I’ve been a good girl…Recently. I came up with a work out routine, and for the last couple of weeks I’ve managed to stick to my guns and show up every time. It’s not necessarily easy and requires that I play a variety of “motivational” games in order to accomplish the goal. The plan is simple, and yet brilliant. I go to the gym 2 consecutive days, and then take a day off. Repeat the routine – 2 days in, 1 off. That way I trick myself into going to the gym 5 times a week. The golden rule is not to have more than a day brake, so your body stays on a higher metabolic gear.
Once I set foot in the gym, the worst part’s behind me. However, keeping those feet moving relatively fast on a treadmill for a minimum of 20 minutes poses another challenge. Yesterday, it was none other than this very bloggy place that kept me going. I was drafting in my head what recipes I can toss out into cyber space for all of you in time for the weekend, and didn’t even notice when 35 minutes ticked by.
Let me get right to it – how about that Blueberry Curd Cake for the Sunday morning after?
Also on the menu a Blueberry Smoothie that will get you going any day of the week – coming up for your viewing pleasure in PART II this Sunday.
Last Saturday evening we made the cake with Jason for the very first time. It was inspired by Heidi Swanson’s recipe from her book “Super Natural Cooking”, however we modified it slightly to our liking. This is super easy, and requires NOT any sophisticated machinery. You’ll need a hand-held mixer, 2 bowls, a spatula, and a loaf pan for baking
Also, grab the following ingredients:
1.5 cup of whole-wheat regular or pastry flour
1.5 tsp of baking powder (aluminum free)
3/4 tsp of fine grain sea salt
3/4 cup of unsalted butter (at room temperature, you really want it soft)
1.5 cup of brown or natural cane sugar
3 lrg eggs
1 tsp of pure vanilla extract
1.5 cup of fresh or frozen blueberries (if the latter, thaw them out first and remove any extra juice)
4-5 tbsp of good blueberry preserve
2 tbsp of breadcrumbs + 1 tbsp of butter for the pan
Now, follow these easy steps:
Preheat the oven to 350°. Butter the loaf pan, and sprinkle with breadcrumbs. In a small bowl combine the dry ingredients (flour + baking powder + salt) using a sieve. In a medium bowl, use a medium sized bowl to beat the butter until creamy and smooth. Slowly add the sugar and beat again. One at a time, add the eggs. Stir in the vanilla and mix well. Now add the dry ingredients and fold them gently using the spatula. You do not want to over mix the batter. Fold in the blueberries, gently. Sprinkle with love.
Now scoop half of the batter in the pan and spread it flat. Scoop 4-5 spoon fulls of the blueberry preserve out of a jar and spread it in the middle in a long stripe. Cover with the rest of the batter. Bake 50-55 minutes until it smells great, and the top of the cake bounces back when touched with a fingertip. The cake should be moist, so you don’t want to over cook it, and let it cool in the pan no matter how hard it is to resist tasting it right away.
Voila! You’ve just baked a cake! Maybe the very first one in your life! Please, be sure to let me know how it goes.
One last tip for the road – if you want it really decadent, serve a slice with a scoop of whip cream or a drizzle of blueberry syrup.
PART II – the luscious Blueberry Smoothie – coming up this Sunday… See you then 🙂
Have a Great Weekend Everybody!