Friday, March 11, 2011
Spring can’t be too far away with this on your breakfast table. Blueberries can make anything special, and this citrusy lemon streusel takes it up a notch. A slice of this mildly sweet cake for brunch could give you a case of spring fever. Blueberries are almost in season - keep your eyes open for them.
Every year - about this time - I’m on the lookout for recipes using blueberries and lemon together. They compliment each other so well, and it just isn’t right using one without the other.
I found this recipe on King Arthur Flour’s blog. It calls for fresh or frozen blueberries. Although frozen blueberries are fine in a pinch - I love using fresh. Fresh berries do a better job of holding their shape, and they don’t lose their juice prematurely in a batter or dough. The recipe also calls for candied lemon peel and lemon oil - both of which I don’t have on hand (or plan to in the immediate future). I decided to try the real thing - lemon zest.
I added lemon extract in place of the lemon oil - which really wasn’t necessary because there seemed to be plenty of lemon “oil” in the lemon zest.
I cut each 8” cake into wedges and placed them on a large platter to make serving easier. This was a good alternative to sweet rolls for a breakfast or brunch menu. Delicious cold or warm from the oven, with fresh blueberries on the side.
For the recipe, with a step-by-step photo tutorial - go to: