Sunday, May 15, 2011

Lemon Balm Cake with Blueberries

Lemon Balm Cake with Blueberries

  • 3/4 cup milk
  • 1 or 2 Tbsp. lemon balm
  • 1 Tbsp. lemongrass
  • 1 Tbsp. lemon thyme
  • 2 cups flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • 1 cup sugar
  • 6 Tbsp. margarine or butter, softened
  • 1 Tbsp. grated lemon zest
  • 2 cups fresh blueberries

Preheat oven to 350 degrees. Scald milk, Place milk, lemon balm, lemongrass, and lemon thyme in food processor or blender. Process until well chopped. Set aside to allow flavors to blend. Combine flour, baking powder, and salt. Place milk mixture and flour mixture in a food processor. Add eggs, sugar, butter, and lemon zest. Blend well until dough is mixed. Combine the blueberries into the dough by hand. Pour mixture into greased 9-inch by 5-inch loaf pan. Bake for about 50 minutes. Test with a toothpick, if batter remains on toothpick, bake for a few more minutes. Glaze if desired, or serve dusted with powdered sugar. Makes 1 loaf.

1 comment:

  1. This sounds yummy!! Right up my alley with all those herbs!