 tablespoons grated lemon zest



1 tablespoon lemon juice



2 tablespoons powdered sugar, for dusting

Start by preheating your oven to 350 degrees F.

Whisk together the flour, baking soda and salt.



In a large mixing bowl or in the bowl of a stand mixer, combine the butter and the sugars.



Cream the butter and the sugars and then add in the eggs, one at a time.





When all the eggs have been incorporated, beat in the vanilla.



In a small bowl, whisk together the milk and the sour cream.



Then, alternating flour, liquid, flour, liquid, flour, add in the flour and the milk and sour cream mixture.







In a small bowl, combine the blueberries, zest and remaining flour.



Add the blueberry mixture into the batter.



Coat a 12-cup bunt pan with butter and add in the batter.





Make sure to spread the batter evenly.

Bake the cake for 60 to 70 minutes until a tooth pick comes out clean.



Remove it from the heat and let it cook for 20 minutes.

Turn out the cake and gently sprinkle it with the powdered sugar.



Cool completely or serve warm.



Love and Beer Floats
Angela
 

Lemon Blueberry Bundt Cake
2 ½ cups all purpose flour, plus 1 teaspoon for the blueberries and zest
2 teaspoons baking powder
½ teaspoon salt
2 sticks (1 cup) butter, salted or unsalted at room temperature plus 1 tablespoon for the pan
1 cup packed dark brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup milk
2 cups blueberries
2 tablespoons grated lemon zest
1 tablespoon lemon juice
2 tablespoons powdered sugar, for dusting

Start by preheating your oven to 350 degrees F.
Whisk together the flour, baking soda and salt.
In a large mixing bowl or in the bowl of a stand mixer, combine the butter and the sugars.
Cream the butter and the sugars and then add in the eggs, one at a time.
When all the eggs have been incorporated, beat in the vanilla.
In a small bowl, whisk together the milk and the sour cream.
Then, alternating flour, liquid, flour, liquid, flour, add in the flour and the milk and sour cream mixture.
In a small bowl, combine the blueberries, zest and remaining flour.
Add the blueberry mixture into the batter.
Coat a 12-cup bunt pan with butter and add in the batter.
Make sure to spread the batter evenly.
Bake the cake for 60 to 70 minutes until a tooth pick comes out clean.
Remove it from the heat and let it cook for 20 minutes.
Turn out the cake and gently sprinkle it with the powdered sugar.
Cool completely or serve warm. 

Blueberry Cheesecake Bars

I’m sure this will come as no shock to you, but I’m not a HUGE fan of the baking. Was it the gross lack of tasty treat recipes on the recipe page that gave me away?

The truth is I’d rather suck on a salt lick then a sweet sucker.

Well, that and the fact that I don’t enjoy the hurry up and wait that is involved with baking. Or the fat that attaches to my ass after I eat whatever comes out of the oven.

But, what would a bridal shower have been without sweets?

Poopy. That’s what.

So Maggie and I teamed up to get our bake on for Lish’s bridal shower a couple of weeks ago. These bars can best be described as what would occur if a blueberry muffin and a piece of cheesecake did the dirty and nine months later popped out a happy accident.

I guess in this case it would be forty minutes, not nine months. But you are a smart cookie and you get the picture.

Regardless of the gestation period, these happy accidents are delicious and BEAUTIFUL. Talk about a crowd pleaser.

You will need…

For the crust:

2 cups flour

1 cup butter

1/2 cup powdered sugar

For the filling:

2 Tablespoons sugar

2 teaspoons cornstarch

1 cup blueberries (fresh or frozen)

1/4 cup orange juice

1 (8-ounce) cream cheese at room temperature

1/2 cup sugar

1 Tablespoon flour

2 eggs

2 teaspoons orange zest

1 teaspoon vanilla

First, preheat your oven to 350 degrees F. Then combine the sugar, cornstarch, orange juice and blueberries in a small saucepan.

Cook the mixture over medium heat until it has thickened and has begun bubbling. Remove it from the heat and set it aside.

In a medium bowl or in your stand mixer, combine the flour, powdered sugar and butter in a mixer and mix it until the ingredients come together. Don’t worry, it is supposed to be crumbly.

Press the butter, sugar and flour mixture into a foil lined 9x13 baking pan. Bake the crust for 20 minutes.

While the crust is baking, cream together the cream cheese and sugar. Then add in the flower. Finally, add the eggs, vanilla and orange zest to the mix and combine until the mixture is relatively smooth.

Pour the cheese mixture over the freshly baked (not cooled) crust.

Spoon the thickened blueberries over the top of the cheese filling.

Using a knife, swirl the blueberries throughout the cheese filling to make a swirl effect.

Pop that bad boy back in the oven for 20 more minutes (still at 350).

When they come out of the oven, let them cool for at least an hour in the pan. After an hour you can either put them in the fridge for another hour or let them cool over night.

Cut them into cute little squares and serve.

I only got one bite of one and I was PISSED. Don’t let that be you. Your ass might not thank you, but your taste buds will.

Love and Beer Floats

Angela