Caterer’s Choice Rewind: Lemon Blueberry Pound Cake
We’ve been indoors for weeks now due to the COVID-19 coronavirus pandemic. Though the weather has been nice, it’s difficult to keep spirits equally as sunny. In today’s “Let Them Eat Cake” we wanted to flashback to a “Caterer’s Choice” article that will hopefully add a little sweetness into your day.
Are you cooking more with your partner? Let us know what’s heating up in your kitchen in the comments below.
Continuing our “Caterer’s Choice” series, Chef Bryan Clark, executive chef of Joel Catering and Special Events, is adding to his previous recipes with a light, tasty dessert.
For the past few months Chef Bryan has offered dishes, like chilled sweet corn soup and grilled zucchini and summer squash salad, that are perfect additions to any wedding-related soiree or cozy dinner for two at home.
Summer is an opportune time for food, especially desserts, filled with fresh fruit. It’s refreshing, and light — which pairs perfectly with the warm New Orleans summer weather and makes this month’s lemon blueberry pound cake recipe an ideal addition to the “Caterer’s Choice” menu.
LEMON-BLUBERRY POUND CAKE
- 1/3 cup butter, softened
- 4 ounces cream cheese, softened
- 2 cups sugar
- 3 large eggs
- 1 large egg white
- 1 tablespoon grated lemon peel
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen unsweetened blueberries
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (8 ounces) lemon yogurt
- 1-1/4 cups confectioners’ sugar
- 2 tablespoons lemon juice
- Preheat oven to 325 F. Grease and flour a 10-in. fluted tube, bundt or loaf pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
- Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
- Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
- In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.
CANDIED ORANGE SLICES
- 1 navel orange
- 1 1/2 cups water
- 1 cup granulated sugar
- Thoroughly wash the orange to get rid of any waxy residue. Slice off and discard the ends, and slice the rest of the fruit into ¼ inch slices.
- In a wide pot, heat and stir water and sugar until the sugar dissolves. Avoid stirring after this point to prevent crystallization. Bring to a gentle boil and add the orange slices. After 15 minutes, lower the heat to medium-low. Flip over the slices and continue cooking on low for another 15-20 minutes, until the peel becomes translucent and the syrup has thickened. Place a wire rack on top of a lined baking sheet, and transfer the candied slices on top to cool. Reserve orange syrup for other uses.
FRESH BLUEBERRY COMPOTE
- 3 cups fresh blueberries
- 1/2 cup sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- Make the blueberry compote layer: Place the blueberries, sugar and water in pot over medium heat. Once the mixture comes to a simmer, reduce to low heat and cook until the blueberries blister and the sauce becomes thick. Add the lemon juice and continue to simmer until it’s reduced by half. Cool to room temperature, and then chill in the fridge.