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Budget Day 2026: What a $63B+ Deficit Means for Your Wallet

  Canadian Money Brief • Thursday, November 5, 2026 Ottawa tables its second Carney-era budget today. Almost everyone expects big spending. Hardly anyone expects it to help their own bank account. Here is what the numbers say, and what to do about it. Finance Minister François-Philippe Champagne says today’s budget is about “changing Canada’s growth model”: less reliance on the U.S., more building at home. That is a big-picture pitch. Your household budget is a small-picture problem, and a new Abacus Data poll shows the gap between the two is wide. The poll in one line: only 10% of Canadians expect Budget 2026 to make their household better off. 30% expect to be worse off, and 48% expect little difference. (Abacus Data, 1,809 adults, Oct. 30 to Nov. 3.) The deficit, in plain numbers The Parliamentary Budget Officer (PBO) is the government’s independent fiscal referee. Its latest outlook, which predates the budget and only counts measures already announced, sets the stage: PBO proj...
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Lemon Blueberry Pound Cake

 

Bursting with juicy blueberries and bright lemon flavor, this lemon blueberry pound cake is the perfect brunch treat or sweet pick-me-up any time of day.

Ingredients:

  • 2 large lemons (for zest and juice)
  • 1 cup whole milk
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 pint fresh blueberries (about 2 cups), dusted with a little flour

Instructions:

  1. Zest the Lemons: Begin by zesting the lemons. In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let it sit for at least 10 minutes (it will curdle, and that’s okay).
  2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  3. Whisk Dry Ingredients: In a medium bowl, whisk together 2 cups of flour, baking soda, and salt.
  4. Toss Blueberries: In a separate small bowl, toss the blueberries with a teaspoon of flour. Set both the flour mixture and blueberries aside.
  5. Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. Beat on medium speed until light and fluffy (about 2-3 minutes).
  6. Add Eggs: Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
  7. Alternate Mixing: With the mixer on low speed, beat in a third of the flour mixture. Next, beat in half of the milk mixture. Repeat with another third of the flour mixture, followed by the remaining milk mixture, and finally the remaining flour mixture. Scrape down the sides of the bowl and mix briefly to ensure even batter.
  8. Fold in Blueberries: Add the flour-dusted blueberries to the batter and fold gently until evenly combined.
  9. Bake: Transfer the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean.
  10. Cool and Glaze: Let the cake cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely. Once cool, transfer it to a serving platter. Make the glaze by combining confectioners’ sugar, lemon zest, and lemon juice. Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before slicing with a serrated knife.


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