The blossoms are everywhere here on the high plains of the deserts of Northwestern Nevada. Where there’s water, there’s life. Believe me when I tell you we’ve had more than our share of water this year. Just Sunday, in the middle of the Mother’s Day party here at Winterpast, the heaven’s let loose again. Everything here is green, including the barren hills. Not quite Switzerland-esque, but not desert brown either.
The day after our party was a lovely time to enjoy a party for one. After putting up ten tables and forty chairs, three garbage cans, and a few dishes, Winterpast is ready to host another party. Yesterday was my day to do nothing but enjoy the clean house and weed free yard. It’ll remain that way a short time before I’ll need to do it all again.
In May, it’s customary for Zephyr winds to come up from no where bringing thunderstorms with them. After attending our many graduation ceremonies throughout the years, my mother would refer to “Graduation Weather” in May and June. The kind that would rip a mortarboard right off a Valedictorian’s beehive hairdo. (That will make my younger readers scratch their heads wondering what I’m talking about. Check out hairstyles of the mid 1900’s).
One thing is for sure. The heat will follow these winds. Even though summer won’t officially begin until June 21, high temps are on the way. By Friday the mercury should hover around 90, and that will feel cool compared to the summer afternoons to follow.
Around town, the mustang foals are popping up. Pretty amazing little creatures, they are ready to roam just a few hours after birth. They are as shy as they are cute, staying near their mom’s side. With a birth control program, along with the frequent round-ups, it’s lucky to see a foal these days.
Feeling like a spring dessert in the desert, I tried a new recipe for Lemon Blueberry Pound Cake. Of course, there is the word pound in the name. Just do a few more hours of weeding in the garden and fergetaboutit. Loaded with blueberries and bright flavor, this cake is absolutely delicious and easy to make, as well. I used fresh blueberries and lemon. I think it would also be delicious with raspberries.
Lemon Blueberry Pound Cake
By Jennifer Segal
Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.
Servings: One 9×5-inch loaf cake (8 to 10 servings)
INGREDIENTS
FOR THE CAKE
- ½ cup milk
- 1 tablespoon grated lemon zest, packed (see note)
- 2 tablespoons fresh lemon juice
- 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (if using frozen blueberries, do not defrost)
- 1 stick (½ cup) unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
FOR THE GLAZE
- ¾ cup confectioners’ sugar
- ¼ teaspoon lemon zest, packed
- 1½ tablespoons fresh lemon juice
INSTRUCTIONS
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9×5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that’s okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners’ sugar, lemon zest, and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
- Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
- Note: You’ll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.
Whatever you do today, enjoy the beauty of spring. Get out in the fresh air. Take a walk. Smell the blooms. Watch for the first of many farmer’s markets. Eat some fruit. Be grateful to be alive. The world is such a beautiful place!
More tomorrow.