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Blueberry Morning Cake

I’m writing this from my newly acquired laptop, gifted to me by my husband to encourage my getting back into writing by being able to remove myself from our shared office (which is full of distraction), and it’s snowing for the first time this winter. It’s been unseasonably warm here in Maryland, keeping germs alive in an awful way and making Christmas feel not much like Christmas for me, so I doubt it will stick or amount to much, but at least it’s finally happening. Hopefully it won’t be the only snowfall we get this winter.


Colder weather has always had a way of making my creative sides flourish. I’m not sure how or why they’re connected that way, but it’s always been the case. Where many people suffer from seasonal depression in the colder, darker months of the year, I find myself more productive and happier than I am all year. There used to be a time when that creativity presented itself in the form of baking, but in the past couple of years my treat baking has gone a similar direction as my photography – something I do on commission rather than for fun. But I miss the satisfaction of just baking something for fun, of taking an existing recipe and making it my own. And as I put my also newly acquired Kitchen Aid mixer (the most amazing wedding gift from my dear friend Akoss) to use this past week for a commissioned birthday cupcake order, I thought: I’m going to just bake for fun this weekend. It’s perfect that it decided to do my favorite thing of all, snow, when the free time to bake arrived.


So, what did I decide to create? Well, this year I jumped ship from my usual Joyce Meyer devotional and decided to give a stranger’s devotional a shot instead. It’s not that I don’t still love Joyce Meyer or that her devotional wasn’t useful to me, I’m just looking for something more in my spiritual walk and while this new devotional isn’t exactly getting me there either, I think it’s healthy to take chances on something different, otherwise, how would you ever find what you’re looking for? Anyway, the new devotional is called Savor and it’s by a woman named Shauna Niequist and I hadn’t bought it for this reason, but every so many pages it comes with the added bonus of some of her favorite recipes. The first one showed up in between last weeks devotionals and sounded super promising and also like something I could easily convert to gluten free.


I made a few adjustments to the recipe and directions (they’ll be shown in parenthesis and italics like this) and will likely make a few more the next time I make it, but overall I’m pleased with the end result and think it’s definitely something worth baking if you’re also looking to create in the kitchen just for fun.


Shauna’s original recipe calls for….


  • 1/2 cup butter (softened), plus more to spread in the pan
  • 1 cup sugar, plus 2 tbsp for the berries (I used 1 tbsp sugar, 1 tbsp brown sugar for the berries)
  • 3 eggs
  • 1 1/2 cup plain yogurt (I used Chobani Greek Yogurt)
  • 1/4 tsp almond extract (I added 1/4 tsp of vanilla extract as well, because almond can get overwhelming in flavor and balances better with the addition of vanilla)
  • 2 cups all-purpose flour (I used Bob’s Red Mill Gluten Free Baking Flour)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 cups blueberries (my 2 cups were overflowing)


*Shauna’s directions call for adding salt, but there was no measurement included in her ingredients. I added 1/4 tsp of sea salt to mine and it worked just fine. I also added 1/2 tsp of cinnamon (because I love the combo of cinnamon and blueberry) to my cake mix and also shook a bit onto the berries themselves while mixing them in sugar


Her instructions work like this…


  • Preheat the over to 350 degrees. Butter a 10″ springform pan and line it with buttered parchment paper. (I skipped the buttered parchment paper. Seemed like overkill to me, but perhaps if you have a tricky oven or a springform pan that tends to stick to things, the parchment paper might be a good idea. Also, while I liked being able to release the springform pan and have the cake standing there so prettily, I don’t see any reason this couldn’t have been baked in a glass dish if that’s all you have.)
  • In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract (and vanilla in my case 😉 ). Mix well. Add flour, salt, baking powder, baking soda, and mix by hand until combined and be careful to not over mix. (I didn’t mix mine by hand or find myself concerned with over mixing. In fact, mine still had a few lumps of butter and I think it worked out just fine. Also, I had added my cinnamon at this point.) Pour batter into the pan. Toss berries in remaining sugar (remember, this is where I split the sugar, part white sugar/part brown sugar) and then scatter them over the top of the batter.
  • Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. (My oven normally cooks high so I initially shot for the 45 minute timeframe, but in the end, it took 65 minutes for the center to finally set for me. This could be a result of the gluten free flour swap; it’s my first time substituting so I’m not entirely sure.) Let cool for 10 minutes, then transfer to a cake plate.


I had my slice warm, with a swipe of butter on it, and a cup of tea, and it was delicious! In fact, I don’t think anyone who didn’t know it was gluten free would suspect so in eating it. It’s definitely a good comfort food for a cold, snowy day. :)









This year I introduced this awesome cookie to my Christmas cookie collection and it has become a new favorite to a bunch of the people I gifted them to. Because they’re more involved than all the other cookies in my Christmas collection, I photographed the steps and figured I’d share the recipe (click through the picture slideshow at the bottom). Enjoy!


Snickerdoodle Dough


  • 1/2 cup shortening
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 tablespoon cinnamon + 3 tablespoons granulated sugar for rolling cookies in


~Cream together shortening and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined.~


(Note: This dough is smaller than the gingersnap dough. If you’d like to make sure you aren’t left with excess gingersnap dough, I’d increase this dough by half.)


Gingersnap Dough


  • 3/4 cup shortening
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon ginger
  • 1/4 cup granulated sugar for rolling cookies in


~Cream together shortening and sugar. Add molasses and egg and mix well. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined. Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.~


Bringing the dough’s together:


I find it’s best to make these dough’s the night before so they have time to firm up in the refrigerator. It’s not necessary, though.


To start, set aside two bowls with the sugar and sugar/cinnamon mixtures in them for dipping the cookies in.


Then, using a pizza cutter, slice 1-2” strips of each dough and press them together, pushing and squeezing until you have a long rope of dough. The dough’s will crumble if you try to roll them into this strip.


Slice the strip into 1-2” squares and roll each square into a ball. I suggest preparing all of the dough like this before dipping them into the sugar. (The original recipe I found for this suggested rolling two separate balls in their appropriate sugars and then pressing them together, however the sugar makes it difficult for them to stick to each other properly.)


Once you’ve got all the dough rolled into balls, dip the ginger side into the sugar and the snickerdoodle side into the cinnamon sugar mixture. When placing them on the cookie sheet, position them so the split in color is turned upward if you want your cookies to have that half in half or ying yang look.


Bake at 350° for 8-10 minutes.


(Note: My oven cooks high and I often only leave them in for 7.5 minutes by the last few trays. Use your best judgment. The cookies should have a bit of crunch on the ginger side and a chewy texture on the snickerdoodle side.)