Skip to main content

blueberry poundcake


blueberry poundcake, originally uploaded by All Things Mimi.

This was my main Saturday project. I have yet to make a poundcake at high altitude, and I decided to wait no more.

I found this recipe in an issue of Paula Deen's magazine. I know. I have said so many times I can't stand to watch her, but everytime I pick up an issue of her magazine, I want to cook every dirn thing in it!

So when I saw this recipe, I could not resist. And it turned out beautifully. I think my Mom would be proud!!

Blueberry Poundcake from Paula Deen

2 c. (4 sticks) butter, softened
3 c. sugar (I subtracted 6 tablespoons for altitude)
6 large eggs
4 c. all purpose flour
1 T. baking powder (I subtracted 3/4 t. for altitude)
1/2 teaspoon salt
1 cup milk (I added 3 tablespoons for altitude)
2 teaspoons vanilla extract
2 c. fresh or frozen blueberries (I used frozen)

Preheat oven to 350 (I used 375 because of altitude). Grease and flour a 10 inch tube pan.
In a large mixing bowl, beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder and salt. Add to butter mixture, alternating with milk, beginning and ending with flour mixture. Beat at low speed, blending well after each addition. Stir in vanilla.
Fold in blueberries, and pour into prepared pan. Bake for 1 hour and 30 minutes, or until a wooden cake tester comes out clean. Shield top of cake loosely with foil halfway through cooking to prevent excess browning. Cool in pan for 10 minutes. Remove from pan; cool completely on a wire rack.

This was yummie!! My next post will show what I did with it for dessert Saturday night!

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …