Lemon Huckleberry Cake
(adapted from Mel's Kitchen)
1 cup butter, softened to room temperature
1 3/4 cups sugar
1 tablespoon fresh lemon zest
4 large eggs, room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (made from milk and 1 TBSP fresh lemon juice)
1/2 cup fresh lemon juice (from about 3 lemons)
2 cups fresh huckleberries
2 tablespoons all-purpose flour
WHIPPED LEMON CREAM CHEESE FROSTING:
12 ounces cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
4 1/2 cups powdered sugar
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
DIRECTIONS:
Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray
In a large bowl with an electric mixer cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don’t cut down the time on this step).
Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
In another bowl, toss the huckleberries with the 2 tablespoons flour. Add the huckleberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn’t fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries (I ran out of fresh huckleberries) and lemon slices, if desired.
Nutella Ice Cream
This recipe came from Just a Pinch. I followed to cooking directions so we wouldn't have raw eggs in our ice cream.
2 large eggs
2/3 c sugar
2 c heavy cream, cold ( I might have used just whole milk for the cream and milk)
1 c 2% milk, cold
3/4 c nutella
1/2 c hazelnuts, chopped
Beat the eggs and sugar together and then add the milk in a sauce pan. Cook it, while whisking, until it got to scald temperature and begins to thicken. Add the Nutella and cream while blending until smooth. Pour into a small bowl and place into a large bowl filled with ice water to chill the ice cream mixture. When chilled freeze according to ice cream maker instructions. After the ice cream stiffens (about 2 minutes before it is done), add the hazelnuts, then continue freezing until the ice cream is ready. Serve while soft or put in freezer until firm.
Lime Cornmeal Bars with Blueberry Glaze
I found this recipe on Epicurious and I think I made it as written:
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup fine cornmeal
1/2 cup powdered sugar
1/4 teaspoon kosher salt
2 cups plus 3 tablespoons all-purpose flour, divided
1 1/2 cups granulated sugar
1 tablespoon finely grated lime zest
4 large eggs plus 1 egg yolk ( It was very rich and I think I will skip the egg yolk next time)
3/4 cup fresh lime juice
For the blueberry glaze:
1 cup fresh blueberries
2 tablespoons granulated sugar
Preheat oven to 350°F. spray a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.
Combine cornmeal, powdered sugar, salt, and 2 cups flour in the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup butter and beat until mixture resembles coarse meal and dough sticks together when you rub it with your fingers. Transfer dough to prepared pan and press into bottom and 1/2" up sides with your knuckles. Bake crust until golden, 18–20 minutes. Remove pan from oven and reduce oven temperature to 300°F.
While crust is baking, whisk granulated sugar, lime zest, and remaining 3 Tbsp. flour in a large bowl until combined. Add eggs and yolk and whisk until smooth. Whisk in lime juice and pour mixture onto hot crust (it's easiest to do this with pan on oven rack) and bake until topping is set, 25–30 minutes. Transfer pan to a wire rack to cool.
Make the blueberry glaze:
Combine blueberries, granulated sugar, and 3 Tbsp. water in a small saucepan. Bring to a boil and simmer over medium heat, stirring occasionally, until blueberries have burst and sauce is slightly thickened, about 20 minutes. Let cool slightly. Purée blueberry mixture with an immersion blender until smooth. Let glaze cool.
Pour blueberry glaze over lime filling and spread to form an even, thin layer. Let cool completely, then chill (or freeze) until ready to serve. Lift bar out of pan using parchment overhang and cut into 24 squares or more because they are very rich!
Kellie liked the cake and the lime bars. She even asked for the recipes, so I think I must have done a good job with those!
