cake

Really Easy Blueberry Crumb Cake

Blueberry Crumb Cake

Blueberry Crumb Cake

When local berries are in season I freeze plenty so I can enjoy them all year round. In a recent cleaning out of the freezer, I pulled out a package of blueberries and decided to make something with them. I love blueberries in pretty much anything. I cook with them all the time. This is one of my favorite blueberry recipes- and that is saying a lot. It is a classic and always a favorite when I make it for friends and family. The cake is moist, tender and delicate but the magic is that crumb topping. The cake isn’t too sweet, so you can enjoy it for dessert, or even for breakfast or brunch. I like it plain, but friends have been known to serve it with ice cream. There is something extra nice about a blueberry cake on a snowy day.

 

 

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.

Warm Blueberry Cake

Warm Blueberry Cake

Warm Blueberry Cake

If you need a quick dessert or even a nice addition for a brunch this cake is a great choice. It really is so easy to make. As the name implies  it is meant to be served warm, but good at room temp, too.

 

Warm Blueberry Cake

2 c. biscuit mix*
1/2 c. sugar
1/3 c. milk
2 T. oil
1 egg
1 1/2 c. blueberries

Preheat oven to 350. Grease and flour a 9×9-inch pan. Beat all ingredients together, except berries, for about 30 seconds. Fold in berries and pour into prepared pan. Bake for about 35 minutes. Cake should be golden brown on top and test clean with a toothpick. Serve warm.

*Like Bisquick or Jiffy mix. I make my own. Recipe follows.

 

Biscuit Mix

8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*

Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.

* You can use butter instead, but keep mix in fridge and use in a couple of months. You can also use coconut oil- also best to keep this version in the fridge.

 

 

 

Classic Apple Cake

Classic Apple Cake

Classic Apple Cake

I’ve had this recipe since I was a kid. My Aunt Josie gave it to my mom. Not sure where she got it but it has been a family favorite since we first made it. It’s a simple recipe that comes out moist and flavorful. I normally bake it in a 13×9- inch pan but it can also be baked in a Bundt pan. While the recipe calls for cinnamon sugar- I sometimes add a little fresh ground nutmeg, too. Pretty much any apple works in this recipe- except maybe Red Delicious. Perfect for dessert or even served with brunch.  The batter is really thick. Don’t think you’ve done something wrong. Here is the recipe.

 

 

 

 

Classic Apple Cake

1 c. oil
4 eggs
1 t. vanilla
1/3 c. orange or lemon juice
Combine above ingredients and set aside.
Mix together the following dry ingredients. Make a well and stir in egg mixture to make a stiff batter.

3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt

Mix ½ c. sugar and 2 t. cinnamon and set aside

Peel, core and slice 4 medium apples.
Grease a 9×13 inch pan or a Bundt pan. Preheat oven to 350-degrees. Place ½ of batter in prepared pan. Arrange apple slices on batter and sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture.

Bake 1-1 ½ hours. One hour for 13×9-inch pan and 1 1/2 hours for Bundt. I find that sometimes it takes less than an hour- check at 50 minutes.

Berry White Cake

Berry White Cake

Berry White Cake

I wanted a dessert that included fresh berries. I ended up making a white cake and then studded it with raspberries and blueberries. I topped it off with a lemon butter cream frosting and since it was the 4th of July I added a few star sprinkles. I loved the cake and it was a big hit with friends. After the cake was all done I decided to call it the Berry White Cake and found myself humming Barry White songs!!

To make the cake start by making a white cake batter. I used homemade -recipe follows- but you could use a box mix if that is what you prefer. After you pour the batter into your pans, or pans, sprinkle with some blueberries and raspberries- or whatever berries you happen to have. Fresh or frozen berries could be used. I used about 2 cups of berries in all, maybe a bit more.

Top the cake batter with berries before baking

Top the cake batter with berries before baking

Freshly baked

Freshly baked

Finished with lemon butter cream and patriotic sprinkles

Finished with lemon butter cream and patriotic sprinkles

 

 

 

 

 

 

 

Once cooled frost the cake. I used a lemon butter cream- recipe follows.

Classic White Cake

2 c. sugar
1 c. butter
4 egg whites or whole eggs
4 teaspoons vanilla extract
3 c. all-purpose flour
3 ½ teaspoons baking powder
1 c. milk
Preheat oven to 350 degrees. Lightly grease a 13×9-inch pan. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Sprinkle berries over the surface of the cake. Bake 35-40 minutes. Cake is done when it springs back to the touch. Makes 1.

Note: I actually made 3 smaller cakes from this recipe- reduced baking time to 20- 25 minutes.

Lemon Butter Cream

½ cup butter
4 1/2 cups sifted confectioners’ sugar
3 T. milk
1 T. lemon juice
1 1/2 teaspoons vanilla extract
In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the milk, juice and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency.