Years ago I took a friend to tea at a cute restaurant about an hour’s drive from our house. The restaurant is on a working farm, they call it a living history farm, and is in a quaint, old farmhouse. The kind of place you might see a grandma knitting a blanket in her rocker on the front porch. They serve a traditional afternoon tea, with finger sandwiches, scones and clotted cream and lemon curd, the whole nine yards. It was such a lovely sunny afternoon the day I took my friend there for her birthday tea. She was nine months pregnant with her second daughter. That baby will turn 21 next month. I visited the farm a number of times after that, once for an Alice in Wonderland themed tea with my boys, and then there was the time we visited as a family and took a tour of the farm and the boys were thrilled with the tractors and the farm animals and we purchased plant starts and then brought them home and planted them in our own garden. The boys used to help me plant and weed and harvest our garden. Their favorite were the potatoes because it was like a treasure hunt.
Each year the farm owners throw a large, old fashioned Independence Day party with hay rides, and pie and home made ice cream, sing-a-longs, and square dancing. I signed up for the farm/tea house newsletter and it was so long ago, the newsletter was an actual paper newsletter they sent in the mail. Each edition included upcoming themed teas and activities going on in and around the farm and restaurant, as well as news from back home (the owners are from England), fun new English imports you could purchase in their gift shop, and a single coveted recipe from their kitchens. I used to tear the recipes out of the newsletter and keep them tucked away in my old recipe holder my mother gave me. Now, it seems, I go straight to the internet to get a lot of my recipes. I would like to go back to using my old fashioned cookbooks. The farm’s newsletter also went electronic, and now they even have a blog. I miss the old paper newsletter I received in the snail mail. It was unique. I haven’t been out to this farm in quite some time as it is a drive, and also, we belong to a CSA farm share closer to home. CSA being an acronym for Community Supported Agriculture and each week (approximately 28 weeks of the year) we drive out to the farm and pick up a basket of vegetables. This week we scored two beautiful heads of lettuce, beets, new potatoes, fennel, radish, kohlrabi, sugar snap peas, scallions, kale, chard, Chinese broccoli, spinach, two heads of garlic, and a dozen farm fresh eggs. Each week I have the
challenge adventure of creating recipes for all these wonderful vegetables. One of my brothers is in town, and last night’s dinner was chicken stir fry and included sugar snap peas, scallions, Chinese broccoli, and garlic (plus mushrooms and red peppers from the local market). And that is all good and fine and makes me feel healthy and all, but for a couple days now, I have been craving cake, specifically white cake with white frosting. Sometimes I crave things and until I have even just a little bit of what I am craving, I will obsess on it. A couple nights ago we were watching a season three episode of the Mindy Project and she ends up basically burying her face in a huge birthday cake. The cake looked like one of those big ones from Costco, white cake, white frosting and a bunch of decorations on top. I have been craving that cake ever since. Well, I am not going to go to a bakery and purchase a big old sugary cake just for myself and the regular grocery store cakes, cupcakes, etc… are filled with junk, preservatives, even food coloring (they are WHITE for Pete’s sake). I decided it best that I not have any cake at all, for obvious reasons. But, really, I could not stop thinking about it so I used the excuse of my brother being in town to make a beautiful bundt cake (bundt cakes will always and forever remind me of ‘My Big Fat Greek Wedding’).
One of my favorite recipes from the living history farm, is the one for Lemon Blueberry Sour Cream Cake with Lemon Glaze. It is a decadent recipe for sure. I’m not going to sugar coat this, the recipe has a boat load of sugar and fat and the cake is amazing tasting. It’s a treat and anyone who loves sweet lemon and or blueberry desserts is sure to love it. It is dense and rich and I made this cake yesterday for last night’s dessert.
I didn’t think about it, or I could have taken a better photo of the entire bundt cake. I have posted this recipe on another blog and had commenters say they were able to convert it to dairy free and it still tasted amazing. I am sure you could use an alternate flour and make it gluten free as well. I make it just as it is and enjoy one slice and leave the rest for the boys that work off their calories with more diligent exercise. My son and his friends love this cake. When the boys are around the whole cake doesn’t last a day.
Lemon-Blueberry Sour Cream Cake
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
* * *
1 cup softened butter
2 Tablespoons lemon juice
grated peel of two lemons
3 cups sugar
1 cup sour cream
2 cups blueberries (I have always used fresh, but the recipe says frozen are fine too)
* * *
2 cups confectioner’s sugar
1/2 cup lemon juice
Preheat oven to 350. Grease and flour a large tube or bundt pan. In a medium bowl sift: 3 cups flour, 1/4 teaspoon baking soda, 1/2 teaspoon salt. Cream in a large mixing bowl: 1 cup softened butter. Add 2 Tablespoons lemon juice and grated lemon peel to butter mixture. Gradually add sugar to butter mixture. Beat two minutes. Add 6 eggs, two at a time mixing thoroughly after each addition and two or three minutes after all the eggs have been added. Add half the flour mixture to the butter mixture on lowest speed until blended. Add 1 cup sour cream and the rest of the flour mixture and mix until smooth. Fold in 2 cups blueberries. Pour batter into prepared pan and smooth top. Bake for 60-80 minutes or until tests done. Cool 20 minutes in the pan, then turn out onto a cooling rack. After cake is completely cool, mix 2 cups confectioner’s sugar and 1/2 cup lemon juice to form a smooth mixture. Drizzle over top of cake to glaze.
Note: I make half the glaze as most just puddles around the bottom of the bundt and the cake is sweet enough as it is. I have made this cake for pot lucks and also Fourth of July parties because I tend to like cake, on most days, a little more than I like pie.