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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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 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.

More Scones Recipes

Yield: 6 scones

Cinnamon Raisin Scones

Cinnamon Raisin Scones
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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 400F. 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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 436 Total Fat: 21g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 86mg Sodium: 356mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 3g Sugar: 20g Sugar Alcohols: 0g Protein: 7g
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You guys get Cooking Light magazine, right? Please tell me you do. If you don’t, order now. You won’t regret it. So those of you that do get it, did you die a little when you saw the cobbler on the most recent cover? Or was I the only one that happened to? I have been thinking about it since I got my copy of the magazine and today I finally found decent priced blueberries.

The original recipe uses blueberries, blackberries, and peaches but I’m not a big fan of blackberries. I switched to strawberries and I’m so glad I did. The fruit went together perfectly and the topping was biscuit-y and delicious. Now, the sugared almonds? Ehh, I hardly noticed them. This cobbler is just fine without them.

Try this recipe if you’re looking for a good summery dessert. My kid and I went through half the pan after dinner tonight. It’s that good.

Strawberry, Blueberry, Peach Cobbler
Ingredients
For the filling:
  • 1 16-ounce package fresh strawberries, sliced
  • 2 6-ounce packages fresh blueberries
  • 3 medium peaches peeled and sliced
  • Cooking spray
  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 3 tablespoons fresh lemon juice
  • 1/8 teaspoon salt
For the topping:
  • 4.5 ounces all-purpose flour about 1 cup
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons chilled butter cut into small pieces
  • 1/2 cup milk
  • 1/3 cup sliced almonds
  • 3 tablespoons turbinado sugar
  • 1 tablespoon egg white
Instructions
  1. Preheat oven to 350F.
  2. To prepare filling, combine strawberries, blueberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 1/2 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
  3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.
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Pork is the one meat that I could eat everyday and never get sick of it. Unfortunately for me, pork is EXPENSIVE around here. I’m consider myself lucky if I can find a pork loin for under $4 a pound. Last week I was lucky enough to find both bone-in and boneless pork chops on crazy sale so I stocked up. Expect lots of pork recipes soon.

I pulled this recipe out of Gourmet just a few nights ago and I’m not even sure why it stood out to me. It’s just a pan fried pork chop and parmesan green beans but together… together they are amazing. I cooked some brown rice to go with everything and the green bean sauce was even good on it.

Pork Cutlets with Smothered Parmesan Green Beans
Ingredients
  • 2 tablespoons butter
  • 3 tablespoons extra-virgin olive oil divided
  • 3 to 4 large shallots thinly sliced lengthwise
  • 2 garlic cloves smashed
  • 2/3 cup dry white wine
  • 2/3 cup heavy cream
  • 1/2 cup plus 1 tablespoon water divided
  • 2 teaspoon finely chopped sage
  • 2 12 ounce packages frozen frenched green beans (do not thaw)
  • 4 boneless pork cutlets or chops
  • 1/2 cup grated parmesan
Instructions
  1. Heat butter and 1 tablespoon oil in a 12 inch heavy skillet over medium heat until foam subsides. Cook shallots and garlic with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occassionally until golden, about 5 minutes. Add wine and boil until reduced by half. Add cream, 1/2 cup water, sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper and bring just to a boil. Add green beans and simmer tightly covered stirring occassionally until beans are tender and liquid is slightly thickened, 20 to 25 minutes. Transfer to bowl and keep warm.
  2. Clean skillet, then heat remanining 2 tablespoons oil in skillet over medium-high heat until it shimmers. Pat pork dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then cook, turning once, until lightly browned and just cooked through, about 4 minutes total. Transfer pork to a plate.
  3. Pour off oil in skillet. Return skillet to medium-high heat and add remaining tablespoon water, stirring and scraping up brown bits. Stir in bean mixture and meat juices from plate and heat over medium heat. Stir in parmesan.
  4. Serve pork over green beans.
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