Don't Desert Dessert: Lemon-Blueberry Krumcakes
A Scandinavian favorite, you can add any number of filling varieties that you’d like to these delicate cones. You’ll need a krumcake baker or iron and the accompanying wooden cone. Krumcake bakers available today resemble a waffle iron but contain a much shallower traditional krumcake pattern.
By Dawna Edwards
February/March 2003
Makes about 16 krumcakes
A Scandinavian favorite, you can add any number of filling varieties that you’d like to these delicate cones. You’ll need a krumcake baker or iron and the accompanying wooden cone. Krumcake bakers available today resemble a waffle iron but contain a much shallower traditional krumcake pattern.
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- 2 eggs
- 1/3 cup sugar
- 1/3 cup flour
- 1/3 cup butter, melted
- 1 teaspoon lemon juice
- 1/2 teaspoon grated lemon zest
- Krumcake iron and cone
- 1 cup plain yogurt
- 1 cup blueberries
- 1 teaspoon grated lemon zest
- 2 teaspoons chopped fresh lemon balm or lemon verbena leaves
1. Beat the eggs until smooth. Add the sugar and continue beating. Mix in the flour, melted butter, lemon juice, and 1/2 teaspoon lemon zest. Spoon about 1 teaspoon of batter onto the hot krumcake iron. Follow manufacturer’s instructions for cooking each krumcake. Remove from the pan with a spatula and carefully and quickly roll the flat cookie around a cone. Remove the cone and allow the krumcake to cool on a wire rack.
2. Gently stir together the yogurt, blueberries, the additional lemon zest, and lemon balm or lemon verbena leaves. Spoon into krumcake cones just before serving. Adding the filling ahead of time will make krumcakes soggy. Garnish with a sprig of lemon balm or lemon verbena.
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