I cannot even begin to tell you the awesomeness of this cake. It was seriously the best cake I’ve had in a long, long time.

I pulled this recipe out of a magazine just incase I ever had an abundance of blueberries that needed to get used up. It wasn’t really a recipe that made me super excited but I figured it would be a good enough. After one taste of the batter I knew it was love.

This cake is so soft, sweet but not too sweet, and the turbinado sugar on top gives it the perfect crunch. Oh ya’ll, I wish I hadn’t eaten it all the day I made it because I could really go for some more.

I’m also fascinated by how the blueberries start out on top but end up all along the bottom.

Blueberry Buttermilk Cake
Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick butter softened
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh blueberries
  • 1 tablespoon turbinado sugar
Instructions
  1. Preheat oven to 400 with rack in middle. Butter and flour a 9-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and 2/3 cup sugar with an with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  5. Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with turbinado sugar.
  6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto plate.
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It’s Thursday again which means another Craving Ellie in my Belly post! This week was hosted by Pantry Revisited and the chosen recipe was Ellie’s stuffed turkey burgers.

I’m a big fan of turkey burgers but my husband always complains about a weird texture, so I was a little nervous about this. Luckily, he was onboard and even did the cooking for me after I stuffed them.

Ellie’s recipe calls for roasted red bell peppers which I hate so I sautéed up some mushrooms and mixed those with the mozzarella. The mushrooms had that sort of meaty texture so they were hardly noticeable but still delicious. The burgers stayed nice and moist and didn’t even need any condiments! Definitely a quick yet tasty meal.

Go visit Pantry Revisited to get the recipe. Trust me, you’ll want this one.

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I am obsessed with pancakes right now. See, in our apartment I could never make decent pancakes. Our stove was kind of tilted, well the whole apartment was honestly, so the pancakes would slide all over the pan no matter how thick the batter was. I eventually just started buying frozen pancakes to cover any cravings.

But now, I have a stove that sits like it should! And pancakes are turning out well for me for the first time ever. You’re just going to have to forgive me for trying out so many recipes right now.

This recipe was delicious. The pancakes were big and fluffy like I like them and the blueberries were a nice contrast to the fluffiness. These were perfect on their own with no syrup or anything.

Blueberry Pancakes
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • grated zest of 1 orange
  • 1 cup fat-free milk
  • 2 tablespoons orange juice
  • 2 tablespoons vegetable oil
  • 1 large egg lightly beaten
  • 1 cup blueberries
Instructions
  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Combine orange zest, milk, juice, oil, and egg in a bowl; add to flour mixture, stirring until smooth.
  2. Spoon 1/4 cup batter onto a hot nonstick griddle or nonstick skillet; top with a heaping tablespoon blueberries. Turn pancake when top is covered with bubbles and edges look cooked. Repeat procedure with the remaining batter and blueberries.
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I mentioned in my CEiMB post that I had been thinking about joining the group for awhile and I swear, it was last week’s cobb salad that finally pushed me to do it. I have been craving it since I saw them popping up all over the blog world.

While I didn’t use Ellie’s exact recipe for the salad, I did use her dressing. For my salad I used 3 romaine hearts, 3 roma tomatoes, 1/2 container of blue cheese, 4 pieces of bacon (REAL bacon for the first time in forever), 2 avocados, 2 hard boiled eggs, and 2 chicken breasts.

The salad as a whole was amazing. My husband, who isn’t usually a salad fan unless it has half a bottle of thousand island on it, loved it. Between the 3 of us, we only had a tiny bit of leftovers and you better believe I took it to work that night for my midnight snack.

Chicken Dressing
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Worcestershire sauce
  • 1 small clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Instructions
  1. Whisk all ingredients together. Pour 2/3 of dressing over greens before piling on your toppings. Drizzle remaining dressing over entire salad.
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I dreamt about these guys, that’s how they came about. I’ve been working crazy hours and running on very little sleep so I’ve been having the most random dreams ever. So in this dream I was reading a blog about a girl eating scones. Her scones were filled with all kinds of dried fruit and somehow in my dream remembered that the only dried fruit we have is raisins. I woke up just long enough to decide that I needed raisin scones in my life and then went back to sleep only to dream that we were out of raisins.

It took me a few days to finally make these because THEY HAD TO BE ICED and we didn’t have any powdered sugar. I ended up using Dorie’s cream scone recipe and just throwing in some cinnamon and sugar. The icing is just milk and powdered sugar mixed until desired consistency.

They turned out just like I’d hoped. My child took one bite, declared them poptarts, and then proceeded to eat every. single. one. of them over the next few days. Yeah, I know, poptarts, but I have to admit that the texture is almost like the outer “crust” of a poptart.

Cinnamon Raisin Scones
Ingredients
  • 1 egg
  • 2/3 cup cold heavy cream
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter cut into small pieces and chilled
  • 2 teaspoons cinnamon
  • 1 cup raisins
Instructions
  1. Center a rack in the oven and preheat the oven to 400 degrees. Line a baking sheet with parchment or a silicone mat.
  2. Stir the egg and cream together.
  3. Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Drop in the butter and, using your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-sized pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.
  4. Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Still in the bowl, gently knead in the raisins by hand, or turn it with a rubber spatula 8 to 10 times.
  5. Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with 1 piece at a time, pat the dough into a tough circle that’s about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet.
  6. Bake the scones for 20 to 30 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before icing, if desired.
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