Peach and Blueberry Cake
This cake is the perfect summer dessert. It is moist and filled with the fruits of summer. It also travels well, so you can box it up and take it along to the park for a picnic or to a cookout.
The cake is pretty simple to make. The batter can be mixed by hand- no need for long beating times or for getting out the mixer. In the time it takes to preheat the oven, you can have the cake ready to bake.
The batter and fruit are layered in the pan, along with the cinnamon sugar.
I added a citrus/powdered sugar glaze, once the cake was cooled, but it is optional.
So here is the recipe.
Peach and Blueberry Cake
1 c. oil, I used avocado oil
4 eggs
1 t. vanilla
1/3 c. lime juice- you can use lemon, instead
3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt
2 medium peaches, peeled, pitted and sliced
1½ c. blueberries- fresh or frozen
½ c. sugar
2 t. cinnamon and set aside
Glaze:
1 c. powdered sugar
1 t. lemon zest
2 T. lime juice- or enough to make glaze of pouring consistency.
Grease a 9×13 inch pan. Preheat oven to 350-degrees. Combine oil, eggs, vanilla and juice. Stir until smooth. Set aside. In medium bowl combine flour, 2 cups of sugar, baking powder and salt. Stir to combine dry ingredients, then add the oil/egg mixture. Stir until batter is smooth. It will be thick. Place ½ of batter in prepared pan. Arrange peach slices on batter and top with the blueberries. Combine the ½ cup of sugar with the cinnamon. Sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture. Bake 45 minutes, or until cake tests done. Cool. Serve the cake as is, or make the citrus glaze and drizzle it over cooled cake. Serves 12.
Cheesy Cherry Blueberry Coffee Cake
If you need a really special dessert for your next party or cookout, consider making this cheesy cherry-blueberry coffee cake. It is one of my favorite coffee cake recipes ever. The cake is not too sweet, and the combination of cream cheese, with the fruit reminds me of a cherry-blueberry blintz.
The streusal topping adds a nice little crunch.
It is fine served all on its own. You can also serve it with ice cream or whipped cream. You can also top with more blueberries and cherries.
While I think of this cake as a wonderful dessert, it can be served as a breakfast or brunch dish.
As if this weren’t enough- this cake freezes great. Who are we kidding? There won’t be any leftovers – but you could freeze them, if you had some.
So here is the recipe. Enjoy!!
Cheesy Cherry-Blueberry Coffee Cake
1 1/4 c. sugar
1/2 c. butter
2 eggs
2 1/4 c. flour
1 T. baking powder
1 t. salt
1 c. milk
1 c. fresh or frozen blueberries
1 c. pitted and coarsely chopped cherries
8 oz. cream cheese, cubed
1 t. grated lemon peel
Topping:
1/4 c. sugar
1/4 c. flour
1 t. grated lemon peel
2 T. butter
Preheat oven to 375. Grease and flour a 13×9 inch baking dish. Cream together sugar and butter until fluffy. Beat in eggs. Combine 2 cups of the flour with baking powder and salt and beat into batter alternately with the milk. Toss fruit with the remaining flour and fold into the batter along with the cheese and lemon rind. Pour batter into prepared pan. Combine sugar, flour and lemon peel for topping and cut in butter to resemble coarse crumbs. Sprinkle over batter and bake for about 45 minutes. Use toothpick to test for doneness. Serves 12.
Blueberry Crumb Cake
This has always been a favorite cake of mine. The mixture of moist cake and berries would be great on their own, but that crunchy, crumb topping- oh my! Talk about a wonderful combination.
It isn’t a difficult cake to make at all. It is an extra nice cake to take along to picnics and cook outs since there is no frosting to worry about. It can be served plain, or served with a scoop of ice cream of some whipped cream.
So here is the recipe. Enjoy!!
Blueberry Crumb Cake
For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. milk
1 pint blueberries, fresh or frozen
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in blueberries. Grease and flour an 8 or 9-inch square baking pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.
Note: I have used a 9-inch round pan and it worked fine.
Blueberry Kolachy
I have fond memories of making these delicate cookies with my Mother. I think of her every time I make them.
I made my own blueberry pie filling, but you could use store-bought, if you prefer. Finish off the cookies with a light dusting of powdered sugar, if you like.
One problem people sometimes have, when making kolachy, is having them open when baking. When you fold the dough over the filling, give it a good pinch. Then fold it over and pinch it again. Also, don’t leave too much flour on the dough. It will prevent the dough from sticking to itself and will cause it to pop open. Some people like to moisten the dough a little, before sealing. That works, too. I just find the double pinch method works fine for me. Important to know- even the ones that pop open will taste amazing!! We were is a very warm kitchen and the cookie dough was on the sticky side. Very few opened up while baking.
