DIY Cake Flour and Blueberry Breakfast Cake

I love to bake! Love it! Especially when I am on a diet. For some reason I am obsessed with baking sugary things when trying not to eat sugar. It is a sickness. A disease really. And it explains why I don't ever lose weight!

Any whoooo...

I don't bake a lot in the summer because when you live in the desert it is illegal to use your oven between the months of May and September. I am not lying. Okay, I am lying, but it should be illegal. And really, it is unnecessary because you can just use your car as an oven. But October is RIGHT around the corner. Which really surprises me. September has flown by quicker than ever. And yes I realize that sound silly from the girl that started posting Halloween decorations in August, but really!

Any whoooo again....

Almost October = almost time to bake!

Baking means needing cake flour, or at least I THOUGHT it meant needing cake flour. Joy the Baker taught me a little trick yesterday.

You take regular flour and for every cup of flour you use, remove 2Tbs and replace it with 2 Tbs of corn starch. I love not having to run to the store for cake flour and I love needing one less container in my cupboard. Adios cake flour container!

I know I have rambled a lot in this post, so if that flour to cake flour exchange doesn't make sense, there is a step by step with pictures on Joy's blog. You can check it out here.

And just because a post isn't a post without pictures, cake flour by Joy:

PS - Please forgive the rambling post about cake flour so early on a Monday morning. I usually save that for later in the week, But my hubby is packing up and leaving for Texas in the morning and I am stuck somewhere in between denial that I am going to be a single parent for 13 weeks and insanity caused by sleep deprivation. So needless to say there will be a lot of self medicating with baked goods in the near future!

Starting with this:

Thank you Jane, this is just what I needed!