Summer means flip-flops, fireflies, and fresh ripe berries! When you pick the first ripe berry and the sweetened juice pops in your mouth, it’s time to make your favorite summer berry delicious desserts. Blueberry Swirl Pound Cake and a Strawberry Tart are two simple desserts to have on hand for all of your summer entertaining. These berry-inspired desserts are bursting with the sun-kissed flavors of the season.
Swing open the French door to your patio and layer your picnic table with vibrant summer colors and delicious berry desserts. We kept our seasonal table casual with red and white checked napkins, bright yellow sunflowers, and mason jars wrapped with twine. The desserts and sunflower arrangement take a stand as the table centerpiece. Repeating the checkered napkins and single sunflower stem at each place-setting, as well as the white dinner plate emphasizes the easy-to-create table color scheme and décor. Two white ruffled cake pedestals display the Blueberry Swirl Pound Cake and the Strawberry Tart.
Even more fun with function, we turned our seasonal bench into our picnic table. Our outdoor bench turns into a half-sized picnic table when the bench back becomes the table top. Every back yard, park and grill master should own one or more of these benches-to-table. If two tables are put together it creates one regular sized picnic table. These tables are build to last and can be used for all of your seasonal entertaining, not just for summer. Where do you get one of these bench-to-tables? Glad you asked. Boy scouts from troop #135 Sulphur Springs, Tennessee are building these bench/tables to raise money for a once in a lifetime high adventure camp called Florida Sea Base. The bench/tables are available for purchase with 100% of the proceeds going to the boys attending the High Adventure Camp. You can contact Doug Bushong, my husband and scout master* for troop #135 to order your very own bench turned table or any boy scout from the troop will be happy to assist you.
Your guests will enjoy the taste bud-tingling blend of blueberries and cream in the baked blueberry swirl pound cake. The pound cake features a delectable golden crust with a moist tender center that will make this cake your new- go-to dessert for any season. A lightly sweetened blueberry puree is layered in the cake batter and gently swirled before baking. This pound cake is perfectly wonderful all on its own, but when topped with a handful of fresh picked-ripe berries it becomes a sensational taste of summer.
The Strawberry Tart is a chilled summer pie with show-stopping presentation. Fresh whole strawberries are de-stemmed and sit pretty with pointed ends up on top of a lemon and whipped cream filling. The prebaked sweet pastry crust is made with real butter and confectioner’s sugar making every bite of this tart one to remember. Both desserts are make-ahead with the Strawberry Tart being refrigerated for a few hours.
Baking with berries can be a bit tricky. Blueberries can make your muffins and cake batter turn purple if you don’t coat them in flour first before baking. Coating in flour will prevent the berry juice from spreading into the batter. Strawberries are almost 90% water and dark fuller berries have a higher concentration of water inside. This leads to a sticky unexpected soggy baked dish. To prevent a soggy baked dish select berries that are just slightly under ripe, having passed the stage of development where a white ring appears around the hull. For more information about strawberries and blueberries, how to grow, where to pick and health benefits, check with your local county extension agent or office. For more entertaining ideas and recipes go to www.lizbushong.com.
Berries are beautiful! Whether you are picnicking at the beach or in your own backyard go out and play; put on your flip-flops, watch the flickering lights of the fireflies and eat all the fresh berries you can. This is going to be a berry delicious summer!
Blueberry Swirl Pound Cake
1-1/2 cups fresh pureed blueberries
2 tablespoons cold water
1-tablespoon arrowroot or cornstarch
3-tablespoons granulated sugar
1-cup butter, softened and no substitutions
3-cups granulated sugar
1-(8-ounce) package cream cheese, softened
6 large eggs
1-tablespoon vanilla extract
1-tablespoon crème bouquet* extract
1-tablespoon grated orange zest
3 ½- cups all-purpose flour
1-teaspoon baking powder
1-cup heavy whipping cream
Buttercream Orange Glaze
Fresh strawberries, blueberries, & mint
Preheat oven to 325. Coat 12-15 cup Bundt pan with shortening and coat with flour.
Blueberry Swirl: In small mixing bowl, whisk together cold water and cornstarch until smooth. In small saucepan, stir together blueberry puree, 3 tablespoons sugar and cornstarch mixture. Bring to a boil over medium high heat stirring constantly. Boil blueberry mixture until thickened, set aside and let cool.
