Hello internetty people! I am back from my blogging summer break. The weather around here feels like it's fall already which means its beautiful out, but it's August still and I'm really not ready for summer to end. We have a packed schedule the next few weeks trying to squeeze in all the fun we can before school starts, but I am dusting off this little blog anyway. So hi again.
Last Sunday we drove out to a beautiful farm in Connecticut to pick blueberries.
Baby girl wanted to get in on the trying-to-take-an-artsy-picture action too.
I am about as city girl as they come, but it was so nice being on the farm and enjoying the near silence. (I have never heard anyone chew as loud as the guy
picking munching berries next to us.)
We decided to go blueberry picking because they are easy for the kids to pick themselves, and even though you end up picking a lot, you don't get overwhelmed by them. I figure it's a lot harder to think of things to do with five pounds of apples (which I'm allergic to anyway) than the same weight in berries. And they take up less space too. Freezer space is considered prime real estate at my place.
Even though blueberry season is pretty much over, I have to share this recipe with you. I have no idea where I got it from, it was scribbled on a piece of paper in my recipe stash, so I can't give credit to the genius behind it. But seriously, go make this cake. And then invite ten of your closest friends over for a blueberry cake tea party because this cake is enormous.
Blueberry Bundt Cake
3 cups flour
2 cups sugar
3 teaspoons baking powder
2 tablespoons vanilla sugar
1 cup oil
1 cup orange juice
1 cup oil
4 eggs
18 oz. blueberries
Preheat oven to 350.
Mix all of the ingredients, besides the berries until combined. Carefully mix in the blueberries. Pour into a well greased bundt pan. (Pam Baking is a lifesaver).
Bake for 1 hour and 15 minutes.
So easy, and so good.
Did anyone pick any produce this summer? Or do you wait for fall to pick apples and pumpkins? Let me know below!
