blueberry poundcake
I bought a boat-load of blueberries from Costco (is there any other way to buy things at Costco?) and the kids weren’t nibbling away at them fast enough.
So I needed a blueberry recipe, pronto. I dug up my dog-eared Moosewood Cookbook and went to work. Moosewood is one of the original ‘healthy’ cookbooks – use fresh, close-to-the-ground food. The original cookbook was published in 1977, when we were all oversized glasses, bowl haircuts and orange turtlenecks. And we were eating lots of Cheez Whiz and canned asparagus. Moosewood was considered kinda hippy, and anybody making their own chicken stock or eating leeks was considered a health food nut.
Ah, how times have changed. Now I’m desperate to eat more like Moosewood, and spending a lot of time in my car (ironic) driving to local bakeries, butchers and farmers markets. Which are now no longer standard with the advent of the big box (see where I got my blueberries – I stumble sometimes in my quests for large bags of dog food and laundry soap), and rise of the chain store, and the death of the local market.
Hopefully thirty years later we are seeing the resurgence of the local store (in Edmonton, think Cameron Meats, Planet Organic and Cobs Breads - well maybe local-ish is a better term).
Anyhow, this is an awfully long preamble for a mere pound cake. Here’s the recipe:
Moosewood’s Blueberry Poundcake
(adapted to cook in a loaf pan)
2 sticks unsalted butter, softened
1 1/2 cups sugar
3 eggs
2 cups white flour
1/2 tbsp baking powder
1/2 tsp salt
1/2 cup whole milk
1/4 cup fresh lemon juice
1 tsp grated lemon grind
1 tsp vanilla extract
1 cup blueberries
In another bowl, mix flour, baking powder and salt.
Mix milk, vanilla extract, lemon juice and rind in another bowl.
Add wet and dry ingredients alternately to the butter mixture beginning and ending with the dry. At the end, fold in blueberries. Mix only until blended!
