From My Carolina Home

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Summer Squash Casserole

I have been working on this recipe for quite some time trying to get it just right.  I usually make a recipe at least three times before I share it with you.  DH doesn’t really mind being the taste tester.   I have made this one now several times, each time tweaking this or that, trying to get the perfect balance of fresh squash to cheesy filling and crunchy topping.

Summer Squash Casserole at From My Carolina Home

The other limitation I put on it was that it had to serve two, not a huge pan that would last for days.  One of the most common positive feedback comments I get on recipes like this is they are small enough for two, not huge.  I find I really do prefer fresh food rather than leftovers most of the time, and this really does satisfy all the requirements.

Summer Squash Casserole at From My Carolina Home

The second time I made it, it wouldn’t fit in the small baking dish, so I had to use a larger one. The balance of flavor was better, but it made too much for two. It is easy to double a recipe, but a bit more difficult to cut one in half.  Plus, the crunchy topping gets soft overnight on the leftovers.  So, tweak the recipe again, eliminate one of the eggs and reduce everything else proportionately, and try again.

Summer Squash Casserole at From My Carolina Home

I finally got it where I was happy with the yield and the flavor, so here it is.  As always, I begin with gathering ingredients.

Summer Squash Casserole at From My Carolina Home

Wash squash, remove ends. Thickly slice, then cut slices into quarters. Steam lightly in vegetable steamer for about 3 minutes, until beginning to soften.

Summer Squash Casserole at From My Carolina Home

While squash steams, gently saute onion in olive oil until translucent. Remove from heat and add cream cheese, stirring until melted.

Summer Squash Casserole at From My Carolina Home

Drain Squash and mash lightly.

Summer Squash Casserole at From My Carolina Home

In a large bowl, combine onion-cream cheese mixture with cheeses, egg and milk. Add squash, salt and pepper, and mix well.

Summer Squash Casserole at From My Carolina Home

Spray a small 6×9 oval baking dish (or similar size) with no-stick spray. Pour mixture into dish. Combine crackers with melted butter, then spread over the top of the casserole.

Summer Squash Casserole at From My Carolina Home

Bake at 350 degrees for about 25-30 minutes, until top is lightly browned and casserole is set.

Summer Squash Casserole at From My Carolina Home

Serves 2 with large portions!  Or maybe four, but around here we like a lot of veggies.

Summer Squash Casserole at From My Carolina Home

Goes with ham really well! Especially the spiral sliced kind!

Summer Squash Casserole at From My Carolina Home

Summer Squash Casserole

2 medium yellow summer squash, thickly sliced and quartered
1/4 cup onion, chopped
1 teaspoon olive oil
4 ounces low fat cream cheese
1/4 cup grated Parmesan
1/2 cup shredded Mozzarella
1 egg
1/4 cup milk
1/4 teaspoon each salt and black pepper
12 buttery crackers, crushed medium size chunks (Club, Ritz or gluten free option)
2 tablespoons butter, melted

Wash squash, remove ends. Thickly slice, then cut slices into quarters.   Steam lightly in vegetable steamer for about 3 minutes, until beginning to soften. While squash steams, gently saute onion in olive oil until translucent. Remove from heat and add cream cheese, stirring until melted. Drain Squash and mash lightly.  In a large bowl, combine onion-cream cheese mixture with cheeses, egg and milk. Add squash, salt and pepper, and mix well. Spray baking dish with no-stick spray. Pour mixture into dish. Combine crackers with melted butter, then spread over the top of the casserole. Bake at 350 degrees for about 25-30 minutes, until top is lightly browned and casserole is set. Serves 2 nicely as a meatless mail course, or four as a side dish!

Summer Squash Casserole at From My Carolina Home

The balance of protein and complex carbs make it a good selection for a vegetarian lunch, just heap into a bowl and enjoy.

Summer Squash Casserole at From My Carolina Home

Download the recipe – Summer Squash Casserole

Do you like yellow summer squash?

 

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My blog is a variety of subjects, quilting and sewing, tablescapes and recipes, book reviews and hand stitching, crafting and mountain living. I love to have new followers, too!  See the buttons on the sidebar to follow by your favorite method.  If you are visiting from Fave Quilts, Pinterest, a blog hop or link up, please stay a bit and have a look around, my tutorials are gathered at the top in pages to make them easy to find.  Lots of fun is had here, and I invite you to follow with any of your favorite methods, see the sidebar for ways to follow.  My third mystery quilt is in progress, click on Scrap Dance Two Step on the sidebar for the first post.  Click on the Home page to see the latest posts on the blog.


