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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Individual Blueberry-Lemon Cakes


Posts : 26749
Thanked : 1365
Join date : 2013-01-12

Individual Blueberry-Lemon Cakes

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

Individual Blueberry-Lemon Cakes

Read Reviews

Write a Review
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


  • 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


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 Fri 24 Nov 2017, 11:51 pm