I’m so excited!  I’m participating in my first Magazine Mondays.  If you don’t know about it, you should check it out.  Every Monday, the lovely Ivonne from Cream Puffs in Venice posts a tried recipe from a magazine-along with very beautiful photos, of course.

I saw this recipe in Fine Cooking, September 2006, while on vacation in Seattle.  I bought it so I would have something to read during the flight home.  The recipes are quick, easy and fun.  Plus, lemon and blueberry is one of my favorite combinations when it comes to muffins…who knew it’s great for cakes too?  OK, I knew, but that doesn’t mean I can’t get excited about it.

Blueberry Lemon Cornmeal Cake

6 oz (1 1/3 c) unbleached ap flour, more for the pan
1.5 oz (1/4 c) finely ground yellow cornmeal
1 t baking powder
1/4 t baking soda
1/4 4 table salt
3 oz (6 T ) unsalted butter, room temp; more for pan
1 c granulated sugar
1 t finely grated lemon zest
2 large eggs
1 T fresh lemon juice
1/2 c buttermilk

For the topping:

1 c fresh blueberries, rinsed and well dried
1 T granulated sugar
1 T unbleached ap flour

1. Preheat oven to 350 degrees F and position rack in middle of the oven.
2. Line and lightly butter/ flour  9×2 in cake pan.
3. Mix dry ingredients well.
4. Beat butter, sugar and lemon zest until fluffy, about 3 minutes.
5. Add eggs one at a time, then lemon juice.
6. Fold in half the dry ingredients, then the buttermilk, and the last half of the dry ingredients.
7. Scrape batter into pan and bake for 15 minutes.

Meanwhile make the topping:

1. Combine the blueberries, sugar, and flour.
2. After 15 minutes,  quickly scatter the blueberries on the top of the cake.
3. Continue baking until inserted toothpick comes out clean, another 20-25 minutes.
4. Cool 15 minutes and serve at room temperature.

This cake will easily impress your friends and family.

I suppose you could have a piece with some fresh whipped cream, but it really doesn’t need it.

Remember…anyone can participate.  So, find your favorite food magazine and start baking!

It’s hot!  It’s always hot in my kitchen.  Maybe it’s because the oven is always on.  Maybe it’s because I’m always cooking or baking something.  The fact it’s summertime is not helping much.  This little diddy chilled me out.  Maybe, it will cool you off too.
Seriously.  Try it.  It’s my new favorite thing.

Mondo’s Honey Lemonade
1/2 cup honey
1/2 cup hot water
1/2 cup plus 2T lemon juice, about 3 lemons
3 cups cold water

Stir honey and hot water over low heat until blended.
Let cool and add lemon juice and cold water.
Chill or pour into iced glasses.

Makes 1 pitcher

Enjoy!