I’ve always heard when life gives you lemons, make lemonade. I just add vodka and sugar…Lemon Drops for everyone!!  🙂 Lately, my response to lemons has been bake cake. With Blueberries. Especially, when you can find the ever elusive…Meyer Lemon. (Enter ooohs and aaaahs here.)

This lemon however was not just willingly handed over. I had to SEARCH for this lemon. I searched the entire state of Georgia high and low for these babies. It became a mission. A quest even. I was like the Harry Potter of Lemons searching for the Meyer Horcrux on my blue Xterra broom.  After a bazillion million two phone calls, I finally found them at Trader Joe’s. I luh ya Joe.

The customer service representative was very helpful and told me she had three left. Wow. Just three? HOLY COW! MUST MOVE FAST my brain screamed! After I had been calling around the state all day, (yes my two phone calls took all day), and only three lemons to be found, I promptly told her I would take them all and to hold them for me.

I was so ridiculously excited I burst into the athletic shoe store where my husband was trying on new running shoes exclaiming to the top of my lungs, “WE HAVE LEMONS!” My fists were firmly placed upon my hips, with my Super Food Finder cape blowing in the wind and a Cheshire cat grin on my face from ear to ear. I could already hear the trumpets roar in my head as I patiently awaited his tears of utter joy while proclaiming me to be the best wife in the universe.

He gazed at me with a blank stare, as did the rest of the shoe store, and said, … wait for it…”That’s great honey.” Hmmm. Not quite the reaction I had anticipated. Call off the trumpets. No matter. I. Had. Lemons. MEYER lemons. 🙂

When I arrived to pick up my coveted lemons, the cashier asked, “What are you going to do with these anyway?” Proudly, I announced I was baking a cake. A MEYER lemon and blueberry cake. My chin was so high in the air with this announcement I could almost see my hind end.

She looked a bit puzzled and said, “That sounds great, but what are you going to do with the rest?” As I was trying to decipher the question, she reached below the counter and handed over my precious lemons. All three BAGS of Meyer Lemons. Oh. Em. Gee. That equates to over 36 lemons.

Although a bit stunned, I quickly grabbed all three bags and as I ran to the door, I answered her.  “…and chicken. I’m going to roast a lemon chicken.” Pride cometh before the fall. Sigh.

Lemon drops anyone??

Meyer Lemon and Blueberry Bundt Cake with Sweet Lemon Myrtle Cream

For the cream:

• 1/4 cup honey – more if you want a sweeter cream
• 2 lemon myrtle leaves, finely chopped
• Juice of 1/2 Meyer Lemon
• 1 cup creme fraiche

For the cake:

• 1 cup butter – softened
• 1 1/2 cups sugar
• 8 egg yolks
• 3/4 cup milk
• 1 1/2 tsps. GOOD vanilla
• 2 cups cake flour
• 2 tsps. baking powder
• 1/2 tsp. salt
• 2 cups fresh blueberries, very lightly tossed in flour (Keeps them from sinking)
• zest from 3 Meyer lemons
• juice from 2 Meyer lemons

  

Directions:

For the cream: Blend all ingredients until well incorporated.

For the cake: Preheat oven to 350 degrees. Grease and flour a bundt pan. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Add zest, juice and lightly stir in blueberries. Pour batter into prepared pan.

Bake in the preheated oven for 1 hour or until center is done and top springs back when lightly pressed. Cool 15-20 minutes before turning out onto cooling rack. Let completely cool. Serve with cream. Slightly heat the cream to drizzle if you prefer.

I like cake. Bon Appetit y’all!

And by the way…in case you were wondering…here’s the @%*! chicken.