Recently in preparing to share yet another Blueberry recipe I decided to go in search of the answer to the question – What do blueberries taste like? Call me curious.
According to the powers that be a blueberry “tastes like a burst of sweetness with a slight tanginess. Its flavor is often described as mildly sweet and mildly acidic, creating a perfect balance that pleases the taste buds.” First off, I have to wonder does sweetness taste the same from person to person? I know when it comes to heat, what one person finds too hot to handle another might think is just middle of the road fire. So I guess what something tastes like really is subjective. I do find it interesting that we are drawn to opposing sides – like putting chocolate candy into popcorn for that salty yet sweet experience. I think that says a lot about human nature in general. We are drawn to contradictions.
Since mid-August (the Assumption of our Blessed Mother to be precise), it’s been a rough go. Depression has been seeping in when I lease expect it. I am not one to cry over my own losses, but I do cry at the sufferings of others. With some of the recent public events, I have felt almost defeated. But then my father (bless his heart in the most southern way possible) the ultra liberal man that he has become chose to call me up and challenge my beliefs once again. He likes to argue religion and politics with me because he knows I don’t take any of it personally nor do our differeing options change how I feel – he will always be my father, and I love him.
My dad will say we need to get guns off the street in one breath, no one should own a gun and then say he’d like to shoot those who disagree with his views in the very next breath. I get that. There are people in this world I would love to slap silly, thereby knocking some sense into them. However; that’s not a very Christian thing to do.
By the end of our conversation, I feel energized. Why? Because his thought process is so filled with contradictions and inconsistencies that it makes my arguments all the more valid. I don’t know about you, but I love arguing with irrational people. Am I going to win? No. There is no reasoning with the irrational. However; it fortifies my feelings, strengthens my resolve and often is a cheap form of entertainment.
Faith is such a precious thing to have. When you put faith and God first, everything else falls away. And that makes life easier. While the world might seem a dark and scary place, those of us with faith have read the book and know how the story ends.
Today we are going to celebrate the fact that the sun came up by having cake for breakfast. And it’s not even a weekend. Let that put a smile on your face.
Bursting Blueberry Breakfast Cake
1/2 cup Milk
1-1/2 teaspoons White Vinegar
1 Egg, room temperature
8 tablespoons Butter, softened
2 cups frozen Blueberries
2 cups Flour, divided
1 large Lemon, zested
1 cup Sugar, divided
1 teaspoon Vanilla Extract
2 teaspoons Baking Powder
1 teaspoon Salt
Heat oven to 350-degrees. Butter an 8-inch square glass baking dish, set aside.
Measure milk into a glass measuring cup. Whisk in the white vinegar, set aside for the acid of the vinegar to coagulate the milk, about 15 minutes. Place egg and butter on the counter while the milk is sitting.
Spread blueberries out onto a rimmed baking pan. Pat dry with paper towels. Sprinkle with a quarter cup of the flour, toss to coat and set aside.
Zest the lemon. Measure out 1 cup of sugar, remove a tablespoon from the sugar and reserve for later.
In the bowl of a stand mixer cream together the remaining sugar, softened butter and lemon zest until light and fluffy. Beat in the egg and vanilla, mix well.
In a separate bowl wish together remaining 1-3/4 cup flour, the baking powder and salt. Add half of the dry ingredients into the bowl of the stand mixer. Give the mixing paddle a few turns to slowly incorporate the flour. Add the coagulated milk, blend well. By hand stir in the remaining flour mixture just until moistened and there are no dry spots remaining.
Add blueberries, fold gently into the batter. The batter will be very thick. Dollop batter into the prepared baking dish, smooth out the top. Sprinkle the top of the cake with the reserved tablespoon of sugar.
Place the Breakfast Cake in the heated oven to bake for about 35 minutes or until a tester comes out clean and the top is golden brown. Remove from oven; let cake rest for 10 minutes. This can be served straight from the baking dish or CAREFULLY lifted to a serving platter if desired.
Let them praise His name in the festive dance,
let them sing praise to Him with timbrel and harp.
For the LORD loves his people,
and He adorns the lowly with victory.
The Lord takes delight in His people.
Welcome to Rosemarie's Kitchen 