Wednesday, March 14, 2012

Blueberry-Lemon Tea Cakes

1 stick unsalted butter, plus more for pans
2 cups all-purpose flour, plus more for pans
1 1/2 cup sugar
1 tablespoon finely grated lemon zest, plus 1/2 cup plus 2 tablespoons fresh lemon juice (from four lemons)
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
1 1/4 cups SVO blueberries

1. Pre-heat oven to 355 grease. Butter a 2.5 x 4" baking pan, and dusted with flour, tapping out excess.
2. Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, erring occasionally, until sugar dissolves and serve as thickened, about 4 min. Let stand while making cakes.
3. Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
4. Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, one at a time, the well after each addition. Beat in flour mixture in three editions, alternating with cream mixture, beating and ending with flour. Gently fold in the berries using a rubber spatula.
5. Divide batter evenly among pans. Bake on a rimmed baking sheet until a tooth pick inserted into the center of each comes out clean, about 30 min.
6. Transfer pans to wire racks, and brush tops pancake with lemon syrup. Let stand for 15 min. Turnout cakes from pans, and brush all over the with remaining syrup. Let cool completely on wire racks.


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