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Lemon-Blueberry Pound Cake

on May 18, 2018
Lemon-Blueberry Pound Cake
Prep time:
Cook time:
Total time:
Serves: 12 servings
Another lemon and blueberry concoction that’s refreshing and slightly tart. Good luck on only having one piece! [br][br][cap id=”attachment_9419″ align=”alignleft” width=”150″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/exps166144_RCC153595B10_29_2b-150×150.jpg” width=”150″ height=”150″ class=” size-thumbnail” title=”exps166144_RCC153595B10_29_2b”][/url]Photo Credit: Taste of Home[/cap]
Ingredients
  • 1/3 cup butter, softened
  • 4 oz. cream cheese, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 large egg white
  • 1 tbsp grated lemon peel
  • 2 tsp vanilla extract
  • 2 cups fresh unsweetened blueberries
  • 3 cups all-purpose flour, divided
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup lemon yogurt
  • 1-1/4 cups confectioners’ sugar
  • 2 tbsp lemon juice
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10″ fluted tube pan.
  3. 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.
  4. Toss blueberries with 2 tbsp flour.
  5. 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.
  6. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean (approx. 55-60 minutes). Cool in pan 10 minutes before removing to wire rack; cool completely.
  7. In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake as icing.

 

Blueberry Lemon Upside Down Cake

on May 18, 2018
Blueberry Lemon Upside Down Cake
Prep time:
Cook time:
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Serves: 12 servings
YUM! First word that comes to mind with this recipe. Pies are great, but sometimes you just want some texture that this cake can give you. [br][br][cap id=”attachment_9411″ align=”alignleft” width=”150″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/exps52671_SD153320B12_11_2b-150×150.jpg” width=”150″ height=”150″ class=” size-thumbnail” title=”exps52671_SD153320B12_11_2b”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
  • 4 cups fresh blueberries
  • 1/2 cup sugar
  • 2 cups miniature marshmallows
  • 1 package yellow cake mix (regular size)
  • 1/2 tsp grated lemon zest
  • Whipped topping
Instructions
  1. Preheat oven to 350 degrees.
  2. In a greased 13×9″ baking dish, layer blueberries, sugar and marshmallows.
  3. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows.
  4. Bake until a toothpick inserted in center comes out clean (approx 35-45 minutes).
  5. Cool 10 minutes before inverting onto a serving plate.
  6. Serve warm with whipped topping.

 

Balsamic Green Bean Salad

on May 18, 2018
Balsamic Green Bean Salad
Prep time:
Cook time:
Total time:
Serves: 16 servings
Another fabulous summer salad option to bring to your weekly summer BBQ. The green beans, onion and tomatoes can all be picked up at the farm market! [br][br][cap id=”attachment_9390″ align=”alignleft” width=”150″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/download-3-150×150.jpg” width=”150″ height=”150″ class=” size-thumbnail” title=”download”][/url]Photo Credit: Mel’s Kitchen Cafe[/cap]
Ingredients
  • 2 lb fresh green beans, stems removed
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 3 tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground mustard
  • 1/8 tsp pepper
  • 1 large red onion, chopped
  • 4 cups cherry tomatoes, halved
  • 1 cup crumbled feta cheese
Instructions
  1. Place beans in a large pot; add water to cover. Bring to a boil. Cook, covered until crisp-tender (approx. 8-10 minutes). Drain and immediately place into ice water. Drain and pat dry.
  2. In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper.
  3. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour.
  4. Just before serving, stir in tomatoes and cheese.

 

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