A Blueberry Snack Cake

As they say, "the heat is on," reaching 90+ degrees with humidity here makes the heat index over 100...whew!  For me, these summer days bring back memories of growing up in Maryland and picking huckleberries along our property for my mother to create cakes, cobblers, pies and of course jam.  Later, when I was in high school, my grandfather decided to plant blueberry bushes which produced large berries, but those huckleberries are still the sweetest I've ever had.

A few weeks ago I picked strawberries here and preserved 24 jars of jam and now the blueberries are coming in:-D

I thought a quick snack cake would be perfect to have with my diet coke (not a coffee drinker!) this morning while working the daily crossword puzzle and before starting work.  It also gave me a chance to test out a new silicon liner I bought for my 9" x 13" pan.

I love my springform pan, but I know this liner is a lot less expensive and will do the same in making bars and cakes easily cut because it allows you to lift the bake goods out of the pan.  It comes in two sizes; one to fit a 9" x 13" and one for an 8" x 8" square pan.

Blueberry Snack Cake
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
3/4 cup firmly packed light brown sugar
3 large eggs
1 tsp. vanilla
2 cups King Arthur all-purpose flour
1 T baking powder
1 tsp. sea salt
1 cup whole milk
1/2 cup blueberries, fresh or frozen

Topping:
1/2 cup blueberries, fresh or frozen
1/2 cup granulated sugar
1 tsp. cinnamon sugar

Combine the sugar and cinnamon and set aside.

Preheat oven to 350F-degrees.  Grease & flour a  9" x 13" baking pan or use the silicon liner.

In a stand mixer, using the paddle attachment, cream the butter and sugars together until fluffy.  Scrape down the sides of the bowl with a rubber spatula as needed.  Add eggs, one at a time, beating well after each addition.  Scrape the sides once more.

Add the flour, minus 1 tablespoon, baking powder, and salt alternately with the milk.  Toss the blueberries with the 1 tablespoon of flour and stir into the batter.  Spread into the prepared pan.

Sprinkle the remaining 1/2 cup of blueberries over the top and sprinkle with the sugar/cinnamon mixture.  Bake in the preheated oven for 45 to 50 minutes.  Poke the center with a toothpick and check after 45 minutes.

Allow cake to set for 20 minutes in the pan before lifting it out.

To finish, dust the top with some confectioners' sugar...it makes the presentation even prettier, but the taste of this cake and it's crunchy topping is perfect without it too.

It's great for a snack cake, but it was also just what I craved for breakfast this morning--moist and full of blueberries.  Our grandson, Ari will soon turn 6 years old and his mama used to call him, "her blueberry baby."

Ari wrote his name in the sand when we were at Hilton Head!

I'll definitely make this for him when he comes for a visit again...so I better freeze a few bags of these gorgeous berries.  Enjoy!

Blueberry Crumb Cake

When we lived in the Northeast, I couldn't help but fall in love with New York Crumb Cake; it was like the streusel cakes my mother had made, only better.  The ratio of crumb to cake was 50:50 and that made the difference.

Streusel is made with cold butter cut into the dry ingredients, with the flour measurement being much less than the sugar (either granulated, brown sugar, or both).  Crumb topping is made from melting the butter (almost twice as much used in streusel) and pouring it over the dry ingredients (with the ratio of flour almost doubled to sugar) to create large crumbs.  Typically, both streusel and crumb have cinnamon, but that's where the likeness ends.

I added blueberries to my Crumb Cake this morning to remind me that Spring is just 39 days away and in spite of this harsh weather, "...no Spring skips it's turn!"

Blueberry Crumb Cake
Preheat oven to 325F-degrees.  Lightly brush Vegetable or Canola oil on a 9" x 12 1/2" baking sheet, then, sprinkle with flour to coat.  Set aside.

Cake:
1 1/2 cups King Arthur all-purpose flour
1/2 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt

In a large bowl, whisk all the dry ingredients together.

1 large egg
1/2 cup milk (do not use nonfat)
2 1/2 tsp. Vanilla extract
2 T Vegetable oil

In a small bowl, whisk all the wet ingredients together.

Create a well in the center of the dry ingredients and add the wet ingredients.

