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Blueberry-lemon cake brings excitement for spring

Charlotte Gurley '23, Staff writer|April 8, 2021

Photo by Charlotte Gurley ’23

Perfect blueberry and lemon cake jar recipe for springtime.

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About the Contributor

Charlotte Gurley '23, Staff writer

If asked to describe staff writer Charlotte Gurley ’23 in one word, it would be “passionate.” From her recent interest in French revolutionary fashion...

Food is my love language; I love to host and share homemade dishes with friends and family. These are two of my favorite things to serve when hosting!

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The bulk ferment is when the yeast fully developed through rest. The dough should nearly double in size and get bubbly. The warmer the environment, the faster the dough will ferment. If you leave the dough on the counter it will take about eight to 10 hours. For a more sour dough, leave it in the fridge for up to three days for a slower fermentation.

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