Blueberry Cake

I haven't been in the mood to write in a while. I've been distracted and in pain with an arm injury but I could go on and on about that.... SO...I decided today that I needed something spirit lifting. 
I set aside my bad mood and opened up my cupboard. I decided I wanted muffins. I had some fresh blueberries (from the U.S.A. since it's not the season here yet) and set out with a plan. After coming up with a recipe that I had found online awhile ago, I decided I'd just make a cake with it instead of muffins. It turned out delish and is really helping to brighten my mood!

Blueberry Cake

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Line a 9inch square pan with parchment

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork or rub together with your fingers.

Set aside.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. 

Spread into prepared pan and sprinkled with topping.

Bake for 30 -35 minutes in the preheated oven, or until done.                

Remove from pan and let cool until you can no longer stand the aroma and dig in!!

:) 

Perfectly Perfect Chicken Pot Pie :)

• This is a family favorite! You can add whatever veggies you like, substitute Chicken for Turkey...or even for Beef (using beef broth instead of the chicken broth of course! :) ) The biscuit topping is the show stopper! The recipe for the topping is actually Coffeehouse Scones from www.joyofbaking.com! The BEST website ever, just sayin'! 
• 
  
• Filling:
• 
  
• 1 lb of Cooked chicken, roughly chopped
• 2 cups frozen peas and carrots
• 1 cup turnip, small diced
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon thyme or summer savory
• 2 1/4 cups chicken broth

In a medium to large pot, melt butter. Add onion and celery, salt and pepper and the thyme or summer savory. (whichever you prefer!) Stir until onion and celery are soft. Add flour. Stir and cook for a few minutes. Slowly add  chicken broth, stirring to combine, making sure there are no lumps. Add turnip. Simmer on low until turnip is cooked and broth has thickened. Add cooked chicken and the peas and carrots. Stir frequently to make sure nothing sticks to the bottom. Let sit on low until chicken and peas and carrots are hot. Set aside.

Pre-heat oven to 350 degrees F. 

Topping:

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, cold and cut into pieces

1 tsp cracked black pepper

1 tsp thyme or summer savory

2/3 - 3/4 cup of buttermilk (I use 1 cup of milk with 1 Tbsp of vinegar....stir and sit for 5 minutes!)

Combine the flour, baking powder, baking soda, salt, pepper and herb of your choice. Cut in butter with pastry blender or your hands until you have pea size pieces of butter/flour. With a fork, stir in the buttermilk. A little at a time to just combine to make a nice dough. Do not over mix! Roll out onto a floured surface and roll out to fit the top of a 9-inch square deep, glass baking dish. Grease your dish well and pour in filling mixture. Carefully place dough on top! Brush with remaining buttermilk. Place in hot oven and cook for 20-25 minutes until golden brown and bubbly! :) Enjoy!

(Sorry I don't have a photo right now...if I can find one, I will add it!)