Just in time for Fourth of July! I present my Patriotic Pound Cake made with fresh strawberries and blueberries. I also added some red, white and blue sprinkles in the batter to make it even more patriotic. Have a slice with coffee for breakfast or serve it as a simple dessert.
3/4 cup butter, (1 and 1/2 sticks) room temperature
1 cup of sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1 3/4 cup flour plus an additional 2 Tablespoons for the berries
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup blueberries
1/2 cup strawberries, chopped
5 Tablespoons of red, white and blue sprinkles
Preheat oven to 325 degrees. Line loaf pan with parchment paper or nonstick foil.
In a mixing bowl, mix butter an sugar until light yellow and fluffy. Add eggs one at a time and blend. Add extracts and mix well.
In a separate bowl, whisk flour, baking powder and salt. Alternate flour mixture and milk. Once everything had been combined, stir in 5 Tablespoons of sprinkles to the batter. Add 2 Tablespoons flour to the berries, stir to coat the berries before adding them to the batter. This will keep the berries from sinking to the bottom. Bake for 1 hour and 20 minutes or until a tester comes out clean. Cool completely before glazing.
1/2 cup powdered sugar
1/2 teaspoon almond or vanilla extract
1 -2 Tablespoons of milk
Decorative sprinkles, optional
Mix sugar with extract and one Tablespoon of milk. Add additional Tablespoon of milk if needed. Pour over Pound Cake. Decorate with more sprinkles if desired.
It’s berry season in Florida. I am not a big pie lover but I do love cobblers. It’s the crust thing. This cobbler packs a big punch with lots of berry taste and a nice sweet crunchy top. So yummy warm with a big scoop of ice cream. I used 3 different types of berries in this recipe but one kind, two, three or more different kinds of berries would work. You decide what berry flavor combinations you want.
8 cups of berries (I used a combination of strawberries, blueberries,and blackberries)
Juice of 1/2 lemon
1/2 cup plus 1/4 cup sugar, divided
3 heaping Tablespoons of corn starch
1 1/2 cups of flour
2 teaspoons of baking powder
6 Tablespoons of butter, chilled and cut into pieces
3/4 cup plus 3 Tablespoons of heavy whipping cream
Preheat oven to 350 degrees. Spray a 9 x 9 pan with nonstick spray. In a separate bowl, place berries and pour the lemon juice on top of them. Combine sugar and cornstarch, add to berries and stir gently. Place berries in the 9 x 9 pan. In a separate bowl, combine flour and baking powder. Add butter cutting in with pastry blender or two knives. Continue to cut butter in flour mixture until it resembles fine crumbs. Add heavy whipping cream and combine to form a dough. It will be sticky. Drop by teaspoons full on top of berries. Sprinkle dough topping with 1/4 cup sugar. Bake for 50 minutes or until top is brown and berries are bubbling. Serve warm with ice cream. Enjoy!
Berries with lemon juice and sugar/cornstarch mixture.
Hot cobbler right out of the oven.
The only way I eat cobbler! Yum!