Recipe: Lemon Blueberry Cake

There are so many cakes on this summer theme.  I am always testing alternatives, but this still comes up as an outstanding example.  Your blueberries can be frozen and drained, or they can be local ones – although the blueberries from Maine take no prisoners. This cake freezes well or you can leave it under a dome at room temperature for a week. This cake is done in a copper tin lined mold, which has never failed to release beautifully.  I also have done it in a commercial aluminum mold such as Fat Daddio or the ones from Bundy Baking Solutions.  I never use non-stick molds anymore.  I found that the non-stick surfaces give a cake crust a sweaty texture and look. Plus they never last as a baking surface and have to be discarded into the ether of landfills. For baking sugars, you cannot beat the quality from India Tree. I use a Thermapen to test the doneness of all my baked goods.  It is one of the best utensil investments you can make.  For a domestic vanilla, I think Nielsen Massey products are first rate but the Vanilla Essence from Grasse, France is my favorite. I add the blueberry essence to the fresh berries and even a bit the lemon one if lemons are not flavorful.    And I am really happy with the Bakewell Baking Powder.  I don’t know the why, but results are better with it than when I have used other brands.