BlueBerry Coffee Cake!

Ingredients
1/4 cup butter
3/4 cup white sugar
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries
1/2 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
3 tablespoons butter

Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch spring form pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated.(flour your blueberries first so they don't sink to the bottom) Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Tomato Cucumber Onion Salad!

One of the best Summer salads around & super easy to make.

2 lg Tomato's (cored & sliced into chunks)
1/4 cup chopped red onion
1 cucumber ( skin off & sliced into moons)
Fresh Mozzarella ( I like to add a large amount but you add it to your liking)
6-7 leaves of Fresh Basil ( Chopped)
4 TBS Olive Oil
3 TBS Vinegar (white distilled, Balsamic, Red wine or apple cider vinegar works with this)
Salt & Pepper to taste
Mix all ingredients together & let sit for 1-2 hours in fridge. This helps the flavors to incorporate.

Strawberry CupCakes with Whipped Cream Frosting!

Strawberry cupcakes

Makes 1 dozen

* 2/3 cup whole fresh or frozen strawberries, thawed
* 1 1/2 cups all-purpose flour, sifted
* 1 teaspoon baking powder
* 1/4 teaspoon coarse salt
* 1/4 cup whole milk, room temperature
* 1 teaspoon pure vanilla extract
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup sugar
* 1 large egg, room temperature
* 2 large egg whites, room temperature

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing

*Thank you to my friend JulyAngel for this recipe, it is amazing*

FREEZER FROSTING
Ingredients
1/3 cup shortening
4 1/2 cups confectioners' sugar, divided
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup whipping cream

Directions
In a mixing bowl, cream shortening, 1 cup of sugar, vanilla and salt. Add the remaining sugar alternately with cream. Beat until the frosting reaches desired consistency. Cover and freeze for up to 2 months. Thaw before using.