Bluberry Butter Cake for Mom

This last Sunday we celebrated Mother’s Day. And while I honored my own mom, I also celebrated the many other women in my life who have encouraged me, passed down their wisdom, and are constant reminders of love in my life. These ladies, in addition to my mom, are my grandma, and my sisters.

Between my two sisters, I have 5 nieces and nephews. Their friendship growing up was invaluable, but I have to say that this new phase in our lives is most fitting. The kids bring us all a renewed sense of purpose in day-to-day life and a deepened sense of love between us. My sisters are beautiful mothers, and I feel so grateful that I get to learn from them and their children.

Then there is my mom and my grandma! It’s been a whirlwind of a year, and to be honest I would have fallen apart without them. We lost my grandpa, my parents moved, and many more changes erupted on our path. But these two have so much love and respect for one another, that our entire family continues to follow suit. They are the roots of our foundation.

They drive me to follow my dreams. They believe in me! They taught me how to cook and they showed me how a daily meal together creates a strong family. Though I live on my own now, that sense of responsibility to my body and to the people I share my life with is something I carry with me every day.  That’s what this blog is all about! Wholesome meals, adventurous cooking, and love!

I gained my love of cookbooks from my grandma. "Cooking is a science," she always says. And there is something always to learn. She reads her cookbooks cover to cover the second she gets them, and she doesn't cook anything from a book until she has read the whole thing. I have always admired that about her.

So I too have begun my own collection of cookbooks, reading them carefully, and stewing on each recipe until one speaks to me. Today’s recipe comes from Smitten Kitchen. I didn’t know about Deb Perelman until I picked up her book two years ago in an Anthropologie store. She has now become my biggest role model in the blogosphere! Her recipes are upfront and extraordinary! Her photography is always on point, classic, and simple. Ethan couldn't believe me when I told him that this was the first recipe I had made from her book.

And today, I share with you her recipe for Blueberry Butter Cake – with some Karen alterations of course! I made it for Mother’s Day this year, and it was a hit! Just because you are following a recipe, doesn't mean you shouldn’t add in some of the flavors that excite you. Make every meal your own, and you share your love with others.

Bluberry Butter Cake

Adapted from Deb Perelman, Smitten Kitchen

INGREDIENTS 

For the cake:

• 1 stick butter, at room temperature 
• 1 cup flour 
• 1/2 cup cornmeal
• 2 teaspoons baking powder 
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cardamom 
• 1/8 teaspoon nutmeg
• Lemon zest of an entire lemon
• 1/3 cup sour cream (greek yogurt would work well, too!)
• 2.5 cups fresh blueberries (don't use frozen)

For the yummy topping:

• 1/2 cup white sugar
• 6 tablespoons flour
• 1.5 tablespoons cornmeal
• 1/2 teaspoon cinnamon
• Pinch of salt
• Dash of cardamom + nutmeg
• 2 tablespoons unsalted butter, cut into pieces 

DIRECTIONS

1. Preheat oven to 350 degrees F
2. Line 8X8 inch pan with parchment, spray the sides (I used coconut oil spray!)
3. Sift or whisk together flour, cornmeal, baking powder, spices and salt in medium bowl
4. In a large bowl, beat together the butter and sugar until fluffy!
5. Then beat in the eggs, one at a time
6. Add the vanilla + lemon zest
7. Then, adding in 1/3 at a time, blend in the dry ingredients to the large bowl
8. During your final 1/3, add the blueberries to the medium bowl and toss them in the dry ingredients. Then fold it all into the large bowl. 
9.  But that batter into the pan and get ready for the yummy topping!
10. Using the original medium bowl (nice tip Deb!) combine all the dry ingredients for the topping
11. Mash in the butter with a fork or your fingers. I used both. Then scatter it on top of the batter
12. Bake for 40 minutes and then check it. Cool in pan for 5 minutes and then transfer to wire rack.
13. And then eat it warm. Also eat it cold. Just have it all the time. Especially for breakfast.

That's all for this week! Eat well! Be well! And subscribe below by email to never miss a beat.