This is the time of the year that I start looking ahead to Spring and Summer's harvest. I have thumbed through the seed catalogs until they are limp. I am dreaming of the dirt that will eventually make its' home beneath my fingernails. In order to accommodate the next season's harvest, though, it is time to seriously make some room in the freezer. It is this time of year that I find creative ways to eat what is left from the past year. I still have a few packages of home grown blueberries that were spared from becoming jam.
I found a yummy recipe in "Country Woman" magazine (thanks Gracie for the great magazines!) and thought I would share it with you.....it is a winner! It is a wonderful reminder of summer with its' fresh citrus and blueberry flavors. Of course I adapted the recipe for my own use....using organic ingredients and removing "whipped topping" from the frosting ingredients. (I never buy whipped topping as it is not actually a food.....just a chemical impostor.)
Blueberry Citrus Cake
1 package yellow cake mix (I used an organic lemon cake mix)
1 cup orange juice
1/3 cup vegetable oil (I use a light olive oil)
1 1/2 cup blueberries (fresh or frozen)
1 tablespoon fresh grated lemon peel
1 tablespoon fresh grated orange peel
Mix first four ingredients. Fold in blueberries and grated peels. Bake in two greased and floured 9" round pans at 350 degrees for 20 to 25 minutes.
1 8 oz package cream cheese
1/2 stick butter
3 cups confectioners' sugar (more if needed for stiffness)
2 tbsp. orange juice ( I added a little more....for a more orange taste)
1 tbsp each fresh grated orange and lemon peel
Garnish with fresh blueberries and citrus peel curls or edible flowers, etc.