Happy Friday, dear ones! Aren’t you SO glad that the weekend is almost here? 🙂
It’s been a decidedly wild but good week for me, and I’m feeling quite brave and feisty this evening after battling fears, squashing false guilt, and facing obstacles with my chin up. 🙂 There have been a few weepy moments along the way – isn’t anything worth doing sprinkled with those? – but I feel strong in spirit because I soldiered on, pressed through, and am the better for it. 🙂
Last night I was so happy to have friends, my parents, and my goddaughters over for dinner to celebrate Mother’s Day a bit early. 🙂 I had such fun treating them, but Mums, Johanna and the girls also treated me with big squeezy hugs and these gorgeous things that now adorn my kitchen counter and remind me I am loved. 🙂
We had a great visit, strolled out to watch the sun set over the creek, and the little girls had a grand time plastering me with make-up and jewelry and making me “so beautiful!”. 🙂
For dinner we had Clementine Ceviche, a lovely soup that I’ll tell you about another day, and warm Blueberry Pudding Cake with Crème Fraîche. Mmm, mmm, it was so good! 🙂 Mounds of blueberries atop buttery cake moist with blueberry juice. Delish! 🙂
Blueberry Pudding Cake
1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla
- Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
- Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
- Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
- Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.