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Crescent Dogs and Patriotic Tables

Memorial Day weekend is here, a great time for some finger food to watch the auto races on Sunday, or to take to the park for a picnic, or pack in a warmer to go hiking. Even if you are staying home, the weather looks nice here for a meal on the veranda. This tablescape was from a lunch a while ago, and I might just do the same this weekend. The plastic star plates are set on paper patriotic napkins for color, and the white straw placemats.

Patriotic Ladies Luncheon on From My Carolina Home

Patriotic napkins are wrapped around plastic forks and tied with ribbon.  Placecards add a personal touch.

Patriotic Ladies Luncheon on From My Carolina Home

My Patriotic Table Runner is a tutorial that you can make in a day.   This tablescape was from last year when it looked like rain on the holiday.  More casual, this one didn’t have chargers, just white dinner plates and red salad plates on white placemats, and red napkins held with wood napkin rings.

Patriotic Tablescape 7

I have used this runner several times a year since I made it, as it goes for all the Patriotic holidays over the summer.  This one used my depression glass candlesticks with red candles and the little starburst weighted sprays I got at the dollar store.  Red chargers and napkins held with strawberry napkin rings sit atop white lace placemats.

July 4th Cookout at From My Carolina Home

So, food!   Let’s make some Crescent Dogs for munching.  This is a great make ahead recipe for taking along to a picnic, potluck, or even hiking.  Start with separating the crescent dough into four sections, ignoring the diagonal perforations.  Press those perforations so the dough holds together.

Crescent Dogs at From My Carolina Home

Boil your hot dogs for a few minutes to be sure they are cooked through and hot.  The crescent rolls will get brown before the dogs are done, so precooking is essential.  Yes, you could grill the dogs for even more flavor.

Crescent Dogs at From My Carolina Home

Spread mustard on the crescent rolls.

Crescent Dogs at From My Carolina Home

Now place the cooked hot dogs on the rolls.  Using two dogs per section, cut the dough in half.  Add cheese if you like.

Crescent Dogs at From My Carolina Home

Wrap the dough around the hot dogs and place on a baking sheet.

Crescent Dogs at From My Carolina Home

Bake as directed on the crescent roll dough tin until golden brown. I have to admit that I cannot remember and didn’t write it down when I did these.  I think it is about 11-13 minutes at 425 degrees, but use the directions on the tin.

Crescent Dogs at From My Carolina Home

Yum, nicely browned, and ready to eat.  Makes 8, two per person would feed four for lunch.

Crescent Dogs at From My Carolina Home

If you are taking them to a party, just cut into bite size pieces.  You can get four nice bite size pieces from each one, for 32 appetizers.

Crescent Dogs at From My Carolina Home

While you are munching on Crescent Dogs, read about my Patriotic Star Mini Quilt, full tutorial with two quilting runs in different colors.

Patriotic Star Mini Quilt ~ From My Carolina Home

Back to the table, I’ll be using my neat large plastic tray I got in a silent auction some time ago.  I think Crescent Dogs will go nicely on this for passing around the party.

Patriotic Tablescape 2016 ~ From My Carolina Home

Or make my Perfect Deviled Eggs using the last recipe you’ll ever need, and serve with Ham Rollups.

July 4th Cookout at From My Carolina Home

These bowls were in the same silent auction win, and I haven’t had a chance to use them yet. Maybe this year.

Patriotic Tablescape 2016 ~ From My Carolina Home

Celebrate our Freedom this weekend, and remember those who paid for our freedom with the ultimate sacrifice on Monday.   This mural is a recent addition to our local art, finished in time for the Memorial Day weekend.  It is located on the side of an historic building on 4th street, and the mural faces King.

Garden Jubilee ~ From My Carolina Home

Have a great holiday weekend!  What are your plans?

