August means Blueberries
When I think of August, I always think of blueberries because that is when the blueberries are ready to be harvested in Alaska. My parents owned a cabin on the border of Denali National Part and the ground was blanketed in wild blueberries. Did you know that I grew up in Alaska. We moved there right before my 11 th birthday. Anyways, We would spend days picking them. Then we would bring them back to Anchorage and freeze them to be used throughout the winter. Blueberry pancakes and muffins galore! Tonight we are having a back to school party at our pool. It is going to be fantastic with hot dogs, hamburgers, salad, and dessert. I am going to bring a blueberry yogurt cake. Ingredients
9 eggs at room temp
3 sticks of butter softened
1/2 cup of plain yogurt
2 cups of sugar
1 teaspoon of vanilla
3 1/4 cups of flour
1 teaspoon of cinnamon
1 teaspoon of lemon zest
2 cups of blueberries
1 Tablespoon of salt
2 Tablespoon of flour
powder sugar for dusting
In a small bowl combine berries and 2 Tablespoons of flour and set aside. Flour keeps the berries from sinking to bottom. In a bowl combine sugar and butter and beat for approx 8 minutes until light and fluffy on med-high speed on mixture. Then add vanilla, yogurt, and lemon zest. Slowly add eggs two at a time on med speed. In a separate bowl combine flour, cinnamon, salt then gently fold into wet ingredients. Then add blueberries. Bake at preheated oven at 325 degrees for approx 60-70 minutes in a buttered and flour bunt pan until cake tester comes out dry. Once cooled dust with powder sugar.
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