Martha's Blue Belles and her Cute Templates~

On vacation..I perused my friend's Martha Stewart magazines..and came upon her blue belles so prettily packaged..I resolved that after the holidays..I would make them..if only to try the pretty wraparound labels..

The blue belles are delicious..very similar to many of the great little lemon cakes we make..But this recipe called for the exact proportions for my little mini silicone molds..So I tried yet another lemon loaf recipe and it's a keeper too..

La Recette~

Martha Stewart Living, July 2011
Prep Time
35 minutes
Total Time
2 hours
Yield
Makes nine 2 1⁄2-by-4-inch cakes
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Ingredients

1 stick unsalted butter, plus more for pans
2 cups all-purpose flour, plus more for pans
1 1/2 cups sugar
1 tablespoon finely grated lemon zest, plus 1/2 cup plus 2 tablespoons fresh lemon juice (from 4 lemons)
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Salt
2 large eggs
6 ounces blueberries (1 1/4 cups)
Directions

Preheat oven to 350 degrees. Butter nine 2 1/2-by-4-inch baking pans, and dust with flour, tapping out excess.
Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.
Variations
To make a large loaf instead of several little ones, use a 5-by-9-inch loaf pan, and bake for 55 minutes.

My Notes~
I didn't have any heavy cream..so I used half 10% cream and half sour cream.Bon!


Her templates can be found..here

Have fun..they're really cute over waxed paper~

Do you see what I see? Not in this recipe they were..but look what my CDN Costco had..MEYER lemons..I am treasuring them:) Can't wait to make something Scrummy as my English blogging friends say so well~:)