Recipe From epicurious.com
Provided by Abigail Johnson Dodge
Categories Cake Dessert Kid-Friendly Blueberry Lemon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Recipe From epicurious.com
Provided by Abigail Johnson Dodge
Categories Sauce Low Fat Low Cal Blueberry Summer Low Cholesterol Lemon Juice Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
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May 26, 2015 Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over …
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5/5 (65)
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Author Ina Garten
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- Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.
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Feb 15, 2009 1 /2 teaspoon salt 1 cup buttermilk 2 large eggs 1 tablespoon finely grated lemon peel 3 /4 teaspoon vanilla extract 1 /2 cup (1 stick) …
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Feb 15, 2009 1 /2 teaspoon salt 1 cup buttermilk 2 large eggs 1 tablespoon finely grated lemon peel 3 /4 teaspoon vanilla extract 1 /2 cup (1 stick) …
4.1/5 (13)
Author Abigail Johnson Dodge
Servings 8-10
Estimated Reading Time 2 mins
- Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
- Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
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Prepare the blackberries: Combine the blackberries, sugar and cassis in a bowl. Let sit at room temperature for 30 minutes, then crush with a fork. …
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Prepare the blackberries: Combine the blackberries, sugar and cassis in a bowl. Let sit at room temperature for 30 minutes, then crush with a fork. …
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Jan 9, 2020 Instructions. Wrap the sweet fern tightly in cheesecloth and tie closed. Mix the cornstarch with half of the juice or water to form a slurry and reserve. Bring the blueberries, remaining juice or water, maple and …
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Feb 28, 2022 Wash the blueberries in a colander. Sort through them and pick out pieces of stem. Transfer the blueberries to a saucepan and use a potato masher to crush them. Add the sugar, lemon juice, and salt. Mix …
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directions. Combine all ingredients in medium saucepan. Stir over medium heat until cornstarch dissolves. Boil until thickened, stirring occasionally, about 4 minutes. Cover …
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