Around Our Little Homestead!

The weeding fairy has visited my garden area and it is oh so LOVELY!! And now I can share more of a "whole picture" of the garden although that tomato jungle is hard to photograph around!

Also my crazy waterer-tipping chickens got their new un-tippable and un-poopable in watering system. Those red waterer nozzles are called chicken nipples. Ha Ha! My whole life revolves around nipples! They are growing fast and a few of them enjoyed a field trip to my garden area during the weeding to help with the massive pincher bug colonies. Bleck!

And we had the most lovely summer evening cake last night!! It was light, not too sweet, still warm, and just wonderful! It is a Lemon-Blueberry Bunt Cake I found over at Acorn Soup that she adapted from Smitten Kitchen (who served it with a frosting but it was too perfect as is)! We tweaked it further to be both gluten and dairy free.

Lemon Blueberry Bundt Cake

Ingredients:

2 1/2 cups plus 2 tablespoons all-purpose gluten-free flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 3/4 cups sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup coconut milk + 3/4 tsp. apple cider vinegar 
3 cups blueberries

Preheat oven to 350 degrees and generously grease and flour the bundt pan. Combine coconut milk and apple cider vinegar and set aside for 5 minutes.

In a bowl mix together the 2 1/2 cups of flour, baking power, and salt. Set aside. Using an electric mixer cream the butter, sugar, and lemon zest. Beat for 2-3 minutes. Make sure you scrap the bowl a few times. Add eggs one at a time, mixing well before adding the next. Add vanilla. Then take the flour and milk and add alternating, half the flour, half the milk until it’s all incorporated. In a separate bowl mix the blueberries with the 2 tablespoons flour. Then add blueberries to the batter using a spatula. Careful not the break apart the berries.

Pour into pan, smoothing the top and bake for 55-60 minutes or until a cake tester comes out clean. Let cool for about 30 minutes before turning out onto serving platter. (Not sure we made it that long...)

YUM!