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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Blueberries - Blueberry Recipe Round-Up

Yesterday I brough home 4 pounds of blueberries. I froze half of them and the rest are in the fridge. The light coloured ones may not be the best for baking, but I like them for snacking because they're sour.

Fresh Berries

Frozen Berries

Just keep them sealed in a bag in your freezer.

To freeze the blueberries, I rinsed them under cold water, then spread them onto a tray lined with a towel and paper towels. Let them dry as much as possible, then remove them from the towel and spread them out on the tray in a single layer. Freeze them like that. Once they're frozen, transfer them to a freezer bag.

Use them in smoothies, or one of these other delicious recipes! My kids like to eat them straight out of the bag. Don't worry, you won't break your teeth. They're not that hard!









Here are some other blueberry recipes you might like from other bloggers.

Blueberry Lemon Freezer Jam - Vegan Craftastic
Dehydrating Fruit - Backpacking Chef

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