Blueberry Cake

The blueberries in my yard have just exploded and it was time to pick a bunch today. I got about 10 cups off of the 3 bushes just today. There will be more on the way. We have given away some and now we must use them while they are fresh. We still have some in the freezer from last year! They are really good over ice cream, just simple and sweet. I thought I would continue the adventures of cooking with xylitol and make a blueberry cake.

We have a family recipe that involves butter and the main ingredients seen below, for the most part. Keeping that in mind, I modified a recipe I found on Smitten Kitchen for blueberry boy bait, a wonderful cake. I used the milk we had on hand, instead of whole. I added 1 tsp. vanilla to the recipe. I used xylitol everywhere the recipe called for granulated sugar. I did use the brown sugar where called for.

So I cut out about 3/4 of the granulated sugar. Where it lacks in grams of sugar, it makes up for it in butter!

I baked it at 350 for 40 min. instead of 45-50 min. Voila!

You could just dig in and eat it plain like this. Yum.

Or you could squirt some whipping cream on and a few more blueberries for good measure.

Or you could squirt on a TON of whipping cream, like my husband did here:

Either way....it was good. Time for a walk to burn off some of those calories!

On a Lighter Side

I love summer eves when it stays light out later and we do after dinner walks, pick blueberries in the yard...and tonight I could stay out until 9:00 pm knitting on the deck. Heavenly!
Oh, here is my precious homegrown tomato before I ate him! Ahhh, so DELISH! Since it's hot out, I decided to lighten up and knit with some Cotton Ease again. I had one skein of it leftover from another project in Taupe. I went and got another skein for this Ribbed Bolero pattern I found for free. I saw it here on Andipants' Untangling Knots blogsite first. It sounded great! I cast on a few extra for a bigger size as hers was a small. She gives great directions on her blog on what she did.

And another lightening up story: I tried baking with xylitol this week to see if we could make a reduced sugar cookie worth eating, without using Splenda. We have been using Truvia packets alot for sweetener lately (stevia). I tweaked a recipe around and used xylitol for most the sugar called for, only using 1/4 c. of brown sugar. So my smart husband calculated everything out to be 2.5 grams of sugar per cookie instead of a bazillion.

They didn't come out half bad! I ate 7 of them. oops....