Fun with the Forgey's: May 2012

This past week we went to see the MS Bounty which is docked on the Cape Fear River. Liam and Jason had so much fun checking out the pirate ship. This ship was in the movie Pirate of the Caribbean so it was really cool to get to check it out. We also got to take Liam to the Zoo for the first time. He really loved it his favorite was the Syrian Bear. When he saw the bear he said "whoa". He is learning so many new words he literally repeats anything you say. A woman was talking about monkeys and he started saying monkey! The zoo even had some animals roaming around free like peacocks. Since it is blueberry season I went and bought a pint of blueberries from the Lewis Strawberry Farm stand near my house. I used some for my fruit salad I make every week and the rest for a yummy blueberry breakfast cake. Below is the recipe. Also if you don't have buttermilk in your house you can make it ( I always do) you just mix a little under a cup of Milk and one tablespoon of white vinegar or lemon juice.

Buttermilk-Blueberry Breakfast Cake
Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.