Blueberry Pound Cake w/ Homemade Lemon Curd

   So the other day I got a serious craving for pound cake... {thanks to being pregnant I guess} Since I rarely bake a cake for just the two of us, I thought since hubs was working at the fire station it would be a good chance to get some help eating the cake if I made one. =)
   Wanted to try a new recipe and after searching on Pinterest, {my fav website ever right now!} I found a recipe for Blueberry Pound Cake which I thought sounded great. I then decided to make a Lemon Curd to serve with it. Was very happy with how it turned out and after taking it to the guys there wasn't too much left that I had to worry about trying to get eaten before it went bad. 

Blueberry Pound Cake w/ Lemon Curd

 1 cup butter

2 cups sugar

4 eggs

1 tsp vanilla

2 3/4 cups flour 

1 tsp baking powder

1/2 tsp salt

2 cups fresh blueberries {frozen works fine}

1/4 cup flour {for dredging blueberries} 

Cream butter + sugar. Add eggs one at a time mixing well after each one. Add vanilla and mix well. Combine flour, baking powder and salt. Slowly add to creamed mixture. Dredge blueberries in 1/4 cup flour, coating well. Fold into batter. Pour into a greased and floured tube or bundt cake pan. Bake @ 325* for 45- 50 minutes or until toothpick inserted into cake comes out clean. Remove from pan and place on a serving dish. Cool and then dust with powdered sugar or drizzle with 1/2 cup powdered sugar mixed with 4 tsp lemon juice.

Lemon Curd:

3 eggs

1 cup sugar

1/2 cup fresh lemon juice

1/4 cup butter, melted

1 tbsp grated lemon peel

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 10 minutes or until thickened.

    

Many blessings on your day! =)

♥ Sheila  

~Lemon Chiffon Cake~

  Is there anything that makes you think summer more than lemons? Lemonade stands, iced tea with lemon, lemon desserts, lemon curls, even their bright sunny color....(the list could go on) whenever I see a lemon, summer is what comes to my mind =) So I love lemons, maybe mostly because I love summer, but either way I think they are great!
  I found this recipe awhile back & knew that I would be trying it at some point....

~Lemon Chiffon Cake~

7 eggs, separated

2 cups all-purpose flour

1-1/2 cups sugar

3 tsp baking powder

1 tsp salt

3/4 cup water

1/2 cup oil

4 tsp grated lemon peel

2 tsp vanilla

1/2 tsp cream of tartar

LEMON FROSTING:

1/3 cup butter, softened

3 cups confectioner's sugar

4-1/2 tsp grated lemon peel

dash salt

1/4 cup fresh squeezed lemon juice

Let eggs stand at room temperature for 30 minutes. In a large bowl, combine flour, sugar, baking powder & salt. In another bowl whisk the egg yolks, water, oil, lemon peel & vanilla; add to dry ingredients. Beat until well blended.

In another bowl, beat egg white & cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10" tube pan. Cut through batter with knife to remove air pockets.

Bake on lowest rack @ 325* for 50-55 minutes or until top springs back when touched lightly. Immediately invert pan, cool completely, about 1 hour.

Run knife around side & center tube of pan. Remove cake to a serving plate. In a small bowl combine frosting ingredients; beat until smooth. Spread over top of cake.

  I've made two of these cakes so far, the first was a smaller one (just made half of the recipe to make sure we liked it) & took it into Daren & his coworkers. The frosting is definitely lemon so I  told the guys if they didn't care for lemon they probably would not like the cake. Well it was a hit, especially with the one guy...he wanted me to leave a big piece for his breakfast, which I did. (although I saved a small piece for myself to enjoy later =))
  I made the second one for a family gathering & made the whole recipe this time. Ended up bringing alot of it back home with us because there was sooo much dessert there that not much of it got eaten, But that's ok with me! Put some of it in the freezer & the rest we have been making disappear. ;)

 

Definitely spent  more time making it look pretty for the family gathering than for the guys =) Was fun having things in my flowerbeds etc that I could use for decorating. The lavender also added a nice flavor to the frosting; well at least to the places that it was touching.

Happy Summer!!!! :)

~Sheila

{ Almond Rhubarb Coffee Cake }

  Yay!! My rhubarb is finally ready to use again.... I love rhubarb & I always wait anxiously every spring until it is ready.

  I almost always use the same recipe just because we like it so much, but decided to branch out this time & try something new...so glad that I did! This turned out really yummy! =) 

Almond Rhubarb Coffee Cake

1 1/2 cups packed brown sugar

2/3 cup canola oil

1 egg

1 tsp vanilla extract

2 1/2 cups flour

1 tsp salt

1 tsp baking soda

1 cup milk

1 1/2 cups finely chopped rhubarb

1/2 cup sliced almonds

Topping:

1/3 cup brown sugar

1 tbls butter, melted

1/4 cup sliced almonds

In a large bowl beat brown sugar, oil, egg & vanilla until smooth. Combine flour, salt & baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb & almonds. Pour into two greased 9" round baking pans. For the topping combine brown sugar, butter & almonds. Sprinkle over batter. Bake @ 350 * for 30-35 minutes or until toothpick inserted in center comes out clean.

  I just made half of the recipe & baked it in a square dish; also made a almond flavored glaze & drizzled it over top after it had cooled awhile. Will definitely be making this again!

                        ~Sheila