Maida Heatters Blueberry Muffins Recipes

BLUEBERRY CRUMB CAKE

Steps:

• Preheat oven to 375 F. Spray a 9 inch round baking pan (at least 2 inches high) with cooking spray. Dust it with flour and line it with a round piece of parchment paper on the bottom.
• Prepare the topping: Combine flour, sugar, cinnamon and salt in the bowl of your stand mixer. Using the whip beater, add 4 tablespoons of butter or margarine to your mixer bowl in 4 or 5 pieces. Large crumbs will form. Break up the larger crumbs with your fingers and place the streusel in the refrigerator while you prepare the rest of the cake. The butter or margarine can also be cut into the flour mixture by hand using a fork or a pastry blender.
• For the cake: Mix together the flour, baking powder and salt in a medium bowl until combined. Set the mixture aside.
• Add the sugar to the bowl of your stand mixer. Add the grated lemon zest to the bowl and rub the lemon zest into the sugar with your fingers to help release the lemon oil. It should be fragrant. Add the margarine or sugar to the bowl and beat using a flat beater until light and fluffy. Add the egg and vanilla and beat until combined.
• Beat in 1/3 of the dry flour mixture, alternating with 1/2 of the milk. Repeat with the remaining dry ingredients and milk. The last addition should be the flour mixture. The batter will be very thick.
• Add the blueberries by hand, stirring gently with a spatula to combine. Try not to squash the blueberries.
• Add the cake batter to the prepared pan and smooth the top. Sprinkle with the prepared streusel.
• Bake on the center rack of a preheated oven for 40 minutes or until a cake tester comes out with dry crumbs clinging to it. You may stab a blueberry. That's OK.
• Allow the cake to cool completely on a baking rack.
• When the cake is cool, cover the cake pan with a large plate. Flip the cake over on to the plate. Remove the parchment paper on the bottom of the cake. Place your serving plate over the bottom of the cake. Holding on to the plate on top of the cake and your serving dish, flip the cake upright.
• Dust with icing sugar over the top of the cake if desired.

MAIDA HEATTER'S BLUEBERRY MUFFINS

Steps:

• Place rack in center of oven and preheat oven to 400°F Use a muffin pan with liners or a buttered, nonstick pan (for a better crust).
• Sift together flour, baking powder, salt and sugar in a very large bowl.
• Add blueberries; stir gently to mix.
• In another bowl, beat egg lightly just to mix.
• Add butter, milk and rind. DO NOT OVERMIX.
• Add liquid ingredients all at once to dry ingredients.
• Fold with rubber spatula only a few seconds until dry ingredients are barely moistened. Batter should be lumpy.
• Fill muffin forms 2/3 full.
• Bake 20-25 minutes until golden. Cool in pan 2-3 minutes.
• Then cover with a rack, turn over pan and rack, and remove pan. Turn muffins right side up.

MAIDA HEATTER'S EAST 62ND STREET LEMON CAKE

Steps:

• Adjust oven rack 1/3 from bottom of oven. Preheat oven to 350 degrees. Butter 9x3-1/2-inch tube pan and dust it lightly with fine, dry bread crumbs.
• Sift flour, baking powder, and salt and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
• Bake for 1 hour and 10 to 15 minutes until a cake tester comes out dry.
• Let cake stand in pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or waxed paper and prepare glaze.
• The glaze must be used immediately after it is mixed.
• Stir the lemon juice and sugar together and brush all over the hot cake until absorbed.
• Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate.
• Do not cut for at least several hours.