~This Week's Blues~

Blue #1:

Okay, they aren't technically blue, but I was feeling blue (read: too hot, achy, grumpy, pmsy, depressed, generally unpleasant to be around) earlier this week and the Husband brought an offering

to appease the beast. 

He also bought himself a 22oz beer- go figure.

Blue #2:

And these are truly blue . . . two new (to me) vintage thrift store plates for the kitchen plate rack. Love blue and white. Love the flowers. Love vintage. Love that they were 50 cents a piece!
Did I mention I loved them?

Blue #3:

Well, yes- the Oldest does appear a bit blue here, but the real blue we're talking is blueberry . . . as in Blueberry Yogurt Cake. I've been meaning to try this recipe for years now, and yesterday he and I gave it a try.

There was lots of chopping . . .

and bowl licking . . .

spreading . . .

sprinkling . . .

and waiting to be baked through.

And it was worth the wait!

The Husband raved over this one . . . and considering baked goods aren't his thing (he would happily survive on a beer-only diet) that says a lot about this little cake.
I think it's great because with the blueberries, walnuts and yogurt I can convince myself it's health food.

Oh, and it's also perfect with coffee . . . if it lasts long enough to make a pot.

~Blueberry Yogurt Cake~
(from July 2006 Sunset magazine)

1/2 cup plus 2 tblsp butter
1/2 cup sugar
2 lg eggs
1 tsp vanilla extract
1 1/4 cups flour
1 tsp baking powder
1/4 tsp each baking soda and salt
1/2 cup plain low fat yogurt
1 cup blueberries
1/2 cup light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup chopped walnuts

1. Preheat oven to 350. In a large bowl, cram 1/2 cup butter with the sugar until light and fluffy. Beat in eggs and vanilla.

2. In medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt, and mix; gently stir in blueberries.

3. In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half cake batter into a buttered and floured 8 inch pan. Sprinkle half the brown sugar mixture and top with remaining batter.

4. Combine the remaining brown sugar mixture with 2 tblsp butter (crumble with fingers) and then sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean- about 45 minutes.

Cheers!