preservings

exploring, preserving: past, present


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Blueberry Bundt Cake

I have a new bundt pan, and it was just asking to be used. With today being a holiday, it was the perfect time for an inaugural recipe.
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I chose to make a very simple blueberry bundt cake with fresh blueberries.
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The blueberries are folded in just before baking at 325 for an hour.
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A simple light dusting of powdered sugar finishes it off.
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The cake is moist, and is best served warm with some fresh berries on the side. I didn’t have any creme fraiche, but that would have been a nice final touch.
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Wonderful with a cup of Earl Grey tea, the blueberries in the cake and the aromatic bergamot in the tea are perfect complements!

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Soup’s On!

Nothing is better, or faster, than a homemade pot of soup. Tonight was fridge leftovers combined into a yummy ham and vegetable soup. One hour on simmer and dinner is served!

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