My blog is a variety of subjects, quilting and sewing, tablescapes and recipes, book reviews and hand stitching, crafting and mountain living. I love to have new followers, too!  See the buttons on the sidebar to follow by your favorite method.  If you are visiting from another blog, feature or linkup, please stay a bit and have a look around, my tutorials are gathered at the top in pages to make them easy to find.  Lots of fun is had here, and I invite you to follow with any of your favorite methods, see the sidebar for ways to follow.  My third mystery quilt is in progress, click on Scrap Dance Two Step on the sidebar for the first post.  Click on the Home page to see the latest posts on the blog.

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Heirloom Tomatoes

One of the wonderful things about warmer weather is the appearance of lovely ripe heirloom tomatoes at my local produce stand.  It is on my way home from just about anywhere, so I can stop in easily to see if the tomatoes have come in yet.  She has fresh eggs and goat cheese too, so every visit will yield something yummy.  Recently, I got the first early pickin’s and made several salads and sandwiches with them.  Heirloom tomatoes just have more intense tomato flavor than the hybrids usually in the grocery store, bred for ease of shipping instead of taste.

Heirloom Tomatoes at From My Carolina Home

Heirloom tomatoes have a different look to the inside.  I can almost smell the fresh tomato aroma from this picture.  Heirloom tomatoes usually are not as pretty as the modern hybrids, but the flavor is just so much better.

Heirloom Tomatoes at From My Carolina Home

I’m sure many readers have made a caprese salad, using tomatoes, fresh basil and mozzarella like this one, and I like mine with multiple colors of heirlooms.  The purple ones aren’t in yet, but soon will be!

Heirloom Tomatoes at From My Carolina Home

Sometimes the tomatoes are so big that making a stack and then cutting it in half is enough to serve two.  Fresh mozzarella is placed between the layers, with fresh basil leaves from the garden.

Heirloom Tomatoes at From My Carolina Home

Heirlooms are also wonderful on a turkey sandwich. They are so good that sometimes it is yummy to just have a tomato sandwich, spread thick with real mayonnaise.

Heirloom Tomatoes at From My Carolina Home

I wanted to expand the stacked salad idea with something a bit different.  I had an avocado that was ready to be eaten, so I decided to use it.

Heirloom Tomatoes at From My Carolina Home

I sliced up an heirloom tomato and the avocado, and started on the cheese.

Heirloom Tomatoes at From My Carolina Home

Here is one of those great kitchen gadgets that is just the thing when you need it, a cheese slicer. I get mozzarella in blocks and slice it medium thick for salads.

Heirloom Tomatoes at From My Carolina Home

I just stacked the avocado slices with the tomato slices and the mozzarella.

Heirloom Tomatoes at From My Carolina Home

Then a second layer.

Heirloom Tomatoes at From My Carolina Home

This salad actually was already so moist with the tomato and the creamy avocado that it didn’t need any dressing.

Heirloom Tomatoes at From My Carolina Home

Just a sprinkle of bold smoked salt and some cracked black pepper finished it off. Yum!

Heirloom Tomatoes at From My Carolina Home

I made another one the next day to use another avocado, and this time made a Cranberry Vinaigrette for it, just for the extra flavor and sweetness.

Heirloom Tomatoes at From My Carolina Home

On another day, nothing better than a BLT with thick sliced, applewood smoked bacon and fresh heirlooms!

Heirloom Tomato and Bacon at From My Carolina Home

Topped with cracked black pepper, yum!

Heirloom Tomato and Bacon at From My Carolina Home

Add a generous layer of lettuce, on whole grain bread with sesame seeds, and those thick tomato slices make a filling sandwich that will keep me quilting all day.  No chips needed.

Heirloom Tomato and Bacon at From My Carolina Home

So good!  That wonderful tomato aroma as the tomatoes are sliced, bursting flavor in your mouth as you eat.  It is summer on a plate to me.  Are you a fan of heirloom tomatoes?  What do you like to do with them?

 

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Spring Chicken Tablescape and some recipe ideas

I promised a chicken inspired tablescape using the neat chicken planter I got in Myrtle Beach, and here it is!  I did seriously look for some chicken plates, LOL, but not to be.  Still, the spring green placemats look good with the green on the planter.

Spring Chicken Tablescape at From My Carolina Home

I do have some chicken napkin rings, so they came out for the spring green napkins.

Spring Chicken Tablescape at From My Carolina Home

The magnolia plates were a thrift store score. With the red and green and the pine cone, they could probably be used on a holiday table, but I think of spring with the lovely magnolia blooms in the middle.

