I don’t think there are many things as wonderful as this cake. My mom made this in the summer growing up and my family went wild when she pulled out her blue flowered sauce boat filled with luscious lemon creme fraiche. Every time I make this cake, I think of sitting out on the screened porch, flowers in bloom, someone swinging in the hanging glider and salty hair from the beach. It’s got summer written all over it.

I actually hesitated a bit to share this recipe because it feels like a family heirloom… our little secret. But then I thought, that’s silly because this is just too good not to become a family staple in your house!

For the Recipe, click here:

Mamika’s Blueberry Cake with Lemon Creme Fraiche

Personally, I am not a huge fan of breakfast foods. I tend to get so excited about cereal that I forget about everything else, but I realized the other day that because of this, my husband doesn’t get any breakfast love. I think he despises cereal as much as I love it! So, I got up early this morning and whipped up some blueberry pancakes and I gotta say, I had a bite of one and it was darn delicious!

Blueberry Buttermilk Pancakes

1 cup all purpose flour

1 cup whole wheat flour

1/4 cup raw sugar

2 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/4 cup butter

2 cups buttermilk

Fresh blueberries

Combine the dry ingredients in a bowl. Place the eggs, butter, and buttermilk in the bowl of an electric mixer and blend. Add the dry ingredients and mix until just combined, being careful not to overmix.

Using a 1/3 cup measure, pour batter onto a buttered, heated skillet. Sprinkle on blueberries. Cook 2-3 minutes each side.

Serve with maple syrup and/or fresh whipped cream.