Blueberry Lemon Picnic Cake Recipes

Steps:

• In a large mixing bowl, beat the butter until creamy.
• Gradually beat in the sugar, beating until the consistency of thick whipped cream.
• Beat in the eggs, one at a time, beating well after each addition.
• Stir together the flour, baking powder, salt and nutmeg.
• Stir into the creamed mixture alternately with the milk.
• Stir in the lemon rind and vanilla.
• Fold in the blueberries.
• Spread in a greased 9" x 13" cake pan.
• Bake in a 350 degree F oven for 40 to 45 minutes or until golden and the cake tester inserted in the centre come out clean.
• Let stand in the pan for 5 minutes.
• If making the glaze, stir together the sugar and lemon juice.
• Let it stand for 20 minutes.
• Spoon over the warm cake and spread evenly.
• Let cool completely in the pan on a rack.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
• Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
• Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
• Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
• Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.