End of an era...

I worked in a crisis service with young people experiencing homelessness.
I worked there for the last 7.5 years! 
This is longer than my children have been alive.
Yesterday was my last day :(
I'm sad, but it is also time for me to move out of a crisis role.
I'm starting in an education role in the same organisation next week.
I will greatly miss my co-workers and my clients.
It has been an experience!
It has been a blessing and a privilege.

http://www.hypa.net.au/index.php?page=focus-areas-home

So in true Erin style I baked to mark the occasion.
I'm sure my colleagues may lose some weight now I'm gone.
New colleagues watch out!


Since we'd been acknowledging occasions all week with food I refrained from bringing in my usual chocolate goodies.
I made a blueberry, lemon and sourcream pound cake.
It was polished off within 30 minutes!

I got this recipe from the Martha Stewart website after seeing it pinned on pinterest.
http://www.marthastewart.com/356083/blueberry-sour-cream-pound-cake-lemon-cream
I did change it up a bit by adding lemon zest to the batter rather than serving it with the suggested lemon cream.
I also halved it to just make one pound loaf cake.
I hope you enjoy it too.

Blueberry, Lemon & Sourcream Pound Cake

(this recipe makes 2 loaf pound cakes)

Ingredients

• For The Cake

  • 1 pound (3 1/4 cups), plus 2 tablespoons all-purpose flour
  • 1 tablespoon coarse salt
  • 3 sticks softened unsalted butter, plus more for pans
  • 1/2 cup sour cream
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs
  • 2 cups blueberries
  • zest of 2 lemons (if you want to make it like I did)
  • 2 tablespoons sanding sugar

• For The Topping

  • (I have not tried this, but it sounds yummy!)
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • 2 teaspoons lemon zest

Directions

1. Preheat oven to 160 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
2. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter (you add the lemon zest at this point). Divide batter between pans. Tap on counter to distribute; smooth tops.
4. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
5. Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.