Saturday, June 6, 2009

Recipe: Lemon, Blueberry & Almond Cake

You can easily substitute any berry or fruit for this recipe. I really like apples with it. Quite easy and quite yummy. It is a great brunch item in the summer when blueberries are in season.

1/4 cup butter
1 cup sugar
2 eggs
1 tablespoon vanilla
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup yogurt or milk
2 tablespoons lemon rind
4 cups blueberries or other fruit of your choice

2/3 cup of flour
2/3 cup brown sugar
1 tablespoon cinnamon
2 tablespoons butter
1/4 cup honey
1/2 cup sliced almonds

Servings 20 squares

Preheat oven to 400 degrees.

In a medium bowl beat the butter, sugar until well blended. Add eggs and vanilla.

In a small bowl combine flour, baking powder and salt. And half to the butter mixture alternating with the milk.

Pour batter into a 8 by 14 inch pan (like a lasagna pan) coated with non-stick spray. Arrange berries or fruit on top.

In a medium bowl mix together topping ingredients until well blended. Sprinkle over the top of the fruit.

Bake 30 to 45 minutes until a knife emerges clean.

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