Blueberry Cake

Blueberry buttermilk cake, from this recipe.

We went blueberry picking yesterday, and while most of our harvest is destined to become pie filling or jam, I wanted to try out some new recipes as well. I used white whole wheat flour instead of all-purpose because that’s all I had on hand.  I’m not sure if it was the change in flour or not, but my batter was so thick I had to thin it with an additional 1/4 c. of buttermilk before I could fold in the blueberries and spread it in a pan.  It turned out a tad bit dense, but I don’t think anyone noticed, as the 9-inch square pan barely lasted 24 hours.

This recipe was another Pinterest find.  I’ve decided that I’m going to start forcing myself to actually make more of the things I pin, instead of just drooling over them.  The catch, of course, is that just about everything I pin is crazy fattening.  Oh well.  The things we do for art. 😉

Flag Cake

Pound cake with cream cheese icing, and fresh raspberries & blueberries.

Once again, another of my mother-in-law’s delightful creations.  Have I mentioned that my MIL is super awesome?  She has made this flag cake for the 4th of July every year for probably at least the last 10 years.  E was very proud to be her helper this year.  I see a new tradition in the making.  Needless to say, this cake tasted absolutely fabulous.  The pound cake was rich, but the cream cheese frosting and fruit helped cut the sweetness.  Oh and of course, we also topped our cake with ice cream too.  Yes, I’m gaining a lot of weight on this vacation.

Chocolate Sheet Cake

Chocolate sheet cake, from Pioneer Woman.  I subbed almonds for pecans in the icing because that’s what I happened to have.

This is probably the worst ratio ever in terms of beauty to delicious-ness.  I forgot to snap a pic of this before I took it to a playdate, and even this shot was hard to grab before my family descended upon the leftovers.  Hey, I never said ALL the pics would be pretty.