Currently making my world go round...

This amazing blueberry coffee cake, made with blueberries I picked last summer. (Recipe at the bottom of this post!)

Watching Genevieve gobble carrot peels like strands of orange spaghetti.

The eggs, also Genevieve's, which are multiplying in our refrigerator.

The lengthening daylight, which again enables me to take decent photos after arriving home from work.

And most significantly...

The remarkable decency, sweetness, and generosity of an extremely famous and talented friend of mine. Talk about a make-my-day moment.

Anyway, that coffee cake. This is from Moosewood Celebrates, my kitchen bible.

Buttery Blueberry Coffee Cake

Topping

1/4 cup melted butter

1 cup chopped toasted nuts (pecans, almonds, walnuts, or a combination)

1 cup rolled oats

2/3 cup brown sugar

1 tsp cinnamon

Combine all topping ingredients in a medium mixing bowl, and set aside.

Dry Ingredients

1/2 cup whole wheat pastry flour

1 1/2 cups all-purpose flour

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

Sift together in a medium bowl, and set aside.

Wet Ingredients

2 eggs

3/4 cup brown sugar

1/2 cup butter, melted

2 cups nonfat plain yogurt

1 tsp vanilla extract

Beat the wet ingredients together in the bowl of a stand mixer. Gradually sift in the dry ingredients, beating gently just long enough to make a uniform batter.

Preheat the oven to 350. Oil a 9 x 13" baking pan, and coat the inside with sesame seeds (optional).

Spread the batter in the bottom of the pan, and top with two cups fresh or frozen blueberries. Sprinkle the oat-nut topping over the berries, and bake for one hour.

What's been making your world go round this week?

If you're lacking for something to make your world go round, might I humbly suggest the above coffee cake? Happy hump day!