Blueberry Cake with Lemon Buttercream

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Blueberry Cake with Lemon Buttercream

Ingredients for Cake:

1-1/2 cups fresh blueberries or
frozen, thawed and well-drained
2 Tablespoons flour
1 egg
1/2 cup sugar
2 Tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup warm milk

Ingredients for Lemon Buttercream:

1/2 cup butter or margarine, softened
1 cup powdered sugar, sifted
2 Tablespoons fresh lemon juice
1 cup blueberries for garnish

Directions

1. Preheat oven to 350 degrees. Generously grease and flour a 6-cup ring mold. Set aside.

2. In a small bowl, toss blueberries with 2 Tablespoons flour. Set aside.

3. In a medium bowl, beat egg, sugar, butter and vanilla with a mixer on high speed until fluffy. In a separate bowl, thoroughly stir together 1-1/2 cups flour, baking powder and salt.

4. Alternately add flour mixture and milk to creamed mixture, beginning and ending with the flour mixture. Mix well after each addition. Fold in blueberries.

5. Pour batter into prepared mold. Bake 3035 minutes or until wooden pick inserted near center comes out clean. Cool in mold for 10 minutes. Remove from mold and cool on rack for 10 minutes. Transfer to platter.

6. Prepare Lemon Buttercream: In a small bowl, beat butter and powdered sugar on high speed until fluffy. Beat in lemon juice. Refrigerate until set, then cut into squares.

7. Spread Lemon Buttercream on top of cooled cake, letting it drizzle over sides. Place blueberries in center of ring for garnish.

Serves: 8
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