Last July's Lemon Blueberry Loaf Cake
Each summer I get a wild hankering for blueberries. I adore blueberries, they’re sweet, fresh, and slightly tart (much like myself). I’ve made plans for a blueberry picking excursion the first weekend of July and July just happens to be National Blueberry Month.
I’m anticipating quarts and quarts of berries so in addition to my jam making and baby food making plans there will, of course, be baking. I thought I might share links to some enticing blueberry dishes:
Apple Blueberry Shortcake
Blueberry Crumb Bars
Orange and Nutmeg Blueberry Cake
Old-Glory Cherry Blueberry Pie
Blueberry Zucchini Bread
Blueberry and White Chocolate Coffee Cake
Lemon Blueberry Scones
Little Blueberry Upside-Down Cakes
Blueberry Pecan Coffee Cake
Blueberry Oatmeal Cookies
Crunchy Oatmeal Blueberry Pecan Cookies
Vegan Peach Berry Crumble
Oatmeal Blueberry Applesauce Muffins
Summer Berry Pudding
I know, I know… I’m never going to make all of these recipes, but I like to have choices. So waddya think? Which recipe should I start with? What blueberry-filled delectables are you planning to make this July?
On Saturday, 02/19/2011, at 3:45am my little girl turned 11. ELEVEN! I can’t believe how quickly time has flown by. It seems like only yesterday I was cuddling with Hope like I cuddle with Atticus.
To celebrate, Hope decided to have a rainbow themed sleepover. Hope spent the morning on the front porch with her little brother making paper garlands out of construction paper:
Of course we had to make rainbow cupcakes. We used a white cake mix and then divided the mix into several different bowls. Next we added gel food coloring. The final step was to layer each different color in the cupcake pan. I used pale liners so the colors would show well:
Next, vanilla frosting mixed with blue food coloring:
To top things off, I added marshmallow clouds and rainbow candy!
Hope had a wonderful time with her friends. They giggled well into the night (1am to be exact; Atticus was up for the partying due to teething).
Happy Birthday, Peanut!!!
I really don’t want to jinx myself, but Atticus has been so laid back lately. On December 31st he spent the entire day fussing and crying. He woke up on January 1st a new baby: happy. Perhaps his New Year’s resolution was to give mom and dad a break.
Anyhoo, this means that I’ve been able to do a few other things besides holding a cranky baby and nursing. I’ve read, the house is reasonably clean, I dabbled with some embroidery, and I BAKED!!!
My plan was to make Orange-Cranberry Nut Bread from the King Arthur’s Baking Companion, but when actually started baking I realized the cranberries in the fridge were gross; I substituted dates and it turned out wonderfully. The recipe also calls for buttermilk, yogurt, or sour cream, I subbed in almond milk and it worked well. Hooray for dairy free baking!
I wasn’t able to nab a great picture. Hope went to slice a piece of bread and sawed down the middle of the loaf (I think she wanted a middle piece?). But, seriously, it was delicious!
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 orange, juice and zest of (or 1/8 tsp orange oil and 3/4 cup orange juice)
- 3/4 cup buttermilk or 3/4 cup sour cream or 3/4 cup yogurt (OR ALMOND MILK)
- 1 large egg, beaten
- 3 tablespoons vegetable oil
- 1 cup cranberries, chopped (fresh, frozen or dried) (OR 1/2 CUP DATES)
- 1/2 cup chopped nuts (optional)
- Preheat oven to 350 degrees. Grease a 9X5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium sized bowl, combine the orange juice, zest, buttermilk, egg and vegetable oil.
- Add the wet ingredients to the dry ingredients and mix until combined. Stir in the cranberries and nuts, then pour batter into loaf pan. Bake for 55 to 65 minutes, or until tester inserted in the center of the loaf comes out clean and the bread starts to pull away from the edges of teh pan. Remove it from the oven and let cool for 15 minute, then turn it out of the pan to cool completely on a rack.
- The loaf will slice better if wrapped when cooled and left to rest overnight before serving.
It was wonderfully delicious and I enjoyed my slice (erm… slices) with a large mug of English Breakfast tea.
2010 was a wonderful year filled with family, reading, baking, friends, and lots of learning about myself. I hope 2011 will be just as rich!
I wish you all a happy 2011!
The past two days have really been delightful: I’ve had time with Sam and the kids, baked and cooked, spent time with family, and had a marvelous time hanging out with one of my best buds in the world:
Both of my babies cuddling on the couch….
Sausage Cheese Balls…
Ginger Molasses Cookies…
Catherine’s family came by for a visit. Catherine had some quality baby holding time! Also, we stayed up late (I didn’t go to bed until almost 3 am) watching MST3K, chatting, giggling, and eating far too many cookies!
Hope, Julie, Sam’s Grandpoppa, and Atticus….
Aunt Diane loving the baby to pieces…
Five generations – my mom, my granddaddy, my great-grandmother, me, and Atticus.
I’m so thankful for my kids, my friends, my family, and quiet days at home to do things I love (like preparing for the holidays, baking, and reading). Today I wasn’t able to snap a picture of who I’m most thankful for… Sam. We were so busy trading off baby holding and kid supervising, I wasn’t able to snap a picture. He makes me so very happy and I’m a very lucky woman to have nabbed him. He, as my grandmother would say, “is a catch.”
I hope you all had a wonderful Thanksgiving with people you love!