Summer means berries, and I made two tasty berry desserts lately that I would like to share with you.
First my new favorite blueberry muffin recipe, from Joy the Baker: http://joythebaker.com/2009/07/browned-butter-blueberry-muffins/
The only changes I made were using skim milk instead of whole milk and using only 1 1/2 cups of berries. They are awesome! She also has a new variation I haven't tried yet: http://joythebaker.com/2012/06/lemon-blueberry-poppy-seed-muffins/
The next one is a berry pound cake from Smitten Kitchen: http://smittenkitchen.com/2012/06/triple-berry-summer-buttermilk-bundt/
I used blueberries & blackberries, because that is what I had, and divided the batter between a 6-cup bundt and a loaf pan, because I don't have a 10-cup bundt pan. I used frozen berries and made my own buttermilk (1 tbs vinegar to 1 cup millk; let it sit for 5-10 minutes, and you're good to go). It was delicious and pretty.
You can't go wrong with either recipe!
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