I ate the whole bowl… really

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This weekend we went to visit Grandpa Saun in Logandale. The plan was to make some desserts and have a little party where grandpa could invite some friends over and enjoy a nice evening. But grandpa had been invited to an eagle scout court of honor. Most everyone he would invite to the dessert night would already be at the court of honor. Not wanting to compete, we decided we would just do a nice lunch for the three of us. We outdid ourselves.

We’ll get to lunch in the next post. But first, dessert!

We had lemon curd, whipped cream,and fresh berries. I made the lemon curd that morning so it had plenty of time to chill in the fridge. This was the perfect dessert for a hot (and I mean HOT) summer day. The tanginess of the lemon curd was a great complement to the sweetness of the berries.

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I had never made lemon curd before but was very interested in trying it. I couldn’t find a sharp peeler, until later in the day (after I wasn’t looking for them anymore). So I used a knife to peel the lemons. There was a little more of the white part of the lemon than we wanted, so Nathan used a cheese grater to get rid of the excess white part. Perhaps we should call this, double peeled lemon curd? He also didn’t have a food processor so we used a blender. The lemon peel was not as fine as it should have been, but using a food processor would have fixed that problem. It’s always an adventure at grandpas!

When heating the lemon curd, it didn’t look like it was going to thicken and become smooth. Stick with it, because like magic, all of the sudden it does. Mine took about 15 minutes, instead of 10 like the recipe says.

We hope you enjoy this as much as we do!

Lemon Curd
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
  • 3 lemons
  • 1½ cups sugar
  • ¼ pound unsalted butter, room temperature
  • 4 extra-large eggs
  • ½ cup lemon juice (3 to 4 lemons)
  • ⅛ teaspoon kosher salt
  1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
  2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.






Summer is finally here. Which means it’s time to prepare for the White Pine County Fair. First up, the lemon blueberry bundt cake. This is a fantastic recipe we love to make. It’s like a blueberry muffin in cake form. It has a beautiful crispy crust, soft middle, and the perfect blueberry swirl (or so they say. but we’ll get to that later). You will not be disappointed with this cake. This recipe is a bit labor intensive, but absolutely worth it!

We had a couple hangups with the cake this time around.  The inside of the cake was a hot mess.

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See what I mean?

The recipe says to use a butter knife to swirl the filling into the cake, but that didn’t turn out so well. Next time, we are going to try a skewer for better results (and as Nathan is suggesting, maybe more swirling and less mixing, just a thought). You are going for a marbled look.

Once the filling was made and sat for a minute it became extremely gelatinous, in fact it was more than gelatinous. Whatever the stage just past gelatinous is. Was the filling on the heat too long? Was the heat too high? Did we use the wrong pectin? Who knows. Hopefully there are some jam and jelly gurus who would be willing to chime in. We’ll try again at any rate. The cake was, nonetheless, delicious, but not how it was supposed to turn out. In fact we’ve had a few disasters with this cake and no matter how iffy it looks it is absolutely worth eating the whole thing in one sitting.

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This was before the gelatinous mess. Love those colors!

We are trying to find the perfect way to top the cake. We tried a lemon glaze, cinnamon whipped cream, and lemon whipped cream. The lemon glaze, which is just lemon juice and powdered sugar is always good, but seemed a little heavy with this cake. The cinnamon whipped cream was good, but the cake overpowered the cinnamon flavor. The winner was the lemon flavored whipped cream. It was the perfect complement to the texture of the cake and a delicious fresh flavor. We added one drop of yellow food coloring, which was the perfect finishing touch.

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Let us know how this cake turns out for you! And if you discover the secret to marbling the filling.

Marbled Blueberry Bundt Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
  • Cake
  • 3 cups flour
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • ¾ cup buttermilk
  • 2 tsp grated lemon zest + 3 TBSP juice
  • 2 tsp vanilla extract
  • 3 eggs, plus 1 yolk (room temperature)
  • 2¼ sticks butter, softened
  • 2 cups sugar
  • Filling
  • ¾ cup sugar
  • 3 TBSP low or no sugar needed fruit pectin
  • Pinch of salt
  • 10 oz fresh or thawed frozen blueberries
  • 1 tsp grated lemon zest + 1 TBSP juice
  1. FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heavily spray bundt pan with baking spray with flour. Whisk flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Whisk buttermilk, lemon zest and juice, and vanilla together in a medium bowl. Gently whisk eggs and egg yolk to combine in third bowl.
  2. Using a stand mixer fitted with the paddle, beat butter and sugar on medium high speed until pale and fluffy, about 3 minutes, scraping down the bowl as needed. Reduce speed to medium and beat in half of the eggs until incorporated, about 15 seconds. Repeat with remaining eggs, scraping down the bowl after incorporating. Reduce speed to low and add one-third of the flour mixture. Repeat using half of the flour mixture and all of the remaining buttermilk mixture. Scrape down bowl, add remaining flour mixture , and mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Cover bowl with plastic wrap and set aside while preparing the filling.
  3. For the filling: Whisk sugar, pectin, and salt together in a small saucepan. Process blueberries in blender until mostly smooth, about 1 minute. Transfer ¼ c puree and lemon zest to saucepan with sugar mixture and stir to combine. Heat sugar-blueberry mixture over medium heat until just simmering, about 3 minutes. Add remaining puree and lemon juice to cooled mixture and whisk to combine. Let sit until slightly set, about 8 minutes.
  4. Spoon half of the batter into prepared pan and smooth top. Using back of the spoon, create a ½ inch deep channel in the center of batter. Spoon half of the filling into channel. Using butter knife or small offset spatula, thoroughly swirl filling batter (there should be no large pockets of filling remaining). Repeat swirling step with remaining batter and filling.
  5. Bake until top is golden brown and skewer in center comes out clean, about 60-70 minutes. Let cake cool in pan on wire rack for 10 minutes, then invert the cake directly onto the wire rack. Let cool.