Heidelbeerkuchen
(Blueberry Cake)
4 Eggs
1 1/4 cups Sugar
3/4 + 1/8 cups Vegetable Oil
3/4 + 1/8 cups Orange Juice
2 1/2 cups + 3 tablespoons All Purpose Flour
3 teaspoons Baking Powder
2 cups fresh Blueberries
For the Glaze:
1 1/2 cups Powdered Sugar
Juice from 1 Lemon
Preheat oven to 375°F (190°C).
Combine eggs and sugar. Using a mixer, beat egg mixture until it has tripled in volume. With the mixer going, drizzle in oil, then the Glühwein.
Gently fold in the flour and baking powder.
Prepare a cake pan by greasing it with butter or cooking spray. Pour the cake batter into the cake pan and distribute it evenly.
Bake cake for about 10 minutes. Remove cake from oven. Distribute blueberries over the cake. Return cake to oven and bake for an additional 15-20 minutes.
Test cake for doneness by sticking the center with a toothpick - if it comes out clean, the cake is done; if it doesn't come out clean, bake the cake a few more minutes and retest.
Remove cake from oven when its done and allow it to cool completely.
To prepare the glaze, combine the powdered sugar and lemon juice. Drizzle over cake. Cut cake into squares before serving.
More Information on the Blechkuchen
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