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. 

Wedding Cake Success

Well my friends. Judgment day has come and gone.

And I’d like to say that I came through with flying colors.

Making the cake wasn’t really the problem. Traveling with the cake was the problem.

Luckily, I had a team of four bridesmaids and the father of the bride to assist in the cake transportation.

No one breathed, or moved, but we got it there in four pieces and managed to assemble it there without incident.

The cake looked beautiful.

 

The bride and groom looked beautiful.

 

All of the girls who helped looked beautiful.

And even better than being beautiful, the cake was delicious.

So delicious, that the uncle of the groom actually hugged me when he found out I made the cake.

Success!

If you want to make your own hug worthy cake, you can make this or this

 with this.

Love and Beer Floats

Angela

Rich Chocolate Bundt Cake with Spiced Chocolate Glaze

Even though most of the things I make are pretty tasty (you don’t see the not so yummy things here on the blog), not all the things I make are pretty.

I am by no means awesome at presentation.

But I know I’ve done a good job when someone on comments on a photo of something I’ve made with something like “I want to put my face in that.”

What could be more of a compliment than diving in face first?

The only thing that is better than that is plate licking.

Which by the way, I totally encourage.

Here is the bundt cake that received such high visual praise and even higher taste bud praises.

You will need…

2 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

¾ teaspoon salt

½ cup milk (2% or higher)

½ cup sour cream

2 sticks salted butter at room temperature, plus 1 tablespoon for buttering the pan

1 ½ cup sugar

4 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts

3 ounces bittersweet chocolate

½ cup heavy cream

2 tablespoons unsalted butter

2 tablespoons spiced rum

1 tablespoon fresh orange juice

Start by preheating your oven to 325 degrees F.

Then, whisk together the cocoa, flour, baking soda and salt in a large bowl.

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

In another large bowl, or the base of a stand mixer, cream together the sugar and butter.

One at a time beat in the eggs and then the vanilla.

Reduce your speed to low if using a mixer and add then alternate adding the flour mixture and the milk mixture, ending with the flour.

So that would be flour, milk, flour, milk, flour.

Mix in the walnuts.

Spoon the batter into the buttered pan and bake for 55 to 60 minutes. Until a tester comes out of the center clean.

While the cake is cooking, start your glaze.

Roughly chop up your chocolate and put in the bottom of a small bowl.

Heat your cream in a small saucepan until simmering.

When the cream is hot and simmering, pour it over the chocolate.

Let it stand for a couple minutes so the chocolate starts to melt.

Add in the butter, rum and orange juice and mix until everything is smooth.

As your glaze cools, stir occasionally until it has thickened slightly.

When your cake has baked, inverted and cooled, pour the glace over the cake and serve.

Love and Beer Floats

Angela  

Rich Chocolate Bundt Cake with Spiced Chocolate Glaze

2 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

¾ teaspoon salt

½ cup milk (2% or higher)

½ cup sour cream

2 sticks salted butter at room temperature, plus 1 tablespoon for buttering the pan

1 ½ cup sugar

4 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts

3 ounces bittersweet chocolate

½ cup heavy cream

2 tablespoons unsalted butter

2 tablespoons spiced rum

1 tablespoon fresh orange juice

Start by preheating your oven to 325 degrees F.

Then, whisk together the cocoa, flour, baking soda and salt in a large bowl.

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

In another large bowl, or the base of a stand mixer, cream together the sugar and butter.

One at a time beat in the eggs and then the vanilla.

Reduce your speed to low if using a mixer and add then alternate adding the flour mixture and the milk mixture, ending with the flour.

So that would be flour, milk, flour, milk, flour.

Mix in the walnuts.

Spoon the batter into the buttered pan and bake for 55 to 60 minutes. Until a tester comes out of the center clean.

While the cake is cooking, start your glaze.

Roughly chop up your chocolate and put in the bottom of a small bowl.

Heat your cream in a small saucepan until simmering.

When the cream is hot and simmering, pour it over the chocolate.

Let it stand for a couple minutes so the chocolate starts to melt.

Add in the butter, rum and orange juice and mix until everything is smooth.

As your glaze cools, stir occasionally until it has thickened slightly.

When your cake has baked, inverted and cooled, pour the glace over the cake and serve. 

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.