Skip to main content

Featured

June Blooms

After a hot weekend, more pleasant weather has settled in and the long-term forecast shows consistent temperatures in the 70s. That is music to my ears, I just hope it lasts. We have been busy with the usual garden chores. Michael has been more adventurous than I and he created a small set of steps leading up to our shady path. He said he had been wanting to do that for a long time but didn't because of it making it difficult to move the lawnmower up to the top level. Well, we now have a battery-powered mower, a very lightweight, tiny thing which makes both of us happy. The steps are almost finished, just some more gravel needed to top them - Our new battery-powered lawnmower looks like a toy - In the garden - Autumn Fern ( Dryopteris erythrosora) is just spectacular right now. My favorite fern. Aruncus 'Horatio' has doubled in size this year and threatens to overshadow the shade garden.  Baptisia 'Solar Flare' blooms after 'Purple Smoke'  Jasmine 'Fiona...
1 comment
Read more
Labels

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
Email Post
Labels:

Comments

Post a Comment

Popular Posts