From Our Farm Kitchen - Happy Valentine's Day
Many of the meals we prepare here on the farm use fruits and veggies we grow right here. We are always baking, canning, cooking or freezing in our kitchen. Many times I post the daily happenings of the farm on our Facebook farm page. When we post something we made in our kitchen, we always have family, friends and customers asking us for the recipe. This blog is dedicated to them. We hope you willvisit our site often and try out some of the recipes.
With Valentine’s Day coming up this weekend, it seems appropriate that our first post be a dessert recipe. My Valentine is not a chocolate lover, but he loves a good pound cake. So Blueberry Lemon Pound Cake it is! Love the blueberry lemon combination and we get to use our blueberries and lemons in this recipe. Happy Valentine’s Day – enjoy!
Blueberry Lemon Pound Cake
Prep: 30 min
Cook: 1 hr
Total: 1 hr 30 min
Yield: 1 – 10” bundt cake
2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups all-purpose flour
1 teaspoon lemon zest
2 cups fresh or frozen blueberries (if using frozen blueberries, thaw and drain first)
2 cups powdered sugar
3 to 4 tablespoons fresh lemon juice
Preheat the oven to 350 degrees. Grease and flour a 10” bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder and lemon zest; stir into the batter alternating with the milk. Be sure to scrape the bottom and sides of bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
Bake for 1 hour in the preheated oven or until a toothpick inserted comes out clean. Let cool for at least 10 minutes, then invert onto a wire rack to cool completely.
Mix powdered sugar and lemon juice – glaze should be thick but able to pour. Add more sugar or lemon juice as necessary to achieve desired consistency. Pour over the cake.