In the Pot

Celebrate summer by serving up this delicious cake at your next picnic. Fresh blueberries are recommended, but you can substitute frozen berries when out of season. (You must then bake the cake about 10 to 15 minutes longer.)
If you’re a novice cannabis cook there are a few things to know about preparing the herb for cooking. You can use leaf, shake or bud: adjust the amount accordingly. In The Pot recipes are tested using leaf, in mild amounts. The use of a coffee mill is suggested to powder the pot so the cannabis will be spread evenly throughout the food. If you don?t have a coffee mill, grind the pot in a bowl with the back of a spoon to get as fine a texture as possible.

The next step, browning, ensures good potency and enhances the nutty flavour. Toast the pot in a dry skillet over medium heat, stirring until it changes colour, about 5 minutes. Then add to your favourite recipe.

In a large bowl, combine flour, 1 cup (250 ml) sugar, browned cannabis, baking powder and salt; stir to mix. In a smaller bowl beat together eggs, milk, melted butter, lemon rind and lemon juice. Add to dry ingredients and mix well. Stir in 1.5 cups (375 ml) of the blueberries. Spread in a greased 9 inch (2 litre) square cake pan. Sprinkle remaining blueberries on top, then sprinkle with sliced almonds and 2 tbsp (25 ml) sugar. Bake at 350?F (180?C) for about an hour.

Lemon Blueberry Cake

2 cups (500 ml) flour
1 cup (250 ml) sugar
1/4 cup (50 ml) browned cannabis
1/2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
2 2 eggs
1/2 cup (125 ml) milk
1/3 cup (75 ml) butter, melted
1 tsp (5 ml) grated lemon rind
1 tbsp (15 ml) lemon juice
2 cups (500 ml) blueberries
1/4 cup (50 ml) sliced almonds
2 tbsp (25 ml) sugar