Lemon Blueberry Snack Cake
I’ve stopped being thrown by all the changes in our lives lately. I’m no longer impatient during the waiting on all those changes that are still on their way.
I’m at peace.
I’m expectant (not “expecting,” at least not literally).
The girls are sharing in this amusement regarding change.
Their recent source of entertainment and bedtime prolongation is to persuade Chris or I to tell them silly stories about “when they were little.”
Because they are so huge and mature now.
They love the stories, though, of when tiny Gigi used to ask permission for things, like a piece of candy before dinner or five more minutes at the park, and pretend to be me answering herself. “Mom, can I have this chocolate? Why yes, Gigi you can, here you go.” At two years old.
Or when Lulu used to point to the grocery flyer and point and babble, “ahhppple?” and “nana?” And then clear as day, she’d point to a bag of Ruffles and say, “Chips. Mmmmmmm. Chips.”
We giggle as these are the girls who now do the breakfast dishes all by themselves.
Who read books faster than we can stock them and/or pay off overdue library fines.
Who just painted their fingernails “Just in Lime” and their toenails “Electric Canary.”
They helped me pick five pounds of blueberries yesterday.
They calculated fractions of cups of flour to mix up a cake, expertly zesting lemons, minus the fingers. I can’t even do that.
They ate big squares of the cake warm from the oven last night.
And then asked for more this morning.
Not for breakfast.
For Second Breakfast.
And then they gave themselves imaginary permission for two pieces each.
Some things never change, no matter how big the books they read or loud the fingernails.
I’d like to keep it that way for just as long as I can.
Lemon Blueberry Snack Cake
Makes 9 squares
- 1 c. whole wheat pastry flour
- 1/2 c. oat flour
- 1/2 t. salt
- 1/2 t. baking soda
- 1 t. baking powder
- 1/2 c. sucanat, sugar or stevia baking blend
- 1/3 c. melted butter, coconut oil or vegan margarine (i.e. Earth Balance)
- 3 T. lemon juice, freshly squeezed
- 1 T. lemon zest
- 1 c. nonfat Greek yogurt or non-dairy Greek yogurt
- 1 egg or flax egg (3 T. water + 1 T. ground flax, whisked)
- 1/2 t. vanilla extract
- 1/2 t. lemon extract
- 1 c. blueberries
Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper or lightly grease and set aside.
In a large bowl, combine flours, salt, baking soda, baking powder and sweetener of choice.
In a smaller bowl, whisk together melted butter, oil or margarine, lemon juice, zest, yogurt and egg of choice and extracts.
Add lemon mixture to the flours and stir until just combined. Fold in blueberries.
Pour batter into prepared pan and spread evenly to corners of the pan.
Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.