Blueberry Blackberry Lemon Bread

Knock-knock.
Who's there?
Army.
Army who?
Army and you still going for ice cream?

Blueberry Blackberry Lemon Bread.  Say that three times fast.

Over the weekend, I was lucky enough to receive some fresh picked blueberries from my buddy Whitt.  Hopefully this recipe will do her berries justice.

So many delicious things are made with blueberries: pie, cobbler, crisp, muffins, cake, fruit salad, smoothies, Gin cocktails, or just straight up.  I decided to go with a bread (the thicker bigger version of a muffin).  We picked up some blackberries on sale at Kroger and lots of lemons....mmm....berries and lemon....add sugar and you've got a party for your mouth. 

Here's what you need (for 2 loaves, one for you, one to share):
3 cups of blueberries and blackberries
3 cups of all purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
12 tablespoons of unsalted butter
2 cups of sugar, plus 2/3 cups of sugar for glaze
4 eggs
4 teaspoons of lemon peel
1 cup of milk
7 tablespoons of fresh lemon juice

Butter Pecan Cake

Use real butter,
then there is no margarine for error.

First off- I am no baker.  I am sure some of you pastry chefs out there can make a more straighter, better iced version of this very tasty Butter Pecan Cake.

This cake was made in honor of my grandmother's 94th! birthday.  She's an eater (like most of our family) and one of her favorite ice cream flavors is butter pecan, so, I thought this would be a perfect flavor for a very southern style birthday cake.

Here's what you need for the cake:
1 tablespoon of butter, melted
1 lb pecan halves
10 1/2 tablespoons, or 2/3 cup of butter, softened
1 1/3 cups sugar
2 eggs
1 1/2 teaspoons of vanilla extract
2 cups all purpose flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
2/3 cup of milk
Filling: butter cream frosting and butterscotch caramel 
For the frosting:
1 1/2 cups butter, softened
4 1/2 cups powdered sugar
1/4 cup of heavy cream
1 1/2 teaspoons of vanilla extract