Blueberry Filled Lemon Cake

 

Hello all–  Made this little cake to take along to our Sunday morning group that meets before church.  We’ve been together every week since we were newly weds– 43 years!  And let me tell you, these are my people.

We’ve celebrated babies, and kid’s wedding, then grand-kids together.  We’ve held each other up through cancer and divorce, job loss and problems with our children.  There were camping trips and banana-gram nights, movies and late nights talks over the dinner table together.  When one family lost their family business we chipped in to get their daughter through her last semester of college.  And now we are walking with dear friends through brain cancer and hospice.  There’s more, but I’ll stop– can’t count all the hugs and prayers or the laughter and sorrows shared.

I just wanted to say all this because I’m hoping you have “your people” too.  People who know you deeply and share your faith, who bring meals when you’re down and walk with you in joy and difficult days.  God has them for you– he can help you find them.

 

BLUEBERRY FILLED LEMON CAKE
2 medium lemons, peel grated & juice squeezed
2 eggs
1 cup sugar
1 cup light sour cream
1/2 cup canola oil
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
2 cups fresh blueberries

glaze:
1/4 cup sugar
1/4 cup lemon juice

 

Grate the zest off of the two lemons.  Then cut them in half and squeeze out all the juice.  Set both the zest and juice aside.

In a mixing bowl, beat together the eggs and sugar until well blended.  Then stir in the sour cream, oil and vanilla.  Next , mix in the flour, salt and baking powder.  And finally, stir in all the lemon zest, 1/4 cup of the lemon juice and the blueberries.  Just stir enough until it’s all thoroughly combined.

Spoon the mixture into a 9″ springform pan (or cake pan) that has been sprayed with cooking spray.  Then pop it into a 375 degree oven for 45 to 55 minutes until it’s cooked through and a toothpick inserted comes out clean.

While the cake is still hot, mix together 1/4 cup of the remaining lemon juice with 1/4 cup sugar.  Stir until the sugar all dissolves.  Then dribble the sugar over the top of the cake and let it sit for 30 minutes to cool before you serve it up.

 

Mixed Berry Cobbler

Hello all–  Wonderful time with friends last night– went to dinner at IL Amerikano for dinner, sort of Mexicanish-American food.  I took full advantage of their spiced French fries with cilantro ranch dressing!!  And then we all headed back to our house for this berry cobbler– warmed in the oven with a plop of vanilla ice cream — accompanied by good conversation.  The best kind of Saturday night!


MIXED BERRY COBBLER

Berries:
6 cups mixed berries
(I used blueberries, blackberries & strawberries)
2/3 cup sugar
1 tab. cornstarch
1/4 tsp. salt

Biscuits:
1 cup flour
1/4 cup sugar
2 tab. cornmeal
2  1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup buttermilk*
6 tab. butter, melted
1/2 tsp. vanilla


In a large mixing bowl stir together the berries, 2/3 cup sugar, cornstarch and salt.  Nestle the berries into a 9″ square (or deep round) baking dish.  Pop them in a 375 degree oven for 15 minutes.

While they are baking, make the cobbler (biscuits) to set on top.  Mix together the flour, 1/4 cup sugar, cornmeal, baking powder and salt.  Then stir in the buttermilk, melted butter and vanilla.  Mix it up to make a stiff dough.

Drop the the dough by spoonfuls onto the hot berries and turn up the oven to 400 degrees.  Bake for 15 to 17 minutes until the cobbler is golden.  Serve it warm with ice cream.  Perfect!

*If you don’t have buttermilk on hand, pour a tablespoon of cider vinegar in a measuring cup and fill to 1/3 with milk.  Let it sit a couple minutes to thicken.

Blueberry Crisp

 

Hey there– I have a baking buddy named Jenna. She’s the best!  We’ve whipped up muffins and cakes for a mountain retreat, and baked a tableful of eggs and sweets for a brunch with friends,  and last week she just texted and said– let’s get together and bake!

So Saturday mid-day we were in the kitchen trying a couple new baking recipes.  Here’s our first try– Blueberry Crisp–sweet and gooey with that crunchy topping!  I think you’ll like it!!

BLUEBERRY CRISP
4 cups fresh (or frozen & thawed) blueberries*
1 tab. cornstarch
2 tab. sugar
1/2 tsp. grated lemon peel
1 tsp. lemon juice

topping:
1/2 cup flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 cup butter (1 stick)
a handful of oats to sprinkle on top

In a mixing bowl, combine the blueberries, cornstarch, sugar, lemon peel and lemon juice.  Turn it all into a 9″ deep pie dish.

To make the topping, stir together the flour, oats, brown sugar, salt and cinnamon in a mixing bowl.  Then cut the butter into small cubes and add it in.  Cut it all together with a pastry blender (or two forks).  Break up the topping with your fingers and sprinkle it onto the the blueberries in the baking dish.  Sprinkle of few oats over the top to make it prettier.

Pop it all into the oven at 350 degrees, until the top is golden brown, about 30 to 35 minutes.

Delicious eaten hot with a big scoop of ice cream!

*I only had 3 cups of fresh berries on hand, so I defrosting a cup of frozen berries and threw them in.

Lemon Blueberry Breakfast Cake

Hi there all– Up in San Francisco this week– hanging out with our kids.  Watched Brian play the tuba in the 4th of July parade, sang “Down By the Bay” 27 times with fun grand-girl Mae, sat and talked over coffee with Jessica, saw Ani & Brian’s remodel in process and amazed at baby Lois’ new trick–creeping!

