I’m making blueberry coffee cake this morning. Number one, because I came home to a nearly full container of slightly shriveled blueberries. And number two, because baking is like therapy for me. And tomorrow my old house will no longer be mine. And today, I have get everything last little thing out of there. I went over yesterday to assess the workload and nearly lost it. The new owners are painting and making the place their own. It was all I could do to hold in a river of tears as I reminisced about ten years of memories, ten years of life well lived within those walls. I know that house like the back of my hand, every nook and cranny. Oh the meals that were prepared, the babies that were rocked, the crafts that were made, the books that were read, the trees that were planted, and the walls that were painted and painted and painted. The new owner reminded me not to forget the guitar in the upstairs bedroom.
Oh, I won’t forget.
I will never forget.
Goodbye sweet house of mine.
Recipe for coffee cake:
1/2 cup butter,softened
8 ounces cream cheese
2 ounces almond paste (or 1 t. almond flavoring)
2 cups sugar
4 eggs
1 1/2 c. flour
1 1/2 t. baking powder
1 1/2 t. salt
1 3/4 cups blueberries tossed in 1 T. flour and 2 T sugar
Lemon Glaze:
2 cups powdered sugar
2 T. lemon juice
2 T. heavy cream
1 T. softened butter
Preheat oven to 350. Combine butter, cream cheese, almond paste and sugar; beat until fluffy. Add eggs and then flour, baking powder and salt. Then fold in blueberries. Bake in a well-greased bundt pan for 35-40 minutes. While it cools, combine ingredients for glaze and stir until smooth. Drizzle over pound cake and enjoy!!