I’m just having an off week it seems.  TRX Camp ended last week and the next camp doesn’t begin until Monday.  I have a touch of tendonitis in my left elbow which has been nagging at me all week.  It’s summer and I’d love a trip to the beach to get some Vitamin D therapy.  And I haven’t had a vacation in more than a year.  So I guess all of that has left me feeling a little “meh.”  When I am feeling a little “meh” I find myself looking through recipes or getting in the kitchen to create something to get my spirits up.  This week, an off week for many things, I found myself in a little place that I don’t like to get often.  So after dinner I pulled out my mixer and decided to use some of the awesome blueberries left from last year’s pick at the Saladino’s Red Barn Blueberry Farm and a recent addiction to lemon, I added that to give it a little flavor punch.

Seeing this beauty come out of the oven lifted my spirits back up and this morning, perked up my taste buds.  Just to confirm that when you’re feeling down, let there be CAKE! (In moderation!)

Ingredients –

  • Blueberry Lemon Cake1 stick Kerrygold Irish butter, softened at room temperature
  • Zest of 1 Lemon (reserve 1 tsp for glaze)
  • 3 eggs
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 3/4 cup cane sugar
  • 3/4 cup half & half
  • 1 cup vanilla Greek yogurt
  • 2 cups fresh blueberries
  • 3 tablespoons coconut flour (or just regular flour)

For the Glaze –

  • 2 cups confectioners’ sugar
  • 1 tbsp half & half
  • Juice of 1 lemon
  • 1 tsp lemon zest
  • 1/4 tsp vanilla extract

Preheat oven to 350 degrees and grease Bundt cake pan and set aside.

In mixer, cream together butter, sugar and lemon zest.

Next, add eggs 1 at the time in 30 second increments and mix until blended.  Add baking powder, salt and vanilla extract and continue to mix until blended.

Stop mixer and scrape down sides before going to next step.

In increments add 1 cup at a time of flour and quarter cup at a time of half & half allowing 30 seconds between.

Stop mixer again and scrape down sides.

Next add vanilla yogurt and mix until well blended.

While mixture is blending, toss blueberries in coconut flour (or regular flour if used)

Turn off mixer and remove from stand.

Gently fold in blueberries into batter, careful not to over work the blueberries and keeping them whole.

Pour mixture into Bundt cake pan and place in oven

Bake 350 for 55-60 minutes, giving it the toothpick test about 50 minutes into cooking.

While cake is baking, combine ingredients for glaze and whisk together.  Place in the refrigerator to allow the glaze to set up.

Remove cake from oven and let cool on wax paper on bakers rack.

Remove glaze from refrigerator and whisk again to loosen up for glazing.  Once cake is cooled, drizzle glaze with a spoon over cake.

Slice and serve or place covered in the refrigerator.

As always, everything in moderation to keep us on track, but sometimes we just need a little “cake” therapy to get us through.

Until next time! xo