First things first. Are you on Snapchat? I am. For the longest time, dismissed it as an app that teenagers use to send scandalous photos to one another. Apparently that’s not all it’s good for, though! I’ve gotten hooked on other bloggers’ behind-the-scenes Snapchat “stories” lately. I’ve been following Gaby (whatsgabycookin) and Lindsay and Bjork (pinchofyum) on their travel adventures, keeping up with Dana and John (minimalistbaker) and their general shenanigans and caught glimpses of Ali and her pup/our pal Henry (gimmesomeoven) during their weekend at the lake. I also saw what happened when Jessica (howsweeteats) used liquid dish soap in her dishwasher yesterday. Oh my.
You can find us on Snapchat over at cookieandkate! Consider it a Cookie cam. Now you can watch her fly up the ladder to steal my food while I’m trying to photograph it. I’ll show you what happens when I pull out a treat and tell her to “roll over,” too. (Spoiler: somersaults.) I’ve been throwing in some behind-the-scenes cooking experiments, too. All this is to say, please follow us! Send me snaps of your Cookie and Kate cooking, too. I would love that.
Now then, let’s talk cake. This very lemony blueberry cake is the perfect sweet treat to bring to your Fourth of July celebrations. It’s basically a lightened-up pound cake. Instead of being made with the traditional one-to-one ratio of butter, all-purpose flour and sugar (one pound each!), it’s made with yogurt, olive oil, whole wheat flour and a reasonable amount of sugar. The cake is really easy to mix up by hand. Rubbing the lemon zest into the sugar brings out tons of lemon flavor, and a simple lemon-honey glaze added while the cake it still warm adds an extra burst of lemon flavor that seeps all the way down to the blueberries at the bottom. Blueberries seemed like a festive choice, but you could definitely substitute raspberries or chopped strawberries. Or hey, try a mix of the three!
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