Blueberry Kolachy
Dough
3 sticks butter
8 oz. cream cheese, softened
3 cups flour
Blueberry Filling– recipe follows
Powdered sugar, optional
Mix dough ingredients together and chill well before using.
Roll out chilled dough into squares or circles. Spoon a little blueberry filling into the center and pinch 2 ends or corners together. Bake in 350-degree oven for about 12 minutes, or until golden on edges. Cool and dust with powdered sugar. Makes 4-5 dozen.
Blueberry Pie Filling
3 1/2 c. blueberries
3/4 c. sugar, or to taste
1/4 c. cornstarch
1 c. water
1 T. lemon juice
In saucepan, bring blueberries and sugar to a boil, stirring often. Combine cornstarch with water and lemon juice and add to the blueberry mixture. Return to the boil and cook until thickened and bubbly. Makes 4 cups. You might not need the whole batch for the cookies.
Blueberry Cinnamon Scones
I was looking for something to serve at brunch with a friend. I had blueberries so I decided to make blueberry scones. I added some cinnamon to the dough- I love the flavor of blueberry with cinnamon. Really was the right move. They are so good. Tender and just sweet enough. They are great served with butter and jam or you can use them as the base for shortcakes. Filled with strawberries and topped with whipped cream, they would be a fun shortcake for the 4th of July. These would be a nice addition for a Sunday brunch.
Blueberry Cinnamon Scones
2 c. flour
3 T. sugar
1 T. baking powder
2 t. cinnamon
¾ t. salt
6 T. chilled butter
1 ½ c. blueberries, fresh or frozen- do not thaw berries
1 t. lemon or orange zest
2 large eggs
1/3 c. heavy cream
Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in blueberries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use a small ice cream scoop to scoop out batter and place on baking sheet. Place scoops about an inch apart. Press down slightly. Brush with a little cream and sprinkle with a little extra sugar. Bake in a preheated 400-degree oven for 20-22 minutes. Makes 15-18.
Blueberry Crumb Cake
This has always been a favorite cake of mine. The mixture of moist cake and berries would be great on their own, but that crunchy, crumb topping- oh my! Talk about a wonderful combination.
It isn’t a difficult cake to make at all. It is an extra nice cake to take along to picnics and cook outs since there is no frosting to worry about. It can be served plain, or served with a scoop of ice cream of some whipped cream.
So here is the recipe. Enjoy!!
Blueberry Crumb Cake
For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. milk
1 pint blueberries, fresh or frozen
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in blueberries. Grease and flour an 8 or 9-inch square baking pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.
Note: I have used a 9-inch round pan and it worked fine.
Blueberry Sweet Rolls
Since I froze blueberries last summer, I have plenty to cook with now. It has been a lot of fun. Sometimes, I just eat the blueberries right out of the freezer.
These sweet rolls are a favorite recipe of mine. They are not too sweet, even with a powdered sugar glaze. Great for brunch or breakfast. Sweet enough to be dessert, too.
The base of the rolls is a rich, yeast dough. The dough is divided in half, rolled out, then brushed with butter. Then the dough is sprinkled with cinnamon sugar and topped with blueberries. The dough is rolled up, jelly roll fashion, then sliced into rolls.
The rolls are baked in 2 (9-inch) cake pans. The recipe makes 24 blueberry rolls. The rolls can be frozen.
I used frozen berries, but fresh work too. A good reason to buy extra berries and freeze them!!
Blueberry Sweet Rolls
3-3 1/2 c. bread flour
1 package active dry yeast
1 1/3 c. evaporated milk
6 T. butter
1/4 c. sugar
1 t. salt
1 egg
6 T. butter, melted
1/2 c. sugar
2 t. cinnamon
1 t. grated lemon or orange peel
2 c. fresh or frozen blueberries
In bowl combine 1 1/2 c. of the flour with the yeast, sugar and salt. Heat together the milk and 2T. of the butter until warm and add to the flour mixture, beating 2 minutes. Add egg and beat 2 minutes longer. By hand stir in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and knead, adding flour as needed until dough becomes moderately stiff. Place in greased bowl, turning once to coat and cover. Allow to double in bulk, about 1 1/2 hours. Punch dough down, cover, and let rest 10 minutes. Divide dough in half. Roll each half into a 14×8 inch rectangle. Brush dough with the melted butter. Combine the remaining sugar, peel and cinnamon and sprinkle over the dough. Top with the blueberries and press the berries into the dough. Starting at the long side roll up dough jelly roll fashion and seal edge by pinching. Repeat with second roll. Cut each roll into 12 slices and place 12 rolls in greased 9 inch round pans. Cover pans and allow to rise until doubled, about 30 minutes. Bake in a 375 degree oven for 20-25 minutes. While rolls are warm, you can top with a powder sugar glaze, if desired. Makes 24.
