Good evening bloggers! I'm your host, Mandie. Welcome to a brand new (and a year late) edition of The Tasteful Texan. I know it's been quite some time since I last blessed y'all with a new recipe and for that I'm truly sorry. Life catches up with us sometimes. I ended up moving quite a few times, separating from my husband, and raising my son on my own. Please, don't feel bad. This was life's way of blessing me beyond compare! I ended up with an amazing apartment and a wonderful job and the opportunity to continue my schooling. I'm currently just entered my Junior year in University for my Bachelor's Degree in Applied Behavioral Science with a minor in Child Development.
It's crazy how time flies. I hadn't even realized that it had been so long since the last time I blogged. Honestly, I'm kind of ashamed. I do this all the time, but it is what it is. I'm back now (and hopefully will be for quite a while). To make up for my lack of presence, I will be posting a delicious dessert to cheer everyone up. Grab your mixers and meet me in the kitchen!
Yields 8 servings
You will need:
- 2 Cups AP flour
- 2 tsp Baking Powder
- 1 Cup White Sugar
- 1/4 tsp Salt
- 1/3 Cup Shortening
- 3/4 Cup Milk
- 1 Egg
- 1 tsp Lemon Zest
- 1 Cup Blueberries
Shall we proceed? Let's go!
- Preheat oven to 350 degrees .
- Grease an 8x8-inch pan.
- Sift the flour, baking powder, sugar, and salt together in a large bowl.
- Beat shortening in a separate bowl until creamy, then stir into flour mixture, alternating with milk.
- Beat the flour/shortening mixture until mixed well.
- Add the egg and beat until fully integrated.
- Combine the lemon zest and blueberries in a bowl, carefully folding everything together.
- Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
I will be back at some point this week, maybe tomorrow, maybe the day afterward I assure you. Thank you for joining me for tonight's blogger post. Have a great evening and happy eating!