Oh summer, how quickly you have rushed past! It’s the same every year. You take off your sweaters and scarves and stamp the snow off your boots. You make lists of all of the adventures you will have in the sunshine, then life comes a long. And before you know it you’re pulling your scarf out of the closet, pulling on jeans and digging out your warm socks and boots. There’s still a little bit of summer left in the air, even if it is September. We had our last pilgrimage to the cottage and I have eaten as many fresh fruits as I can. The best part about the end of summer is that everything is finally in season here!
I grabbed a pint of fresh Ontario blueberries and enjoyed them with soy milk. The rest I threw into a lemon cake.
Light and fluffy lemon batter with a burst of blueberry. The perfect transition dessert.
It was decadent enough that it needed no frosting. A sprinkling of powdered sugar sufficed.
A burst of blueberry goodness in every bite.
It’s been an excellent summer. I always love taking a moment at the end of the summer to remember all of the good things that happened, all of the special memories that were created. I was in the Toronto Fringe Festival and spent many a night in July drinking beer post-show at the Fringe tent. My best friend came home for a few days and we got together with our closest friends from university and spent a memorable night drinking margaritas on a back patio until 1 in the morning. I danced the night away on the Toronto island and watched the sun set. I spent many an afternoon and evening drinking over priced beer and watching the Blue Jays play. My family visited all the way from England and I got to spend the last weekend of the summer at the cottage with my wonderful boyfriend and family. Most importantly my dog learned how to swim! In a life jacket, but I still count that as a win!
Farewell summer, you’ve been beautiful.
Lemon Blueberry Cake
2 1/2 cups flour
2 cups sugar
2 tsp baking soda
1/2 tsp salt
2/3 cup oil
1 3/4 cup water
1/2 tsp vanilla
2 tsp vinegar
juice and zest from one lemon
1 cup blueberries
Powdered sugar for dusting
Preheat Oven to 350
Grease two 9inch cake pans
Mix the flour, sugar, baking soda and salt in a medium bowl
Mix the oil, water, vanilla, vinegar, lemon juice and zest in a large measuring cup or small bowl
Add the wet ingredients to the dry
Mix until just combined
Gently fold in the blueberries
Pour the batter evenly into the two pans
Bake for 20min or until a toothpick inserted comes out clean
Frost with a thin layer of buttercream in between the layers if desired.
Important! Let your cakes cool completely before removing them from the pan, it is a very light cake and it will crumble if removed while still warm (being impatient is how I ended up with a single layer cake!)