The first lemon-blueberry cake is a recipe I had saved in my Google Reader for some time. I made it for dessert at the Shabbat dinner I wrote about below. This cake has all kinds of Rachael Ray (or is it Sandra Lee that's doing that these days)-type sneaks written all over it, but no one could tell and at least they claimed to like it! Via Shutterbean:
Lemon Vanilla Cake with Blueberry Topping
"-buy some of the Trader Joe’s vanilla cake mix. Follow the instructions on the bag and when you are mixing it all up add a heaping teaspoon of Lemon Extract in the mix. If you don’t have lemon extract but have a few lemons hanging around your house, finely grate some lemon peel in the batter.
After the cake has finished baking, pour a few cups of frozen blueberries in a sauce pan. Cook over medium heat for about 7 minutes. The juices will start releasing from the blueberries. I added a tablespoon of Trader Joe’s ginger jelly spread and dumped that into the mix. Continue to cook for another 5 minutes and you will see that the berries have released most of their juice. I stirred for a bit and then added a few teaspoons of cornstarch to thicken up the sauce. The longer you keep it on the heat, the thicker your sauce becomes.
Let the cake cool for a bit and then load the blueberries on top.
I think it looks nice when there’s blueberry sauce dripping down the sides. Enticing? YES!"
Image via Shutterbean
* I didn't have any ginger jelly, so I didn't use it. Cake came out fine, but that would've been delish.
*I used blueberries that had been in the freezer since we picked them ourselves last summer....the best!!
My first-ever banana bread of any kind. I had old bananas. I needed to use them. I found this recipe, it sounded yummy and also had the bonus of only requiring ingredients I already had in the house....key. No more commentary, this has been a blog-ful evening and I'm about done! Recipe from Cooking Light, via here
Blueberry-Lemon Banana Bread
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
1 cup mashed ripe banana (about 2 bananas)
1/2 cup egg substitute
1/3 cup reduced-fat sour cream
1 teaspoon vanilla extract
1 cup fresh blueberries
1 tablespoon grated lemon rind
Preheat oven to 350°. To prepare the banana bread, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt, stirring with a whisk to combine.
Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until mixture is well blended (about 1 minute). Add mashed banana, egg substitute, sour cream, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Gently fold in blueberries and lemon rind. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan. Cool completely on wire rack.
Image via Like Sprinkles on a Cupcake
*I substituted real eggs for egg substitute. Highly recommend whenever possible, especially in baking. Hehehe.
*I don't have a goddamn wire cooling rack. It cooled just fine.
*We were skeptical at first; thought there may be too many flavors. But they worked together perfectly and each fruit flavor complemented the others well. Yum.