Blueberry Lemon Poppy Seed Poundcake

Happy spring!!! While it’s still quite dreary here in the North East, I’m looking forward to the longer and warmer days ahead. I’ve been spending a lot of time out at the barn recipe testing and writing my second cookbook, and I’m still trying to balance how much of this process I should share vs keep a secret so as not to spoil anything before pub (which is a ways away). I shared a vlog of what a typical day working on the book looks like, but let me know what else you’d like to see!

Another exciting project that I’ve been working on is my new cooking show! I can’t share a ton of details just yet, but it’s slightly based on my Dinner with Friends series that I’ve been solo producing on YT for the past 3 years. While I’ve loved building this show on my own, I’m excited to be getting the much needed support from a small but mighty production team that will allow me to post MUCH more frequently. And spare me the all nighters in PremierPro : )

Between these two incredible opportunities, I find myself spread very thin creatively. Frankly, ever since my knee injury I’ve really struggled to get back to a sense of normalcy inside and outside of the kitchen. But I have a really good feeling about this year, and it should be well worth the wait! Alls to say, I feel so incredibly lucky to be in this position and I just wanted to thank all of you for your ongoing kindness and support 🫶 !!!

This recipe is inspired by my dog Poppy and her obsession with blueberries. Now typically when making a pound cake, it is advised to cream together sugar with room temp butter with a stand or hand mixer to provide a lighter and fluffier cake. Personally, I cannot be bothered to do so. So I opt for melted butter and a slightly denser loaf. When it comes to the blueberries, I prefer to par-cook fruit before adding into the batter to enhance their flavor, provide a more even distribution in the batter, and avoid pockets of moisture. But again, feel free to skip this step if that is your preference!