Blueberry Lemon Cake

Photo by TSW

What do you when you're invited to a New Year's brunch where you know one person and no one else? You try to kick some cooking butt. It was a week in which I had too many things to do between work and social activities, three of which were on Saturday alone! Every day I was in bed no earlier than midnight and quite frankly, I wouldn't have had it any other way so I was forced to make something simple and delicious. Usually when I make things for potlucks, I really like to go over top. Thinking back to 2003 when I made baked goods for our monthly meetings I recall a blueberry lemon pound cake which everyone loved but then simultaneously complained about their diets being ruined (it was a femaled dominated work place). It's not my fault if they have no self control. I could not find that recipe but I found this slightly less heart-unfriendly recipe. You know that pound cake got it's name from the pound of butter that is required to make it.

I thought this recipe was awesome. I didn't alter it in any way and while some reviewers complained that it was too sweet I thought it was perfect. The lemon pops if you use enough and I think that's the key to reducing the sweetness. In addition to a solid recipe, I credit my new fabulous bake ware for the beautiful presentation. Williams-Sonoma Nonstick Goldtouch Loaf Pan, 1 lb. ($19) is the most highly rated loaf pan tested by America's Test Kitchen.

My only complaint, which is true of all sweet breads, is that the ends are cooked through before the center. Any solutions to this?

Since I followed this recipe to a T and it's available online, I dare not rewrite the recipe. Click on the title of this entry and you'll l have the recipe.

Simple is best!