Friendship

 

Have you ever 'meet' someone online but become closer than ever ? I do ... !! I have and 'meet' several people online , never meet in a real life but our friendship grow big and big .. well, if I can tell that even better that a real person that I meet daily actually. I don't know why, maybe because I am a shy person so I feel more comfort meet people online .. 

Yesterday, someone made me cry by sending a beautiful package full with a lovely stuff. I never meet my dear friend Chase, but tough our friendship is grow nicely every time we share story through e-mail . She is nice and caring person , hopefully someday I can be able to meet her and have a cup of tea .. maybe .. hopefully ..

I hope your life going to be wonderful too, my friends reader .. thank you for visiting my blog daily ..

 

And since today is Friday, is should be nice to bake some cake before we heading another cold weekend. well .. I chose pretty simple recipe, BUT ... don't ask the taste of the cake.. it's very delicious and very moist , maybe because of the blueberry inside of the cake itself make the cake taste so different.. let's try

 

 

Blueberries Pound Cake

Ingredients

6 eggs, separated (do this while the eggs still cold)

1 cup butter, softened

3 cups of sugar

1 tsp vanilla extract

3 cups all purpose flour

1 tsp baking powder

1 1/2 cup fresh blueberries (if using frozen, use without thawing do avoid discoloring the batter)

    

Directions

1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.                        
2. Spoon into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 16-20 servings.