My friend Dixon’s mom has a Meyer lemon tree. Every December she sends him lots of Meyer lemons and, fortunately, he shares them with me. When I have Meyer lemons, I love to make this Meyer lemon ice cream. It is the perfect blend of…
I recently returned from a trip to Northern Italy. It was wonderful to travel with friends again! I’ll post more highlights from my trip soon. However, I thought it would be best to start with one of my favorite things about any trip to Italy:…
You would never know it from all of my posts about peaches this summer, but my blueberry bushes have been prolific. So I’ve spent the summer looking for the perfect blueberry cake recipe. What I have learned: there are a lot of good ones out there. My brother-in-law liked this blueberry lemon pound cake so much that I made him one for his brithday.
I adapted it from a recipe from Cooking Light. I confess: this blueberry lemon pound cake isn’t as ‘light’ as the original recipe, but it is so yummy (and still uses less butter than a traditional pound cake). It also freezes well.
Yes, it is a little time consuming to make, but it is absolutely worth the effort.
Skip to equipment notes or detailed instructions with pictures.
Step 1. Preheat oven to 350˚. Grease & flour a 10-inch tube pan OR two loaf pans.
Step 2. Measure flour. Remove 2 Tbsp. flour and toss them with the blueberries. This helps to keep the blueberries from sinking to the bottom of the cake.
Step 3. In a bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
Step 4. Use a mixer to cream together the sugar, butter, mascarpone, and lemon zest at medium speed for 4-5 min. until well-blended.
Step 5. Add eggs one at a time. Beat well after you add each egg.
Step 6. Add flour mixture to sugar mixture alternately with yogurt – add flour and mix, then yogurt and mix, then flour, then yogurt, and end with flour. Do not over mix. Fold in most of blueberries, but reserve about 1/3 cup.
Step 7. Pour batter into pan. Tap once to get air out – don’t tap more than that or most of the blueberries will fall to the bottom of the cake. Sprinkle remaining blueberries on the top of the cake.
Step 8. Bake at 350˚ for 1 hr. and 15 min. When it is ready the cake should pull slightly away from the sides of the pan a toothpick inserted in the middle should come out clean (unless you hit a blueberry – then it will come out blue!)
Step 9. Cool cake for 20 min. on a wire rack. While cake cools, whisk powdered sugar to remove lumps. Then whisk in lemon juice.
Step 10. Remove cake from pan and drizzle with icing. Be sure to ice while the cake is still slightly warm.
I’ve been spoiled all spring with fresh lettuce from my garden. This strawberry salad is one of my favorite salads to make with fresh-from-the-garden lettuce. I’ll either eat it as a side or add chicken, salmon, pork or steak to make it a main dish.…
