Blueberry Pound Cake

What is your earliest memory of pound cakes? Mine was from my childhood days in Singapore where pound cakes were ready made by a company called SaraLee. They come in a aluminium rectangular tray and they are always purchase when you need a last min cake but can’t afford a bakery cake. I always remember them as ‘heavy’ cakes where it’s really filling and dense. During my grocery trip, I decided on a whim that I would bake something blueberry and a blueberry pound cake would be it. That meant I would also need to purchase another kitchen item – bundt pan, which I have meaning to get but always put it off as there’s little space in my kitchen to store it. Obviously, I decided to figure out that problem after I got to eat the cake.

If you’re wondering , pound cakes get their name as they were traditionally compromised of a pound each of butter, flour, eggs and sugar but nowadays, leavening agents like baking powder are used to make them fluffier and reduce the amount of ingredients used. My body could use the lesser amount of calories in these babies!

The best part to this pound cake is the thick crunchy crust which is to die for! Pat and I had skeptical expectations looking at the cake when it came out of the oven but boy, were we so wrong. We wolfed down this cake so fast that the regrets of eating too much came way too late and had trouble digesting our dinner plus a whole pound cake that meant to feed 12. I had to eat more than I can handle for this one cause #patdoesnotsharedesserteither.

Don’t forget to serve this with some raspberries/strawberries and whipped cream! They go really well together.

 

Blueberry Pound Cake

Prep time : 20 mins

Bake Time: 1 hr 15 mins

Serves : 12

Ingredients

  • 8 ounces unsalted butter, softened, plus 1 tablespoon for the pan
  • 15 ounces (2 cups) sugar, plus 3 tablespoons for the pan
  • 15 ounces (3 cups) all-purpose flour, divided
  • 1 teaspoon baking powder
  • ½teaspoon kosher salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 dry pint (10 ounces or about 2 cups) fresh blueberries
  • Strawberries, optional for serving
  • Whipped cream, optional for serving

 

Steps

  1. Heat oven to 325 degrees F. Heavily coat a tube bundt pan 1 tablespoon butter and 3 tablespoons sugar. Dump out the excess sugar.
  2. Whisk together 10 ounces (2 cups) all-purpose flour, baking powder, and salt. Set aside.
  3. Cream the remaining butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed for 5 minutes. Add the eggs, one at a time, until fully incorporated. After all 4 eggs are in, add the vanilla extract and beat for 3 minutes until fluffy. Add the flour mixture to butter mixture and combine on low speed. Do not overbeat.
  4. Combine the blueberries with the remaining 5 ounces (1 cup) all-purpose flour in ziptop bag and shake. Fold berry mixture into batter. Pour into prepared pan.
  5. Bake for 1 hour and 15 minutes or until probe thermometer comes out clean and registers 210 degrees F. Cool in the pan on a cooling rack for 15 minutes before depanning and cooling completely. Serve with strawberries and whipped cream.

Recipe from Alton Brown

Beef Enchiladas 

It’s not everyday that Pat has a request which isn’t part of the meal rotation. I usually ask him to suggest 1 or 2 but he was quite insistent for me to try to make Enchiladas. He says it’s like pizza. There’s carb, some sauce, cheese and protein which isn’t wrong.

I am not a big fan of Mexican or actually American-Mexican dishes. I can do Nachos, Fajitas and Tacos but I actually have never eaten Enchiladas. Anyway, Pat was away for 2 weeks and what’s a better way to welcome him home with something he doesn’t think I would make.

This is actually really easy to make and it all boils down to the Enchiladas sauce, which is home-made = 100x better than store bought. Really, all it takes is 20 mins. Make it the day before and your dinner prep will be reduced.

Pat inhaled the whole tray of it while I was taking some pictures. He’s like Joey from friends – #patdoesnotsharefood. So, that’s a good sign this is going to be part of the meal rotation.

 

Beef Enchiladas

Prep Time: 20 mins

Cook Time: 20 mins

Yield : 4 portions

 

Ingredients

  •  1 lb lean ground beef
  • 3 cups Tex Mex shredded cheese
  • ½ can (2 0z) diced Jalapenos
  • 1 package of flour tortillas ( I use taco size ones but any size would work)
  • 1 can of black beans, rinsed and drained
  • 1 batch of Enchilada sauce
    • 2 tablespoons canola oil
    • 2 tablespoons all-purpose or gluten-free flour
    • 4 tablespoons chili powder (American, not the chili plant)
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon dried oregano
    • 2 cups chicken stock
  • Spring Onion, Salsa and Sour cream to serve on side

Steps

  1. Make the Enchilada sauce
    • Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
    • Set aside for it to cool.
  2. Heat oven to 350ºF . Grease a 9 x 13-inch baking pan with cooking spray.  Set aside.
  3. Cook the ground beef in a medium-large pan over medium high heat. Use a spatula to break up the beef as it cooks. Once cooked, drain and return beef to pan.
  4. Add onion to the pan and cook till translucent. Add jalapenos and a little enchilada sauce. Mix them all up for a min or so.
  5.  Remove from heat and set aside.
  6. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread one teaspoon of sauce over the surface of the tortilla.  Portion some ground beef mixture and black bean, spread it in a line down the center of the tortilla, then sprinkle with cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining ingredients.  Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese on top.
    • The amount of enchilada sauce to use is up to personal preference, I prefer not to down the tortillas in the sauce or they might end up too soggy to serve.
  7. Bake for 17 mins and broil the cheese for another 3 mins until golden brown.
  8. Remove and serve with salsa, sour cream and spring onions in anyway you like.

 

Recipe from Gimmesomeoven