Hello everyone and happy spring! Almost 2 years ago I shared a recipe for a lemon blueberry cake with walnuts that I loved. Today I wanted to do a do a do over with that recipe!
Being a chef, I love to explore and experiment with recipes. The original recipe came to me by my friend Patricia, it was made using fresh blueberries and walnuts, the cake was very moist, not overly sweet and delicious…so why change anything on the original recipe? Because I had to see if using frozen blueberries and changing out the nuts made any difference.
I used the same method in making the recipe by mixing the melted butter with the sugar
Place in prepared loaf pan, baked for 60-70 minutes
I love experimenting with this recipe, for me, I would use the fresh blueberries as I found the frozen blueberries to “weigh” down the cake. If you only have frozen blueberries, maybe use a little less than my recipe calls for, don’t forget to coat the frozen blueberries in a little flour before placing in the cake mixture. I did like the pecans…and the walnuts, I think anything you have on hand will be fine.
I will be trying a blueberry, banana cake in the next few weeks so look out for that one!
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Thank you again ~ Patty Limatola-Tanenbaum