We've been going to the pool. A lot.
And while I don't mind it, the kids are getting a little bored with it.
We've been playing with Jennifer's kids. A lot.
My kids will never bore of that. It amazes me that the first thing out of their mouths in the morning is usually, "Are we playing with them today Mom? Are we? Are we? When? When, Mom?" I think I might need to do an intervention or something.
Last week we took the kids blueberry picking. It was hot and we got sweaty. Very sweaty. But we also got lots of these...
That's a large mixing bowl full of the good stuff! This weekend I tried a new receipe (compliments of my friend Mary.)
It's for Blueberry Buckle which we love. It was my first time making it and it turned out great.
Blueberry Buckle Coffee Cake
Heat oven to 375 degrees. Grease a square (9x9x2) pan or a round (9x1 1/2 or 2) pan.
2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
2 cups blueberries
Blend all of the above ingredients except the berries. Beat for 30 seconds. Stir in blueberries. Spread in the pan and sprinkle with crumb topping.
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup (1/2 stick) butter, softened
Mix the crumb topping ingredients until they are clumpy. (I use my fingers.)
Bake 45-50 minutes or until inserted toothpick comes out clean. (I used an 8 inch round pound and ended up baking this an extra 15 minutes.)
Drizzle with glaze and serve warm.
1/2 cup powdered sugar
1/4 tsp vanilla
1 1/2 - 2 tsp hot water
We ate this for breakfast on Saturday morning. And with all the antioxidants from the blueberries, it's easy to overlook the fact that essentially we had cake for breakfast!
Today I'm going to make a blueberry pie. Remember this from last year? Can't wait for dessert tonight! More antioxidants and no guilt.
(If anyone has any really good blueberry recipes, let me know. Otherwise, I'm gonna flash freeze these and make lots of buckle and pie in the winter.)