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Lemon Blueberry Pound Cake

I love the tangy flavor of lemon in desserts. I’ve been wanting to make a dessert with lemon and blueberries, so I decided to give this Lemon Blueberry Pound Cake a try. I popped this in the oven while  Mr. Blue Eyed Yonder was outside working on new pavers for our patio. I knew he would love to walk into the house and smell this in the oven.

Any recipe that directs you to poke holes in the top so it can absorb the yummy, sugary glaze – you know you’ve got a winner.

This cake is SUPER moist and has a nice tangy top crust. I walked outside to give Mr. BEY a taste test. He started talking as I popped a big bite in his mouth and it sounded something like this. “Is that a blueberry — Mmmmmmmm!”
Guess that pretty much sums it up. Blueberry Mmmmmmmm.

Photos by {Blue Eyed Yonder}
Lemon Blueberry Pound Cake
adapted from Cooks.com

1/2 cup butter, softened
1 cup sugar
2 eggs, well beaten
1 tbsp. lemon juice
2 tbsp. lemon peel
1 1/2 cup sifted flour
1/2 tsp. salt
1 tbsp. baking powder
1/2 cup milk
1 1/2 cup blueberries

Cream butter in 1 cup sugar. Add eggs and 1 tablespoon of lemon juice. Mix well. Sift flour, salt and baking powder. Add alternately with milk to creamed mixture. Stir in lemon peel and blueberries. Bake in well greased loaf pan at 325 degrees for 1 hour or until golden brown.

GLAZE:

1/3 cup lemon juice
1/2 cup sugar
3 tbsp. powered sugar

Mix lemon juice and sugar – use a toothpick to make holes in top of cake and drizzle lemon glaze over warm cake.

Posted 7/12/11, Topic: Eats

Scenes from the 4th

Photos by {Blue Eyed Yonder}

There’s no such thing as a simple get-together in my family. Lots of fun, laughs and, of course, way too much food.

Hope everyone had a fabulous 4th! What did you do to celebrate?

Posted 7/5/11, Topic: Eats, Events

Mema’s Blueberry Cheesecake

I think there’s some kind of unspoken rule amongst Grandmas that you must always have something delicious baking in the oven. 
I’ve always loved the fact that 99% of the time Mema has some sort of homemade dessert on her counter.  It may be a caramel layer cake, a pound cake or a freshly made banana pudding, but when blueberry season arrives there’s one thing that is sure to be cooking at Mema’s house… her delicious Blueberry Cheesecake.

Just walk into her house this time of year and there’s a pretty good chance the tangy, sweet smell of cream cheese will be lingering in the air. Just walk past the oven and you will smell the golden graham cracker crust beginning to bake.

Smelling the cake as it cools is pure torture. I’m not sure if any of her cream cheese cakes has ever completely cooled before we dived into it. It has the creamiest blueberry filling hidden under a silky sour cream topping.  Absolutely divine.


Photos by {Blue Eyed Yonder}

Mema’s Blueberry Cheesecake
adapted from Southern Living Magazine 2003

What you will need:

1 cup graham cracker crumbs
2 tbsp. butter, melted
1 tbsp. sugar
vegetable cooking spray
3 (8-ounce) packages cream cheese
1 cup sugar
3 tbsp. all-purpose flour
1/2 tsp. salt
2 large eggs
2 egg whites
1 (8-ounce) container sour cream
1 tsp. vanilla extract
1 tbsp. grated lemon rind
1 1/2 cups fresh bluberries
1 cup frozen whipped topping, thawed
1/4 cup sour cream

Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar in a small bowl. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.

Bake at 350-degrees for 5 minutes. Remove from oven; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth.

Combine 1 cup sugar, flour and salt. Add to cream cheese, beating until blended. Add eggs, 1 at a time, beating well after each addition. Add egg whites, beating until blended.

Add 8-ounce container of sour cream, vanilla and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.

Bake at 300-degrees for 1 hour and 10 minutes or until center of cheesecake is firm. Turn off oven, and let cheesecake stand in oven, with oven door partially open, 30 minutes.

Remove cheesecake from oven; cool in pan on a wire rack 30 minutes.

Cover cheesecake, and chill 8 hours. Release sides of pan.

Stir together whipped topping and 1/4 cup sour cream. Spread over cheesecake.

Posted 7/1/11, Topic: Eats

Blueberry Dumplings

This has to be one of my all time favorite blueberry recipes. Just saying the words Blueberry Dumplings makes my mouth water. If you love desserts that are ooey, gooey and warm all over… drop what you are doing and make this right now! I mean it… scoot!
Just imagine the softest, plumpest dough balls that have soaked up the most delicious berry juice. This dish has so many great “Southern” qualities: fresh picked berries from the farm, homemade dumplin’s and you don’t even have to chew it! (Which I have to admit is true for most southern foods.) 
If you really want to put this dessert over the top, add a big ol’ glob of vanilla ice cream. I promise you will eat this until your teeth turn blue and your mouth hurts from smiling.

Photos by {Blue Eyed Yonder}

Blueberry Dumplings
from Tasty Kitchen

For the dumplings:
1 cup flour
1 tbsp sugar
1 tsp baking powder
1 pinch salt
1/2 cups butter, softened
1 teaspoon vanilla
1/4 cups milk

For the berries:
1 quart fresh blueberries
1 1/4 cup sugar
2 cups water

In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Stir it to make sure it is good and combined. Use a pastry cutter to cut the butter and vanilla into the dry ingredients. Add milk to form dough. Set this beautiful dumpling dough aside.

In a large pot, dump in your washed berries, 1 1/4 cup of sugar, and water. Bring this to a boil. Drop dumplings by the spoonful into the hot boiling berries.

This is the most important step in making the dumplings! Cover the pot, reduce heat to low, and cook slowly for 20 minutes. Do not, I repeat do not, remove the lid before 20 minutes has passed, and do not stir the dumplings. They should be sitting at the top of the pot cooking.

Serve warm.

Posted 7/1/11, Topic: Eats

Oven Dried Blueberries

If there’s one health-conscious blogger I always admire, it’s Lesley of Homemade Grits. She shared this super simple and healthy blueberry recipe.

Toss the berries with honey and spread them on a baking sheet…

Pop them in the oven on low heat and bake. Told you it was simple!

These dried berries are delicious sprinkled over yogurt or cereal, but also make a sweet snack just by themselves.

Too bad the leftover parchment paper is super sticky, it could pass for a funky piece of modern art. Don’t you think?

Photos by {Blue Eyed Yonder}

Oven Dried Blueberries
from Whole Living

What you will need:

1 cup blueberries
1 teaspoon honey

Heat oven to 225 degrees. Toss blueberries with honey in a bowl. Bake berries on a parchment-lined baking sheet until shriveled but still supple, about 2 hours. Let cool. Berries will keep in an airtight container for up to 1 month. This recipe yields 1/2 cup of berries.

Tip: Do not place too many berries in the oven at once. The amount of moisture released will cause the drying process to take FOREVER.

Posted 6/30/11, Topic: Eats

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