My fridge has been stocked with an abundance of fresh blueberries all summer long. My favorites are the big, fat juicy ones… the ones that taste amazing when tucked into a bowl of fresh fruit with a dollop of vanilla yogurt and a sprinkle of granola. Ideally, there should be a small splash of blueberry juice spilling into your mouth when you bite into a quality blueberry. Those are the best
Toward the end of my vacation in Massachusetts, blueberries began to appear at the local Farmer’s Markets. Freshly picked, they were a little pricey- $5.00 for a heaping pint, but they were well worth the extra splurge. I decided to use these fresh berries for a cake: Blueberry-Lime Pound Cake.
Blueberry and lime is a terrific flavor combination. The lime provides a very subtle taste. It’s in the glaze too. Sure, you could substitute lemon and make it a Blueberry-Lemon Cake, but the lime makes it more interesting.
Blueberry Tip: When baking with blueberries (or any fruit), make sure that your fruit is at room temperature. Cold fruit straight from the refrigerator may prevent your dessert from baking evenly.
When making the glaze for the cake, the consistency is important. You want it thick enough so that it sticks to the cake and runs down the side a little bit. If the glaze is too thin, it will just run down the cake & not leave much of a glaze behind on the cake. I wish I had made the glaze slightly thicker on mine.
We loved this cake! It was very summery, moist and tasted fabulous, and I thought this cake tasted even better on day two. This one’s a keeper.
This recipe can be found here: Glazed Blueberry- Lime Pound Cake
Other recipes utilizing fresh blueberries on the blogs:
Farmgirl Fare: Blueberry Breakfast Bars
Baking Bites: Fresh Blueberry Tart
The Cooking Photographer: Blueberry-Lemon Pie
What’s For Lunch Honey?: Wild Blueberry-Lime-Coconut Ice Cream