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Contributor: Kristin Mittler

An ideal summer day for my little family begins by waking up with the sun to head out for an adventure. Now that I am eight months pregnant with our third babe, I plan to soak up as much activity as possible before our days are spent nestled in at home. So, on a typical day, with sun hats and baskets in tow, we find a new place to explore – like a local fruit farm. I stand with my hand on my belly, watching my sweet girl run from berry bush to cherry tree filling her basket with as many goodies as possible. Looking over at my darling boy, who is wrapped up tightly against my husband and feeding him sweet fruit, is guaranteed to put a smile on my face. Once we are home, I grab my recipe book and bake a cake using our fresh, fruity harvest. Nothing ends a summer day more perfectly than gathering around our table for some after supper blueberry cake … reflecting on the day, feeling thankful, and giggling our way to bedtime.

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Blueberry cake
Ingredients
• 1 ½ cups cake flour
• 1 ½ cups all purpose flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ¾ tsp salt
• 2 cups sugar
• 1 cup unsalted butter, room temp
• 4 eggs
• 2 tsp lemon extract
• ½ tsp vanilla extract
• ¾ cup plus 2 tbsp milk
• ¼ cup plus 2 tbsp sour cream
• 2 tbsp fresh lemon juice
• 2 ½ cups fresh blueberries, room temp
Frosting
• 4 cups powdered sugar
• 2 tbsp milk
• 4 oz cream cheese, softened (half of one 8 oz package)
• ¾ cups unsalted butter, room temp
• ¼ tsp lemon extract
• 1 tsp vanilla extract

Preheat oven to 350 degrees. Grease, flour and line three nine inch round cake pans with parchment paper. Sift cake flour, all purpose flour, baking powder, baking soda and salt together. Set aside. In a separate bowl, use an electric mixer to beat together butter and sugar, constantly scraping sides. Add one egg at a time to butter/sugar mixture until combined thoroughly. Beat in lemon extract and vanilla. In another bowl, whisk together milk, sour cream and lemon juice. Add flour mixture and milk mixture to butter/sugar mixture, beginning and ending with flour mixture … use electric mixer and constantly scrape sides. Lastly, fold in fresh blueberries to the batter. Divide evenly between three pans and bake for about twenty five minutes or until a toothpick comes out clean. Blend frosting ingredients together thoroughly and wait until the cake is completely cooled before applying. Frost between layers and decorate with remaining fruit or however you choose. ☺

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