beadworkbybetsy

You should try making this lovely Blueberry Lemon Cake. I first made this cake six years ago for a Memorial Day party. The recipe is from Bon Appetit. This year I made it, with some help from Ruth, as our contribution to the Wilson family July 3rd celebration.

 I also took my children to a blueberry farm in June.  We had a great time picking blueberries in the fields.  We had no idea they grew just like grape clusters.  I highly recommend going to the farm next year.







I also have a great recipe for Blueberry Bread.
Ingredients:
1/2 cup softened butter
1 cup sugar
2 eggs
1 2/3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 cup fresh blueberries
1/2 tsp. grated lemon zest (we just used a whole lemon)

For the glaze:
1/4 cup lemon juice
1/3 cup sugar

Preheat oven to 350 degrees.  Grease a 9x5x3 loaf pan; set aside.  By hand (or with mixer), whisk together softened butter and sugar; beat in eggs.  In a separate bowl, sift flour with baking powder and salt.  Add to butter mixture alternately with the milk.  Mix until just combined.  Fold in blueberries and lemon zest.  Pour bread batter into prepared pan and bake for about 50 minutes.

While the bread is baking, heat lemon juice and sugar in a small saucepan.  Cook until mixture is the thickness of syrup.  Pour glaze over baked bread while it is still in the pan.  Allow bread and glaze to cool before removing from pan.

Pete and I have yet to get the glaze right on the bread.  It doesn't harden.  We think the portions in the recipe are wrong.  If anyone has suggestions about the glaze, please comment.  Even though our glaze hasn't worked out, the bread is still fabulous.