I simply adore the bright fresh flavor of lemon. It just makes for happy food. I’m not really sure what the right label for this treat is. It’s too sweet to be a bread, too light to be a true pound cake and too bread-like to be a cake. It’s fabulous, whatever it is. Filled with cheery tart lemon and sweet succulent blueberries, this pseudo-pound cake is a taste explosion. It’s double glazed and is absolutely delicious.
I pulled portions from several different recipes to create a version of pound cake that was flavorful without the traditional heaps of butter in it. This version gets its dense richness from non-fat greek yogurt and a little bit of oil. It is perfectly balanced between sweet/tart and rich/light.
You will love it. Eat it for breakfast, a snack or for dessert. Or, all three! Yum!
Double Glazed Lemon Blueberry Pound Cake
1/3 cup oil
1 cup sugar
3 tablespoons lemon juice
1-1/2 cups all-purpose flour + 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup non-fat plain greek yogurt
1 cup fresh or *frozen blueberries
2 tablespoons grated lemon peelLemon Sugar
1/3 cup lemon juice
1/3 cup sugar
2 tablespoons lemon juice
1 cup powdered sugar
In a large bowl, beat the oil, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with greek yogurt, beating well after each addition. Toss the blueberries with the 1 tablespoon of flour and fold the blueberries and lemon peel into the batter.
Transfer to a greased 8-in. x 4-in. loaf pan lined at the bottom with parchment paper. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
While bread is cooling (in the pan), combine lemon sugar ingredients in a saucepan and cook until sugar is dissolved. Cook 2 minutes longer. After removing from pan, poke holes in warm bread and brush lemon sugar on tops and sides. Allow to sink in, then brush again.
Combine ingredients for lemon glaze; drizzle over warm bread. Cool completely. Brush with glaze again after cool. Yield: 1 loaf (16 slices).
* If using frozen blueberries, use without thawing to avoid discoloring the batter.
My kids absolutely LOVE pancakes. Especially my son. “With SYRUP!” is his typical exclamation when I tell him I’m making pancakes for breakfast. It’s adorable. This is my go to recipe for a perfect short stack. I’ve modified the daylights out of the original recipe as I’ve made these at least 50 times. I first started making these when my daughter had a pretty severe dairy allergy, it’s easily adjusted to accommodate any food issues. I’ve made it with combinations of rice milk, shortening, butter, soy-butter, non-soy-non-dairy “butter” & applesauce. They’re all still delicious. Of course now that Madison doesn’t have any dairy issues (Thank you LORD!), I make it as listed below. This recipe makes a small batch, the perfect amount for my kids…about 3 pancakes each. When I’m really feeling like supermom, I add blueberries or chocolate chips to these. Yum! Continue reading →
Ok. This is way more like it. I decided to whip up another batch of muffins. I couldn’t just let my baking failure stay with me all day long. Since I didn’t have anymore sour cream and didn’t want to make a trip to the store, I used this recipe instead of trying the other one again.
The thing that drew me to this recipe was the strudel topping. I’ll admit it – I love me some buttery sugary topping. Mmmmm. It’s the delicious final gorgeousness on an already yummy muffin. And, they come out of the wrapper perfectly! Hooray! I’d suggest making a double batch though – this recipe yields 8 muffins. Big ones, but still…only 8. Continue reading →
I have pretty much become famous off these scones – at least in my small corner of the world. My sisters ask me to bring them to anything they can: camping trips, brunches, bridal or baby showers, Mother’s Day, treat-day at school. You name it, I’m asked to bring these. The sour cream and baking soda combo makes the texture perfectly airy and yet still moist. The possibilities are endless for mix ins – try whatever you fancy!
Fresh Blueberry Scone
Tonya’s Super Fantastic Scones
* 1 cup sour cream
* 1 teaspoon baking soda
* 4 cups all-purpose flour
* 1 cup white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon cream of tartar
* 1 teaspoon salt
* 1 cup butter
* 1 egg
* 1 cup raisins (optional)
Optional Egg Wash: For a golden color when baked, mix one egg yolk with a little water and brush on scones prior to baking.
1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 355° F. Lightly grease a large baking sheet.
3. Cream the butter and sugar in large bowl. Beat the egg with vanilla and add to the sugar/butter mixture.
4. Sift the flour, baking powder, cream of tartar, and salt. Add to the butter/sugar mixture – do not overmix.
5. Stir the sour cream mixture into the flour mixture until just moistened.
6. Mix in any toppings – for orange/cranberry scones 1 C dried cranberries and the zest from one orange. For chocolate chip scones, 1 C mini chocolate chips.
7. Turn dough out onto a lightly floured surface, form into a ball. Cut in half. Roll or pat each half into two 3/4 inch thick rounds. Cut each into 6 wedges, and place them 2 inches apart on the prepared baking sheet.
8. Bake 14 to 18 minutes in the preheated oven, until golden brown on the bottom.
9. Allow to cool completely on wire racks. Glaze or top as desired. For orange glaze – orange juice, zest and powdered sugar until desired consistency.
Recently I heard about a “fabulous” local cupcake shop called Trophy Cupcakes. They have two locations and are opening a third. Within just a few days I heard from several friends that this was THE place to get an absolutely amazing cupcake.
So, I was thrilled when one of my girlfriends brought a variety of these little gems to our weekly Bible study as the munchie of the evening. But I was far from blown away when I actually tried one. It was good, but not over-the-top amazing as advertised. I tried a different flavor thinking maybe chocolate chocolate wasn’t the way to go, but the vanilla was just as uninspired.
Still, these mini-cakes had been so highly touted that I vowed to give them another chance. This weekend, I decided to make a batch myself – thanks to the following recipe I found online. Continue reading →