and Cedar Crest Lemon Sherbet
Demonstration by Larry London, Heidel House Resort, Green Lake
August 5, 2004: Cedar Crest Day at the Wisconsin State Fair
Yield: 8 servings
Ingredients:
2 cups Flour
1½ tsp. Baking Powder
½ tsp. Salt
¾ cup Sugar
1 Egg, Large
½ cup Milk
5 cups Blueberries, fresh, washed
1 recipe Streusel Topping, recipe follows
1 recipe Blueberry Compote, warm, recipe follows
1 quart Cedar Crest Lemon Sherbet
Method:
Preheat oven to 350 degrees. Butter and sugar a 10" cake pan and reserve. Sift together flour, baking powder and salt and reserve. In a bowl, combine butter and sugar and cream with an electric mixer until light and fluffy, about 3 minutes. Add egg and vanilla and continue mixing. Add flour and milk, alternating until combined. Remove from mixer and fold in blueberries. Pour batter into prepared pan, top with streusel topping and bake for 40-50 minutes or until cake tester comes out batter free. Cool 15 minutes prior to service. At service, cut cake and plate individual portions. Top with warm blueberry compote and a scoop of Cedar Crest Lemon Sherbet. Serve.
Streusel Topping, Batch Recipe
Yield: 1 recipeIngredients:
1 tsp. Cinnamon, ground
¼ tsp Salt
¼ cup Brown Sugar, packed
1 cup Flour
4 oz. Butter, Chilled
Method:
Combine ingredients in a mixing bowl and cut together with a pastry blender until fine crumbs are formed.
Blueberry Compote, Batch Recipe
Yield: 2 CupsIngredients:
4 cups Blueberries, washed
1 cup Sugar
pinch - Salt
Method:
Combine ingredients in a pan and cook over low heat to a light sauce consistency. Serve warm or refrigerate for future use.