Tag Archive for bc blueberries

Lemon Blueberry Pound Cake

I really, really love this time of the year.

First off, I’m a summer girl. I was born in the summer, and I love the heat. I know lots of people complain about it, but I will take it any day over the rain.

The other thing I love about summer is that it seems like, every time you turn around, there’s something new to cook. Something is blooming, producing fruit, basically hitting you with all of Nature’s bounty. Seasonal means cheap, and seasonal means fresh.

Lemon Blueberry Pound Cake

It’s currently blueberry season, and Michael and I drove out to the valley last weekend to stock up. This week, therefore, is all about the blueberry.

I really love doing sweet and savoury together, like pairing blueberries with traditionally savoury ingredients, like herbs or balsamic vinegar. Last year, I did a barbecue sauce that incorporated blueberries, and served it with my pulled jackfruit on a taco (would also rock on a waffle for brunch).

They are such great, versatile berries, and packed with Vitamin C, fibre, and antioxidants. You really could just eat them by the handful and call it a day, but I do like to make at least one pie or galette (aka lazy pie) somewhere along the way. I will also freeze any leftovers on a single layer on a sheet tray, then transfer to a ziploc once they are frozen, and then they get chucked into my morning smoothie.

One classic and winning pairing, however, is with lemon, and that is what today’s recipe is all about.

Blueberry Lemon Pound Cake

Traditionally, a pound cake was a very simple recipe: one pound of butter, one pound of eggs, one pound of sugar, and one pound of flour. That’s it! It was a super simple recipe.

That cake also tended to be pretty heavy and dense (but makes for the base of a lovely shortcake!). This version is lightened-up some, both in texture and in weight.

You can’t skip zesting the lemon. It’s a crucial step. There is a ton of bright lemon flavour hidden in the essential oils in the lemon skin. Lots of people use a rasp or a microplane for this step, but I prefer a citrus zester.BC Blueberries Lemon Pound Cake

Lemon Blueberry Pound Cake

Ingredients

  • 1 cup butter, softened
  • 1 3⁄4 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup milk
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 3⁄4 cups flour
  • 1 1⁄2 tsp baking powder
  • 1⁄4 tsp baking soda
  • 1⁄4 tsp salt
  • 1 1/4 cups blueberries, tossed with 1 tbsp flour

Method

  1. Place the milk in a small bowl, and add the lemon juice to it. Set aside while you complete the next few steps.
  2. In the bowl of your stand mixer, fitted with the paddle attachment, place the butter and sugar. Cream together well until light and all the sugar is incorporated.
  3. With the mixer running on low, add the eggs one at a time.
  4. Add the vanilla and lemon zest, and beat again.
  5. Mix together the flour, baking soda, salt, and baking powder. Add to the mix (with the mixer on low), alternating between the flour and the milk, in three batches.
  6. Remove the bowl from the mixer and fold in the blueberries by hand.
  7. Pour into parchment-lined pans (you could use a loaf pan or a bundt cake–I did mine in a series of mini loaf pans) and bake for about 40 minutes, or until a skewer inserted into the middle comes out clean.
  8. For the glaze: mix together 2 cups icing sugar and 1/3 cup lemon juice. Drizzle over your cake, then allow to set.

Blueberry Scones with Lemon, Rosemary and Oatmeal

If there’s one thing that defines my values as a foodie (other than taste; the buck always stops there), it’s eat local. Supporting local farmers and eating seasonally is something I’m really passionate about, because it’s good for the economy, and the more money that stays in our local economy, the better it is for everyone.

That’s why I’m really stoked to have BC Blueberries on board as a partner for my Wellness Show Cooking demonstration. I’ll be using BC Blueberries in my vegan barbecue sauce when I do my thang on March 5.

blueberry scones with lemon, rosemary and oatmeal

March 5, tho! That’s a long way away! I thought in the mean time, I’d share a different recipe with you that utilizes that plump, sweet berry. It’s a superfood, too!

This is a version of a recipe that’s going to be in my cookbook. The cookbook version is of course vegan.

I really love pairing herbaceous, or savory notes with sweet recipes. If you think about plants that are happy growing together, like basil and tomato, it’s no wonder that those things taste good in the same recipe. Mmm. Now I want a caprese salad.

For this recipe, blueberries play nicely alongside the rosemary. If it were the summer, I’d swap out the rosemary (which is hearty and woody and is still very abundant in my garden even in the dead of winter here in Vancouver) for a more delicate lemon thyme. The lemon flavor will echo the lemon in the scone that gives it that brightness.

I wouldn’t characterize these as a delicate tea scone. They are hearty and make a great grab-and-go breakfast, or a nice after-school snack.

Blueberry Scones with Lemon, Rosemary and Oatmeal

Ingredients:

  • 1 cup all purpose flour
  • 3 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1 cup oats
  • 1/3 cup cold butter, cut into small cubes
  • 1/2 cup fresh or frozen blueberries
  • zest of one lemon
  • 1 tsp chopped fresh rosemary or thyme
  • 1 egg
  • 1/4 cup milk
  • Glaze: 1 cup icing sugar, plus 2 tbsp (approx) freshly squeezed lemon juice

Method:

  1. In a large bowl, place the flour, baking powder, sugar, lemon zest, rosemary and oats, along with a pinch of salt. Stir well.
  2. Add the butter and mush it all together until the mixture starts to resemble coarse crumbs (you can use your hands for this step).
  3. Beat the egg and milk together, then add to the dry ingredients. Stir well until it all comes together in a wet ball.
  4. Sprinkle a little flour on your work surface, and place the scone ball on it. The dough will be wetish, so carefully pat it out into a circle. Cut the circle in half, then into quarters, then into eighths. Remove each triangle carefully to a parchment-lined baking pan. Brush with additional milk.
  5. Bake in a preheated 400 degree oven for about 20 minutes, or until the scones are toasty on top.
  6. Remove from oven and let cool on the pan slightly, then move to a wire rack to cool completely.
  7. To glaze: Place the icing sugar in a small bowl, and slowly begin adding the lemon juice, a little at a time, until you get the right consistency. you want the glaze to be runny enough that it will drip off of a spoon or the end of your whisk, but not so runny that it’s not opaque when it lands on the scone. Drizzle the glaze over the scones and serve.

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