"Whatever the present moment contains, accept it as if you had chosen it. Always work with it, not against it." ~ Eckhart Tolle
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, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
This has been one boring week with me continuing to live on one level and not able to do much. I'm still pretty wobbly, but moving around much better than last week... my left wrist now has a titanium plate and I can actually type with both hands!
RECIPE OF THE WEEK
I haven't been cooking this week so dug around in my bulging collection of recipes to find a favorite to share. With a holiday weekend coming up it seems like a good time for relaxing mornings. This blueberry brunch cake from Cooking Light has been in my 'keep' file for many years. Interesting that blueberries were originally called starberries because of the 5-pointed star on the blossom end of each berry.
BLUEBERRY BRUNCH CAKE
- Cooking spray
- 1 tablespoon flour
- 1/4 cup white granulated sugar
- 6 tablespoons butter, softened
- 1 large egg
- 1 large egg white
- 1 2/3 cups flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup orange juice
- 1 teaspoon grated lemon or orange rind
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 2 tablespoons turinado sugar (or brown sugar)
- 1/8 teaspoon ground nutmeg
SERVING TOPPING
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 8 ouncees vanilla yogurt
- 3/4 cup blueberries
Preheat oven to 350 degrees F. Coat bottom of 10-inch springform pan with cooking spray, line with parchment. Coat bottom and sides with cooking spray, dust with 1 tablespoon flour.
Combined sugar and and butter, beat at medium speed until well blended, about 5 minutes. Add eggs, beat wel.
Combine flour, baking powder, baking soda, and salt in a small bowl; stir well with a whisk. Combine the buttermilk, orange juice, lemon rind and 1 teaspoon vanilla in a small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with the flour mixture. Fold in 1 1/2 cups blueberries. Spoon batter into prepared pan. Combine turbinado sugar and nutmeg in a small bowl, sprinkle over batter. If substituting brown sugar, sift the mixture evenly over the batter.
Bake at 350 degrees F for 40 minutes, or until wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on wire rack. Remove sides of pan.
Combine sour cream, 1 teaspoon vanilla, and yogurt. Serve cake warm or at room temperature topped with sour cream mixture and sprinkled with blueberries.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor who cooks
