Sarnia’s Blueberry Bundt Cake and the Stars!
Recently some of my friends and family members have experienced losses, illness or injury. At times, I have felt helpless in their suffering. However, I feel that they are resilient and will endure. I can appreciate the love of family and friends, as it can carry many through in their days of harshness. I have realized that although we assign meaning to so much, for me, many situations are random and it is often how we decide to cope with them that ultimately determines the path.
I have recently been learning more about the universe. I will post more on that at another time. For now, I am still trying to wrap my head around the fact that there are 400 billion galaxies and that we are made of the same stuff that make up the stars! We come from the stars! I am so intrigued that I am exploring possibilities of more formal education into astronomy and astrophysics! I am so appreciative of the beauty that abounds science and reason! We are all stars! Speaking of stars, I thought about my “Comare Sarina”! She is one of my superstars!
My dear Sarina recently was hurt and is recovering. I have thought of her often and am wishing her a speedy recovery. Growing up, I always looked forward to being around Comare. She told it like it was! She did not “sugar (yum) coat” and was not soft-spoken! I loved her sense of style. Comare is Sicilian, need I say more! She wasn’t and isn’t the traditional woman. I appreciate that she is not afraid to just be herself and forget about what others’ think! Power to her! Comare is a strong lady and I know she will bounce back as that is her way! In honor of her I made this Blueberry Bundt Cake which is her recipe. She gave this recipe to me a few years ago. Hammonton, the town I live in is the “blueberry capital of the world” so they say. Since the blueberries are everywhere I had to make and share with you. Thank you Comare, I love you and am wishing you a speedy recovery!!
Here it is….
- Approximately one pint of Blueberries
- 4 eggs
- 1 cup of oil (vegetable)
- 2 cups of sugar
- 3 teaspoon baking powder
- 3 teaspoon vanilla extract
- 3 cups flour
- 1/2 cup orange juice
- cinnamon – approximately a teaspoon, I eyeball it!
Of course you have to start with some fresh Top Crop Blueberries, sweet and yummy!
Wash and drain the blueberries, sprinkle a little flour and sugar so that the moisture is absorbed. Set these aside.
Mix the dry ingredients first and then add the rest.
Fold in your blueberries! Then spray your bundt cake pan with non-stick spray of your choice. Pour into your bundt cake pan.
Then bake at 350 degrees for about 45 minutes or until golden and toothpick comes out clean.
Top with whatever your heart desires. I like vanilla ice cream, whipped cream or even cream cheese! Enjoy!