It seems as though, when summer hits, my whole recipe box changes. I like to make foods that are going to match with the season. The preparation of chili pretty much completely ceases from the months of April until October for instance. My heavier cinnamon rolls will turn into something like this blueberry lemon pound cake too. It’s so light and fruity, it’s just like summer is doing a little dance in your mouth. I was so thrilled when I found the recipe on Julie’s Eats & Treats so many years ago.
I remember making it one time during the day, right before my sister happened to sneak over for a quick visit before her husband got home from work. Well, not that she had to sneak, just that she had some spare time before he was going to be home. She didn’t hesitate to snatch a piece right up.
She couldn’t talk about how amazingly delicious it was. That was prior to me even getting a chance to try it. When I took a bite, pure heaven. I knew it was going to be a keeper for sure, and I still use it all the time to this day.
Recipe and photo courtesy of Julie’s Eats & Treats.
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Quick Tip: Enjoy this for a nice breakfast with your favorite hot beverage, or for dessert!
