I love summer. Not just for the fact that the sun is FINALLY showing it's face after 5+ months of rain and gray skies, but because summer is blueberry season. We have 2 blueberry bushes in our backyard, and they are full of berries. Last year's crop were very sweet and rather large. This year's berries are just as big, but one of the bushes yields much sweeter berries than the other one. I think I'll have to give them a little more time, and hope that the blue jays don't eat them all before they're ready to pick. There's nothing like gathering a bowl of fresh blueberries on Monday, and on Tuesday, and on Wednesday...you get the picture! So here's another ode to the baby blues of summer.
Glazed blueberry pound cake
Makes 8 to 10 servings
1 3/4 cups all-purpose flour, plus 2 tablespoons
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup (1 1/2 sticks) butter
1 cup sugar
3 eggs
1/2 teaspoon lemon juice
1/2 cup apple juice, plus 2 tablespoons
1 1/2 cups blueberries
2/3 cup powdered sugar
Preheat the oven to 350 degrees. Coat a loaf pan with baking or cooking spray.
In a medium bowl, whisk together 1 3/4 cups flour, baking powder, salt and cinnamon.
Set aside.
In the large bowl of an electric mixer, cream butter and sugar until light and fluffy. With the mixer on low, add the eggs, one at a time and mix well. Add lemon juice and 1/2 cup apple juice. Mix well.
Add dry ingredients and mix on low until just mixed.
Place blueberries in a medium bowl and dust with the remaining 2 tablespoons of flour, tossing to coat evenly. Add berries to the batter, discarding any excess flour that does not adhere to the fruit.
Use a rubber spatula to gently fold berries into the batter. Transfer batter to prepared loaf pan. Bake 50 to 60 minutes, or until a toothpick inserted at the center of the loaf comes out dry.
Cool pound cake in the pan for 15 minutes, then remove it from pan and cool on a rack for 1 hour.
When ready to serve, cut pound cake into thick slices and arrange on a platter.
In a small bowl, whisk together the powdered sugar and remaining 2 tablespoons of apple juice. Drizzle glaze over the slices.
4 comments:
Blueberries are POISON!! JK
You're just weird and your tastebuds haven't grown up yet :p
And one day, you'll wake up and LOVE cheesecake AND blueberries!
That sounds heavenly! I'll have to try it with some of my frozen berries.
What I wouldn't give to have blueberry or blackberry bushes in my yard!!
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