Today is a good day. First of all, happy freaking Sunday! Do you love Sunday as much as I do? Recently I love it more because the weather is getting nicer so Mark and I are going more outdoors things like putting our new bbq together (!!!!!) and assembling our new muskoka chairs. We’re going on walks together because we actually want to be outside AAANNNDDD it’s almost time for patio lunches. Almost.
These are things we do on Sundays. Also recently: playing board games. Ummm, why didn’t anyone tell me sooner how great it is to play board games with your husband? It’s so much better than just sitting on the couch mindlessly watching tv and not talking to each other. Other things that fall in to that category are sitting down to all of our meals together at a table. Facing each other. Talking to each other.
It’s the little things and they make a huge difference. Huge.
OHOHOH did I mention that I got my appetite back? ‘Cause I did. ‘Cause I finally got some sleep (!!). Actually a lot of sleep… interrupted by another night of no sleep… and then I slept again. So I feel like we’re moving in the right direction. Maybe? Hopefully? I think so.
But when I say I got my appetite back, what I really mean is my appetite turned in to a monster who wanted ALL THE THINGS RIGHT NOW IN MY FACE THIS SECOND THANK YOU.
So I gave myself a few stomach aches inhaling all the things. Things like bread and pizza and cheese and potatoes and ‘Oh, was that a 2 pound burrito I just ate? Are you going to finish yours? No? May I?’
JK I totally didn’t eat someone else’s burrito. That would have been weird. But I did eat mine and an ice cream sandwich. So… ya know. I made up for the last 2 weeks.
Things you shouldn’t do when you’ve just regained an appetite: bake cake. Bake an incredibly delicious, tender, moist, addictive EASY cake that leaves incredible batter in a bowl and on a spoon and then just sits there lookin’ all sweet and cakey begging you to eat the whole thing and then pretend like the pack of wolves that was behind your house last night (yup) came and ate it but didn’t bother attacking you because the cake was satisfying enough. But you should breathe at some point during that painfully long sentence. That you should do.
I didn’t eat the whole thing though. My stomach thanked me… I’m still deciding if I made the right decision. Instead I kept 2 pieces back for me and one for my mom and sent the rest of it to Mark’s office. They thanked me too. Again, I’m still wondering if I made the right decision.
Good thing it’s so stupidly incredibly outrageously easy to make and I can just throw it together anytime because if there’s one thing we’re never out of in this house it’s all the ingredients to make cake. And cookies. It also only uses one bowl (and a small pot to melt some butter) so that means next to no clean up which I’m always thankful for.
That was my piece. I didn’t actually use the fork, though. I just shoved it in my face and licked my fingers after ’cause I’m a lady like that.
Happy Sunday guys! And Happy baking! Let me know how yours turns out!
- 3 C frozen blueberries
- 1 C + 2 TBSP sugar
- ½ C melted butter, divided
- 2 tsp lime zest
- 2 TBSP lime juice
- 3 large eggs, room temperature
- 1 C yogurt (any % is fine)
- 2 C all purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- Preheat oven to 425F
- Grease and line an 8x8 inch baking pan at least 2 inches deep or a 9inch cake pan at least 2 inches deep with parchment paper.
- Combine blueberries, 2 TBSP sugar, lime juice and 2 TBSP of the melted butter in the pan. toss to combine and don't worry if the butter resolidifies. Place in the oven for 40-50 minutes or until the juices are syrupy (about the consistency of maple syrup). Mine took 40. Remove from the oven and reduce temperature to 350F.
- While the blueberries are cooling, combine flour, baking powder, soda and salt in a large bowl. Create a well and crack the eggs in the middle. Add the yogurt and lime zest.
- Starting from the middle, use a whisk to scramble the eggs and incorporate the yogurt. Keep whisking, gradually bringing in the flour from the outside until all the flour is just combined. Take care not to over mix.
- Use a large spoon and drop the batter all over the blueberries then smooth the batter.
- Place in the oven and bake for 45-55 minutes or until a toothpick inserted comes out clean. Mine took 45.
- Allow to cool in the pan for only 10 minutes then use a knife to run around the edge of the cake and the pan. Invert the pan on to a wire rack and carefully lift the pan from the cake.
- Slowly peel the parchment paper off of the cake, placing any misplaced blueberries back on the cake.
- Allow to cool completely then slice and serve.
Adapted from Bon Appetit