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Lemon Cakes with Blueberry Compote

5

by: Moogie






Lemon and blueberries pair together beautifully.




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ingredients

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serves: 8-12

Ingredients for Cake:

1-3/4 cups white pastry flour

2 teaspoons baking powder

1/4 teaspoon salt

3 large eggs, at room temperature

2/3 cup natural cane sugar or other light colored granulated sugar

1 cup low-fat plain yogurt

1/3 cup canola oil

1 grated zest of lemon

1 juice of lemon

Ingredients for Glaze:

2 tablespoons lemon juice

2 tablespoons light-colored granulated sugar

Ingredients for Blueberry Compote:

2 cups fresh or frozen blueberries

1/3 cup plus 1 tablespoon water, divided

1/4 cup pure maple sugar

1 teaspoon ground cinnamon

1/2 teaspoon almond extract

2 teaspoons cornstarch

Nutrition Facts
Lemon Cakes with Blueberry Compote

Servings Per Recipe: 8

Amount per Serving

Calories: 325

  • Total Fat: 12.3 g
  •     Saturated Fat: 1.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 71.6 mg
  • Sodium: 125.1 mg
  • Total Carbs: 49.8 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 29.9 g
  • Protein: 5.5 g
VIEW DETAILED NUTRITION

how is this calculated?

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preparation

3d5cded1ad13f93af1da697ff39184df15f5d4fb.jpg 1.  Preheat the oven to 350 degrees.

2.  In a large bowl, sift together the flour, baking powder, and salt.

3.  In a medium bowl, beat the eggs and sugar with a whisk or electric mixer on medium speed until light and frothy. Beat in the yogurt, oil, lemon zest, and lemon juice. Add the wet ingredients to the dry ingredients and stir gently to combine.

4.  Divide the mixture among 12 medium muffin cups and bake until an inserted toothpick comes out clean, about 20 minutes.

5.  Directions for Glaze:

6.  In a small bowl, whisk together the lemon juice and sugar until smooth. While the hot cakes are still in the pan, poke each cake several times with a toothpick and brush the tops with glaze. Let the glaze soak in and repeat. Unmold the cakes and cool on a wire rack.

7.  Directions for Blueberry Compote:

8.  Place the blueberries, 1/3 cup of the water, and the maple syrup, cinnamon, and almond extract in a medium saucepan.

9.  Bring to a boil over high heat, reduce the heat to medium-low, and simmer, stirring occasionally, or until the blueberries have softened and begun to break down, about 20 minutes. Dissolve the cornstarch in the remaining 1 tablespoon water. Stir into the blueberry mixture and heat until thickened, about 1 minute. Serve the blueberry compote with the lemon cakes.

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