Blueberry Crumb Cake
This has always been a favorite cake of mine. The mixture of moist cake and berries would be great on their own, but that crunchy, crumb topping- oh my! Talk about a wonderful combination.
It isn’t a difficult cake to make at all. In class the other night we made this crumb cake. It came out perfect. It is an extra nice cake to take along to picnics and cook outs since there is no frosting to worry about. It can be served plain, or served with a scoop of ice cream of some whipped cream.
So here is the recipe. Enjoy!!
Blueberry Crumb Cake
For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. milk
1 pint blueberries, fresh or frozen
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in blueberries. Grease and flour an 8 or 9-inch square baking pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.
Note: I have used a 9-inch round pan and it worked fine.
Mixed Fruit Crumble
This time of year I am always looking to empty my freezer out a little. I find it also helps me to be more creative. When it’s cold outside fruit desserts always make me think about summer. I decided the first three fruits I found were the ones I would use. Turned out to be blackberries, blueberries and red grapes. Pretty nice mix. I thawed out the fruit and tossed them with some sugar, a little cornstarch and a squeeze of lemon juice. I had about 7 or 8 cups of fruit, but I knew they would cook down. I put them in a 9-inch glass baking dish and made the topping next.
Baked it until the top was golden and the fruit was all bubbly. It was a big hit and if I hadn’t admitted that it was just a matter of what I found first I think my guest would have though I’d planned it from the beginning.
Mixed Fruit Crumble
The filling
7-8 cups mixed fruit- I used blueberries, blackberries and red grapes
1/2 c. brown sugar
3 T. cornstarch
2 T. lemon juice
The topping
2 c. rolled oats
1 c. flour
1/3 c. brown sugar
2 t. cinnamon
1 t. nutmeg
1 stick butter
Combine the fruit with the other filling ingredients and place in a baking dish. I used a 9×9 inch glass baking dish but use whatever casserole you like. Place all the topping ingredients, except the butter, in a mixing bowl and stir to combine. Cut in butter to resemble coarse crumbs. Mixture will be crumbly. Sprinkle over the fruit mixture and bake in a preheated 350 degree oven for 35-40 minutes, or until topping is golden and fruit is bubbly. Serves 6.
Blueberry Cheesecake Pie
This dessert came about by accident. A very happy accident, indeed. I had been canning blueberry pie filling, and had some left over. It wasn’t quite enough for another jar or a whole pie. A carton of ricotta cheese I had in the fridge, inspired me to combine two of my favorite desserts into one, fruit pie and cheesecake! I used the ricotta to make a cheesecake-like layer and then used the pie filling as a topper. It worked out great. It is perfect just the way it is, or serve with whipped cream or a scoop of ice cream.
Blueberry Cheesecake Pie
Pastry for 2 crust pie- recipe- The crust recipe I used is at the bottom of the page
Cheesecake filling:
1 (15 oz.) carton ricotta cheese, full fat preferred
½ c. sugar
2 eggs
Zest of half an orange
Combine cheese and sugar and mix until smooth. Stir in eggs and zest and set aside.
Blueberry filling:
1½c. blueberry pie filling- I used homemade
Roll out half of the crust and place in 8 or 9-inch pie pan. You can roll out the top crust ahead of time, or even cut into strips for a lattice top. Cover remaining crust to keep it from drying out. Spoon cheese mixture into prepared crust. Spoon the blueberry pie filling over the cheese mixture. Top with the second crust or place strips on in a lattice design. If using a whole crust cut in decorative slits for ventilation. Moisten then crimp edges and shape decoratively or use a fork to seal. Place pie in lower half of hot oven. Bake in a preheated 425-degree oven for 15 minutes. Reduce heat to 375 and bake an additional 40-50 minutes or until crust is brown and juices begin to bubble through the slits. It edges start to brown too quickly, cover them with foil. Cool, then chill, before serving.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. butter, chilled – you could also use chilled coconut oil, lard or shortening
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in shortening. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