So have nothing new cooked up to show you.  But do have a lovely lemony cake I made a few weeks back.  Sweet summer blueberries and wrapped up in a tender grazed cake.  I think you’d love it!

LEMON BLUEBERRY BREAKFAST CAKE

Streusel:
1/2 cup sugar
1/3 cup flour
1/4 cup butter (1/2 stick)

Cake:
2 cups flour
3/4 cup sugar
2  1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup unflavored yogurt
1/4 cup canola oil
1 egg
2 tab. lemon juice
grated lemon peel from one lemon
1  1/2 cup fresh blueberries

Glaze:
1/2 cup powdered sugar
1 tag. lemon juice

First make the streusel.  Mix together the 1/2 cup sugar and 1/3 cup flour.  Then with a pastry blender (or two forks), cut in the butter until the mixture resembles coarse crumbs.  Set aside.

To make the cake, stir together the flour, sugar, baking powder and salt.  Then mix in the milk, yogurt, oil, egg, lemon juice and lemon peel.  Next, gently fold in the blueberries.

Spoon the mixture into a 9″ cake pan (or 10″ tart pan) that has been sprayed with cooking spray.  Sprinkle the prepared streusel over the top of the cake. Bake at 350 degrees for 40 to 45 minutes.

Let the cake cool for a few minutes and make the glaze.  Whisk together the powdered sugar and the lemon juice.  Drizzle it over the cake.  Enjoy!!

Cornmeal Waffles

Hello friends– Got a new waffle iron Larry last month for my birthday!  So this weekend we broke out for it’s inaugural bake-up–  Ready for Saturday night supper!

Larry read the instructions and got it all set up (he’s good at that) and I mixed up this cornmeal batter.  Great with Alfie’s home-tapped syrup (thanks again Alfie!!) and any fruit you find in your kitchen.

CORNMEAL WAFFLES

1 cup flour
1 cup yellow cornmeal
2 1/2 tsp. baking powder
1/4 tsp. salt
2 cups buttermilk*
2 eggs
1/4 cup honey
1 tsp. vanilla
1/4 cup canola oil

Stir up the dry ingredients in a mixing bowl.  Then mix in the buttermilk, eggs, honey, vanilla and oil.  with a whisk until it is all blended.

Cook the batter in your waffle maker according to the maker’s instructions.  (We spray ours with cooking spray and cook on medium heat for 5 or 6 minutes per waffle.)

Makes five golden delicious waffles!

*If you lack buttermilk in the fridge (like me!), Pour 2 or 3 tablespoons of cider vinegar into a measuring cup and add milk to make 2 cups.  Let it sit a 5 minutes to thicken before you mix it into the batter.

Jessica’s Morning Oatmeal

 

Good morning!  We were staying with our kids recently and Jessica pulled this dish of oatmeal from oven, hot & fruity & just a bit crunchy.  Add some warm milk and it’s the loveliest breakfast.

So I brought that recipe home and here’s my version– the best baked oatmeal yet!  (and we’ve eaten our share of baked oatmeal, let me tell you…)

JESSICA’S MORNING OATMEAL
2 cups oats
1/2 cup sliced almonds
1 tsp. baking powder
1/4 tsp. salt
1/2 cup maple syrup
1 cup kefir or buttermilk
1 cup water
1 egg
3 tab. unsalted butter, melted & cooled slightly
2 tsp. vanilla
1 pound fruit (pears, nectarines, blueberries)*
garnish:  a pitcher of cream (or milk) to serve/more syrup (optional)

In a bowl, mix together the oats, almonds, baking powder and salt.  Set aside.

In another bowl, stir up the maple syrup, buttermilk, water, egg, vanilla and 1/2 of the melted butter.  Set aside.

Cut the fruit to small chunks and spread it on the bottom of a 9″ square of 9″ deep round making dish that has been sprayed with cooking spray.  Spoon the oat mixture over the fruit.  Then carefully pour the liquid mixture over the top of it all.

Bake the oatmeal at 375 degrees for 35 to 45 minutes until the oats are cooked through.  Drizzle the remaining butter over the oatmeal and serve with cream and syrup if you want a little more sweetness.

*I used 2 nectarines, 1 pear, 1 cup of blueberries (all unpeeled–easy!)

Blueberry Broccoli Avocado Salad with Poppyseed Ranch Dressing

Hi all– Should I apologize for the extra long title of this salad??– I just wanted you to know the yummy components and plus also the lovely dressing on top!

Took this salad along to my brother’s house for our Easter dinner.  And liked it so much we had it again last night!  It’s bright and fresh and I can say it works well with Easter ham or a slice of mushroom pizza!

BLUEBERRY BROCCOLI AVOCADO  SALAD

Salad:
5 cups of your favorite salad greens
1/2 cup broccoli, chopped
1 avocado, chopped
1 cup fresh blueberries
1/4 cup crumbled feta
1/4 cup dried cherries (or cranberries)
1/4 cup pecans, chopped

Poppyseed Ranch Dressing:
1/2 cup unflavored yogurt
1/4 cup buttermilk
1/4 cup mayonnaise
1 tsp. tarragon vinegar
1 tsp. sugar
1 clove garlic, minced
1 tsp. poppy seeds
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. freshly ground pepper

Layer the salad ingredients in a pretty bowl.

Then stir together the ingredients  for the dressing until they are thoroughly blended.  It makes more dressing than we needed on our salad, so there’s more in the fridge for another day.