ok so my latest thing is to bake. i am slowly getting better at it and it’s been pretty therapeutic. however the cravings to bake is usually sweets sweets sweets. so i thought by adding fruit it doesn’t exactly count as like really bad right? especially if i have just one hot from the oven piece and then take the rest to the office right? this past sunday i was home alone for the day so i decided to try and bake my own bread. i had to one up joe. he thinks he’s so cool because he can make bread from scratch and mine always fails. a friend said to me “my goodness is EVERYTHING a competition?!?” short answer? yes. but in a good way. i like to think of it more as motivation. joe and i push each other to be greater and be the best version of ourselves that we can be. even when it comes to bread. i had to do it. i had to prove him wrong. i want to make a few more loaves before i post the technique but i followed the julia childs recipe for the basic white sandwich bread. you guys… it was AMAZING. fluffy white beautiful sandwich bread. it took all day (rise and punch it down etc) but it was so easy and i made most of it in my kitchen aide mixer. i sent joe a loving wife picture of my two beautiful loaves with the phrase “suck it”. you know a nice love text.
but while my kitchen was dirty and i was covered in flour anyway i thought why not bake myself a little cake? i found this recipe on one of the facebook video sites (the ones that make everything look super easy) and it actually was super easy. next time i think i would like to add some lavender to it. i mean because the only thing better than blueberry and lemon is blueberry, lemon and lavender. this recipe is from the blog natasha’s kitchen . it was super simple and the video made it fun and easy to follow along.
special equipment: 9 inch spring pan (where the sides come off)
1 cup sugar
1 cup/8oz sour cream
1/2 cup vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups flour
2 tsp baking powder
1 medium lemon (zest and juice)
1/2 tbsp corn starch
powdered sugar for dusting
1.) heat the oven to 375. lightly flour and dust the pan. cut a circle of parchment paper and line the bottom. butter and flour that too.
2.) beat the eggs and sugar together until light in color
3.) add the sour cream, oil, vanilla and salt to the eggs and sugar mixture. mix until combined.
4.) in a separate bowl whisk the flour with the baking powder and add to the wet mix 1/3 at a time making sure it’s all incorporated.
5.) rinse the blueberries and drain well. mix in the corn starch, lemon juice and zest until there is no white cornstarch powder (it will just look a little milky)
6.) pour half the batter into the pan, half the blueberries, half the batter and then top with the blueberries pushing them in a little into the batter.
7.) bake at for 55 minutes (mine took just a tad longer) until a toothpick comes out the center. if the edges start to burn a little wrap the sides with tinfoil a bit. let rest about 15 minutes and remove the spring pan. dust with powdered sugar and enjoy!