Fresh Blueberry Cake

After nine months of barfing and two weeks of starvation coupled with a tube down my throat, I've finally started the insanely satisfying process of eating and digesting food (sort of) normally.

While cake might not seem like the most logical place to start, it's two steps up from my first choice, a Dirty Martini with Baked Cheetos.

Don't look at me like that.




Fresh Blueberry Cake

1/2 cup Smart Balance 50/50 Butter Blend, softened
2 teaspoon lemon zest
1/4 cup + 1 tablespoon sugar
1/4 cup Truvia
1 egg
1 teaspoon vanilla
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoon baking powder
1 teaspoon sea salt
2 cups fresh blueberries
1/2 cup buttermilk

Preheat the oven to 350 degrees. Cream butter with lemon zest, sugar, and Truvia until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of either flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9x13 inch baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for forty minutes. Let cool at least fifteen minutes before serving.

(Inspired by this recipe.)




p.s. See that rogue sock?



That's Aston hitting up the milk bar as we headed out to walk to Starbucks this morning. All by ourselves. Three days ago it took me twenty minutes just to walk slash crawl to the end of our driveway, and the pain was so intense that I cried the entire time. So yeah. This was a ginormous humungous deal.