blueberry snacking cake for a spring that feels like summer.

img_5267I like to bake something on Sundays. I used to do it religiously during Charlie’s Sunday nap each week. Something that we can munch on for breakfast or after school or when we need a little something to tide us over until the next meal. It just makes me feel good to have a homemade baked good sitting on the island that screams love all week. Muffins, a loaf of bread, cake, granola. Banana bread was on heavy rotation before Ben came along. Charlie loves baked goods as much as I do, thank goodness. Mike’s just not into the breads like we are. I hope I passed on this wonderful love to Ben too.

My Sunday baking routine has been a little bit rocked by Ben’s arrival though (as have many other things hehe) so we’ve been surviving on teddy grahams and granola bars lately. This Sunday though, I managed to put Ben in the baby k’tan for some baking while Charlie was taking his afternoon nap and Mike was out working on the yard.

I had blueberries in the freezer from a couple weeks ago when pints were going for $1. You know I stocked up. They’ve been on my mind lately, as they tumble out of the freezer with a crash each time I open the door, so I browsed around online for some blueberry recipes during a quiet nursing moment and found this easy blueberry cake on Taste of Home. It looked like just the thing for a summery week of snacking.

I hope this baking session means that I’m learning how to live life as mom of two and can get back to some of my other normal routines – like showering regularly and eating dinner at a normal speed rather than scarfing down as much as I can before someone needs me 😂.

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BLUEBERRY SNACKING CAKE

What you need:

1 stick butter (softened)
1 cup sugar + 1-2 tablespoons for topping
2 eggs
1/2 cup milk
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon baking powder
1 cup blueberries – fresh or frozen

What to do:

+ Preheat oven to 350 degrees.

+ Cream butter and sugar until fluffy, 3-5 minutes.

+ Add eggs, milk and vanilla.

+ Mix in flour and baking powder until just combined.

+ Gently fold in blueberries by hand. If you want to prevent them from sinking to the bottom of your cake, mix with a tablespoon or so of flour to cost before adding. I skipping because, babies.

+ Pour into greased 8 inch cake pan OR 9×5 loaf pan.

+ Top with reserved sugar.

+ Bake for 45-50 minutes.

This was such a quick and easy everyday cake recipe. I’m sure you could substitute with other fruits that you might have on hand, but the blueberry was especially yummy.