I know I’ve been saying it a lot, but I am so excited that SPRING IS HERE! My son and I walk down the street pointing out green buds on trees, blooming tulips and daffodils and the many other signs that spring has sprung. My favorite place to welcome spring is at the farmers market. The stands are filled with green asparagus, peas, fiddle head ferns and all the beautiful flowers that come with spring. I’ve been writing a lot of recipes for Easter lately and what really excites me are the vegetables!
Here is a menu I’ve been dreaming about with spring’s bounty:
Mint Pea & Goat Cheese Dip with baguette crostini
Lemon Blueberry Poke Cake
The menu is fresh, innovative and really highlights spring. I have been having a sweet tooth lately too so immediately went to test and modify the cake. Here is my version of the recipe for the Lemon Blueberry Poke Cake made with Gus and Grey Spellbound, Blueberry Lavender Jam.
P.S. Get your Easter orders in by midnight tonight for standard shipping and delivery before Easter.
Lemon Blueberry Poke Cake
Makes 1 9-inch Loaf
1 ½ cups all purpose flour
2 teaspoons baking powder
¾ teaspoon salt
2 tablespoons lemon zest
1 ¾ cups sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
¾ cup plain yogurt
5 tablespoons lemon juice
1 cup Gus & Grey Spellbound Jam
¾ cup powdered sugar
1 tablespoon lemon juice
2 tablespoons fresh blueberries
1 teaspoon lemon zest
-Preheat oven to 350°F. Line the loaf pan with parchment paper leaving a little extra hanging over the side. Spray the loaf pan with cooking spray.
-Whisk together flour, baking powder and salt in a medium bowl. Whisk lemon zest into sugar into a separate bowl until fragrant, about 1 minute. Add eggs, oil and vanilla and whisk until light in color, about 3 minutes. Whisk in half of the dry ingredients, then add the yogurt. Whisk in the remaining dry ingredients. Add lemon juice and whisk to combine. Pour batter into prepared pan.
-Bake cake until golden brown, 55-60 minutes. Cool for 2 hours or more.
-Once cake is cool, remove from pan and transfer to a baking sheet. Starting at one end, use a 1/8” dowel(or end of a wooden spoon) to make rows of holes in the cake about ¾” apart.
-Transfer Gus & Grey Spellbound Jam into a squeeze bottle. Carefully squeeze the jam into the prepared holes, filling them.
-To prepare the glaze whisk together the powdered sugar, lemon zest and 1 tablespoon water in a medium bowl. Transfer the cake to a wire rack inside a rimmed baking sheet. Spread the glaze over the top of the cake with a spatula, filling in the holes. Toss the blueberries in the bowl to coat. Sprinkle over the top of the cake along with the lemon zest. Chill until the filling and glaze are set, about 1 hour.