Lemony Blueberry Muffins

This is a mishmash between two Penzey's muffin recipes- I couldn't decide between them so I just put them together.

1/2 cup (1 stick) softened butter

1 1/2 cup sugar (I use Trader Joe's organic)

1 tsp vanilla extract

2 eggs

2 cups sifted all-purpose flour

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp apple pie spice

1/2 tsp salt

2 cups blueberries- 1/4 cup and 1 3/4 cups

1/2 cup buttermilk

2 TB sugar

Zest & juice of 1 lemon

Cream the butter and sugar until fluffy, then add a tiny pinch of lemon zest, a TB of lemon juice, vanilla, and the eggs one of a time.

Sift together the dry ingredients and set aside.

Mash up the blueberries and keep the juice and mashed bits, then mix slowly into the batter.

Add half the flour mixture, then the buttermilk, and finally slowly beat in the rest of the flour.

Once the batter is smooth, gently fold in the last of the blueberries.

If you use frozen blueberries, like I did, the batter will be thick and almost mousse-like, and a little difficult to get into the paper-lined cupcake tins.

Put the 2TB of sugar into a small bowl, add another pinch of zest, and a hint of vanilla. Mix together into a streusel-like topping. Sprinkle it over the muffins before they go into the oven.

Bake at 375F for 20-25 minutes.

Lemon Cake with Lemon Glaze

1 cup (2 sticks) unsalted butter

1 cup  granulated sugar

4 large eggs

1 teaspoon vanilla extract- I prefer Mexican vanilla for it's stronger flavor

Zest of 1 large lemon (outer yellow skin of lemon- this has to be done by hand but is essential. Don't skip it or substitute!)

2 cups all purpose flour

2 teaspoons baking powder

pinch of salt

1/4 cup lemon juice- approximately the juice of one lemon- Again, you want to use real lemons, the flavor is 10x better

Glaze:

1 cup powdered sugar, sifted

2 tablespoons fresh lemon juice

Preheat oven to 350 degrees F

Prepare your preferred pan type by greasing and lightly flouring- I like a bundt pan with a pretty design (it also holds the glaze beautifully) 
Beat the butter and sugar until light and fluffy, around 3 minutes. Add eggs, one at a time, slowly.
Add the vanilla and lemon zest.

Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated. 

Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Batter will be thick.

Bake about 40 -45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently flip over the pan. 

Glaze: Combine sifted confectioners' sugar with 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.

This cake will keep for several days in an airtight container.

This recipe is adapted slightly from Joy of Baking.com

Read more:http://www.joyofbaking.com/LemonFrostedLemonCake.html#ixzz1X5yWpKcB

Ok, well, it's been over a year since I've updated here. Um, oops?
But I have lots of new recipes and a new co-author! I'll let this lovely and talented lady introduce herself while I clean up my lemon cake recipe :)