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.

simple joys: fresh flowers.

Yesterday was a gloomy and gray day in Florida. Ben and I ventured out to the veggie market in the morning for a change of scenery after two cups of coffee and an hour of baby talk. Tucked into the baby wrap, he quietly looked around at all the bins of fresh produce with mouth agape, no interest in his binky (unfortunately, a common theme). We settled on a bunch of yellowing bananas and a pint of fresh raspberries for Charlie’s meals the rest of the week.

Then, we made our way over to the tomato tables, squeezing past other shoppers in the narrow aisles, shooting smiles at those craning their necks to get a peek at Ben. The Florida tomatoes are at their best right now. Deep red and shining, you just know that they’re going to have that distinct fresh summer taste when sliced. We needed two for BLTs tonight (one for munching on with a grind of salt during dinner prep and one for the sandwiches). I picked the best of the pile that I could find after looking them over, as one does, smiling at the small woman across from me doing the same. My hands were getting full, but I couldn’t resist adding a pint of heirloom cherry tomatoes for salads. The colors were too pretty. I scurried over to the checkout counter before anything dropped.

A kind lady crooned over Ben’s little face curiously (and still quietly, thank goodness!) peeking out from his cocoon on my chest while waiting in line. She marveled over his one month old status (So alert! Well, he was a little late so he’s very awake to the world. So big! He was 9 pounds at birth! So lucky to have him! Agreed on that.)

We left with our bag of goodies, but I just couldn’t resist walking down to the flower market just two buildings over. And it’s tulip season! Tulips are my favorite spring flower and they just don’t grow here. Ditto for hydrangeas, daffodils, ranunculus, poppies and all the other beautiful spring flowers that I love. A bunch of tulips were just the thing to liven up the kitchen table this week. Ben and I went into the cooler to hunt down the perfect bunch and found this shy shade of pink near the back. Isn’t it pretty?

Do you ever buy fresh flowers? For some, it’s a weekly treat and it just may become mine too. Okay, okay, not every week (my husband sighs in relief). But maybe now and then. It’s brightening up our house and my mood immensely every time my eye falls on them. Just another simple little joy to be grateful for today!