Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 lemon, zested and juiced
- 1/4 cup powdered sugar
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, granulated sugar, salt, and baking powder.
3. In a large bowl, beat the softened butter with an electric mixer until creamy. Add the eggs, one at a time, beating well after each addition.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk and vanilla extract. Mix until well combined.
5. Fold in the blueberries, lemon zest, and 1 tablespoon of lemon juice.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove the sides of the pan and transfer the cake to a wire rack to cool completely.
9. In a small bowl, whisk together the powdered sugar and remaining lemon juice until smooth. Drizzle the glaze over the cooled cake.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 245
Fat: 11g
Saturated Fat: 6g
Cholesterol: 68mg
Sodium: 174mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 18g
Protein: 4g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh ones, but make sure to thaw and drain them before using.
- You can use lemon extract instead of lemon zest and juice.
- You can use almond extract instead of vanilla extract.
Variations:
- You can add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter.
- You can use other fruits, such as raspberries, blackberries, or strawberries, instead of blueberries.
- You can add a layer of cream cheese or mascarpone cheese to the batter before adding the fruit.
Tips and tricks:
- Make sure to cream the butter well before adding the eggs to ensure a fluffy and tender cake.
- Don't overmix the batter once you add the flour mixture, or the cake will be tough.
- You can dust the cake with powdered sugar instead of using the glaze, if you prefer.
- Serve the cake warm or at room temperature with whipped cream or vanilla ice cream.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh blueberries and lemon slices.
Garnishes:
Fresh blueberries, lemon slices, whipped cream, powdered sugar.
Pairings:
Coffee, tea, lemonade.
Suggested side dishes:
Fresh fruit salad, green salad, roasted vegetables.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Check it earlier next time, or reduce the oven temperature by 25°F (10°C).
- If the cake is too dense, you may have overmixed the batter or used too much flour. Be gentle when mixing and measure the flour accurately.
- If the cake is too sweet, you can reduce the amount of sugar in the batter or skip the glaze.
Food safety advice:
- Make sure to wash the blueberries and lemon thoroughly before using.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in the refrigerator if you live in a hot and humid climate.
Food history:
Butterkuchen is a traditional German cake that originated in the Rhineland region. It is a yeast-based cake that is topped with butter and sugar, and sometimes fruit or nuts. The name "Butterkuchen" means "butter cake" in German.
Flavor profiles:
The Blueberry-Lemon Butterkuchen is a sweet and tangy cake that combines the flavors of fresh blueberries and lemon zest. The cake is buttery and tender, with a hint of vanilla and a touch of sweetness from the glaze.
Serving suggestions:
Serve the Blueberry-Lemon Butterkuchen as a dessert or a sweet treat for breakfast or brunch. It pairs well with coffee, tea, or lemonade. You can also serve it with whipped cream or vanilla ice cream for a more indulgent dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German