0:00
Hi, I'm going to show you how to make this delicious lemon blueberry stove top cake
0:06
Start by preparing your pot where you're going to steam the cake. If you don't have a trivet or a cookie cutter that's about an inch high, you can just
0:13
do this makeshift. Take some heavy-duty aluminum foil, cut off about a foot long piece, and fold it up so it's
0:21
about an inch to an inch and a half high. Then you're going to just turn it into a ring
0:27
You can fold it down a little bit too and make sure. it's even, the more even this piece is, the more even your cake will bake as it steams in the pot
0:38
Just join the edges together and put it on the bottom of the pot. Then just fill the pot with water
0:44
You do not want the water to go over the height of the foil. You only want to go about three
0:50
quarters high against the foil. Then prepare your baking pan by using non-stick spray on the bottom
0:56
I love using a piece of parchment on the bottom here. It makes the case. release a lot easier then whisk together all of your dry ingredients and put that to the side Add your lemon zest to the sugar and use your finger tips to press the lemon zest into the sugar
1:16
This will help release the oils in the lemon zest and give a stronger lemon taste to the cake
1:34
Then whisking your eggs and then the rest of the wet ingredients
1:43
That's the milk, melted, butter, sour cream, vanilla, and lemon juice. When I made this batch, I actually forgot to put the eggs in, so I whisked them in afterwards
2:13
which you can totally do It really does not make a difference in this recipe Then you whisk in the dry ingredients You just want to mix it until the flour is fully absorbed and you do not see it anymore
2:38
Coat the blueberries in a tablespoon of flour. This will help avoid the sinking in the pan
2:44
Then just gently fold the blueberries into the batter. Pour the batter into the prepared cake pan
2:58
Using the flat end of a metal spatula, even the cake batter out into the pan
3:07
This will help make sure you get a more even bake as it steamed
3:12
Then place the pan onto the foil. pan onto the foil in the pot, cover and turn the heat up until the water starts to boil
3:19
Once it boils turn it down just to maintain a simmer The cake is done when a toothpick comes out clean To prepare the blueberry icing take your blueberry paste which you will have already prepared and mix it in with a tablespoon of hot milk Then
3:36
add that to the confectioner sugar and add about another tablespoon of milk and whisk until it all comes
3:42
together. When you're making the blueberry paste, you're just going to cook it down and put it
3:47
through a strainer to get rid of any of the skins. You'll have to press through the strainer and
3:53
scrape the bottom of the strainer to get the blueberry paste from it
4:04
For a thicker glaze, use a little less milk. For a thinner glaze, add a little more milk
4:12
When I've made a thinner glaze, I like to just drizzle it on top. When I do a thicker
4:16
glaze, I like to spread it all over pretty evenly and have it just drip off a little bit
4:21
onto the sides. Enjoy
