Blueberry Lemon Cake

The minute I saw a photo of this cake on line,

I knew I had to make it.

The best Blueberry Lemon Cake

 I have eaten or made

This recipe comes from Natasha's Kitchen.

Blueberry Lemon Cake

All credits go to her for this amazing cake.

I am just recreating it.

Recipe:

Ingredients:

• 2 large eggs
• 1 cup (210 grams) granulated sugar
• 1 cup (8oz) sour cream
• ½ cup light olive oil or vegetable oil
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups (260 grams) all-purpose flour
• 2 tsp baking powder
• 1 medium lemon (zest and juice), divided
• ½ Tbsp corn starch
• 16 oz (450g) fresh blueberries

 Beat 2 eggs and 1 cup sugar on high speed 5 min,

 or until light in color and thick.

Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla, ¼ tsp salt

 and beat on low speed until well combined.

 Whisk together the 2 cups flour with 2 tsp baking powder.

 Add to batter ⅓ at a time, 

beating to incorporate with each addition.

 Add 1 Tbsp lemon juice and ½ Tbsp zest.

 Rinse blueberries and drain well. 

In a medium bowl, toss blueberries with ½ Tbsp corn starch and 1 tsp lemon juice, 

stirring until well combined and no dry white cornstarch remains.

 Lightly butter a 9-inch springform pan and line the bottom with parchment.

 Preheat Oven to 375˚F.

 Pour half of batter into prepared springform pan and spread evenly. 

 Top with half of the blueberries.

Spread with remaining batter 

then sprinkle the rest of the blueberries evenly over the top, 

pushing them slightly into the batter (about halfway). 

Bake at 375˚F for 45 to 55 min, 

or until a toothpick inserted in center comes out clean.

  Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. 

Serve dusted with powdered sugar.

 This Blueberry Lemon Cake is loaded with 1 pound of blueberries.
Each and every bite has sweet pops of juicy blueberry and fresh lemon flavor.

This is the best blueberry lemon cake I have made thus far.
It is delicious.

Evie and Kevin are off for their first skiing adventure at Seven Oaks in Boone.

Seven or More Layer Salad- Chefs Duncan & Dane

Chefs Dane and Duncan

I love having the kids and grand kids here for Christmas.

It is a time of family and celebrating the birth of Jesus.

We cook at lot, but didn't have time to capture it all on camera.

These two guys made a great salad, so had to share.

 Cousins, more like brothers.

The Layers

• 1. Iceberg lettuce, chopped
• 2. Assorted bell peppers: green, yellow, orange, red
• 3. Frozen green peas, thawed
• 4. Thinly sliced red radishes
• 5. Crispy fried bacon
• 6. Green onions
• 7.  4-5 Hard boiled eggs
• 8. Mayo, vinegar dressing
• 9. And shredded cheese, if you desire

Fry the bacon for layer 5.

 Chop the iceberg lettuce.

 Boil the eggs for layer 7.

 Dice the bell peppers.

Prep all the vegetables.

 Peel the perfectly cooked hard boiled eggs.

Chop the green onions with most of the tops.

First layer is the chopped iceberg lettuce.
Then the diced peppers.
Continue layering.

 The next layer is the frozen green peas, 

that have been thawed to room temperature.

Then layer thinly sliced radishes around the circumference of the bowl

continuing into the center.

If any of that delicious, crisp bacon is still available,

continue to layer.

 Sprinkle the chopped green onions.

 Add the sliced hard boiled eggs around the rim of the bowl.

 To make the dressing:

Spoon a couple of scoops of mayo,

2 tbsps. of sugar,

and a splash of vinegar 

into a bowl.

Stir until blended.

 Pour over the top of the salad.

Let the dressing seep through the salad.

Love these guys!

Ready to dig into!

Enjoy!

Sweet Red Wine Jelly for the Holidays

We sampled some wine jelly a couple of years ago when on vacation.

I thought it was good, and have planned to make it during the holidays ever since I 

tasted it.

This year I carved out a couple of hours to make it.

It turned out great.

It also makes great gifts.

 Sweet Red Wine Jelly

I found this recipe on instructables.com

I followed the basic directions.

First of all,

you can use any type of wine.

Use your favorite because the jelly will definitely taste like it!

A white, red, rose, sweet, or dry.

Or try all of them.

Next gather your ingredients.

2 cups of wine, I like sweet red

3-1/4 cups of sugar

1 pouch liquid pectin

 Measure the wine and sugar.

 Wash all the jars and lids and bands.

Put the jars in a large pot with enough water to cover the jars 

by 1 or 2 inches.

Bring to a boil.

This sterilizes the jars.

 Put the lids into a small pot and just cover with water.

Bring the water to a little below boil.

 Bring the sugar and wine mixture to a full rolling boil.

 Quickly stir in the pectin.

 Return to a full boil and cook

EXACTLY 1 minute,

stirring constantly.

 Remove from heat and pour into a large measuring cup

with a lip to make filling the jars easier.

 Remove the jars from the water.

Pour liquid jelly into the jars within 1/4 inch

from the top.

Wipe the rims clean.

Put the lids and bands onto the jars.

 Process the jars.

 Return the jelly jars into a pot of water.

Get the water to 180 degrees, somewhat below boiling.

If you don't have a canning rack to put the jars on in the boilid water,

use a small cake rack or folded dish towel in the 

bottom of the pan.

 Heat the jars in the water, uncovered, for 10 minutes.

Lift the jars from the water and set on a towel to cool.

The jelly will set as it cools.

Test the seal on the jar by pressing down in the center of the lid.

If the lid stays down, the jars are sealed.

 Clear, red, sweet wine jelly goodness!

Enjoy now or later.

Delicious!