Love is…blue!






Blue irises…these were so pretty, I got up one morning at the crack of dawn to get some photos for you…

Iris, spring flowers, blue flowerLooking at these beautiful flowers in the morning could help anyone’s day start off right…

iris, spring flowers,


iris I was trying to think of the perfect recipe to give you that would stick to my “theme” of the color blue and early morning…

So how about a recipe for Blueberry Orange Coffecake? It makes a deliciously moist coffeecake but you know, I have also taken the batter and poured it into cupcake pans to make muffins in the morning! ( I double the topping recipe when I do this)

In any form and at any time, breakfast or maybe just for a snack, this recipe will make a yummy addition to your day! 🙂

Blueberry Orange Coffeecake

Sift into a large mixing bowl:

      2 cups flour

      1 cup sugar

      1 T baking powder

      1/2 teas baking soda

      1/2 teas salt

      1/2 teas cinnamon

Set aside. Then into a small mixing bowl place:

      2 eggs

Beat slightly then add:

       1 T orange flavored extract

      1/3 c freshly squeezed orange juice

       1/4 cup melted butter, cooled

      1 cup commercial sour cream

      1 teas grated orange peel

Mix well. Add to the above dry mixture and mix just until combined. Then stir in:

      1 cup fresh or frozen and thawed, drained blueberries

Pour batter into a sprayed 10 inch springform pan. Then sprinkle with the following topping:


Into a small bowl place:

      1/4 cup flour

      1/4 cup sugar

      1/2 teas cinnamon

       3 T softened butter

Mix until crumbly and sprinkle over batter. Bake in a 375 degree oven for 35-45 minutes or until inserted toothpick comes out clean. Cool for about 10 minutes in the pan, cut around the edges then release it.  Let cool. 


Lemon Cornbread



Well, we are getting more snow up here in Minnesota! Last I heard, we are due to receive 14-20 or more inches before this storm is all said and done sometime tomorrow night. Good grief!  I absolutely love to watch it snow, but I think I’ve had my fill for this winter!  I’m looking forward to spring… 🙂

So, I was wondering what my blog could be about as I am dreaming about springtime and all the beautiful flowers that will soon be out as we prepare for Easter and warmer weather. My mind wandered off to daffodils, one of my favorite flowers. I absolutely love this flower! I think it’s because of the beautiful curve of the center cluster of petals… 

Daffodils and lemons go hand in hand to me…don’t ask me why but when I smell the scent of lemons, in my mind flashes daffodils! So I wanted to devote this blog to the lemon…

Have you ever had lemon cornbread? It is sooooo good with chili… especially chicken chili!  This cornbread has a very moist, almost cake-like texture to it. If you like moist cornbread also, be sure to wrap it well or put it in an airtight container after it cools. ( I actually like to make it the day before  I serve it and put it in a sealed plastic bag. Doing it this way will ensure a moist texture). Enjoy!

Lemon Cornbread

Cream together in a small mixing bowl:

      1  1/4 c slightly pack brown sugar

      1/2 c butter flavored Crisco

      3/4 c sour cream

      2 eggs

Sift into a large mixing bowl:

      2 c  flour

     3/4 t  salt

      1/2 t  baking powder

      1/2 t baking soda

Then stir into the flour mixture:

      1 c  cornmeal

Pour creamed mixture into the dry cornmeal mixture and mix just until combined then add:

      1/3 c  fresh lemon juice

      1 T lemon zest

Pour into a greased 11×9 inch baking dish and place in a 400 degree oven for 25 minutes or just until toothpick comes out dry.

It’s that time of year…



Fall is my favorite time of year! The show nature provides for us is truly something of a wonder. It amazes me how leaves that where so green and lush in the summer can be turned into such brilliant shades of red…


And fiery shades of orange…

And can produce some of the most amazing miniature spectacles that can unfold right before my eyes…


dew on weed

curled pumpkin vine

Another fun part of Autumn is the pumpkins! They are such a whimsical part of Fall, don’t you agree? I love driving past the orchards this time of year and seeing all the piles and piles of pumpkins…

Harvest time


Not only are they cute to look at with their little pudgy shapes and glowing orange attire…


…they are the key ingredient in many different kinds of goodies ranging from ice creams and pies to cookies and bars.

 Today I am going to give you a recipe for a very flavorful pumpkin bread. I found it in the newspaper, gee, I bet almost 20 years ago. It was named “It Smells Like Christmas” in the newspaper  but I can’t even think about Christmas yet so for today it will just be known as  Pumpkin bread!

Pumpkin Bread

Into a large bowl sift:

      3  1/2 c all-purpose flour

      2 t  baking soda

      1  1/2 t salt

      1 t  baking powder

      2 t  cinnamon

      2 t  nutmeg

      1 t  allspice

      1/2 t  ground cloves

      3 c sugar

Then pour in:

      2/3 c  water

      1  c  vegetable oil

Mix well. In a small bowl beat:

      5 eggs

Then pour the eggs into the above mixture and mix. Add:

      1 (15oz.) can pumpkin

Mix well. If you wish, fold in:

      1 c chopped nuts (walnuts or pecans)

Pour the batter evenly into 2 – 9x5x3 loaf pans that have been greased. Place in a 350 degree oven for about one hour or until an inserted toothpick comes out clean.

** I have now added an email subscription form (located in the right-hand column of this page)  if you would like to subscribe to Blossomedge and receive the latest post in your Inbox… 🙂