Beat the Winter Blues
This time of the year, it isn’t easy to motivate our kids to eat fresh fruit. There are only so many seasonal options—oranges, apples and bananas are pretty much it. Fortunately, the freezers of our local grocery stores are well stocked with a wonderful selection of frozen fruit, which can be just as good as fresh fruit—full of antioxidants, dietary fibre and flavour. Despite the snow on the ground, we can still enjoy and reap the nutritional benefits of out-of-season fruits, specifically our family favourite—wild blueberries.
In order to preserve the nutrition, colour and flavour, wild blueberries are picked, sorted, cleaned and then frozen within hours of being picked. Not only does freezing allow blueberries to keep their nutritional goodness, but it locks in the flavour as well. The texture of frozen blueberries isn’t quite the same as fresh, but they taste just as great and are perfect to use when baking.
This past weekend, the frigid temperatures prompted me to bring a little bit of sunshine to the table and I dug out one of my favourite cake recipes, Wild Blueberry & Lemon Pound Cake. One bite of this sweet, yet tart cake will take you back to a warm summer day. Alternatively, try frozen wild blueberries in French toast, muffins, smoothies, or as a dessert topping.
Wild Blueberry & Lemon Pound Cake
Recipe inspired by Canadian Living’s Country Cooking Cookbook
Serves 8–10
You’ll Need
- 1 cup butter, softened
- 1⅓ cup white sugar
- 3 eggs
- 3 cups all-purpose flour
- 1½ tsp baking soda
- ½ tsp salt
- 2 cups frozen wild blueberries
- 1¼ cups low-fat plain yogurt
- Juice of 2 lemons
- 1 Tbsp lemon rind
Prep and Cook
- Preheat oven to 350°F.
- In a large mixing bowl, cream butter until fluffy.
- Add sugar and beat until light and fluffy.
- Whisk in eggs.
- In a separate mixing bowl, sift together flour, baking soda and salt.
- Mix in blueberries and set aside.
- In glass measuring cup, stir together yogurt, lemon juice and rind.
- Combine wet and dry ingredients with creamed mixture.
- Spoon batter into greased and floured Bundt or tube pan, smoothing over the top to remove any air bubbles.
- Bake for 60–70 minutes or until toothpick comes out clean.
- Let cool completely before turning the cake out onto rack or plate.
