This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It’s simple, adaptable, and make aheadable
Ingredients:
- ½ cup unsalted butter, room temperature
- 2 tsp. lemon zest or more — zest from 1 large lemon
- ⅞ cup + 1 tablespoon sugar for sprinkling
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
- ⅞ cup = ¾ cup + 2 tablespoons
FUNNEL CAKE BITES RECIPE
- To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.
INSTRUCTIONS:
The most important part is just ahead — click NEXT »»
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