Spring Chicken Tablescape at From My Carolina Home

Magnolia salad plates are stacked on white dinner plates. A magnolia saucer serves as a bread plate.

Spring Chicken Tablescape at From My Carolina Home

For the centerpiece, I placed a schefflera in the middle of my thrift store, giant cup, chicken planter. The plant was a gift from a friend, and I just set it inside the planter without loading it up with dirt and actually planting it. This way I can use it on the table without worrying about needing a saucer underneath. The plant is inside another planter that doesn’t have any holes in the bottom, so no worries about water leaking on the wood table. This side has a white chicken painted on the side. My grandmother’s white chickens are placed on one side.

Spring Chicken Tablescape at From My Carolina Home

These were also my grandmother’s, a chicken salt and pepper set.

Spring Chicken Tablescape at From My Carolina Home

I’ve had these little tiny chickens for many years. I think I originally ordered them from a catalog.  The back side of the planter has a painted brown chicken.

Spring Chicken Tablescape at From My Carolina Home

Very simple, this table is relaxed and easy, yet fun for everyday use.

Spring Chicken Tablescape at From My Carolina Home

Outside the window is lush spring green too.

Spring Chicken Tablescape at From My Carolina Home

Are you lucky enough to remember your grandmother’s cooking? I did a post on National Fried Chicken Day in 2015 as an homage to my grandmother and her wonderful, not to be duplicated fried chicken.

Spring Chicken Tablescape at From My Carolina Home

Did I put you in the mood for a chicken dinner?  Here’s a few ideas for you, all my original recipes. –

Garlic Chipotle Lime ChickenGarlic Chipotle Lime Chicken

Slow Cooker Bourbon Chicken with MushroomsSlow Cooker Bourbon Chicken with Mushrooms

Sundried Tomato Stuffed Chicken | From My Carolina HomeSun-dried Tomato Stuffed Chicken

Chicken Florentine Lasagne ~ From My Carolina HomeChicken Florentine Lasagne

Chicken in White Wine with Mushrooms | From My Carolina HomeWhite Wine Chicken with Mushrooms

ChickenAsparagus-12Pan Roasted Boneless Chicken with Asparagus

Butterflied Baked Chicken

Hungry yet?  Have you tried any of my chicken recipes?  Do you have a favorite family chicken recipe?

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Shrimp Flower Appetizer

With another holiday meal coming up next weekend, I thought I’d share a variation of my Shrimp and Avocado Roumelade appetizer.  I fixed it a bit differently and tweaked the recipe too.

Shrimp Flower Appetizer at From My Carolina Home

Start by gathering your ingredients. Remember my thrift store score of these parfait glasses? No one says they can only be used for ice cream. They are the perfect thing to create these pretty appetizers, just for us two.

Shrimp Flower Appetizer at From My Carolina Home

So, I combined the ingredients for the dressing, and split the avocado, shredded the lettuce and chopped it.

Shrimp Flower Appetizer at From My Carolina Home

Place the chopped lettuce in the bottom, arrange the avocado like flower petals, add the dressing in the middle.

Shrimp Flower Appetizer at From My Carolina Home<

Then add the shrimp.

Shrimp Flower Appetizer at From My Carolina Home

You can stop here, and have a lovely appetizer.

Shrimp Flower Appetizer at From My Carolina Home

One thing I like is Bold Smoked Salt. It is a large crystal, smoky flavor salt that goes well with seafood and veggies. You could also do some fresh cracked pepper with sea salt.

Shrimp Flower Appetizer at From My Carolina Home

Dressed up or served plain, it is a festive appetizer that only takes a minute to prepare. It is perfect for a holiday or to make an everyday meal just a bit special.

Shrimp Flower Appetizer at From My Carolina Home

Enjoy!!

Shrimp and Avocado Flower Appetizer

2 tablespoons mayonnaise
1 tablespoon ketchup
1/4 teaspoon chipotle chili powder (or smoked paprika)
2 teaspoons horseradish sauce
8 medium shrimp, cooked, peeled, deveined, chilled
1 medium avocado, peeled and sliced into eight slices
1/4 cup chopped lettuce
Optional – Bold Smoked Salt, Cracked Black Pepper

Mix mayonnaise with next three ingredients.  In pretty parfait glasses, place half of the lettuce in the bottom of each. Arrange avocado slices around the edge in a flower shape. Dollop dressing in the center. Add whole shrimp to the top fanning the tails out between the avocado. Optional, top with a pinch of bold smoked salt, or freshly ground black pepper. Two servings.

