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Blueberry Tips Storing Ripe Berries: To store ripe berries, scatter on a rimmed baking sheet lined with paper towels, then store in the fridge until you're ready to wash and eat them. Easy Freezing Tips: Blueberries freeze well without washing. Simply put room temperature berries into ziplock bags and freeze. Rinse before using. Information courtesy of The Oregon Blueberry Growers Association. Like to share?
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Blueberry Recipes • Blueberry Orange Muffins
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Blueberry
Lemon Pound Cake 1 cup (2 sticks) unsalted butter, at room temperature Preheat oven to 350 degrees. Butter a 9 x 5 x2 3/4
loaf pan. Line the bottom with a piece of parchment or waxed
paper, and butter the paper. Lightly dust the pan with flour, shaking
out the excess. In a mixing bowl, cream the butter and the sugar with
an electric mixer until light and fluffy. Add the egg yolks, lemon zest
and vanilla extract; beat until smooth. Add the sour cream and beat to
combine. Sift the flour, baking powder and salt together, add to the
butter mixture in three batches, stirring with a wooden spoon until just
combined. Beat the egg whites in a bowl until they hold soft peaks. Stir
a third of the whites in to the batter to combine. Fold the remaining
whites into the batter with a rubber spatula until just combined. Do
not over mix. Fold the blueberries into the batter. Scrape into the prepared
pan. Bake for 35 minutes. Reduce the oven temperature to 325 degrees
and bake 45 minutes longer or until pound cake is golden brown and a
toothpick comes out clean when inserted in the center. Cool the cake
in the pan on a rack for at least 1 hour before turning it out of the
pan. Then place it back on the rack and allow it to cool completely.
For a real treat, top a slice of this sumptuous pound cake with a generous
scoop of the Blueberry Sorbet. Yield: 1 loaf. Submitted by Cynthia Miller
adapted from Parade Magazine |
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