Kathleen's Let's Dish challenge is "Summer Fun". I'm celebrating on our patio with a mini lemon blueberry cake and one of my favorite iced teas. The centerpiece is my miniature meyer lemon tree. Can you spot my two lemons? They look like limes!! Does anyone know about these? I'm using my favorite tray from Homegoods, a lemon bowl from Ross, lemon tea towel from Target and my Brentwood salad plate by Adams.
This is an adapted recipe of Ina Garten's Lemon Yogurt Cake. What's more summery than blueberries and lemons? It seems the older I get the more I LOVE lemon desserts. Since I had some blueberries in the fridge, I thought I'd add them. This delicious cake is wonderful for breakfast, also.
This cake is soooo moist and flavorful!
Lemon bowl was $2.99 from Ross
1 cup blueberries, coated with 1 T. flour
For the Lemon-Sugar mixture:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the glaze:
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Instead, I used 8 mini bundt pans and sprayed them with a baking spray that contains flour.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Add the blueberries and gently fold in. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. The mini bundt cakes took about 25 minutes.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Invert onto a cooling rack. I poked holes in the cake with a fork, or you could also use a toothpick. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. I like to do this over the kitchen sink to save clean-up! Cool the cake(s).
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
One of my favorite iced tea blends comes from The Peach Tree Tearoom in Fredericksburg, TX. This is their house blend and they share the recipe: 3 bags of Lipton Orange Gardens, 1 bag of Bigelow Lemon Lift, steeped in 1/2 gallon of water. It's refreshing , delicious and a perfect summer drink.
I order the Lipton Orange Gardens online. The Lemon Lift is easy to find.I am sharing with:
Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday
You're Gonna Love It!
Full Plate Thursday