Tender cake on top of lots of warm saucy blueberries is a comforting and classic one-dish dessert.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2008
MethodIn greased 8-inch (2 L) glass baking dish, toss blueberries with 1/3 cup (75 mL) of the sugar; set aside.
Cake Topping: In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time. Beat in lemon rind and vanilla.
In separate bowl, whisk together flour, baking powder and salt. Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Scrape over blueberries, smoothing top. Set aside.
In small saucepan, bring water, lemon juice and remaining sugar to boil; pour over batter. Bake in centre of 350°F (180°C) oven until bubbly around edges and cake is firm to the touch, 50 to 55 minutes. Let cool slightly before serving. (Make-ahead: Set aside for up to 8 hours; reheat if desired.)
Nutritional facts Per serving: about
- Sodium 164 mg
- Protein 5 g
- Calories 369.0
- Total fat 13 g
- Cholesterol 78 mg
- Saturated fat 8 g
- Total carbohydrate 60 g
- Iron 9.0
- Folate 22.0
- Calcium 5.0
- Vitamin A 13.0
- Vitamin C 15.0