Some recipes come from planning. This Blueberry Lemon Bundt Cake came from a stack of blueberries I didn't know what to do with yet, gathered on a quiet morning during my summer holiday in Montreal.

One morning, my son, my sister, and I drove out to La Colline aux Bluets, in rural Quebec, to pick blueberries. We left early, before the heat set in while my other kids stayed back home still asleep. I hadn't planned on it being the thing I needed that day, but it was — busy hands, gentle sun, and not much conversation required. Just the three of us, picking our plump little berries quietly for a couple of hours. And no real plan for them beyond "we'll pick as many as we can and figure out what to make with them later."

Well, later turned into this sour cream bundt, dense and tender in the way only sour cream can manage, filled with luscious berries that hadn't traveled further than a car trunk to get here. I made it that same afternoon, back at our Air BnB in Montreal, kitchen windows open, curtains swaying to a slight summer breeze, with the juicy fruit staining my fingertips a light shade of purple.

Serve the Tiramisu Ice Cream dot Cake in a champagne coup for a chic, grown up vibe. Layers of coffee-soaked vanilla sponge and coffee ice cream, chilled hard and finished with a shell of crackling chocolate pearls? I can’t think of anything better…

This rich, chocolate ganache tart is pure indulgent bliss! Filled with a deep velvety chocolate flavor with every bite you take, it’s chocolate lovers dream. For the crust, I use the same dough I use in my homemade oreo cookies. Instead of shaping it into cookies, I roll it into a tart crust. It works perfectly to offset the richness of the chocolate ganache with just the right touch of salty.