Lemon Blueberry Cake

I really liked this recipe, warm out of the oven with the tangy glaze - a perfect snack at 11 o'clock at night.  This is when I do most of my baking - please don't judge.  My only complaint is that between the glaze and the fresh blueberries it got soggy quick.  So, my suggestion would be, MAKE IT and then eat it the same day or as close thereto as possible.

Recipe from Butter Sugar Flour, who adapted it from Smitten Kitchen.

1 1/2 cup flour
1/8 tsp. salt
2 1/2 tsp. baking powder
3 eggs
1 cup sugar
1/2 cup oil
1 cup yogurt
1/2 tsp vanilla extract
3 tbsp. lemon zest
1 1/2 cup blueberries, dried and tossed in 1 tbsp flour

Icing:
Juice from 1 lemon
1 cup powdered sugar

Sift together flour, baking powder and salt.  In another bowl mix eggs, sugar, oil, yogurt, extract and zest. Mix on high for 2 minutes.  Add the dry ingredients and mix.  Fold in the blueberries.  Pour batter into prepared 8x8 square pan (or loaf pan) and bake at 350 degrees for 45 minutes.  Once tester comes out clean allow to cool before adding the icing.

Lemon Souffle

*From Martha Stewart.com

2 tablespoons unsalted butter, plus more, room temperature, for dishes

1/2 c. sugar, plus more for dishes

8 large eggs yolks, plus 10 large egg whites, room temperature

2 tablespoons flour

1/4 c. plus 2 tablespoons fresh lemon juice, plus 2 tablespoons lemon zest

1 c. whole milk

Powdered Sugar (Garnish)

1. Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes (I used eight 8-ounce dishes), with the room temperature butter, use a pastry brush and brush up the sides of the dish and then dump in a little sugar and coat the butter, dump out remaining sugar.

2. Whisk together yolks, flour, zest and 2 tablespoons sugar.

3. Bring milk to a boil in a small sauce pan. Slowly pour milk into yolk mixture, whisking constantly to prevent the yolks from cooking. Return mixture to saucepan and whisk until thick (like a pudding). Strain through a sieve, and whisk in butter and lemon juice. Set aside.

4. Beat whites until foamy and gradually add in 1/4 c. plus 2 tablespoons sugar, beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.

5. Fill each souffle dish to the top, and smooth. Run your thumb around the edge to remove batter from rims.

6. Bake on a rimmed cookie sheet until souffles rise and are golden, about 16-17 minutes. Dust with powdered sugar and serve immediately, before souffles lose their height.

Warm Honey Sauce (optional, but good)

Heat 1/4 c. honey with a pinch of nutmeg over low heat until warm and loosened. Whisk in 2 tablespoons heavy cream and bring to a boil. Make a small hole in each souffle (after they are cooked) and pour in sauce.

This had a very light lemon flavor, I am going to up the amount of lemon zest and juice next time I make them, as well as add some lemon zest to the honey sauce. Don't let the eggs intimidate you - this was my first souffle EVER and it work.

Lemon-Poppy Seed Mini Cakes

1/2 c. butter, softened
2 oz. cream cheese, softened
1 1/4 c. granulated sugar
2 eggs
3/4 c. milk
3/4 tsp. poppy seeds
3/4 tsp. almond extract
2 tsp. lemon zest, divided
1 Tbl. fresh lemon juice
1 3/4 c. flour
3/4 tsp. baking powder
1/8 tsp. salt

Glaze
1 3/4 c. powdered sugar
1/4 c. fresh lemon juice

Beat butter and cream cheese until well blended, add sugar, beat until fluffy. Add eggs 1 at a time. Beat in milk, poppy seeds, almond extract, lemon juice and 1 1/2 tsp. lemon zest.

Sift flour, baking powder and salt - add to liquid mixture. Beat until well blended. Spoon batter into prepared (greased and floured) 12-cup mini bundt pan or cupcake pan. (You can use any kind of pan, I get about 18 with this recipe if using a 12-cup pan.)

Bake at 350 degrees for 24-26 minutes (check with a toothpick if necessary). Turn out mini cakes and let cool 10 minutes.

While cakes are cooling whisk together the powdered sugar, lemon juice and remaining lemon zest. (I like to do this in a small sauce pan over low/medium heat.) Drizzle over cooled cakes. (I really like the added zip that the glaze gives the cake so I make extra.)

*Adapted from recipe found in Southern Living