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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Individual Blueberry-Lemon Cakes

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Individual Blueberry-Lemon Cakes Empty Individual Blueberry-Lemon Cakes

    Post by Lobo Mon 11 Jan 2016, 8:18 pm

    Individual Blueberry-Lemon Cakes Img4l
    Individual Blueberry-Lemon Cakes
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    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Servings: 6
    Baked in mini Weck jars, these picnic-perfect desserts offer the ultimate in portability. They can also be made in individual ramekins instead of jars. If you don’t have a convection oven, bake in a conventional oven at 375ºF; you may need to add a few minutes to the baking time. The recipe can easily be doubled to make 12 cakes.






    • 417

    Ingredients:


    • 2 cups blueberries
    • 1/4 cup plus 6 Tbs. sugar
    • 1/3 cup water
    • 1 tsp. cornstarch
    • 3/4 cup all-purpose flour
    • 1 tsp. baking powder
    • 1/2 tsp. salt
    • 1 egg
    • 1/4 cup buttermilk
    • 5 Tbs. unsalted butter, melted and cooled slightly
    • 1/2 tsp. finely grated lemon zest
    • 2 Tbs. fresh lemon juice

    Directions:

    Preheat a Breville Smart convection oven to 375°F convection. Grease the insides of six 5.4-oz. Weck mini mold jars. Line the oven’s baking tray with parchment paper.

    In a small saucepan over medium heat, combine the blueberries and the 1/4 cup sugar and cook, stirring until the sugar is mostly dissolved, 3 to 4 minutes. In a small bowl, whisk together the water and cornstarch and stir into the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened, about 5 minutes. Remove from the heat.

    In a bowl, whisk together the flour, baking powder, salt and the 6 Tbs. sugar.

    In a large bowl, whisk together the egg, buttermilk, butter, lemon zest and lemon juice. Add the flour mixture, whisking until the batter is just combined.

    Spoon 1 Tbs. blueberry mixture into the bottom of each jar. Top each with 1/4 cup batter and then 1 Tbs. blueberry mixture. Place the jars on the prepared baking tray and transfer to the oven. Bake until the tops are lightly golden and a toothpick inserted into the center of the cakes comes out clean, about 20 minutes. Let the cakes cool completely in the jars before serving. Serves 6.

    Williams-Sonoma Kitchen

      Current date/time is Thu 28 Mar 2024, 6:56 pm