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Peach Melba Chia Oats + Oregon Blueberry-Buttermilk Bundt Cake

Good Morning and Happy Saturday!

 It is a lovely Saturday morning and I am enjoying a moment of peace and quiet while sipping on a warm cup of Joe.  Gotta love Saturdays!  We had a great evening last night and ended up going to the Pearl District and eating at the Deschutes Brewery.

We scored a table outside and had good food, good company and overall a fun Friday night.  I was also able to get my pizza fix.  We ordered the:

House Salad -sweet field greens with seasonal garnishes, candied malts, Green Lakes Organic Ale vinagrette.

  and

Spent Grain Flatbread
GRILLED WASHINGTON PEAR AND GOAT CHEESEBriar Rose Creamery goat cheese, balsamic grilled pears, whole milk mozzarella, and toasted hazelnuts topped with white balsamic vinaigrette tossed baby arugula.

Yum!  This was completely up my alley. I am definitely going to re-create this at home.  I loved the addition of the hazelnuts.  Oh so yummy.

We also ordered:

Spicy Mac & Cheese

THAI WINGS

Thai chili sauce, peanut yogurt and heirloom carrots

Happy Kiddos!

I would not say this was the  ‘healthiest’ meal but we had spent several hours at the pool swimming so hopefully had a few extra calories to burn. 

Today is a fresh new start and I began the day with the most delightful Peach Melba Chia Oats!

 Peach Melba Chia Oats

1/2 cup rolled oats

1/2 cup skim milk
1/2 cup water
1/2 tbsp Chia Seeds
Cinnamon, to taste

Combine above ingredients in a small pot and cook over medium heat for 5-6 minutes.  Remove from heat and top oats with:

1 peach, diced
handful of raspberries
1 tbsp of toasted walnuts
drizzle of raw honey

Delish!

I am so excited because it is a beautiful day and we are going to be heading to the PSU Farmer’s Market, then the Pearl District Art Festival and then to my friend Jeannie’s house for dinner.

I am bringing an Oregon Blueberry Bundt Cake to the party tonight.  I know Bundt Cakes are so old school but they are still fun to make.  I had a bunch of blueberries and wanted to incorporate them into a dessert of some sort.  The kids suggested a coffee cake, thus we ended up with a simple Oregon Blueberry-Buttermilk Bundt Cake!

 
Oregon Blueberry-Buttermilk Bundt Cake

recipe adapted from Epicurious website

  • 2 cups all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/3 cups sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 tablespoon grated lemon peel
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 2 cups fresh Oregon blueberries
  • Powdered sugar

Preparation

Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flours, baking powder, and salt in medium bowl. Using electric mixer, beat 1 1/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in lemon peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.
Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve. 
The cake smells delicious and I have high hopes that it is going to be good.

I am off to get cleaned up for the day and am ready to have fun.  Have a great day and a great Labor Day Weekend!

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