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Lemon Blueberry Bundt Cake with Lemon Glaze. Sure, this sweet-tart dessert was made for summer picnics and cookouts. But since the recipe calls for fresh or frozen blueberries, ...
In the large bowl a stand mixer fitted with the whisk attachment, beat lemon zest and remaining 10 tablespoons butter, 1/2 cup brown sugar, and 2 tablespoons granulated sugar on medium-high speed ...
A standard 9-inch cake pan holds around six cups volume, so a 12-cup Bundt recipe will fill two standard cake pans, or one 13x9 sheet pan. [ 9 ] Gugelhupf molds also have fluted sides, while other ring shaped molds like tube pans and savarin have straight sides to make releasing delicate fine crumb cakes like angel food cake easier. [ 10 ]
Make the Blueberry Compote: In a small saucepan, combine 1 cup of the blueberries with the sugar and water. Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes. Scrape the blueberry sauce into a blender, add the lemon juice and puree until smooth.
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Some convenience versions of shortcake are not made with a shortcake (i.e. biscuit) at all, but instead use a base of sponge cake or sometimes a corn muffin. [5] [6] Though strawberry is the most widely known shortcake dessert, peach shortcake, blueberry shortcake, chocolate shortcake and other similar desserts are made along similar lines. [6]
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