The colors have arrived a little early this year – and it is truly spectacular as we watch each day for the changes. Next week and the following week should be absolutely gorgeous. We still have a little availability – so check it out, and if you can get away mid-week, you will be thrilled.
Archive for September, 2010
After our posting on July 19th of that great photo with the blueberry lemon pound cake just out of the oven – we received a call for the recipe. Rather than giving you a recipe for the cake (which can serve 16-18 people), I’ve decided to give you a recipe for the cake in a bread form for less servings (and easier to prepare!!). So – here it is.
1 1/2 sticks unsalted butter, softened
1/4 cup sugar
6 tablespoons light brown sugar
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 1/2 cups fresh blueberries
2 tablespoons grated lemon rind
1 teaspoon lemon juice
Preheat the oven to 350 degrees. Grease and flour a 7 1/2 by 3 1/4 inch loaf pan.
In a large bowl, cream the butter with both sugars. Add the eggs and vanilla, and mix.
Sift together the flour, baking powder and salt. Add the dry ingredients a little at a time to the butter and egg mixture, alternating with small quantities of the milk, while stirring constantly. Stir in the blueberries, lemon rind and juice. Turn the batter into the loaf pan and bake the bread 50 – 60 minutes, or until a cake tester inserted in the center comes out clean.
Enjoy – and Bon Appetit!!!!