Lemons + Blueberries = (Birthday) Cake
As I prepare to bid adieu to another long weekend, (insert tears of sadness here) I plan on doing so with cake. After all, drowning my sorrows in sugar is how I cope with events like these.
This weekend was a great one. Two soccer games, a trip to the mountains with friends, capped off by a big family gathering with our east coast relatives. It has been nothing less than fun-filled and action packed.
My Aunt L and my cousins K & C (plus their respective guys) arrived in town yesterday from Nova Scotia. So tonight we gathered up the whole family, had an informal dinner to meet C's finance, and enjoyed some birthday cake in the process to celebrate K. Family gatherings of this size are rare for us. So anytime we can get 15+ people in the same place, I'm game. Of course, the next time all of us will be together will be @ C's wedding in October. It will also mark the first time in almost two decades that I've been back to visit eastern Canada. Can't wait!
In the meantime, we have a birthday to celebrate. Of course cake is needed. And the cake of choice? Lemon w/ Blueberry Cream Cheese Frosting. Wait a minute, is this K's birthday or mine? We seem to both share an adoration for all things lemons and blueberries. She's a girl after my own heart...
Happiest of Birthdays, so glad I could celebrate along side you. Hugs.
Ingredients:
1/2 cup frozen wild blueberries
4 oz cream cheese, room temperature
4 oz cream cheese (reduced fat), room temperature
1/2 cup butter, softened
4 1/2 - 6 cups confectioners' sugar, sifted
1 tsp vanilla
Method:
In food processor pulse blueberries. Remove and set aside.
Beat cream cheese in the bowl of a mixer fitted with paddle attachment until smooth; scrape down sides of bowl. Add butter; mix, scraping down sides of bowl as needed, until smooth, about 2 minutes. Gradually mix in confectioners' sugar; add vanilla and pureed blueberries. Mix until smooth, about 1 minute. Use immediately.
Yields approximately 3 1/2 - 4 cups.
adapted from Martha Stewart
This weekend was a great one. Two soccer games, a trip to the mountains with friends, capped off by a big family gathering with our east coast relatives. It has been nothing less than fun-filled and action packed.
My Aunt L and my cousins K & C (plus their respective guys) arrived in town yesterday from Nova Scotia. So tonight we gathered up the whole family, had an informal dinner to meet C's finance, and enjoyed some birthday cake in the process to celebrate K. Family gatherings of this size are rare for us. So anytime we can get 15+ people in the same place, I'm game. Of course, the next time all of us will be together will be @ C's wedding in October. It will also mark the first time in almost two decades that I've been back to visit eastern Canada. Can't wait!
In the meantime, we have a birthday to celebrate. Of course cake is needed. And the cake of choice? Lemon w/ Blueberry Cream Cheese Frosting. Wait a minute, is this K's birthday or mine? We seem to both share an adoration for all things lemons and blueberries. She's a girl after my own heart...
Happiest of Birthdays, so glad I could celebrate along side you. Hugs.
Blueberry Cream Cheese Frosting
Ingredients:
1/2 cup frozen wild blueberries
4 oz cream cheese, room temperature
4 oz cream cheese (reduced fat), room temperature
1/2 cup butter, softened
4 1/2 - 6 cups confectioners' sugar, sifted
1 tsp vanilla
Method:
In food processor pulse blueberries. Remove and set aside.
Beat cream cheese in the bowl of a mixer fitted with paddle attachment until smooth; scrape down sides of bowl. Add butter; mix, scraping down sides of bowl as needed, until smooth, about 2 minutes. Gradually mix in confectioners' sugar; add vanilla and pureed blueberries. Mix until smooth, about 1 minute. Use immediately.
Yields approximately 3 1/2 - 4 cups.
adapted from Martha Stewart
Yum! This cake sounds amazing!
ReplyDeleteHi Jen
ReplyDeleteThanks again for the cake! It was really delicious and such pretty colours of yellow and purple. We had a great time with the Calgary family and I'm looking forward to the wedding in October.
"K"
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