Lemon~Poppy seed & Blueberry Pound Cake & July's Give-Away Apron

I had every intention to post this recipe and July's apron yesterday, but my day got away from me with all the packing ~

~and not even a dent in what has to be done:-((  But, I do know that I'm a task oriented person and I will be ready to move by July 31st.

However, I did concentrate, while baking, on the wonderful 4th of July picnics my mom would host.  The great food, including Chesapeake steamed crabs, fried chicken, corn on the cob & tomatoes from the garden, and lots of desserts.  There would be pies, brownies, and bundt cakes and we all made sure we saved room to have some.  Of course, the softball game with family and friends that was played in the field my grandfather had cleared helped our appetites!

Poppy seeds are an oilseed from the opium poppy; my hubby always jokes when I use them that he will fail his drug test!  The earliest recollection of them in food dates back to 1500 b.c. by the Sumerians.  I love combining lemon and poppy seeds together in cakes and thought the addition of some fresh blueberries would be a bonus addition...and a little remembrance of the baked goods we enjoyed at Mom's.

Lemon~Poppy seed & Blueberry Pound Cake
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
1/4 cup poppy seeds
4 large eggs
1/2 tsp. lemon extract
2 tsp. vanilla extract
zest of 1 lemon (you will add the juice to the glaze!)
3 cups King Arthur all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk*
2 cups fresh blueberries, washed and dried

Glaze:
1 cup confectioners' sugar
1 T Light Karo syrup
juice of 1 lemon

Preheat oven to 325F-degrees.  Spray a 12-cup Bundt cake pan with a non-stick baking spray.

In a bowl of a stand mixer, using the paddle attachment, cream the butter and sugar thoroughly.  Add the lemon zest and extracts and beat again.  Add the poppy seeds and beat to combine.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

Mix the dry ingredients together and add alternatively with the buttermilk, starting and ending with the dry ingredients.  Mix on medium speed for 1 minute more.  Fold in the blueberries with a rubber spatula.

Spoon the batter into the prepared bundt cake pan and bake for 55 to 65 minutes.  The cake I baked yesterday took 63 minutes to bake, but I originally set the timer on 55 minutes.

Allow the cake to cool about 10 minutes before inverting it to a serving platter.  Cool the cake about 30 minutes before adding the glaze.

I love the sweetness of the blueberries in contrast to the tartness of the lemon and the added crunch of poppy seeds.  It made for a lovely ending to a day of packing:-D  Next year, being closer to family, I will start again the tradition of the 4th of July picnics that my mom put on each year...with my twist. Enjoy!

Now, I did sew an apron and will not "miss a beat" while all this commotion goes on.  I just love the old-fashioned look of the fabric and by coincidence the red~white & blue makes it even more special.  Just post a comment during the month and you're entered to win this treasure. XOXO

Happy belated 4th ~ I hope y'all (practicing my accent!) had a safe and wonderful holiday:-D