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!

Cliffords! (Red-Velvet Snack Cakes)

I loved reading to my girls and now my grandchildren.  One of their favorite books is the story of Clifford, the Big Red Dog.  Baking today pays homage to that wonderful dog that brought so many smiles to my little ones.

Last fall the nation was hit with Hostess selling off their business due to a stand-off with the Bakery, Confectionery, Tobacco Workers and Grain Millers International Union.  I grew up with Twinkies and although this was a little devastating, I also knew, thanks to the purchase of a Snack-Cake Pan, I would be okay.  So, thinking about Clifford and wanting to make a treat for some friends, I decided on this one-of-a-kind snack. (Don't worry, Twinkies will return to the shelves in July:-D)

Cliffords!
Red Velvet Cake:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
2 tsp. Vanilla extract
1 bottle (2 T) red food coloring
3 T Dutch-processed cocoa
2 1/2 cups King Arthur Queen Guinevere Cake Flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 T white vinegar

Preheat oven to 350F-degrees.  Spray snack cake pan with a non-stick baking spray and set aside.

In a stand mixer, using the paddle attachment, cream the butter and sugar together thoroughly.  Add the vanilla and red food coloring and mix again.  Add the eggs, one at a time, beating well after each addition and scraping down the sides with a rubber spatula as needed.

Mix the vinegar with the buttermilk.  Add the dry ingredients to the bowl and while the mixer is running, slowly pour in the buttermilk over them.  Mix 1 minute bowl and scrape the sides.

Scoop the batter into the cake wells, filling about two-thirds of the way.

Bake in the preheated oven about 18 minutes.  Test by using a wooden skewer poked in the center.
Remove from the oven and allow to cool 5 minutes before transferring to a rack to cool completely.

Cream Cheese Filling:
1 8oz. pkg. cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperture
2 cups confectioners' sugar
1 tsp. vanilla extract

In a stand mixer, using the paddle attachment (or a bowl with a hand-held mixer) cream the cream cheese and butter together.  Scrape down the sides of the bowl, then, add the confectioners' sugar and vanilla extract and mix once more. [Note-this is a smooth filling, not a frosting!]

Using Tip #230, fill a pastry bag with the filling.

Trim snack cakes of any "over-flow" pieces.

I filled the Cliffords with the cream cheese filling from each end, not underneath like Twinkies!

The trick is to poke the Tip about 1 1/2" in, start filling, then, slowly pull the tip out while still applying pressure to the pastry bag.

Finally, I dipped the cakes into 2 lbs. of white chocolate that I melted over a double boiler and added a few little sprinkles on the top.

I can honestly say...these put a smile on my face--who needs Twinkies when you have a Clifford! Enjoy!