Ingredients
- 3/4 Cup butter
- 3/4 Cup white sugar
- 1/2 teaspoon salt
- 2 teaspoon vanilla extract
- 3 egg yolks
- 2 1/4 cups all-purpose flour
- 2 teaspoon baking powder
- 1/3 cup milk
- 1/3 cup Greek yogurt
- 3 egg whites
- 1/4 cup white sugar
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour(to coat Berries)
- 2 tablespoon Raw Sugar
Preparation
Step 1
1. Preheat oven to 350 degrees F (175 degrees C). Grease and Prepare 2- 9 inch round cake
pan ( 8” may be substituted ad 5 minutes to cooking time)
2. Cream butter and 1 cup sugar until fluffy. Add salt and vanilla.
3. Separate eggs and reserve the whites.
4. Add egg yolks to the sugar mixture one at a time and beat until creamy.
5. Combine flour and baking powder; add alternately with milk to egg yolk mixture.
6. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at
a time, and beat until stiff peaks form.
7. Fold egg whites into batter..
8. Add Flour to berries to coat and add into batter.
9. Add Batter into prepared pans, and sprinkle with tops with raw sugar. Bake at 350 degrees
for about 30 minutes or until done in the center.
Lemon Curd (adapted from fine cooking)
Ingredients:
8 oz. unsalted butter – softened
1½ cup granulated sugar
1 cup fresh lemon juice
3 Tbs. lightly packed finely grated lemon zest
12 large egg yolks
Pinch of salt
Directions:
1. Cream butter and sugar in stand mixer until light and fluffy
2. Add in egg yolks slowly mix well.
3. Add in salt, lemon juice and zest and mix well*
4. Place in heat proof bowl over a small pot of simmering water and using a
wooden spoon continue to mix until thickened.
5. Allow mixture to cool to room temperature, then refrigerate for at least 4
hours before using.