If you add fruit to a butter laden baked good it’s healthy, right?
I hate to talk about the weather, but its soooo hot here now. Yesterday morning we went for a bike ride with the girls, and we were actually in a shaded area on the Cary Greenway so for the most part we kept cool. Riding bikes is my favorite family activity and we just bought Ella a new bike yesterday so we had to go. We probably covered about 5 miles total and by the end, Taylor was pretty worn out. We stopped for a bit to see the turtles and ducks in the pond and then we headed down the path towards the van. When we finished up our ride, Jim asked Taylor what she wanted for lunch and she told him that she just wanted some ice cubes. She cracks me up.
It’s interesting how different my girls are. I really think that Ella could ride her bike about as far as Jim and I could, but Taylor gets pooped out after a few miles (she is only five so really she does just fine.) Ella is also more serious and artistic where Taylor is more social and she makes me laugh almost any time she talks. Their eating habits are different, too. While they are both great eaters, I have noticed that Taylor doesn’t like anything mixed together (like casseroles,) while Ella will eat different combos but she is a bit of a food snob. She loves brie, calamari and smoked salmon and snubs her nose at string cheese and pizza (I like all the above…) If you have kids do you notice lots of differences like that? I guess it’s just neat to see their distinct personalities blossom.
This was a dish that they didn’t agree on. Taylor didn’t want to try it because it had blueberries in it, but Ella gave it two thumbs up. Everyone (besides Taylor) loved this coffee cake and it couldn’t be any more moist or flavorful. I used fresh blueberries because they are everywhere now, but you could certainly use frozen and I think it would still taste great. I whipped this up in about 25 minutes so that is another huge plus. If you are looking for a nice breakfast treat, this is a great choice. Enjoy!
Adapted from The Cutting Edge of Ordinary (originally from Family, Food & Friends)
1/4 c butter – softened
3/4 c white sugar
1/2 c milk
1 1/2 c flour
2 tsp baking powder
1/2 tsp kosher salt
2 cups blueberries (fresh or frozen)
Preheat oven to 375 degrees. Cream the butter and sugar until a pale yellow color and then add the next 5 ingredients until just combined. Gently fold in the blueberries and then spread into a 9 inch pie plate.
½ c butter – softened
1 c white sugar
2/3 c flour
1 tsp cinnamon
Cream together the butter and the sugar and then stir in the flour and cinnamon until crumbly. Sprinkle this over the batter. Bake for 25 to 30 minutes, or until lightly browned.