Monday, July 18, 2011


We went blueberry picking (forgot the camera, darn!) with my parents last week and managed to pick 11 pounds in about 30 minutes between the 5 of us. I was responsible for 4 pounds myself. It was fun! My dad's rule is "pick one, eat one." Teagan had no trouble following the rule! Piper, who eats no fruit (don't ask- we are working on her- have been for years), just picked.

We washed them in a solution of 1 tsp of bleach to 1 gallon water. Mom read that that helps kill some germs and prolong their freshness. She had tried it with some other fruits, vegetables and green with great success. Also, her last round of blueberries lasted much longer with the bleach wash.

We have eaten our share by the handful, put them on our cereal, made a pie, and today Teagan and I made my favorite... Blueberry Pound Cake. This travels well, is great for a pot luck and frozen blueberries also work wonderfully.

The recipe comes from my college cookbook. It's easy and so yummy!!

2 pints blueberries
2 sticks butter, softened
2 cups sugar
4 eggs

1 1/2 teaspoon vanilla
3 cups flour, divided (I use cake flour when I have it around)
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 325. Grease and flour a 10 inch tube pan. Use mixer to cream sugar and butter; add eggs one at a time. Beat well after each addition. Add vanilla and beat until fluffy. Dredge berries with 1/2 cup flour and set aside. Sift remaining flour with baking powder and salt; fold into cake batter until well blended. Gently stir in berries. Pour into pan and bake for approximately 1 hour 1o minutes, or until a cake tester inserted near the center comes out clean. Place pan on rack and cool for 10 minutes before removing from pan.


1 comment:

  1. I loooooooove poundcake (it does NOT love me, however!)

    I will still be writing this one down :-)