Cake: Measure flour, baking powder and salt in medium bowl. Set aside. Beat butter and sugar with a mixer at medium high speed until light and fluffy, about 5 minutes. Add softened cream cheese and beat until creamy. Add eggs one at a time, beat well after each addition. Add extracts and zest, beat to combine. Gradually add flour and cream, alternating with cream, beginning and ending with flour, beat just until combined.
Spoon 1/3 batter into prepared pan, spoon 1/3 blueberry swirl over batter, repeat layers ending with batter. Using a knife, swirl batter, but not too much. Bake for 1 hour and 15 minutes or until toothpick inserted in center of cake comes out clean. Let cool in pan 10 minutes. Invert cake on cooling rack cool completely before glazing.
Buttercream Orange Glaze: In a small bowl, whisk together 1 3/4 cups confectioner’s sugar, 2 tablespoons melted butter, 1-tablespoon heavy cream, 1 teaspoon orange extract. Drizzle over cake. Garnish with individual blueberries on top of cake. Serve with fresh strawberries, blueberries and mint sprig per serving.
Yield: 8-10 servings. *Crème bouquet can be found at the Gazebo in Kingsport, TN or online.
1 ¾ cup all purpose flour
1 ¼ cup confectioner’s sugar
½ cup butter, shredded and chilled
2 egg yolks
1 tablespoon chilled water
2 tablespoons strawberry jam- melted
Lemon Cream Cheese Filling
1-3-ounce package cream cheese, softened
1-tablespoon fresh lemon juice
1 teaspoon fresh grated lemon zest
¾ cup sugar
1 cup heavy whipping cream + 2 tablespoons confectioner’s sugar
1 ½ pounds fresh strawberries, stemmed
¼ cup current jelly
1 tablespoon orange juice
Prepare crust: Sift flour, confectioner’s sugar and salt together in a medium bowl. Grate butter and place on parchment then pop into freezer for 20 minutes. Add chilled butter to flour mixture, combine with hands or forks until crumbs resemble breadcrumbs. Mix egg yolks and water together, sprinkle over flour mixture to make soft dough. Knead a few seconds, flatten dough into a disc, wrap in plastic wrap, and refrigerate 30 minutes.
On floured surface, roll dough to ¼” thickness. Press dough into bottom and sides of an 8-inch tart pan. Line crust with aluminum foil and add pie weights or dried beans to foil. Chill another 30 minutes. Preheat oven to 400. Bake tart shell for 15 minutes. Remove foil and weights and bake additional 5-8 minutes. Remove from oven and brush baked shell with melted strawberry jam. Set aside to cool. (Crust recipe will make two-8-inch tart shells).
Filling: In food processor, process cream cheese until fluffy. Add lemon juice, lemon zest, and sugar. Process until smooth, scraping down sides of bowl. In medium bowl, whip cream to soft peaks, add confectioner’s sugar, beat to firm peaks. Fold cream cheese mixture into whipped cream. Spoon filling into one tart shell. (Double filling ingredients recipe if making two tarts.) Cover filling with plastic wrap and chill 3 hours. Just before serving, arrange whole strawberries, pointed ends up, over the entire chilled tart in concentric circles. In microwave proof glass, add currant jelly and heat 12-15 seconds until melted, stir in orange juice. Remove from heat and let cool about 2 minutes. Stir jelly occasionally to prevent film from foaming. Spoon or brush warmed jelly mixture over berries and serve immediately.
Yield: 8-9 servings
Helping you Make a Statement, Make it Sassy and Make it Yours!®
Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. For the past several years Liz been entrusted to decorate the White House for several Holidays. She is a featured monthly guest chef/designer on Daytime Tricities, Daytime Blue Ridge and other television shows. Liz is the author of the Just Desserts and Sweets & Savories cookbook as well as a contributing writer for VIP SEEN and Bella Magazine. For more information about Liz go to www.lizbushong.com/www.serveitupsassy.com.
*Bench/table: Doug Bushong-Scout Master-Troop #135 –Sulphur Springs, Tn. E-Mail: email@example.com