Shrimp Flower Appetizer at From My Carolina Home

Here is a download for you! – Shrimp and Avocado Flower

Do you have a quick and easy, special appetizer recipe?

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Three Good Books

Three recently read books have really caught my attention, two fiction with culinary themes, and a non-fiction cookbook.  After doing the sewing/quilting book review series last September, I had a couple of marginal reads to one truly bad read (reviews are on Goodreads) interspersed with quick cozy mystery reads. Then I picked up Delicious by Ruth Reichl, her first fiction novel. I have thoroughly enjoyed her non-fiction books, both her autobiographic accounts Tender at the Bone of her early years, and especially Garlic and Sapphires – a tale of her years as an undercover restaurant reviewer.  I still have Comfort Me With Apples on the To-Be-Read pile.

Delicious is the story of a young woman named Billie, who takes a job at a food magazine. She quickly demonstrates her commitment to the challenges, and folds into the magazine family, only to have the it suddenly shut down. She is offered a position to maintain the hotline for recipe inquiries and complaints wanting the money back guarantee, remaining as the only employee in a deserted mansion in downtown New York. Finding a mystery in the magazines archive, she discovers a hidden room, and the letters of a young girl, Lulu, writing to the legendary James Beard. Through those letters, and an arcane filing system of organizing them, Billie learns about history, the history and challenges of food during the war years. Lulu’s courage battling her own heartache inspires Billie to confront her own tragic past.

Good Books Reviews at From My Carolina Home

This was a thoroughly enjoyable read with a different kind of story, one of the few times I’ll give a novel five stars on Goodreads. Ruth Reichl’s writing is superb, engaging interest quickly and making it difficult to put the book down. Her characters are well rounded and real, with raw emotion just beneath the surface apparent when the source of her main character’s anxiety about cooking is revealed. This is a must read for any fan of Ms, Reichl, any foodie, or anyone looking for a wonderfully different story.

The next book with a culinary theme was suggested by my book reading buddy, Kelly. We meet every couple of months to discuss a book we both read. This time was her turn to choose, and she picked A Place at the Table by Susan Rebecca White. The story is told from three different viewpoints. It begins with Alice, a young black girl living in 1929 Emancipation Township, North Carolina, subject to the plight of poor people and the persecution of her race. She escapes to New York, becoming the chef at a restaurant called Cafe Andres. Later she writes a cookbook with recipes from her time in the south. The story picks up in the 1981 with Bobby, a young gay man, escaping from his own persecution. He comes to New York, and apprentices at Cafe Andres, after Alice has left. He finds a home with Sebastian, and lives through the horror of AIDS. The third story begins in 1989, with Amelia coming to the city in the aftermath of her husband’s affair and subsequent divorce. She leaves her wealthy comfortable Connecticut home, only to find a connection with Alice that redefines who she really is.

Good Books Reviews at From My Carolina Home

This is a beautifully written novel about three different people with very different backgrounds, escaping their troubled lives to New York City. Throughout the novel there are references to comfort foods and experiments with new culinary ideas. This novel is so well written, with rich imagery and detail in the lives of the characters. The well developed storyline is written in a convergent style, and a twist at the end that I did not see coming.

The non-fiction book is At Elizabeth David’s Table, Classic Recipes and Timeless Kitchen Wisdom.  This is so much more than a cookbook. For the non-foodie reader, Elizabeth David is an icon in the culinary world.  Ms. David was a world traveler, living a bit of a wild life for her time in France, Italy and England, and one of the first food writers for magazines.  In 1950, her work A Book of Mediterranean Food was published, followed quickly by French Country Cooking in 1951.  Long before Gordon Ramsay, she became an superstar in England but was, and still is, virtually unknown in America.  At the time Julia Child was working on her book of French cooking in Paris, Elizabeth David had already published five works concentrating on the food of five different regions – the aforementioned Mediterranean and French volumes, along with a second book on French cooking concentrating on the Provincial region, English Summer cooking and an Italian cookbook from her time living in Italy in the early 1950s. Throughout her life, she continued to write for international magazines like Harper’s Bazaar, Vogue and The Spectator, and published more cookbooks on English cookery.  She won many awards over her lifetime, including the Order of the British Empire, Commander of the Order of British Empire, and Fellow of the Royal Society of literature for her food writing.  All of her cookbooks remain in publication today.

