Trader Joe’s is like my Target of grocery stores. Although, Target does the same thing with me in their grocery section…”Oh…a Santa Twix bar in early November? Don’t mind if I do!” It has more caramel. The best part. Don’t. Judge.
Where I do my grocery shopping each week depends on what I am shopping for and what kind of mood I am in. The past couple weeks I’ve been shopping at Trader Joe’s and Whole Foods to satisfy the foodie in me. But I stray off the grocery list way more when I head to Trader Joe’s, or even Whole Foods–but that is a lot farther away so it doesn’t happen as often. But Trader Joe’s is to me like a candy store is to a young child. I. Want. Everything.
A few weeks ago I came across TJ’s “Dried Pitted Tart Montmorency Cherries.” I don’t even like real cherries, but I can’t stop eating these. They are flavor packed with a nice chewy texture. I’ve been adding them to a handful of cashews for an afternoon treat.
I hope you had a great weekend! We did. We had a great time hanging out with our nephew and godson, Van. Oh, excuse us, Van. We are blocking your television view!
We also spent this weekend baking and cooking up the storm. We didn’t really have any failures, but only one “blog worthy” success. Buttermilk Blueberry Breakfast Cake. We’ve made this one before and it is wonderful. It just has great flavor and is a great Saturday morning breakfast treat. I hope you enjoy this one like we did!
Buttermilk Blueberry Breakfast Cake
Recipe adapted from: Alexandra’s Kitchen
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 + 2 tablespoons sugar
- 1 tablespoon sugar, for topping
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour (1/4 cup used to toss with blueberries)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups fresh, or frozen, blueberries
- 1/2 cup low-fat buttermilk
Preheat your oven to 350 degrees.
In your stand mixer, cream the butter and sugar until mixture is light and fluffy.
Next, add the egg and vanilla, beating until combined. In a medium bowl, toss the blueberries with 1/4 cup flour, then whisk together the remaining flour, baking powder and salt.
Slowly add the flour mixture, alternating wth the buttermilk. Off the stand mixer, fold in the blueberries.
In a lightly greased 9-inch square baking pan, spread the batter (it will be thick!). Sprinkle the top with the remaining 1 tablespoon of sugar. Bake for approximately 40 minutes, or until a toothpick comes out clean. Additonal baking time may be needed (up to 10 minutes may be necessary). Let the cake cool at least 15 minutes before