Winter. Still comfort food days and nothing is more comforting than Blueberry Coffee Cake. This one has a big punch of lemon, which makes it bright and clean.
Browsing Tag
breakfast
With the abundance of Meyer Lemons this time of year, I thought that I would indulge in some more citrus to perk up January. The trick to this Tea Cake was to make small “dollops” of both lemon curd and raspberry jam by freezing them overnight. That means that the flavor drops stayed intact when I put them in the batter. Little pockets of goodness!
I always wonder what to do with pears. They were on sale this week, being a typical winter fruit with a long(er) shelf-life, but then I ponder on what to do with them. This time I pondered nearly too long, so they were getting a little soft, which … turns out … is actually quite ideal for making preserves. Small batch.
