The whole DamFam was lucky enough to spend this past Saturday with some great friends at their (the friend’s, that is) newly renovated lakehouse just outside of Sheboygan. From their beautiful summer home, to the weather, the food, drinks, and the company — everything about the day was just perfect.
There’s nothing like the raucous shrieks and laughter from the kids splashing around in the lake, playing “king of the raft” and dousing each other with squirt guns. We tried for hours to exhaust both Daisy and Lola (the DamDog, and our friend’s golden retriever, respectively) by firing tennis balls, sticks, and frisbees by the dozen off the dock; the energy level of these dogs is endless, amazing and hilarious at the same time! I’ll admit I’m an easy audience, but I can’t help laughing my flippin’ head off every single time these crazy canines would swan dive off the pier into the lake, each trying to beat the other to whichever object had been thrown into the water.
Ahhhh, good times. Lake living is the BEST!
I wish I would have taken a picture of the fantastic dinner we had that evening, and the fabulous view of the lake we enjoyed while dining on top of our friend’s boathouse. Grilled hanger steak, three fabulous salads, and several bottles of red wine later, our husbands each dubbed the menu by far, “The Best Dinner of Summer”. I had to agree!
(By the way, one of the salads was the Panzanella I blogged about a few days ago. If you’d like to check it out, just do a quick search and the recipe will pop right up.)
We had the perfect night’s sleep with a soft breeze blowing through an open window, and the sound of crickets chirping….heavenly! We all awoke to the delicious smell of homemade pancakes and a fluffy, savory ham strata. As for the pancakes, they’re another story all together, but we’ll have to wait for buttermilk to go on sale before I tell you about them!
I brought this coffee cake as part of a hostess gift. I love to make this cake when fresh blueberries are on sale, but it could of course be made with frozen berries in the dead of winter. Speaking of freezing, I’ve doubled the recipe and frozen one for a rainy day; I’ve made it in round cake pans, loaf pans, and muffin tins too, with no trouble. You’ll be a welcome overnight guest wherever you go if you take this coffeecake along, or try it out on guests of your own!
For the cake:
- ¼ c. vegetable oil
- 1 egg, lightly beaten
- ½ c. milk
- 1 ½ c. flour, sifted
- ¾ c. sugar
- 2 t. baking powder
- ½ t. salt
For the topping:
- 1/3 c. brown sugar
- 1 T. flour
- 1 t. cinnamon
- ½ c. chopped nuts (I’ve used either walnuts or pecans)
- 1 T. butter, melted
- ¾ c. fresh blueberries
Preheat the oven to 375. Combine the oil, egg, and milk. Sift together dry ingredients and add them to the milk mixture. Mix well. In another bowl, combine all the ingredients for the topping.
Pour the batter into a greased 9 x 9 x 2” pan. Sprinkle the berries evenly over the batter. Top the berries with the nut mixture. Bake in for 25-30 minutes, or until a toothpick comes out with loose crumbs attached. Cool completely on a wire rack before cutting.
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