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Weekly Market Snapshot: Mideast Tensions and Chip Selloff Rattle Global Markets (July 13–17)

  Week of July 13–17, 2026 It was a rough week to be a tech investor and a good week to own oil. Escalating conflict between the US and Iran pushed crude sharply higher and rattled global markets, while a fresh wave of selling in semiconductor stocks dragged US and Asian indices lower. Closer to home, the Bank of Canada held its key rate steady, and the TSX—less exposed to chipmakers—held up noticeably better than its US and Asian peers. Here’s how the week broke down across every major market, and what it means for your wallet. 🇨🇦 Canada: TSX Day Close Change Mon, Jul 13 35,252.72 -0.15% Wed, Jul 15 (BoC day) 35,416.20 +0.27% Thu, Jul 16 35,340.15 -0.21% Fri, Jul 17 ~35,262 -0.22% Week total (Fri-to-Fri) — ~flat (about -0.1%) The TSX had a choppy but ultimately quiet week compared with its global peers. Monday's session opened with the Strait of Hormuz blockade headlines and closed lower. Wednesday brought a relief rally after the Bank of Canada's rate hold, with financials ...
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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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