Good Books Reviews at From My Carolina Home

At Elizabeth David’s Table is a collection of selected recipes from all of her published cookbooks, along with some of her writings, musings on food and her life in different countries as she lived.  Every course is included from starters and soups, eggs and pasta, rice and sides, meat, fish, poultry, sauces, sweets and bread.  Reading her articles transports the reader to rustic Italy, a summer day in Britain, the French countryside or the edge of the Mediterranean sea.  The forward to the volume was written by Ruth Reichl, a devotee of Elizabeth David.  It wouldn’t be hard to imagine that the revelations of Ms. David of the rationing and austerity of the war years was an inspiration for the Lulu letters of Delicious.

So, two new fiction books for you, dear readers, and one really special cookbook. If you are local, and would like to join the reading group, let me know. Kelly and I meet for lunch when we can, using the discussion guides online for questions. We would love to have at least two more in our little book club. We’ll take turns choosing books, hopefully to push us out of our normal reading genres.

What are you reading now?

 

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Blueberry Breakfast Cake

It’s the first day of spring, so we are ready for a fresh breakfast cake, perfect with a cup of coffee.  I had blueberries and a lemon, and set to work creating a recipe for a light and lovely coffee cake.  It would be lovely as dessert too. Something with blueberries and a hint of lemon, light and airy.  DH prefers this kind of cake plain, but you could add a lemon glaze to jazz it up if you like.

Blueberry Breakfast Cake @ From My Carolina Home

I begin with assembling a mis-en-place, assembling and measuring ingredients.

Blueberry Breakfast Cake @ From My Carolina Home

Cream butter and shortening with mixer on medium speed until well combined. Add sugar and continue until light and fluffy. Add eggs one at a time incorporating each one well. Add vanilla and lemon zest and stir in. Place blueberries in a bowl, stir in 1/4 cup of the flour to dust the berries. In a separate bowl, combine remaining flour, baking powder, baking soda and salt. Add the dry ingredients in batches alternating with milk ending with dry ingredients.

Blueberry Breakfast Cake @ From My Carolina Home

Remove bowl from mixer and stir in blueberries by hand, gently folding them into the batter.

Blueberry Breakfast Cake @ From My Carolina Home

Transfer to prepared bundt pan or a tube pan. Bake for about one hour, until lightly browned and top springs back when lightly touched.

Blueberry Breakfast Cake @ From My Carolina Home

Let it cool just a couple of minutes in the pan. Then turn it onto a platter.  Serve warm right away, or allow to cool for later.  Or both, LOL!!

Blueberry Breakfast Cake @ From My Carolina Home

It isn’t easy to resist having a slice warm from the oven, and you don’t have to.  Yum, enjoy!

Blueberry Breakfast Cake @ From My Carolina Home

Blueberry Breakfast Cake

1/2 cup butter
1/2 cup shortening
1 cup sugar
3 large eggs
1 teaspoon vanilla
Zest of one lemon
1-1/2 cups blueberries
2 cups flour, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk

Preheat oven to 350 degrees. Spray a bundt pan or tube pan with cooking spray, or use butter/flour to coat inside the pan. Cream butter and shortening with mixer on medium speed until well combined. Add sugar and continue until light and fluffy. Add eggs one at a time incorporating each one well. Add vanilla and lemon zest and stir in. Place blueberries in a bowl, stir in 1/4 cup of the flour to dust the berries. In a separate bowl, combine remaining flour, baking powder, baking soda and salt. Add the dry ingredients in batches alternating with milk ending with dry ingredients. Remove bowl from mixer and stir in blueberries by hand, gently folding them into the batter. Transfer to prepared bundt pan or a tube pan. Bake for about one hour, until lightly browned and top springs back when lightly touched.

Blueberry Breakfast Cake @ From My Carolina Home

Delicious as is, or a lemon glaze can be added if desired by combining juice from the lemon with powdered sugar.

Download the recipe – Blueberry Breakfast Cake

Happy Spring!  Are you in the mood for a bit of spring baking?

 

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