I'm a southern gal with a passion for cooking and baking from scratch, the old fashioned way!
This recipe hadn’t been made by anyone in my family in about twenty years – until last week. I made a loaf for hubby and me so that we could have a summery breakfast bread to take on the go in the mornings – and just one bite of this incredibly unique bread took me back to when I was a little girl. So moist and flavorful with a hint of spice, and the bursts of juicy-sweet berries . . .
There is nothing better on a summer morning than freshly baked blueberry muffins made with perfectly ripe berries at the peak of their season. I’m taking advantage of this time of year to test out a few different muffin recipes so that I can pick out my favorite. It’s so difficult with all the fun varieties out there to pick a favorite – these are tender and buttery, fluffy and moist on the inside with a nice crispy top – absolutely heavenly. But I also like my blueberry streusel muffins, too!! I think both recipes have earned a place in my muffin rotation!
I usually make this light and easy dessert with just strawberries, but for the Fourth of July? Red White and Blue Cloud Cake just seemed right!
Growing up in Atlanta, we lived next door to a wonderful family – the Fullers. They had a son my older brother’s age and a daughter my age. Their daughter and I were both blond little babies, and our moms would dress us in the same outfits from Laura Ashley, send us to ballet class together, and let us have sleepovers. We were flippin’ adorable!
It’s no mystery around here that I am a Georgia girl, through and through. One of the best things about being in my beautiful state at this time of year is PEACHES.
I can (and do?) eat fresh Georgia peaches morning, noon, and night when they are in season. I like them cut into juicy-tart chunks on top of my cereal in the morning, I like them sliced and peeled next to my sandwich at lunch time, I like them in my salsa with a cold drink in the afternoon, and I like them underneath a fluffy-moist, crispy-sweet biscuit crust after dinner throughout the summertime.