I try to purge all my extra junk twice a year, but the lockdown has made cleaning and organizing a consistent part of my life. That may sound like a lot to most of you, but I truly hate clutter. I like to actually know where something is when I look for it, especially if I am in a rush to get out of my house.
When both of my boys were in college, I cleaned their rooms for them, throwing out what I knew they didn’t need, simply so I could wake up to a perfectly tidy house every morning. The scotch tape was always where I put it, as were the stapler, pens, notepads, and scissors. Those things had a way of wandering off when the boys were home. The countertops were always clean and there were never any dishes in the sink. I was even able to find all my kitchen utensils when I needed them!
When they moved back home, I instituted much stricter rules. I knew I had to teach them to clean up after themselves. They learned how to load the dishwasher and clean the countertops to perfection. They do their own laundry and do not leave any dishes in the sink. I think they are handling it very well. Their rooms? Well, we don’t talk about that. I tell them to leave the door closed.
Every now and again, I’ll forgive myself for a bit of mess, and turn my attention to something else. This morning, I took some time off of organizing to bake something special. This delicious and beautiful dessert is perfect for the summertime. It only has six ingredients, so there is no excuse not to make it. It is not too sweet and the lemon zest adds savory and tang. The natural sweetness of the fresh blueberries is the real treat. The marshmallows are the final decadent joy. Perfect for a snack or breakfast, or just plain anytime.
This recipe is courtesy of Taste of Home, and makes 12 servings of one of the most delicious cakes you’ve ever had.
Ingredients for Blueberry-Lemon Upside-Down Cake:
4 cups fresh blueberries
1/2 cup sugar
2 cups miniature marshmallows
1 package yellow cake mix (regular size)
1/2 teaspoon grated lemon zest
Whipped topping
Preheat oven to 350°.
In a greased 13×9-in. baking dish (I used parchment paper, because I hate when these things stick to the pan, as they usually do), layer blueberries and sugar.
Add the marshmallows.
Prepare cake mix batter according to package directions.
Add lemon zest before pouring in batter; pour batter over marshmallows.
Bake 35-40 minutes or until a toothpick inserted in center comes out clean.
Cool 10 minutes before inverting onto a serving plate.
Serve warm with whipped topping.
It’s that simple!