Use a rubber spatula to combine the dry and wet until you have a smooth batter. Spoon batter onto the prepared baking sheet and spread with an off set spatula.  Dot the top of the batter with 1 cup frozen (or fresh) blueberries, pressing lighting and sinking the the blueberries slightly into the batter.

Crumb Topping:
2 1/2 cups King Arthur all-purpose flour
1 cup firmly packed light brown sugar
1 1/2 tsp. ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cool slightly

Mix the dry ingredients in a medium bowl, using your hands.  Pour the melted butter over and use a fork to mix together.  You just want to make sure you incorporate all the dry ingredients, but don't over mix!

Use your hand to drop the crumbs on top of the batter.

Bake 10 minutes in the preheated over, then rotate the pan and continue baking another 10 minutes.  Test the center with a toothpick to check that it's done.  Remove from the oven and allow to cool about 15 minutes.  

Finally, heavily dust the top with confectioners' sugar to give it that actual New York style!

 Yum! Nothing is better than fresh Crumb Cake and the blueberries make it even more special. Enjoy!

 

Lemon~Poppy seed & Blueberry Pound Cake & July's Give-Away Apron

I had every intention to post this recipe and July's apron yesterday, but my day got away from me with all the packing ~

~and not even a dent in what has to be done:-((  But, I do know that I'm a task oriented person and I will be ready to move by July 31st.

However, I did concentrate, while baking, on the wonderful 4th of July picnics my mom would host.  The great food, including Chesapeake steamed crabs, fried chicken, corn on the cob & tomatoes from the garden, and lots of desserts.  There would be pies, brownies, and bundt cakes and we all made sure we saved room to have some.  Of course, the softball game with family and friends that was played in the field my grandfather had cleared helped our appetites!

Poppy seeds are an oilseed from the opium poppy; my hubby always jokes when I use them that he will fail his drug test!  The earliest recollection of them in food dates back to 1500 b.c. by the Sumerians.  I love combining lemon and poppy seeds together in cakes and thought the addition of some fresh blueberries would be a bonus addition...and a little remembrance of the baked goods we enjoyed at Mom's.

Lemon~Poppy seed & Blueberry Pound Cake
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
1/4 cup poppy seeds
4 large eggs
1/2 tsp. lemon extract
2 tsp. vanilla extract
zest of 1 lemon (you will add the juice to the glaze!)
3 cups King Arthur all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk*
2 cups fresh blueberries, washed and dried

Glaze:
1 cup confectioners' sugar
1 T Light Karo syrup
juice of 1 lemon

Preheat oven to 325F-degrees.  Spray a 12-cup Bundt cake pan with a non-stick baking spray.

In a bowl of a stand mixer, using the paddle attachment, cream the butter and sugar thoroughly.  Add the lemon zest and extracts and beat again.  Add the poppy seeds and beat to combine.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

Mix the dry ingredients together and add alternatively with the buttermilk, starting and ending with the dry ingredients.  Mix on medium speed for 1 minute more.  Fold in the blueberries with a rubber spatula.

Spoon the batter into the prepared bundt cake pan and bake for 55 to 65 minutes.  The cake I baked yesterday took 63 minutes to bake, but I originally set the timer on 55 minutes.

Allow the cake to cool about 10 minutes before inverting it to a serving platter.  Cool the cake about 30 minutes before adding the glaze.

I love the sweetness of the blueberries in contrast to the tartness of the lemon and the added crunch of poppy seeds.  It made for a lovely ending to a day of packing:-D  Next year, being closer to family, I will start again the tradition of the 4th of July picnics that my mom put on each year...with my twist. Enjoy!

Now, I did sew an apron and will not "miss a beat" while all this commotion goes on.  I just love the old-fashioned look of the fabric and by coincidence the red~white & blue makes it even more special.  Just post a comment during the month and you're entered to win this treasure. XOXO

Happy belated 4th ~ I hope y'all (practicing my accent!) had a safe and wonderful holiday:-D

Blueberry Brownies (Blondies) and June's Apron Winner

Blueberries are out and when I saw this recipe in my latest Baking Sheet by King Arthur, I couldn't help but bake them up this morning...before it gets too hot.  My sister had made them last week and raved how good they were, especially for breakfast (it runs in the family!)

