We're having a lazy Pajama Day today, starting with a morning viewing of Robin Hood with Errol Flynn ("Mom, sometimes the romance parts are BORING," Bud decided. They both think Olivia de Haviland sounds like Princess Leia--"are they the same actress?" Only two generations apart!) and now moving on to, you guessed it, more reading of Harry Potter. Sis will finish book 6 today, no doubts.
Even though only one kiddo will eat this, I made Blueberry Poundcake this morning, a nod to Blueberry Muffin day earlier this summer and blueberry picking, both of which we didn't get to.
Blueberry Poundcake
This is the recipe for the pound cake. It is really for muffins so just bake for about an hour (checking) if you do the bread.
Even though only one kiddo will eat this, I made Blueberry Poundcake this morning, a nod to Blueberry Muffin day earlier this summer and blueberry picking, both of which we didn't get to.
Blueberry Poundcake
This is the recipe for the pound cake. It is really for muffins so just bake for about an hour (checking) if you do the bread.
1/2 c butter
1 c sugar
2 eggs beaten
1/2 c milk
2 c flour
2 tsp baking powder
1/2 tsp salt
2 c fresh blueberries
cinnamon/sugar topping (taste fine with or without)
Cream together butter and sugar. Add eggs mixing well. Stir in milk. Combine dry ingredients and add to mixture- stir to combine. Fold in blueberries. Fill greased muffin tins and sprinkle with cinnamon and sugar (optional) and bake at 375 degrees for 20 min.
Enjoy!
MIss J.D.
Note: I also added a teaspoon of almond extract.
MIss J.D.
Note: I also added a teaspoon of almond extract.
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