Blueberry Lemon Cream Bundt Cake • • • • • • • • • • •
1 cup fresh blueberries 7 ounces butter (soften to room temp) 1 1/4 cups sugar 1 tsp vanilla 2 large eggs (room temperature) 2 cups flour (all-purpose) 1 cup sour cream (room temperature) 1/2 tsp baking soda 1 tsp salt 1 1/2 tsp baking powder Icing: 1 1/2 cups (150 grams) confectioners’ sugar, 4 Tbsp milk or water, 2 tsp vanilla extract, 1 Tbsp lemon juice.
1. In mixing bowl, combine butter, sugar, vanilla, and eggs. Beat with an electric mixer until fluffy. 2. Turn mixer on low and blend in the sour cream. 3. In separate bowl, whisk together flour, baking soda, salt, and baking powder. Slowly stir in dry ingredients into creamed mixture. 4. Pour 1/3 of the batter into the buttered and lightly floured Bundt pan and sprinkle blueberries over mixture. 5. Pour another 1/3 of the batter in and repeat previous step, then cover with remaining batter. 6. Bake for 1 hour at 350 degrees, or until you stick a toothpick comes out clean in cake amd it comes out clean. 7. Let cool, then top with icing mixture or store bought lemon icing and add blueberries.
Never Forget a Simple Place Setting
Here’s how to always remember a simple place setting. • LEFT has four (4) letters in it, so does FORK; so your fork goes on the left side of the plate. • RIGHT has five (5) letters in it, so do KNIFE and SPOON; they go on the right side of the plate. • In alphabetical order = fork, knife, spoon. • The sharp side of the knife faces the plate, so that when one reaches for their spoon they won’t risk cutting themselves by accident. • Glasses go to the top right of the plate as most people are right handed. It’s that SIMPLE!! MODERN GRACE
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