Blueberry meyer lemon cake
Here at The Ordinary, we have words in great store. We keep them in packets, in boxes, in trunks. We have marble vaults for the cool words that melt in the warmth. Hot words are kept in toasty nests lined with downy feathers. We’re waiting for them to hatch. Whole phrases are stored in coils – pull on the first, and a wondrous surprising chain of words will follow it out of its lair. Fully-formed sentences, with giddily precise punctuation, lie in furrows in our greenhouses, buried in soft soil, watered every morning, waiting to sprout. Rows of dusty drawers in sheds and old shacks contain words in a jumble. They were labeled once, and organized, but now they’re tossed in any old way, and rarely used. We have carefully guarded collections of curious old words, elaborate, intriguing, well-wrought. We’ve forgotten how to use them! We can only guess at their original function. And, of course, we have small words all around us, falling constantly, as light and icy as snow. They make the world seem strangely quiet, despite their great number. They melt to nothing as soon as they touch us. We have rooms full of useful words, close to hand, which we take out each and every day. And words for special occasions, carefully preserved in tissue paper, to be unwrapped when we need them most. The boys have words, too, piled in any which way in jumbles on their desks and under their beds. Words that they’ve invented themselves, that they throw around with giddy grace. Well, we have words, everywhere you look, seeping out of every crack in the plaster. And yet, oddly, we sometimes have nothing to say! We’re at a loss for them, and we don’t know how to put them together. We don’t know which goes with which – in what order, to what purpose?
This is a simple cake. A cake you can have with a cup of coffee in the morning, a cup of tea in the afternoon, or a glass of wine after dinner. We always have something like this around the house! Some little sweet thing in the cupboard. It’s easy to make, and nice to eat. Meyer lemon zest, when baked, has a lovely piney flavor. Combined with the sweet tart citrussy kick of the juice, a few spoonfuls of marmalade, and a handful of fresh blueberries, this was a pleasantly juicy cake, with an unusual flavor.
Here’s Billie Holiday with Too Marvelous for Words.
1 stick unsalted butter, softened (1/2 cup)
1 cup sugar
1 t vanilla extract
1 1/2 cups flour
1/2 t salt
zest of two meyer lemons
1 t baking powder
1 t baking soda
1/2 cup milk
juice of two meyer lemons
2 T marmalade
Preheat the oven to 375. Butter and flour a cake pan.
In a large bowl cream the butter till light and fluffy. Beat in the sugar and vanilla, and then beat in the eggs one at a time till everything is light and fluffy all together.
Add the flour, baking powder, baking soda, salt and lemon zest, and beat until these are all well mixed in. Add the milk and lemon juice and beat till you have a smooth light batter. Spread evenly in the cake pan.
Bake for 35 to 40 minutes, until it’s golden brown, firm to the touch and pulling away from the pan slightly.