When we were younger, we would pick huckleberries that grew along the driveway to our home.  My mother would bake up pies, cakes, and canned jam for us to enjoy when the berries had gone.  This recipe actually calls for wild blueberries, but since I didn't have them, the cultivated ones did just find.

One other thing I've changed is that the recipe is called Blueberry Brownies and I think they should be called Blondies.  After all, there isn't any chocolate mixed in, although that might not be a bad idea, but nonetheless, the bars have that golden color typical of a blondie--you decide.

Blueberry Blondies
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
2 tsp. vanilla extract
4 large eggs
2 cups King Arthur all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 cups blueberries, washed and dried

Preheat oven to 350F-degrees.  Spray a 9" x 13" baking pan with a non-stick baking spray and set aside.
In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together thoroughly; scrapping down the sides of the bowl as needed with a rubber spatula.  Add the vanilla and the eggs, one at a time, beating well after each addition.

Add the dry ingredients and mix on low just until incorporated. Remove bowl from the stand and fold in the blueberries.

Spread batter into the prepared baking pan and smooth the top.  Place in the preheated oven for 35 to 40 minutes.  The top of the blondies should appear shiny and the center is set.

I use my springform pan, so removing the sides enables the blondies to cool faster so they can be cut quicker and eaten:-D

Now, the winner of the apron for June is Elaine of Pear Tree Log  Please contact me with your mailing address and I will get this off to you asap (before I move, promise!) 

And, just in case you thought I'd slack off, I will have July's up shortly...the blog must go on! Enjoy!

Brown Butter Blueberry Muffin Tops...with Streusel

Who doesn't love muffin tops...and I don't mean that extra belly area we women can succumb to when we age:-D?  When I was younger, we always pulled that part off the muffin and set it aside on our plate to savor after we ate that "other part"--it's like saving the cherry on top of a sundae for last! I was the happiest of campers when a muffin top pan was invented!

This morning, my blueberry-loving grandson and I baked the best muffin tops to have for our breakfast before starting a day full of fun.  He's such a good Sous Chef and because we've been baking since he was barely walking, he's become quite the expert.  In addition, he's suddenly got the concept that helping in the kitchen or around the house can be profitable!

Brown Butter Blueberry Muffin Tops...with Streusel
Streusel:
1/2 cup firmly packed brown sugar
1/4 cup of King Arthur all-purpose flour
5 T unsalted butter, cut into smaller pieces
1 tsp. cinnamon
pinch of salt

Place dry ingredients into a medium bowl and cut in the butter until it becomes crumbly.  Set aside.

Muffin:
1/2 cup (1 stick) unsalted butter, melted and browned
3/4 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
2 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1 cup blueberries, washed and dried

Preheat oven to 375F-degrees.  Spray a muffin-top pan with a non-stick baking spray.

In the bowl of a stand mixer, using the paddle attachment, mix the brown butter and sugar.  Add the vanilla.  Add the eggs, one at a time, beating well after each addition.  Add the dry ingredients, along with milk and mix on low just until combined--don't over mix!
 

Ari can't control his excitement with a basket of blueberries! 

Use a rubber spatula to gently fold in the blueberries.  Next, use a 1/4-cup scoop to measure the batter into the prepared pan.

Such an experienced baker--almost 5 years old!  Finally, divide the streusel among the six muffin tops.

Place in the preheated oven and 18 minutes should do it!

Golden brown and just waiting to be bitten into:-D

Muffin tops are just the best part of the day...just like grandson's visits.  Enjoy!
 

Just Blueberry Cookies

Tomorrow, our grandson, Ari is the first to arrive for Camp Mimi (Maddie on Friday!)  With this in mind, I decided to create a cookie that I know he will love to have for a snack--Just Blueberry, after his plane trip.

He's definitely our "blueberry boy" and has been from the time he could eat solid food.  I remember our morning trips for breakfast to our favorite place in Lexington--The Coffee Pub, with his mama and me.  The first thing he wanted was a Blueberry Smoothie...everytime!  It's no wonder the first color that he recognized was Blue, which is still a favorite, but I kind of think Red has replaced it (because of his favorite superhero, Spider~Man!)

Just Blueberry Cookies
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/2 cups light brown sugar, packed
1/3 cup + 2 T granulated sugar
2 large eggs, lightly beaten
2 tsp. Vanilla extract
2 3/4 cup King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Kosher salt
2 cups dried blueberries

Preheat oven 350F-degrees.  Line a baking sheet with parchment paper or a silpat and set aside.

