Did y'all know that July is National Blueberry month? I'm not sure why I'm just realizing this in the middle of July, but there you have it. I don't really have any blueberry recipes on my blog except for a blueberry muffin recipe (also shared by a guest blogger). Poor, neglected blueberry. But that will all change this week! The recipe being shared today has been making my mouth water since she sent it to me.
I think y'all are really going to enjoy getting to know this next lovely lady as well as her recipes. It has been so enjoyable getting to know people through our shared love of cooking and then getting to know them beyond the food. Such is the case with this lovely Texan.
Her name is Rhondi, and she writes for her blog, Big Mama's Home Kitchen.
As you can see, she ain't big at all, but her heart is. Rhondi's recipes are family-friendly, many are figure-friendly and she also has many dishes that are man-approved! Just ask my husband. I was the hero of the
day week when I made Rhondi's Homemade Oatmeal Cream Pies. They are one of his favorites! Rhondi is sharing a recipe that she hasn't even put on her own blog yet. I'm so honored that she decided to share it with us first.
Everyone, please give a warm welcome to Rhondi!____________________________________
Hey y’all! My name is Rhondi and I have a little blog called Big Mama’s Home Kitchen.
I was so excited when Brandie invited me to be a guest blogger on The Country Cook. I grew up and still live in Dallas, Texas. I have been married to my amazing husband for 13 years, and we have 3 precious little girls, ages 3, 8, and 10. Isn’t my hubby lucky…can you imagine the teenage years in our home with our girls and all their friends running around? If I were him, I would just hide out in his “man cave” ‘til the coast is clear.
I grew up in a family of great home cooks. My biggest inspiration is my mom, and she learned from her grandmother. I have always enjoyed watching my mom and grandmothers in the kitchen, secretly taking mental notes. When I was growing up, my mom would make us dinner after a long day at work, and we would sit around the kitchen table sharing stories and laughs about our day. My passion for cooking and baking blossomed when I was in college. I could either eat fast food, or cook a warm meal for me and my friends. I have been perfecting old dishes and creating new ones along the way ever since.
My favorite cuisines are Southern, Mexican, Italian, and Chocolate (yes, chocolate is a cuisine if you ask me). You could say they are my comfort foods. I enjoy having our family over for holidays, birthday celebrations, and football parties so I can cook my heart out while the grandparents play with my girls. We have so much fun spending time together and are making memories for my kids to talk about when they grow up.
Pull up a chair and stay a while, it’s time to eat!
Today, I’m sharing one of our favorite every day cakes that can be eaten for breakfast, snack, or dessert. Or you could just eat it all day long (I won’t tell). The original cake base is an Ina Garten recipe that I adapted. My version is a little lighter and has the addition of blueberries and a vanilla glaze. My 3 girls all give it a thumbs up and I hope you like it too.
Brandie, thanks for having me over to hang out and share one of our favorite family recipes, you’re the best!
1 1/2 cups all-purpose flour
2 tsp baking powder
1 1/4 cup vanilla yogurt
1 cup sugar
1/3 cup canola oil
2 tsp grated lemon zest
1 tsp pure vanilla extract
1 cup fresh blueberries + 2 tsp flour
Preheat the oven to 350 degrees. Grease and flour a bread loaf pan. In a bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract. Add the dry ingredients into the wet ingredients and whisk until batter is smooth. Sprinkle 2 tsp flour over blueberries and toss to coat. This will prevent them from sinking to the bottom of the cake. Carefully fold blueberries into the cake batter. Pour the batter into the prepared pan and bake for about 45-50 minutes, or until toothpick tester comes out clean.
Lemon Simple Sugar:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
In a small sauce pan over medium heat, stir together the lemon juice and sugar. Cook until the sugar dissolves completely. Turn off heat and set aside.
When the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes. Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon simple sugar mixture over the cake and allow it to soak in. Let cake cool.
3/4 cup powdered sugar
1/2 tsp pure vanilla extract
milk, as needed
In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a thin pourable consistency. Pour over the cooled cake and let it run down the sides.
Transfer to a serving platter, slice and enjoy!
Transfer to a serving platter, slice and enjoy!
Thank you so much Rhondi for bringing such a gorgeous-looking blueberry recipe to this blog. It was sorely needed. And I love the addition of yogurt in this. I bet it makes it so moist! I hope y'all will go visit Rhondi's blog and check out all the wonderful recipes. I know you will get a lot of inspiration once you flip through some of her recipes.
Also, you can find her hanging out on facebook as well.
Be sure to tell her I said hello if you drop by!