Ina Garten's Blueberry Pie

Here at the cafe, you all know that I have fondness for blueberries. And one of my favorite flavor pairings is blueberry and lemon. So when I received a complimentary copy of Food Network Magazine a couple of months ago and saw Ina Garten's recipe for Fresh Blueberry Pie (you can find that recipe here), which happened to include lemon, you know I had to try it. There were two components I was waiting on, though. Other people to help eat it and courage. 

I love pie and like to make pie, but it's the crust that always trips me up. I cannot make a good pie crust to save my life. I usually use the Pillsbury variety that you simply roll out, but they just aren't the same. But as I looked over Ina's recipe for her Perfect Pie Crusts (also found at the link above), I was determined to give it a go. And you know what? They didn't turn out too bad. 

I think a lot of that had to do with her instructions and tips. Which would also explain why she's one of my favorite chefs to watch on the Food Network. I like her teaching style. Teaching is different than telling. Teaching involves guidance and instruction and we all need that sometimes.

As luck would have it, blueberries were on sale the week I decided to make this attempt. Here they are, all rinsed and dried.

They were then tossed together with only a handful of ingredients, including lemon zest and juice, then spooned into my awaiting crust. 

I held my breath as I added my top crust, then pinched the edges together.

Next, I cut a few slits for the steam to escape, brushed with egg wash and sprinkled with sugar.

Less than an hour later...

I had my first pie with a homemade crust in ages. It's not nearly as pretty as Ruthy's pies, but I'd done what I set out to accomplish.

And it was delicious. In the future, I think I might add and extra quarter to half a cup of sugar to the filling, but that lemon was the perfect compliment to the blueberries. And the crust? That's now my go-to recipe.

So Ina Garten, wherever you are, thank you for giving me the courage to make my own pie crust.

Have you ever been determined to make something you once struggled with? What helped you take it across the finish line?

Award-winning author Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, one sassy pup, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

Blueberry Breakfast Cake and Fun with the Grandbaby

There's nothing more exhilarating than time with the grandkids. Whether it's all of them or just one, there's always fun to be had.

This weekend, we had our hands full with Little Miss. 

The weather was perfect for a swim. But there were also rides in the wagon.

Playing the piano.

And lots of time to curl up with a good book.

When visiting Grammy and Big Daddy, there's no telling who might come to visit.

Or what cool things you might encounter. Like this Cicada that just emerged from it old shell.

One thing that's always a favorite when Little Miss and her parents come to visit Buttermilk Blueberry Breakfast Cake. 

You can find the recipe here. The lemon zest is an unexpected twist in this cake and it makes all the difference. So trust me when I say you won't want it only at breakfast. You'll want to eat this delicious cake all day long.

What recipes have you tried/enjoyed that had an unexpected twist?

Three time Carol Award finalist Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, one sassy pup, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

Let's Just Eat Cake - Sour Cream Blueberry Bundt Cake

I am head-down in a book deadline this week, so leftovers have been the name of the game in the Obi house lately. But after this week... Look out! Because I'm ready to bake. And this cake will be at the top of my list because it's one of my absolute favorites.

Sour Cream Blueberry Bundt Cake is moist (a must in my book) and bursting with blueberries. And it is perfect for spring or summer.

Here's what you'll need:

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 cup sour cream
• 1/2 tsp salt
• 1 tsp baking powder
• 1 2/3 cups all purpose flour
• 1 1/2 cups blueberries, fresh or frozen and thawed

Preheat your oven to 350 degrees.

In a large bowl, mix together butter and sugar on medium speed for 2 minutes. Add eggs and mix just enough to combine. Now add your vanilla, sour cream, salt and baking powder.

Beat a medium speed for another minute.

Bump the speed back down to low and add your flour, just a little at a time so you don't find yourself in a cloud of dust, mixing just until everything is incorporated.

Your batter will be stiff, but don't worry. It's also totally delicious. Just sayin.

Now add your blueberries.

 And gently fold into the batter.

Spray your bundt pan with baking spray. The kind with the flour in it.

This was my mother's bundt pan, circa 1970-something, evidenced by the lovely orange color.

Spoon batter into pan.

Then smooth and gently press the batter with a spatula so it's even.

Bake 45-55 minutes. Always start with the minimum time and test your cake for doneness before adding more time. Test by inserting toothpick midway between the side of the pan and the center cylinder thing (it's a technical term).

Cool cake in pan for 15 minutes then invert onto wire rack to cool completely.

Once cooled, it's time to make the icing. For that, you will need:

• 2 TBS unsalted butter, melted
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla
• 2-3 TBS milk

Whisk the first three ingredients and 2 tablespoons of the milk together in medium bowl. If icing is too stiff to drizzle, add a little more milk. You don't want it super thin, just thin enough to drizzle over cooled cake.

The bigger blobs you see are because the icing was too thick initially.

Look at those luscious blueberries.

Yum! I cannot wait to make this again. Perhaps this will help sustain us as we tackle the long list of chores that will need to be addressed once the book is turned in. Why is it that everything needs cleaning or sprucing up in the spring? Outside, flower beds need to be cleaned out, replanted and mulched. Cobwebs seem to be everywhere and they have got to go. Walkways need to be power-washed, windows need cleaning, both inside and out. Once that's taken care of, then it'll be time to address all those things I've neglected inside. We even have a bedroom we need to redo, but that's a post for another day.

What's lining up on your to-do list? 

Three time Carol Award finalist Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, one sassy pup, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com