Mmmm… blueberries! Love ‘em plain, in muffins, crumbles, cakes, pancakes, waffles and salads (to mention a few applications) – almost as much as I like peaches. And now that blueberries are priced more reasonably than a few months back, it’s time to cook with them again. Summer really is my favorite time and as I sit here looking out my kitchen window at my wife’s choice of flowers and colors on our patio, I realize how much there is to be grateful for (don’t worry, I won’t pontificate or preach – well not too much).

There is so much happening in the financial markets right now. As an ex-banker, I cannot ignore what has happened with the Brexit vote – the outcome – which I’m not in favor of as I still think the Union was a good idea – my opinion from the outside looking in. But what’s done is done and I think as long as the country has good leadership (which it still has to get) with the people’s interests in mind – not corporate profits or manipulation of markets, I think it will be okay. As I think of this economy, I think back to a time when I managed branches and advised all kinds of customers – but particularly those in my current age group, on investments, retirement planning, safety and growth. I was in my late 20’s/early 30’s back then. I thought when it was my time, things would be better. They had (I have) less time to make up for lost retirement savings due to market volatility, sad how that works!

But as long as calm heads prevail, really – this isn’t a bankruptcy or failure situation is it? It’s just a solid economic machine like the UK that has backed out of a treaty to a common market. These things happen and even if mass panic ensues, the sun will still rise tomorrow. Losses in the markets don’t impact the young; they impact the boomers and those already in retirement. Really, that’s it, my thoughts.

Back to a brighter topic – this recipe! I like it because of the taste, the fact I only dirtied two mixing bowls and a few utensils – no need for the mixer – yeay! This isn’t a sweet cake – we like that in my household. Lemons add such a perky taste to dessert. Citrus in general does this, but lemons in particular for these applications. It’s true what they say about citrus! Next time you are feeling tired or a bit drained – eat an orange, trust me you will feel better.

I just returned from a “What’s for Dinner” in the Uxbridge Zehrs PC Cooking School this afternoon and was walking by and saw Ontario Strawberries, small, compact – the way strawberries should be, and thought this would be a marvelous substitution for the blueberries – but I will eat these berries or do something else with them I think. We can only eat so much cake after all. Make this and enjoy it as you ponder the business and world news – then to quote the late Robin Williams in one of his farewells – and for the sake of decency I will paraphrase put the paper/Ipad/android away and simply say “stuff it” and eat this cake! (I don’t think I ever heard him say “stuff it”, but I think you know what word he used). As always – enjoy!

Ingredients:
2 large eggs
1/2 cup Greek yogurt
1/2 cup full fat sour cream
1 cup granulated sugar
1/2 cup Churn 84, melted
Zest of 1 lemon
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/4 cups fresh blueberries, divided (you can always use frozen, just don’t defrost them)

Lemon Vanilla Glaze
3 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
3/4 cup+ confectioners’ sugar, sifted

Directions:
Preheat oven to 350F
Prepare a 9-by-9-inch pan with cooking spray/butter and line with parchment paper – set aside
In a large mixing bowl, combine eggs, yogurt, sugar, oil, lemon zest, vanilla, and whisk until smooth
Rinse the blueberries and shake dry in a colander
Combine the flour and baking powder, and add the dampened blueberries
Stir gently to coat the blueberries – I find this helps them stay evenly mixed as opposed to sinking to the bottom of the cake – just an extra step I had to throw in
Fold in the flour/berry mixture and gently stir
Pour batter into prepared pan and sprinkle the remaining blueberries (plus more if you feel like it) on top of the cake
Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted into the center
Allow cake to cool in the pan, about 15 minutes before turning out to finish cooling on a rack
While the cake is cooling, make the glaze – this is a completely delicious option
Combine lemon juice, 1 1/2 teaspoons vanilla, and confectioners’ sugar in a small bowl and whisk until smooth – taste, re adjust lemon/sugar combination, taste again
Drizzle glaze over cake and serve immediately
Store cake in an airtight container at room temperature or in the refrigerator for up to 1 week (like it’s going to last that long!)

Lemon Blueberry Cake 2

Lemon Blueberry Cake 3

Lemon Blueberry Cake 1