Today is the first day of summer! And, berries are in season! I highly encourage you to go berry picking at a local farm in your area. Berries are very rewarding to pick, a good work-out (all that bending and picking), and a fun great activity to do with friends and family! Plus, it tastes so much better when you pick your own berries ;).
The Blueberry-Strawberry Pound Cake recipe is actually taken from Molly Wizenburg's recipe for Blueberry-Raspberry Pound Cake. I used strawberries instead of raspberries. Baked and served with tea, these slices of berry heaven were a hit with friends. The cake is not as heavy as it sounds (the word "pound" always turns me off but trust me this cake isn't too heavy). Please check out Molly's book A Homemade Life as well as her popular blog Orangette. I get inspired by reading books by successful bloggers and definitely feel that food and literature go hand-in-hand :). Please subscribe to my page in the upper right hand corner! I have three lovely followers now but would love even more <3!
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| Mulberry picking with my husband in our backyard :) |
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| Aren't berries so pretty? |
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Blueberry Strawberry Pound Cake
*I actually halved this recipe because I didn't have enough butter, and it still turned out fine!
Ingredients:
2 cups plus 8 tablespoons cake flour (I made this with a recipe online using regular flour and cornstarch)
1 teaspoon baking powder
1/2 teaspoon salt
5 large eggs
1 2/3 cups sugar
2.5 sticks butter (10 ounces) unsalted butter, diced, at room temperature
2 tablespoons kirsch (I omitted this because I didn't have it on hand)
1 cup blueberries, rinsed and dried well
1 cup raspberries, rinsed and dried well
1. Set an oven rack to the middle position, and preheat the oven to 300 degrees F.
2. Butter a standard-sized 9-cup bundt pan and dust it with flour, shaking out any excess. (If your pan in nonstick, you can get away with a simple coating of cooking spray, no flour needed.)
3. In a medium bowl, whisk together 2 cups plus 6 tablespoons flour, the baking powder and salt.
4. In the bowl of a food processor, blend eggs and sugar until thick and pale yellow, about 1 minute. Add butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the sides of the bowl. If the mixture looks curdled, don’t worry. Add dry ingredients and process just to combine. Do not over mix. The batter should be thick and very smooth.
5. In a large bowl, toss berries with the remaining 2 tablespoons of flour. Pour batter into the prepared pan, spreading it evenly across the top. Bake until a toothpick inserted in the cake’s center comes out clean, 1 to 1 1/4 hours.
6. Transfer cake to a rack, and cool in the pan for 5 minutes. Carefully invert the cake out of the pan onto the rack, and cool for at least 20 minutes before slicing. Serve slightly warm or at room temperature.
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*I adapted this recipe from a recipe on allrecipes.com for blueberry muffins. It's the same recipe but I used coconut oil instead of vegetable oil and used half white flour/ half wheat pastry flour. The result was a healthier muffin that tasted a little coconut-y! which was delicious :). I also substituted half of the white sugar with brown sugar.
Ingredients:
for muffin:
3/4 cup all-purpose flour
3/4 cup wheat pastry flour (or you can just do 1 1/2 cup all-purpose flour)
3/4 cup white sugar (make half of that brown sugar if you'd like)
2 teaspoons baking powder
1/3 cup coconut oil
1 egg
1/3 cup milk
1 cup fresh blueberries or mulberries, or any berry! Berries are versatile!
for topping:
1/2 cup brown sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
ooooh I love the pictures of the baked muffins :)
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