Brown Butter Pound Cake with Blueberry Topping
A buttery, bright spring pound cake for breakfast or dessert.
Today was such a nice day at home. I spent the entire day working on stuff for the blog and buying presents for people. Not a bad combination! I love buying presents.
When I got home from my not-for-me shopping spree, I hit the kitchen hard. It. was. a. mess. And after hours of cooking, I took photos. Doing this blog alongside my day job is not an easy thing. It is fun and very rewarding, though, and totally worth it.
Here’s another tasty creation from that blueberry jam from last week. There are three whole ingredients in these pops – and that’s only if you count blueberry jam as two ingredients (berries + sugar).
So, ideally you would be making these with popsicle molds. But if you don’t have them, I would suggest using a small plastic, flexible cup – a little one with a popsicle stick or tongue depressor stuck in it. Not a Dixie-type cup – the paper will get destroyed. But it should be something that is flexible. These were made with a Tupperware mold that my mom has used since I was a kid. She used to freeze Kool Aid in them for us (those were the days!) She was kind enough to give me one of her sets.
Here’s what you need:
Layer the jam and yogurt at whatever ratio and in whatever pattern you prefer. Freeze for at least 6 hours. Or, if you want, you could mix the jam and yogurt together before you freeze.
Dip the plastic casing in warm water for a few seconds before you try to remove the frozen goodness – just a teensy little melt will dislodge it from its casing.