If you like the combination of blueberries and lemons, you MUST make this cake. Don't let the name fool you...I also served this for a dessert with vanilla ice cream and it. is. delicious!
A few notes:
- To make a 9x13 pan (I used a 9x13 glass Pyrex baking dish), double the recipe. It fits in a 9x13 perfectly!
- Don't skip (or skimp on) the lemon zest! You will never smell anything as good as creaming together the butter, sugar, and lemon zest. Seriously. Buy yourself a microplane and zest away!
Find this amazingly delicious recipe here!
I made the recipe and loved it. However, my batter was very thick and I had to add more buttermilk to make it spreadable. Was the flour to be sifted. I used frozen blueberries which made the batter thicker since it hardened the butter. I could never have folded in fresh berries. Don't know what I did wrong.
ReplyDeleteIt is a super thick batter....just spread it in the pan and it'll bake beautifully! You may have to add extra baking time, but it'll turn out great.
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