The summer is closing up quickly as the sounds of the school bells are beginning to ring. I anticipate many new anxious faces whose fears I am responsible for calming on those first days and weeks of a new school year. I have handled this task for over 30 years in a small school setting that bleeds orange and blue. Its spirit does have a way of infusing you with pride whether it’s your first year or 34th, as in my case. Grand-students appear within my classroom doors reflecting familiar physical characteristics of their parents who used to occupy my desks years before. With more memories to be made in the year ahead, it’s time to reflect upon my summer accomplishments.
Time spent with my ‘littles” (grandbabies) is always precious! One of our favorite annual outings is a trip to the blueberry patch where they should probably ask for me to have them weighed before and after their expedition down the rows of bushes. Dismissing the temptation to put them in your mouth instead of the bucket is never an option. ( I’m sure that is figured within the cost per pound.) This year we actually had two additional family members joining us . One was my husband who had never picked berries in his life, and the youngest of the littles who nearly fell out of his umbrella stroller while attempting to reach for a handful within the bucket placed near him without the fear of toppling over. Shear determination is an admirable trait to inherit from your grandmother, don’t you think?
With the summer temperature rising, it’s time to head back to the stand to assess the damages. On the way home, we contemplate what to make with our buckets of juicy berries. The decisions were cooperatively made: pies, muffins, bubblecakes (the littles’ version of pancakes). Oh, but there must me more! So, a determined Gigi desired to make her lemon poppyseed cake with at least two revisions. Replace the poppy seeds with chia seeds and Greek yogurt to replace the buttermilk. With all that butter and sugar, adding a few healthier items helps to make this easier to eat without as much regret. What follows is the end result. This has so much potential with other fruits as well How about using a slice to create a base for some strawberry shortcake? Maybe a cupcake form of this would be the perfect size for individual servings for the shortcake or treat to pack in school lunches to help sustain them for the remainder of the afternoon. Pack two and give one to a friend! Share the love!
Summertime brings a lust for tastes of vibrancy which can enhance the desire for fruits offering their abundance. This brings to mind the combinations of blueberries and lemon. Your taste buds are awakened with that tart-sweet combination. Hello Summer!
- 4½ c. cake flour
- 1½ t. baking powder
- 1 t. baking soda
- ¾ t. salt
- 1¼ c. room temperature butter
- 2½ c. sugar
- 5 large eggs, room temperature
- ¼ c. freshly squeezed lemon juice
- 2 T. finely grated lemon zest
- 1⅓ c. plain Greek yogurt
- 2 T. Chia seeds (or poppyseeds)
- 1½ c. powdered sugar
- 3 T. freshly squeezed lemon juice
- Preheat oven to 350 degrees. Butter and flour a 12 cup Bundt pan.
- In a separate bowl, whisk together the dry ingredients and set aside.
- Beat the room temperature butter at high speed until light in color.
- As you continue to beat on high, add the sugar and beat until light and fluffy.
- At medium speed, slowly beat in eggs one at a time.
- At low speed, beat in the zest and juice.
- Beat in the dry ingredients alternately with the yogurt until combined.
- Stir in the chia seeds; beat 1 minute at high speed.
- Pour into pan.
- Bake on middle rack of oven for about 1 hour or until toothpick comes out clean.
- To loosen cake from pan, run knife between them upon removal from oven.
- Cool on rack in pan for about 30 minutes; remove onto rack and cool completely.
- Combine powdered sugar with 3 tablespoons of lemon juice and pour immediately over cake.
- Fill center of cake with blueberries or desired fruit before serving. Top slices with fruit.