Have you noticed a trend on my blog with blueberries? Ah, yeah. Tons of frozen ones in my freezer and tons of them in my fridge. This kind of stuff can keep me up at night worrying that they will go bad before I have a chance to do something with them. Yeah a little obsessive. The more I worry about the economy the more pack rattish and obsessive I get. Need to let that go.LEMON BLUEBERRY BABYCAKES
my recipe
1 1/4 c sugar
1/3 cup butter, room temp
2 eggs
1/8 teaspoon almond extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup buttermilk
zest of a lemon
3 tablespoons fresh lemon juice
Preheat oven to 325 F for glass/ 350F for metal. Grease desired pan.
Cream butter and add in sugar. Blend until fluffy. Add eggs, one at a time. Add almond extract. Add zest and lemon juice.
Combine dry ingredients in another bowl. Add to egg mixture alternately with buttermilk. Pour into prepared pans.
These are so cute! I have a little tart pan that I've never used this is great for it!
ReplyDeletethese are so cute & yummy looking!
ReplyDeleteone can never have enough blueberries! These baby cakes are so cute!
ReplyDeletecute, cute. i bet they would be delicious late at night while watching the olympics.
ReplyDelete