As the summer is approaching its end I need to share a recipe with you - especially those of you who are looking to use your fresh herbs while they are still abundant. I found a perfect recipe to use all of our favorite lemon herbs! Lemon thyme, Lemon Balm and even Lemon Grass! I have made this cake twice now and both times it was a huge hit. It has a great flavor to it which is not overwhelming in the slightest.
Here is my Lemon Balm when it is starting its peak. I love growing it in my yar because it is a beautiful plant and smells like heaven to harvest. U give alot of it out dried for tea additions though it is much better fresh since dried it does loose alot of flavor. Some additional uses for it during the summer are adding it to lemonade for some lovely looks and also flavor.
You can also do this with Lemon Thyme though I love adding this to fish or chicken.
Your ingredients list for the cake:
¾ cup milk
1-2 TBSP lemon balm
1 TBSP lemongrass
1 TBSP lemon thyme
2 cups flour
1 ½ TSP baking powder
¼ TSP salt
1 cup sugar
6 TBSP softened butter
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. **To scald milk you simply heat it to 180 degrees on a meat thermometer.
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.
I served it here with blueberry sauce and some fresh strawberry slices and blueberries. This is another recipe which is just amazing and really adds to this cake but the recipe is fantastic over vanilla ice cream as well!
Blueberry Sauce Recipe
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.