Who's got a case of the Mondays?

I can't believe the weekend is over.  I might just want to cry.  The hubby didn't have to work and we had extra hands as my in-laws came to stay.

You would not believe the stuff I got done.  I cooked a meal for ten people, organized my papers and started a filling system. I slept so much that I almost feel normal.  I went out on a date with my guy.  Wow! Seriously wow!

It's times like these that I feel so optimistic and positive.  I wish I could hold onto the feeling and keep up the momentum but the days get long and lonely.  It's hard to keep on truckin when you are taking care of an infant.

Tonight I'm baking.  I very rarely bake anything.  I think it's because I live on the savory/salty side of life.  Everybody needs a little sweet sometime.  So tonight it's Lemon Blueberry Cake.  The recipe is adapted from a Blueberry Cake recipe from the Student's Vegetarian Cookbook by Carole Raymond.  I have the 1997 edition but there is a newer revised edition from 2003.  I doubled it, added lemon zest, and topped with a lemon glaze

I cooked it for 35 minutes and it was golden brown on top but still raw in the middle. Boo! So I put it back in for another 7 minutes and lowered the temperature to 300 degrees.  I think I could have probably left in there at 350 for 5 more minutes and it would have been okay.  I used a glass casserole dish which probably had some impact on how the cake baked.

***Update January 29, 2015: I did some research and if you use a dark metal pan or glass dish lower the temperature by 25 degrees.  So I made a second cake and baked it at 325 degrees for 40 minutes.  It turned out perfectly.****

The cake was quite yummy. It's more fresh and light than a traditional cake.  My hubby said it had nice citrus flavor and tasted almost good for you.   What more can you ask for?

Cat Lady Lemon Blueberry Cake

3 cups flour
1 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 cups milk or soy milk (not sure how almond or coconut milk bakes)
1/2 cup vegetable oil
2 cups fresh or frozen blueberries rinse, thawed and drained
1 lemon zested

Lemon Glaze

3/4 cup powdered sugar
3 to 4 tablespoons lemon juice

Preheat the oven to 350 degrees F.

1. In a medium bowl, combine the flour, sugar, baking powder, and salt.
2. Add the milk, lemon zest and oil; mix until the batter is smooth.
3. Pour the mixture into a lightly oiled 9 X 12-inch baking pan. ( I used a glass baking dish.)
4. Sprinkle the berries on top
5. Bake for 35 to 45 minutes, or until the top is golden and the middle is cooked.
6. Let rest for 5 to 10 minutes.
7. Mix powdered sugar and lemon juice in a bowl.
8. Drizzle mixture on top of cake with a fork or spoon and serve.