Blueberry Lemon Cake, for fun

Sometimes, we just want to make something beautiful for fun. And probably test a recipe or try out a new technique. Or maybe use up all those lemons that all seem to appear all at once!

Around Easter, we decide that a lemon cake with blueberries baked into the sponge itself might be a great flavor combination. Here at Mollie’s Organics we have a fruit orchard and a vegetable garden that provides many of our ingredients, and lemons grow in abundance!

We juiced our own lemons, mixed the batter, then experimented with how best to get the blueberries to stay “floating” in the batter while we baked the layers. Aha! One rinses the berries (we like Oregon wild blueberries), then tosses them in organic pastry flour to lightly coat each blueberry before folding them into the batter. It worked: the cake was lovely! No blueberry juice streaks, nor purple batter, nor a sodden layer of berries at the bottom of the cake.

Not being one to stop there, we used this opportunity to create something beautiful, inviting friends over that night to test the flavor. The tiny violets and calla lilies added a bit of springtime feel to the cake, and the sugar lace was fun to practice. Being a small cake, it was completely devoured that night!