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RHS Wisley (Surrey, England)

I'm up to the last day of my trip to England last May, and we ended with a trip to the second most visited garden in the country - RHS Wisley (Kew Gardens is the most visited). Most of the previous day was spent at the Chelsea Flower Show , which I will cover in the next post. I did not realize how huge this garden was until I started going through my photos. It is more than a garden - it is a horticultural institution. The garden was originally created by businessman, scientist, and inventor George Fergusson Wilson in 1878. He used a small portion of the estate to create the "Oakwood Experimental Garden" where he grew plants that were unusual in England at the time. Among his horticultural achievements was growing lilies outside the greenhouse and water gardening. Wilson's garden attracted notable visitors during his day, including fellow gardeners Ellen Willmott and Gertrude Jekyll (Jekyll actually worked some in the garden with him). Wilson died in 1902, and the pr...

Blackberry-Lemon Pound Cake


Last week our neighbor gave us a big bag of blackberries. Michael said he would like a blackberry pound cake so I set out to find a recipe. I ended up adapting a Lemon Blueberry cake recipe and hoped for the best. It turned out great and Michael loved it.

2 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup butter, softened
1 1/2 cups sugar
1/2 cup sour cream
Zest of one large lemon
3 eggs
1/2 tsp. vanilla
Juice of one large lemon
3/4 cup buttermilk
3 cups blackberries (frozen or fresh)

Lemon Glaze

1 1/2 cup powdered sugar
1 TBS. lemon juice
1 TBS. lemon zest
1 TBS. milk
1/4 tsp. vanilla

Preheat oven to 350. Grease and flour 2 large loaf pans or a Bundt pan.

Sift together the flour, baking powder and salt and set aside.

Cream the butter. Add the sugar, sour cream and lemon zest and beat for about 5 minutes.

Add the eggs one at a time, mixing well.

Add the vanilla and lemon juice.

Mix in the flour mixture alternatively with the buttermilk in two or three additions.

Fold in the blackberries.

Bake for 45-55 minutes until a tester comes out smooth.

Allow the cake(s) to cool completely on wire racks. Whisk the glaze ingredients together and pour it over the cooled cake.

Text and photos by Phillip Oliver, Dirt Therapy

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