canapes recipes: Blueberry Lemon Cake

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Okay, okay. A blueberry lemon cake doesn't really scream out Fall to me, but when thinking up this easy-to make recipe I fell in love with the idea. What better way to get rid of a pint of end of the season blueberries? While inventing this cake, it brought inspiration for another cake-more Fall oriented. I guess you will just have to keep reading in the weeks following for when I finally make and blog it. Here is how I made this blueberry lemon cake. Note: to make this cake more Summery you could even use limes in replace of the lemons, and to make it more Fallish you could use oranges instead. Thanks for reading! Here's my recipe.

Recipe:
The Cake-
1/2 cup sugar
2 tps. baking powder
1 1/2 cups all purpose flour
1/3 shortening
zest of 1/2 a lemon
1 egg
1 1/2 tps. vanilla
pinch of salt
3/4 pint of blue berries
The Icing-
zest of the other half of the lemon
3/4 cup powder sugar
1 lemon's juice
3/4 cup

Preheat the oven to 375 F. Grease a round 9 inch cake pan with shortening. In a mixer bowl combine all of the cake ingredients except for the blueberries and lemon zest. Beat together until combined and than raise the speed to medium for about 2 minutes. Add the lemon zest and gently fold the blueberries into the batter in batches. (check to make sure there are no stems.) Do this part carefully that way your blueberries don't get punctured and change your batter purple! Bake in the oven for about 25-30 minutes or until a tooth pick comes out clean. Meanwhile add all of the icing ingredients to a bowl and whisk out the clumps of sugar with a fork. If you want the icing sweeter than add more sugar if you want it tart add more lemon juice. Take out your cake and flip it upside down to cool it and serve it. Let your cake cool fully and add as much icing as you want, you can drizzle it with a fork or completely glaze it with a spatula. Top with a small handful of whole fresh blueberries.

Raw Batter