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May Trees

Redbud 'Flame Thrower' (Cercis canadensis) As May comes to an end, I thought I would share some trees that look good now.  First, the insanely beautiful 'Flame Thrower' redbud. I always hesitate to praise this tree because of their finicky nature. So far, so good on this one which is near our front door.  Snowbell and 'Wolf's Eyes' Dogwood in the background The Snowbell tree ( Styrax japonica ) has been spectacular for many weeks. I was up on the roof of the garden shed this morning and got an aerial view of it. It looks so much larger from above. The blooms are so heavy that the branches are bending down. A few years ago, I recall standing underneath it and the roar from bees buzzing around it was deafening. Last week, I was saddened to hear no bees at all. Fortunately, there are some a week later but not nearly as many as in the past. On the opposite side is 'Wolf's Eye' Dogwood ( Cornus kousa ) which always delivers. This is a small dogwood c...
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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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