Eric and I have been talking about building a vegetable garden since we moved into this house about a year and a half ago and the weekend to start was finally here. Our friend was remodeling a deck so Eric picked up the old redwood decking and we were ready to begin. Now when I say “we”, I really mean Eric. At this point with only thing I have done is watch. Watch him rake the land and create a level spot, watch him saw wood, watch him hammer, and really, I stopped watching after a short time and went on to do other stuff. But I am so appreciative and am lucky to have such a willing husband!! I will be actively participating once we get some soil and starters!
We were having some friends over that night so I was busy in the kitchen trying out some recipes and this is one I had to share. It is the perfect summer dessert. You could even get away with eating it for brunch. This is a recipe I adapted from Ina Garten- The Barefoot Contessa. I swapped some ingredients and added the blueberry twist. I made this twice, once with pastry flour and without added blueberries in the cake and the other time with blueberries in the cake batter and using a gluten free flour mix. Both were great! My son, Max, prefers it without blueberries but says “I looooooooove lemon cake.”
The party was fun and we had lots of food. I made homemade foccacia with rosemary and grapes from smittenkitchen.com and some homemade egg rolls, Eric grilled up some shrimp and friends all brought dishes. And for dessert, while the kids were busy make smores in the fire, the adults got to indulge in this cake.
- 1 cup GF flour blend
- 1/2 Cup Almond Flour
- 1 Cup Whole Milk Vanilla Yogurt
- 3 Farm Eggs
- 1/2 tsp Salt
- 1/2 cup Coconut Sugar
- 1/2 cup Sugar
- 1/2 Cup Coconut Oil, melted
- 1 tsp Vanilla Extract
- Zest of one Lemon
- 1/2 Cup Blueberries (optional)
- Juice of 2 Lemons
- 1 Cup Blueberries (frozen or fresh)
- 1/3 cup powdered sugar
Heat Oven to 350 degrees. In a small bowl add the flours and salt and mix well. In a large bowl, mix together the eggs, yogurt, sugars, oil, vanilla extract, and lemon zest. Slowly add the flour mixture to the wet mixture and stir until well combined. (Add 1/2 Cup of Blueberries if you so choose) Pour into a greased pan ( I used a 8" square pan but whatever you have is fine). Bake for 40-45 minutes.
In a blender add 1/2 Cup Blueberries, Juice of 2 lemons and 1/3 Cup Powdered Sugar and blend until there are no chunks. Once cake had cooled. spread the glaze over top.
Adapted from Ina Garten
Here is one with blueberries added, and one without.