Measure the dried blueberries in a 2-cup measure and cover with boiling water.  Let set for about 5 minutes and then drain thoroughly.

In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugars until light and fluffy.  Add the eggs and vanilla extract and mix thoroughly.  In a separate bowl, whisk together the dry ingredients and add to the batter. Mix just until incorporated.   Lastly, stir in the blueberries.

Use a 1/4-cup scoop to measure out the dough onto the prepared baking sheet, about 2-inches apart.

 Bake in the preheated oven for 12 minutes, or until golden brown.

 Let rest on the sheet for 5 minutes before transferring to a rack to cool completely.  These cookies will be great with milk or an ice cold glass of lemonade.  I know Ari is going to love them; how could he not.  Enjoy!!

Blue ~ Blueberry Slab Pie

It wasn't hard picking the fruit that I would turn into today's tribute, but what to make.  When I thought about the desserts my mom would bake, pies were always one of her favorites.  However, since pie isn't necessary a "portable" treat, I decided on a slab pie, which I've come to love more than the round, deep-dish ones.

Ahh, blueberries.  Not only the perfect color, but one of my favorite summertime fruits.  It's also one of the only three indigenous fruits of America--cranberries and concord grapes being the other two.  So how patriotic is that!

Growing up in Maryland, my mother made huckleberry pies, muffins, and jam.  They were abundant on their property and all of us kids loved to go picking for the rewards that would come--eating all the wonderful baked goods.  The huckleberry is similar in taste to it's cultivar cousin the blueberry, however, smaller in size, so we had to pick a lot to get a pie.  My grandfather, years later, decided to plant a grove of blueberry plants, which produced some pretty excellent pies at our picnics too...and was easier on the back to pick:-D

Blueberry Slab Pie
1 recipe of Perfect Pie Dough
Instead of dividing it into fourths, divide the dough in half and wrap in plastic.  Chill for a couple of hours or overnight.

Blueberry Filling:
2 lbs. (about 8 cups) fresh blueberries, washed, dried and picked over to remove stems, etc.
1 cup dried blueberries
1 1/2 cups granulated sugar
5 T cornstarch
juice of 1/2 lemon
2 T unsalted butter

Preheat oven to 400F-degrees.
Prepare the blueberries and place in a large bowl along with the dried blueberries.  In a smaller bowl, whisk together the sugar and cornstarch.  Pour over the fruit and with a spatula, fold in.

Roll out one of the "half" rounds of pie dough to fit a 10" x 15" baking sheet that has been lightly sprayed with a non-stick baking spray.

Spoon the fruit mixture over the pie dough.  Squeeze 1/2 lemon over the filling and dot with the unsalted butter.

Roll out the second half of the pie dough and lay on top of the filling.  Any "overhand" should be tucked under.  Flute the edges--I use my mom's "2-finger, thumb" flute!  Cut some slits in the top crust to allow steam to escape.  I did three across and four down for a total of 12 slits.

Place the baking sheet on another baking sheet, lined with parchment paper (to catch any spills, should they occur).  Bake in the oven for 35 to 40 minutes.  Check the pie about 20 minutes into the baking and if the edges are getting too dark, make some aluminum foil strips to cover and protect them.

When the crust is an overall golden brown and the blueberries filling is bubbling through the slits made in the top crust, remove from the oven and allow to cool.  If you're making the glaze, which I highly recommend, spread on the crust while still warm from the oven.

Glaze:
2 T unsalted butter, softened to room temperature
1 cup confectioners' sugar
2 T maple syrup (I use a Grade B)

Use a spoon to "smoosh" the butter and mix in the confectioners' sugar.  Add the maple syrup and continue stirring until you have a smooth glaze.  Spoon dollops over the top of the pie, then, use an off-set spatula to smooth it all over.

Let the pie cool completely, about 1 hour before slicing.  (This can easily be made the day before for your picnic, but I suggest hiding it from your family unless you want half of it missing!)

So, here's my tribute to the Red ~ White & Blue!  Have a wonderful and safe 4th of July picnic.  Tomorrow, I will draw the name for June's apron and shortly have July's Give-Away up. Enjoy!