Baby W was born at 11:57 pm last night, after 42 hours of labor. There was time to make cake as well.
Mini Blueberry Bundt Cakes
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1/4 cup 2% low-fat milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup confectioners’ sugar
- 1 1/2 teaspoons 2% low-fat milk
- 1 teaspoon lemon juice
In a small mixing bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
Pour into three 4 inch bundt pans coated with nonstick cooking spray. Bake at 350 for 25 to 35 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For icing, in a small bowl, combine the confectioners’ sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
NOTE: If using frozen blueberries, do not thaw before adding to batter.
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…for the BEST ice cream EVER! OK, well it’s frozen yogurt. But really, it’s THAT GOOD. And the best part? You can make it yourself! Borders be damned, this treat knows no geographic boundries.
Without further ado, the recipe (and then on to photos, because that’s why you’re here really, isn’t it?): Lemon-Blueberry Frozen Yogurt
A word of advice, having made this recipe several times now: listen to Jeni when she says “I never make frozen yogurt as a low-fat replacement for ice cream.” It’s still very good if you don’t use whole-milk yogurt as the recipe calls for, but crosses the line from very good to speechlessly good once you up the milk fat content in the recipe. This last go round I had to use non-fat yogurt simply because my grocery store wasn’t carrying any full-fat plain yogurt. I blame this on America’s diet-culture fueled fear of fat, but I’ll spare you the rant. Just go full fat and serve yourself a spoonful or two less, ‘kay? You’ll thank me.
Lemon frozen yogurt fresh from the machine
Cooled blueberry sauce
Layering the sauce and yogurt
Cover and freeze an additional 4 hours (or as long as you can stand waiting)
I like to serve in Irish coffee mugs with a long spoon!
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