Jane Austen visit and recipie

I finally made it to Bath where, as my husband puts it, I "stalked" Jane Austen. He just doesn't get it... Anyway, the city was wonderful, the sun was shining, and I ate way too many scones with clotted cream. It doesn't get better than that. Oh, ya, and there is a very cute quiting store...bonus!


Here is some of the regency architecture. There were four crescents surrounding a small park. The photo below shows the detail between the first and second floors. There were hundreds of different patterns. They reminded me of appliqué.
I would definitely like to get back there again. I was able to go to the Abbey but ran out of steam and didn't see the baths (no pun intended!) don't you just love these carved angels climbing the ladder! They were on both side the Abbey. (And check out those blue skies!!!!)

A couple of folks asked for the Blueberry Pound Cake recipe. I think it came from Cooking Light but it may have been Southern Living. If they don't come from my family then 90% of the recipes I use are from one of those magazines.

Blueberry Pound Cake

2 cups sugar
1/3 cup butter, softened
1/2 cup reduced fat cream cheese, softened
4 large eggs
2 tsp vanilla extract
3 cups flour, divided
2 cups fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8-ounce_ carton of lemon yogurt
1/2 cup sifted powdered sugar
2 tsp lemon juice
(optional: grated lemon peel)

Preheat oven to 350 degrees.

Beat granulated sugar, butter and cream cheese at medium speed until well blended. Add eggs one at a time. Beat in vanilla.

Combine 2 Tablespoons of flour and blueberries in a small bowl and toss to coat. Combine remaining flour, baking powder, baking soda and slat. Add flour mixture to sugar mixture alternating with yogurt - beginning and ending with the flour mixture. Fold in blueberry mixture.

Pour into a 10-inch tube pan coated with cooki8ng spray. Sharply tap pan once on counter to remove air bubbles. Bake for 1 hour and 15 minutes.

Cool cake in pan for 10 minutes. remove from pan. Combine powdered sugar and lemon juice in a small bowl (optional: add 1 tsp grated lemon peel.) Drizzle over warm cake. Cut using a serrated knife.