My grandson Frederick and I love cooking together. Of course, what he loves most is baking. I have similar memories of baking with my grandmother. Sweet things were always my favorite. Baking together is a special time. I allow lots of time for the job so we can talk and fiddle. Frederick reads the recipe, does most of the measuring, listens patiently as I lecture on the chemistry involved, and then gets to lick the beaters or bowl.
If someone drops in, Frederick gets to serve them something he helped create. How cool is that? Potluck? Frederick takes something he worked on. Cooking and community are tied together. That’s what I learned from my grandmother and I am doing my part to pass on the lesson.
Another lesson from grandmother was that food could be exciting and delicious. This cake falls in that category. As soon as Frederick saw the blueberries, he was really interested in what we would turn out.
This blueberry pound cake is adapted from a recipe in The Food Network Kitchens’ Favorite Recipes. The recipe came complete with a brightly inspiring photo. Frederick and I both exclaimed over it. He never noticed that we were using freshly ground spelt flour instead of the prescribed all-purpose. Luckily, sucanat works in his book. It’s sweet, so who cares about it’s heavier molasses flavor. (Sucanat is a whole cane sugar, strong in molasses flavor.)
Eggs are not on the top of Frederick’s favorite food list but the five eggs that went into this cake don’t count. He even cracked them with no comment. Eggs, milk, butter and blueberries: high calorie, good nutrition, and fine baked goods for Frederick and his little brother!
Disclaimer: You do not need little boys in the house to enjoy this luscious cake.
This cake is best if allow to rest overnight before serving. This takes some kind of self control!
Strawberries and cream on a stick (Popiscles from the Half Pint Hacks)
Fruity ice cubes — A tradition from our grandma’s grandma
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