Cruiser bikes glittered with red white and blue streamers, pinwheels, and stars. The smell of burgers drifting into the house where the ruffles potato chips are thrown into a party bowl. A giant watermelon covered in Crisco to be thrown into the lake for a game of watermelon football. This is the Fourth of July to me.
There is Something About It
Maybe that there are no expectations of an elaborate meal or gift wrapping or finding the perfect outfit to wear to church. It’s so pure and simple, carefree and homegrown. Simply being with the people you love, doing the things you love, and sprinkling a little ‘merica into it.
The 4th of July has a way of exposing the forgotten pleasure of looking up. Taking in the sights of glistening fireworks, the sounds of kids running through the sprinklers, the smell of something on the grill. The things we miss out on when we are constantly “plugged in”. Each year, the 4th of July feels like a blessing. Like a cool breeze in the middle of a hot summer. A chance to once again live with margin, breathing room to enjoy.
Lemon Blueberry Pound Cake with Lemon Zest Glaze
Lemon Blueberry Pound Cake with Lemon Glaze
There is something about lemon and blueberries that screams 4th of July. This light and airy dessert-- or breakfast, no judgement-- is a 4th of July must for our family. The blueberries help create the perfect patriotic addition to a year-round classic.
- 1 cup granulated sugar * I used 1/2 a cup + 2 tbs of Splenda
- 1 tbsp lemon zest 1 medium size lemon
- 1 1/2 cup all purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1 cup vanilla greek yogurt
- 1/2 tsp vanilla extract
- 3 large eggs
- 2 tbsp lemon juice
- 1/2 cup vegetable oil
- 1 cup blueberries washed and dried
- 1/4 tspn all purpose flour
- 1 Lemon Zest from lemon
- 1 cup powdered sugar
- 1 1/2 tbsp lemon juice
- cool whip
- fresh blueberries
- fresh mint
- extra lemon zest
Preheat oven to 350 degrees. Spray mini bundt pans with baking spray and set aside-- if using large bundt pan or loaf pan adjust time in oven to make sure it cooks thoroughly.
IN a small bowl combine the lemon zest and sugar. Mix together with a fork to coat zest with sugar. It will smell fragrant
In a large bowl mix together the dry ingredients: flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
Pour the wet ingredients into the dry and stir gently to mix.
Toss together the blueberries and 1/2 tablespoon of flour to coat blueberries in flour. Then fold in blueberries to the batter.
Pour the batter into the mini-bundt pans. Be sure to only fill the wells no more than two-thirds of the way full. Use a spoon to evenly spread the batter.
Bake for approximately 40 minutes. Check to see if it is done by inserting a toothpick into the middle, if it comes out clean it's done. Allow to cool for about 10 minutes before turning the pan upside down and moving mini-bundts to wire rack.
To make the glaze for the pound cake stir together in a small bowl the powdered sugar, lemon zest, and lemon juice.
Stir until the glaze is smooth and there are no clumps of sugar remaining. You can add more powdered sugar or more juice to get the desired consistency.
Carefully spoon the glaze over the mini bundts coating them in the glaze.
Top with cool whip, blueberries or other berries, a sprig of mint, and finish off with a little lemon zest for color.
I would love to know how you, your family and friends, enjoy the 4th of July. What traditions do you have and how do those things refresh you?