May, the 5^th month, feels like a true turning point in the year — a season of beauty, growth, and renewed hope it represents a time of grace, divine favor and profound renewal. As spring reaches its peak, flowers bloom, days grow warmer, and the natural world seems to come alive, making it a fitting symbol of the “Flower Moon” and the fresh energy of the Northern Hemisphere.

It’s also a month rich with meaning and celebration. Named for Maia, the goddess of growth, May reminds us of expansion, nurturing, and the quiet power of becoming. It brings cherished observances like Mother’s Day, Armed Forces Day, and Memorial Day, while also honoring important awareness and heritage months that invite reflection, appreciation, and community.

On a deeper spiritual level, May can represent grace, divine favor, and restoration. As the fifth month, it is often associated with the number five — a symbol of God’s unmerited favor and the blossoming of new life. It serves as a beautiful bridge between the inward reflection of spring and the active growth of summer, encouraging us to step forward with faith, gratitude, and purpose.

So, Welcome May..bring on those May flowers!

LIGHT AND LUCIOUS SOUR CREAM BLUEBERRY CAKE

A perfect springtime dessert.

A friend shared this recipe with me.

So easy to make and a real showstopper.

½ C. Butter (1 Stick) room temp.

1 Egg – room temp. lightly beaten
2 tsp. Vanilla or Almond Extract – divided
1 ½ tsp. Baking Powder
4 C. Fresh Blueberries – washed, dried, picked-over

2/3 C. Sugar – divided
2 Egg Yolks – room temp.

Pinch of Salt
16 oz. Sour Cream – whole milk, drained
1 ½ C. Flour

PREHEAT OVEN TO 350º

GREASE (do not flour) 9-INCH SPRINGFORM PAN

Add butter and 1/3 cup of the sugar to a large bowl and beat until light and fluffy. Slowly add      

the 1 whole egg and continue beating, adding 1 tsp of extract (almond or vanilla) until all well blended.

In a separate bowl add flour, baking powder, salt and mix until well combined. Add to the butter mixture and mix until combined. Spread evenly on the bottom of the pan and pat down smoothing it to the ends. Scatter blueberries all over the crust.

Combine drained sour cream, remaining 1/3 cup sugar, remaining tsp of desired extract, egg yolks and when well blended pour over blueberries.

Bake 45 to 50 minutes but watch carefully at the 40-minute mark because you don’t want to overbake. Cake is done when the top is set and just very slightly jiggly. Allow to cool in the pan for about 20 minutes before slowly loosening the rim and then cool further in the refrigerator before serving.

NOTE: Almond extract is somewhat stronger than vanilla so add accordingly. You will be thrilled with how easy it is to make this blueberry-blessed scrumptious cake.

BUON MANGIATA!