Spring has barely sprung, but it’s time to start thinking of the fresh produce that will be here before we know it. Out here in the wilds of Western Massachusetts, we have some of the best, most fertile farmland in the country. As I was roaming around today, before tonight’s class at Stonewall Kitchen in York, Maine, I saw that the early asparagus and strawberries have arrived. This means that blueberries are up next.
At tonight’s class, I prepared this great blueberry lemon pound cake recipe that I got from my sister Bea. There were all kinds of recipes on tonight’s menu, but this cake was the most popular one. It’s easy to make, and makes a lot. It’s not made in the traditional loaf pan that you’ll find with most pound cakes. Rather, it’s made in a bundt pan. This means that you’ll get a lot more cake for the same amount of effort. As the recipe indicates, you’ll get 12-16 servings. Or, if you really like it, two servings. With a tall glass of milk.
