"Do something with these. Your dad went a bit overboard at the strawberry stand on the corner," my mother said, pressing the giant box into my open arms.
"Okay, but I am coming to raid your fridge," I replied.
One refrigerator scavenger hunt later, I set off back to my kitchen with an armful of ingredients and a mind set on making something sweet. Instantly Strawberry Shortcake sprung to mind, but with half a carton of blueberries, and 2 Meyer lemons, I had something more exciting on the brain.
What developed was a fun twist on the classic dessert.
Lemon Blueberry Pound Cake
- 3 large eggs
- 3 Tbsp Milk
- 1 1/2 tsp Pure Vanilla Extract
- 1 1/2 cups sifted Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Granulated White Sugar
- 13 Tbsp Butter
- 1 cup fresh Blueberries
- Lemon zest from 2 Meyer Lemons
- 1- 9x5 inch loaf pan, lightly rubbed with butter or vegetable cooking spray.
*Using a cake spatula (or a wooden spoon) scrape the half of the batter into the loaf pan. Scatter the blueberries across the top of the batter and then sprinkle the grated lemon zest on top. Reserve a small amount of zest for garnish and set aside. Finish with the remaining batter, rounding and smoothing the top of the cake as your pour. Bake for approximately 60-65 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool.
*If you are not big on baking you can streamline this process by using a boxed pound cake mix, adding 1/4 cup of sugar, the blueberries, and the lemon zest.
Fresh Strawberry Glaze and Whipped Cream
- 1 carton Fresh Strawberries, rinsed and sliced.
- 1/2 cup Cane Sugar
*You can now chose to use a can of pre-made whipped cream or mix up your own using:
- 1 cup Heavy Cream
- 1 tsp Vanilla Extract
- 1 Tbsp. Confectioner's Sugar
To Serve: Slice the Pound Cake and top with a large spoonful of the strawberry mixture, and a generous dollop of whipped cream. As a finishing touch sprinkle with the lemon zest and place in front of a salivating audience.