It’s been a while since I posted a recipe idea on our blog.
This is because it has been warm out. When it’s warm out in the spring I go outside and I don’t really like to come in until it’s absolutely necessary. Our accountant will attest to this, because this is the time of year that I am supposed to be finishing up our year-end and I really don’t have the attention span or discipline to do math right now…..it’s really really boring…..don’t tell our accountant that I said that.
So, with this new beautiful weather I have been whipping up such gourmet offerings as ‘Nuked Hotdogs’. This is where you stick a hotdog in the microwave, turn to get ketchup out of the fridge and in those 35 seconds your hotdog explodes and turns into a twisted rubbery mess. I examine my protein source for a moment, consider the health implications of eating something so traumatized, then down it in a flash before anyone else comes in the house incase they try to get me to cook for them too.
I truly do love home cooked meals and trying out fun new recipes, it’s just that spring is new right now and I feel the need to enjoy every outside moment that I can.
Other quickie meals that I love when it’s too nice out to cook are scrambled eggs with a bit of red pepper and cheese, BLT’s, and everyone’s suppertime favorite…..frosted flakes with a nice glass of red wine.
However – it rained yesterday. So, in my effort to further frustrate our accountants I found a baking recipe to try and it was great.
I had to take a picture fast, because our kids were around and they were trying to eat it before it had even cooled off. I had left the cake resting on a cooling rack, and came back to find all of the top lumpy bits had been picked off of the top. It looked as though some magpies had gotten in the kitchen and pecked at my cake. Sheesh!
Here is the recipe – It came from a magazine, and I believe it was Canadian Living.
Blueberry Lemon Pound Cake
- 1 cup unsalted butter
- 1 cup granulated sugar
- 4 eggs
- 3 tbsp milk
- 2 tbsp finely grated lemon zest …. Watch your fingers
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups fresh or frozen blueberries
For the lemon syrup:
- ¼ cup granulated sugar
- 3 tbsp lemon juice Microwave sugar and lemon on high until hot and sugar is dissolved. This takes about 30 seconds.
Beat the butter and sugar until light. Beat in eggs one at a time. Beat in Milk, lemon zest, and vanilla.
In a separate bowl, whisk together all but 1 tbsp of the flour, baking powder and salt. Stir into butter mixture until smooth.
Toss blueberries with remaining flour, and fold into the batter. Scrape all into a 9×5 inch parchment paper lined loaf pan. Bake in 350F until a cake tester (stick) comes out clean. This takes about 1 ½ hours.
Take it out of the oven, and poke holes with a skewer all over the top of the cake. Brush or pour syrup evenly over the top. Let it cool in the pan for 10 min, then remove and let cool completely on a rack. But watch your kids. They’ll eat it before it cools.
“I figured if I was going to make the world a better place, I’d do it with a cookie.” -Ana Pascal