The weather has been so beautiful down in North Carolina. Trees have vibrant green leaves, birds are chirping and we’ve mowed the lawn about a dozen times already. Crazy to me, because the weather up North is just showing the first signs of spring. You will find me at the farmers market nearly every Saturday. Except for those weekends where I head back up North to do book signing events. Check out my events page to see my schedule. There are quite a few stops over the next six months or so. I’ve had so much fun meeting everyone at some of the book signing events! It is so nice to see others who are so passionate about old-fashioned recipes, living life on a small farm and cooking with simple ingredients. I especially love all of the beautiful comments on how my cookbook has inspired others! If you haven’t already read it, you can read more about my cookbook in the recent article in the Boston Globe.
I’m back in my kitchen this week, testing recipes. I’m certain you’re going to love this one! My Lemon Blueberry Pound Cake is super moist, very lemony and with the added touch of blueberries adds an unexpected burst of flavor. Topped with a simple lemon icing and you are in dessert heaven. I dropped off a few of these delicious cakes at our sons elementary school for the ladies to try and they were devouring it! It’s always nice to drop a little something sweet off at the school- especially if it’s homemade. After all, they take care of our children a good portion of the time.
Lemon Blueberry Pound Cake
Ingredients
- 3 1/2 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup 2 sticks unsalted butter, softened
- 5 large eggs room temperature
- 1 teaspoon Kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pure lemon oil
- 1/4 cup fresh lemon juice
- 1 cup full-fat sour cream
- 1 1/2 cups fresh or frozen blueberries
- ICING:
- 2 1/2 cups powdered sugar
- 2 tablespoons whole milk
- 1-2 tablespoons lemon juice
Instructions
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In a large mixing bowl, cream together the butter and the sugar. Add the lemon oil and the eggs, one at a time. Combine thoroughly. Add the sour cream. Add the flour, baking soda, powder, salt and lemon juice. Mix everything well.
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Fold in the blueberries using a spatula.
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Divide evenly into 3 prepared bread pans.
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Bake in a preheated 325 F degree oven for about 1 1/2 hours. Or until you can press on the top and the cake bounces back. You can also check with a toothpick.