“All the wonders you seek are within yourself.” ~ Sir Thomas Browne
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This is the week of our birthday buddy grandchildren’s birthdays, significant ones for both of them as our granddaughter becomes a teenager at 13 and our grandson becomes an adult at 18. We celebrated our other granddaughter’s birthday as well as her birthday is only a couple weeks later and this will be the last Wednesday we are all together for awhile. It’s hard to believe that our grandson heads to college next week!
RECIPE OF THE WEEK
We were going to have blueberry pancakes last week so I got blueberries, but I was exposed to Covid so we didn’t get together to make sure I didn’t pass it on to anyone… we are getting ready for a cabin week soon and don’t anyone to get sick! A blueberry coffee cake sounded good and this one from Alexandra’s Kitchen was was not only delicious, it was loaded with blueberries. She said this is a long-time family favorite recipe and I understand why! I liked that it wasn’t too sweet, as is often the case with streusel topping.
LOADED BLUEBERRY BUTTERMILK BREAKFAST CAKE
- 1/2 cup unsalted butter, room temperature
- Zest from 1 large lemon
- 1 cup sugar (set aside 1 tablespoon for sprinkling)
- 1 egg room temperature
- 1 teaspoon vanilla
- 2 cups flour (set aside 1/4 cup to toss with the blueberries)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups blueberries
- 1/2 cup buttermilk
Preheat oven to 350 degrees F. Using an electric mixer, cream the butter with the lemon zest and the 1 cups minus 1 tablespoon of sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour baking powder and salt.
Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and sitr until flour is absorbed. Fold in blueberries (leave excess flour in the blueberry bowl behind).
Grease an 8- or 9-inch pan with butter or non-stick spray. (I used an 8-inch square pan because I like the thicker pieces.) Sprinkle the batter with the remaining tablespoon of sugar. Bake 35-50 minutes, checking with a toothpick for doneness. (An 9-inch pan will be done closer to 35-40 minutes, an 8-inch pan closer to 40-50 minutes.)
Let cool at least 15 minutes before serving.