It’s May, the seasons are changing and it’s just about time for the blueberries to hit the market. The berry season is one of my favorite things about being in Oregon over the summer months and one of the reasons I look forward to returning to Oregon soon. Sitting here craving those ripe, juicy and just a bit tangy blueberries; I am moved to share my quick, simple and delectable Crisp Vegan Blueberry Muffins recipe.
I love desserts that have a beautiful story as much as I love creating entremets or other desserts from scratch. And this Victoria sponge cake makes no exception. Having British origins, it seems that this cake was named after Queen Victoria who was introduced to it by Anna, the Dutchess of Bedford and it soon became one of her favorite cakes. In fact, Queen Victoria is quite famous for her sweet tooth and historics say she used to order dozens of cakes and cookies to be sent to her palace every week. So it’s safe to say that she absolutely loved cake!
This recipe is a game-changer.
If you’re reading this, then chances are you also don’t own an ice cream maker and are probably like me in the fact that you’d really like one, except you also really don’t. Because I don’t know about you, but I’d be making ice cream every.single.day if I owned an ice cream maker. And that just wouldn’t be good for anyone ;)