Fluffy Blueberry Pancakes

These are soft, melt in your mouth pancakes. Totally worth the wait.

INGREDIENTS:
1 1/4 cups all purpose flour
1/2 tsp salt
1 tbsp baking powder
1 1/4 tsp sugar
1 egg
1 cup milk
1/2 tbsp butter, melted
1/2 cup frozen blueberries, thawed (I used fresh berries)

DIRECTIONS:
In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl beat together egg and milk. Stir the milk and flour mixtures together. Mix in butter and fold in berries. Set aside for 1 hour.

Heat a lightly oiled griddle or frying pan over medium heat. Pour the batter onto the griddle and brown on both sides. Serve hot. yields about 12 pancakes.

NOTES:
I used fresh berries and didn't sift my dry ingredients. It turned out just fine. Next time I make these I may add about 1/4 - 1/2 tsp more sugar. Very good, fluffy, moist pancake. YUM!

Recipe: slightly adapted from Allrecipes

Lemon Blueberry Bundt Cake

I made this for the first time last week and I can already tell that it will be making it again soon! The cake was moist and dense and the blueberries and lemon zest gave off a ton of flavor. One word... KEEPER!

INGREDIENTS:
Cake:
2 1/2 cups + 2 tbsp all-purpose flour, divided
2 tsp baking powder
1 tsp salt
1 3/4 cup granulated sugar
Zest of 1 lemon
1 cup of unsalted butter, room temperature
3 eggs, room temperature
1/2 tsp vanilla extract
3/4 cup buttermilk
3 cups fresh blueberries

Glaze:
2 cups powdered sugar*
2 - 3 tbsp milk*
1 tbsp unsalted butter, very soft
Juice of 1 lemon*

*In the original recipe there is no lemon juice, however, I feel that it lightens the cake and adds more lemon flavor. I added at least 1/2 cup extra of powdered sugar just to get it to the consistency I liked.

DIRECTIONS:
Preheat oven to 350 degrees F (reduce heat to 325 if using dark, nonstick pan). Grease and flour a 10 - cup bundt pan; set aside.

In a bowl whisk 2 1/2 cups flour, baking powder and salt together. Set aside.

In a large bowl use your fingers to rub together the sugar and the lemon zest until the zest is completely incorporated and the sugar is moist. Add the butter and cream together on medium speed until light and fluffy, 3-5 minutes.

Reduce speed to low and add the eggs one at a time; mixing for a minute after each addition then scraping down the bowl.  add the vanilla and mix until combined.

With the mixer still on low, add 1/3 of the flour mixture, beating until just barely combined, then add 1/2 the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and the remaining flour.

In a large bowl combine blueberries and the remaining two tablespoons of flour. Toss together so the blueberries are evenly coated. Use a spatula to gently fold the berries into the cake batter. Spread batter into the bundt pan and bake for 55 - 60 minutes, until the cake tester comes out clean.  Cool the cake on a wire rack for 30 minutes, then turn it out onto a serving platter and let cool completely.

When the cake is cooled, whisk together powdered sugar, lemon juice, milk and butter until smooth. Frost and enjoy!

NOTES: If you don't have unsalted butter at home salted works fine, just cut the salt down to 1/2 teaspoon in the cake. For the glaze, if you are using salted butter it turns out just fine.

Recipe: The Brown Eyed Baker This is an excellent recipe I suggest you follow the mixing instructions to the tee because it turned out perfectly.