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One Earth Botanical

It is always exciting to discover a new nursery, especially when so many are closing these days. A friend recently introduced me to One Earth Botanical.  They are located at 24001 NE 28th Street in Camas, Washington and are open on Fridays and Saturdays from 10-3. This is a family-owned nursery specializing in perennials, shrubs and trees. I was impressed by their inventory and saw some plants that I didn't know existed, such as the red-blooming Cestrum called "Ruby Clusters" pictured at the top. Their prices are also awesome (most of the perennials I saw were $7 with larger sized pots around $12 - $15.)  Stephanie gave us a tour of their 8-acre property which includes large display gardens, areas for weddings and other events and an in-the-works yurt which will be opened as a B&B. She says they have to deal with deer and she is knowlegeable about plants they don't like. In addition to all that, they also do beekeeping I need some of their energy!  They are locate...

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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