Doesn’t everyone love cake? Everyone has at least one that they like. Even Dear Husbands Brother, who doesn’t like sweets, Loves Angel food cake. Anyway, THIS cake….. this cake is sunshine and summer and refreshing! It is Lemony and sweet, with bright pops of blueberry combined with the creamy smoothness of a lemon cream cheese frosting. I didn’t use the full 2 cups that the recipe called for because I didn’t have enough, but I definitely will next time. The blueberries soften and burst open in the cake as it is baking, but don’t completely blend into the cake.
The recipe I used is from Mel’s Kitchen Cafe. However I used all cake flour. I just like the tenderness that cake flour lends to a cake.It retains its moisture really well. I did mist the blueberries in water and toss them in all purpose flour before folding them into the cake batter. And, yes, you want to fold them in. If you use a mixer or a beater, it will break the blueberries up and leak into the rest of the cake. Also they are more likely to sink in the cake because you will mix the flour right off the blueberries. As for my cake…. I dint have enough blueberries. I will definitely be using more next time.
My blueberries did sink some, but for the most part held their place. You can SEE the moisture in this cake. It is simply delicious. It is so light tasting and fragrant yet the cake itself is a little on the heavy side from the moisture. It pairs beautifully with an African coffee like Sumatra,Ethiopia or Veranda Blend from Starbucks*. It goes equally well with a lemonade or an Earl Grey tea. Personally I go with coffee, but that’s just me.
Unlike most of my cooking exploits, which usually start with a search on Pinterest, this recipe was shared with me via Facebook by a sweet friend. She is a fan of my baking, lol, and wanted me to bake this cake for her birthday. The problem lies in that we live about 10 hours from one another. I told her I would make it for her next visit, but I just couldn’t resist trying out the recipe. I figured it would make a good dessert for the dinner I was planning. Dear Husband had requested a bacon wrapped SOMETHING and i wanted to make a Shells and Cheese recipe I had seen on Pioneer Woman‘s blog.
I left out the bacon and peas this time, but I plan to use them next time….Maybe with a pork roast entree or something. This dinner however we were having a bacon wrapped chicken breast that I coated with a brown sugar and garlic mixture.
I, of course, forgot to take a picture of the chicken after it was baked, but here it is before I slid it into the oven. Let me tell you, though, that while these were baking…. oh my GOODNESS! My house smelled so good! You could smell the crisping bacon and the garlic and the sweetness of the brown sugar….It makes my mouth water…And let me tell you, it tasted even better than it smelled!
I served the chicken up with steamed broccoli and the creamy Shells and cheese pictured above. It was a hit all around. Simply delicious.
To make the chicken, I sliced a chicken breast in half length-wise. I laid a sheet of plastic wrap on the counter, laid the 4 pieces of chicken flat and covered with another sheet of plastic wrap. Then I pounded the chicken to about a quarter of an inch thick. Doing this does 2 things. It tenderizes the meat and it also makes it easier roll up later. I then spread the brown sugar-garlic mixture (recipe will follow) all over one side of each piece of chicken. I then put approximately 1/4 cup of shredded cheese on top of the mixture on each piece of chicken. Then, very carefully, roll the chicken up around the cheese and then rub more of the mixture on the outside of the chicken. I then laid 2 slices of regular bacon side by side and wrapped the rolled chicken in the bacon. The bacon holds the chicken together so there is no need for toothpicks or skewers to hold things together. Do this to all the chicken and places them on a prepared pan. As you can see in the above picture I use a rack on top of a tinfoil covered cookie sheet. Just spray the rack down with cooking spray and you wont have issues with sticking. Slide the pan into the oven set at 400 degrees for approximately 30 minutes. You want the bacon to get crispy, the sugar to melt and caramelize the garlic and the bacon. SO GOOD! If you try it let me know how it goes! You can use pretty much any cheese or mixture of cheeses you like as long as it is sharp and melts well. Here is the mixture I used. It is perfect for 2 Chicken breasts split in half, so if you are making more, this is easily doubled or tripled.
Brown sugar and Garlic spread
2/3 cup light brown sugar
1/4 cup minced or crushed garlic
3 tbsp of melted butter
1 tsp of onion powder
1/4 tsp of cayenne pepper (or more, depending on how spicy you want it, I just wanted a little heat with the sweetness of the sugar)
salt and fresh ground pepper to taste
Put all the dry ingredients in a bowl and mix together well, add the garlic and butter and mix well.
I used the back of a regular spoon to spread the mixture on the chicken. It worked well and controls the amount you are putting on at a time. Let me know if you try it! I am happy to answer and question you have or respond to any comments! Happy cooking!
*I am not in any way paid to promote Starbucks. I did work for them several times, which is why I know more about their coffees.