So it's finally getting sunny in Liverpool (today I even considered bare legs), we have unwillingly given up one hour of perfectly good sleeping time and winter seems to be on its way out (touch wood) so I thought I'd combine warming wintery cinnamon with summer berries to create spring. Turns out Averie Cooks had already made a cake where she combines buttermilk pancakes and blueberry muffins so I adapted the recipe slightly (and I really do mean slightly) to suit my needs. I replaced some of the sugar with soft brown sugar because I love the way it adds a slight caramel-y flavour to baked goods.
Sometimes you just want cake. Not icing, not filling, not cream, none of that fancy extra stuff. Just cake. This pretty fabulous mix of berries and cinnamon adds just enough excitement whilst still allowing this to be just cake. I say just when I mean tummy cuddlin' taste bud caressing cake. This is a soft, fluffy heaven in ya mouth kinda cake.
My blog has fallen by the way side somewhat in recent times, it's exam season you see so I am up to my neck in bacteriophage replication, apoptosis and immunoreceptor tyrosine-based activation motifs so this is just a quick post before my break ends and I have to go back to my life of coloured pens and yellow legal pads (there is something about colours and yellow paper that enforces knowledge better than black pens and white paper..).
The first two paragraphs of this post were written over a month a go so they make little sense now as the weather has got a little warmer and I have indeed by this point got the ol' pins out however I can still imagine myself eating this cake pretty damn clearly which is obviously a great sign and tbf the incessant wind (that may or may not be unique to Merseyside) warrants the use of cinnamon. Make the cake. You know you want to.
