Prep Your Pantry for a Sweet Treat with Fresh Flavors
Freshly baked pastries, sweets and decadent desserts are an indulgent highlight of every Crystal Experience, from the never-ending selection in the Bistro Cafes and bite-sized delights in Marketplace to the over-the-top concoctions made by pastry chefs for Waterside menus. Always creative, always reflective of the destinations Crystal explores and always tempting and delicious, such treats pair perfectly with any global journey – including the virtual explorations of Crystal@Home.
Enter: Chef Jon Ashton’s rich and buttery blueberry lemon cake with vanilla glaze, inspired by pastries and snacks enjoyed in Crystal’s Bistro Cafes after a day of exploring. Moist and sweet, with the tang of fresh lemon zest and blueberries and topped with a zingy glaze, it’s the kind of dessert that will have you thinking of your sweetest Crystal moments. Serve it after dinner (Prego’s mushroom soup, anyone?), with morning coffee or as part of your own version of Palm Court’s afternoon tea time.
To prepare you for this Sunday’s episode of Sunday Cooking with Chef Jon Ashton, we’re sharing the complete recipe below. Gather your ingredients, then join us in the kitchen LIVE this Sunday, June 14 at 3 p.m. ET on the Crystal Facebook page.
Blueberry & Lemon Cake with Vanilla Glaze
By Chef Jon Ashton
3 cup All Purpose flour
1 (3.4 oz) package instant vanilla pudding
½ tsp salt
¼ tsp baking soda
1½ cup butter softened
2¾ cup granulated sugar
1 tablespoon pure vanilla extract
6 large eggs
1 (8 oz.) package sour cream
2 Tbsp fresh lemon zest
1 cup fresh or frozen blueberries
1 ½ cups powdered sugar
2 Tbsp fresh lemon juice, more if needed to thin
1 Tbsp butter melted
1 tsp vanilla extract or paste
- Preheat the oven to 325°F. Butter and flour a bundt or cake pan. Set aside.
- Place two tablespoons flour in a separate bowl for blueberries.
- Sift together the rest of the flour, vanilla pudding mix, salt and baking soda.
- Cream together the softened butter, granulated sugar and vanilla. Beat for 2-3 minutes until light and pale yellow in color.
- Add the eggs, one at a time, beating well after each addition. Stop and scrape the sides of the bowl as needed.
- Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined.
- Toss blueberries with the reserved 2 tablespoons flour. Add blueberries and fresh lemon zest to batter by hand and fold until evenly mixed.
- Pour into the prepared cake pan and place into the oven.
- Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pan on a wire rack for 15 minutes. Remove cake from pan.
- To prepare the glaze: Mix together the powdered sugar, lemon juice, melted butter and vanilla extract. Drizzle over the cooled cake.
Note: If you cannot purchase vanilla pudding, you can use Birds custard powder.
Crystal’s Crystal@Home: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are. “Sunday Cooking with Chef Jon Ashton” represents the culinary excellence found aboard Crystal ships, as some of the greatest travel memories are created over the greatest meals.
Crystal invites travelers to book now and save with added peace of mind and flexibility as we look ahead to sailing together again.