It's full on berry season here and we couldn't resist picking up a berry bounty. This recipe calls for a mix of raspberries, blackberries, blueberries, and quartered strawberries (or 3 lbs of peaches!). I ended up using golden berries, strawberries, blackberries, and boysenberries. The combination worked amazingly well with the almond topping. I made a full recipe of the topping and half a recipe of fruit and as suggested am saving topping for another quick and easy dessert in the future.
One year ago: Rhubarb Snacking Cake
Two years ago: Prosciutto and Cream Pasta
Three years ago: Broccoli, Tomato, Goat Cheese Pasta
Mixed Berry Crisp (from Ready for Dessert)
Ingredients
Filling
795g mixed berries
65g sugar
2 tbsp/15g flour
2 tsp lemon juice
Topping
110g flour
50g sugar
120g brown sugar
90g crushed amaretti cookies
1 tsp ground cinnamon
65g almonds, toasted
115g butter, cut into 1/2" pieces
1. Preheat oven to 375F.
2. To make filling, toss ingredients together in shallow, 2 quart baking dish. Set aside.
3. To make topping, pulse together flour, sugar, brown sugar, amaretti, cinnamon, and almonds (almonds can still be a bit chunky).
4. Add chilled butter to topping and pulse until beginning to hold together (or if like me your food processor is too small, you can do this with a pastry blender).
5. Distribute topping over fruit. Bake until bubbling around edges, 40 - 50 minutes.
Showing posts with label blueberries. Show all posts
Showing posts with label blueberries. Show all posts
Wednesday, June 12, 2013
Thursday, July 19, 2012
Berry Summer Bundt Cake
It wouldn't be summer without a new way to put berries into cake form. I upped the berries in this to 4 cups and used a mixture of currants, blueberries, blackberries, strawberries, and raspberries. I also skipped on the icing so it would be slightly more appropriate for breakfast. This is highly adaptable for whatever berries you have on hand. Mine took a little bit longer to bake and still came out slightly undercooked in parts. The berries also sank a tiny bit.
One year ago: Chipotle Pork Cheeseburgers
Two years ago: Vodka Cream Pasta
Berry Summer Bundt Cake (from Smitten Kitchen, originally Rustic Fruit Desserts)
Ingredients
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 - 4 cups mixed berries
1. Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray. Set aside.
2. In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt together and set aside.
3. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes.
4. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition.
5. Beat in vanilla, briefly.
6. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to.
7. In the bowl where you’d mixed your dry ingredients, toss the berries with 2 tablespoons of flour.
8. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
9. Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter.
10. Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely.
One year ago: Chipotle Pork Cheeseburgers
Two years ago: Vodka Cream Pasta
Berry Summer Bundt Cake (from Smitten Kitchen, originally Rustic Fruit Desserts)
Ingredients
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 - 4 cups mixed berries
1. Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray. Set aside.
2. In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt together and set aside.
3. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes.
4. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition.
5. Beat in vanilla, briefly.
6. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to.
7. In the bowl where you’d mixed your dry ingredients, toss the berries with 2 tablespoons of flour.
8. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
9. Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter.
10. Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely.
Sunday, January 15, 2012
Maple Blueberry Tea Cake with Maple Glaze
According to the cookbook it comes from, I shouldn't be cooking this right now, I should be waiting for July. Instead, I decided to take advantage of some of the blueberries sitting in my freezer. The recipe notes suggest trying it with corn flour instead of whole wheat and I think next time I might just have to. This is a great coffee cake that uses maple syrup instead of sugar to sweeten it. The end result has just a hint of maple flavour. I passed on the maple glaze so that I'd feel less bad about eating it for breakfast, but am sure it'd only make the dish better.
One year ago: Texas Red Chili
Two years ago: Walnut Pesto
Maple Blueberry Tea Cake with Maple Glaze (from Cook This Now)
Ingredients
3/4 cup plus 2 tbsp all-purpose flour
3/4 cup plus 2 tbsp whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
2/3 cup maple syrup
1 large egg, lightly beaten
1/2 cup milk
6 tbsp unsalted butter, melted
1 cup fresh blueberries
glaze
3 tbsp maple syrup
3 tbsp unsalted butter
pinch kosher salt
1/4 cup confectioner's sugar
1. Preheat oven to 400F. Grease 8" loaf pan.
2. In large bowl, combine flours, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together syrup, egg, milk, and melted butter.
4. Pour syrup mixture into flour mixture and fold together until just combined.
5. Fold in blueberries.
6. Pour into prepared pan and bake until golden brown, 50 - 60 minutes.
7. For glaze, in small saucepan over medium heat, stir together syrup, butter, and salt until combined. Stir in sugar and cook until dissolved. Pour over cake.
One year ago: Texas Red Chili
Two years ago: Walnut Pesto
Maple Blueberry Tea Cake with Maple Glaze (from Cook This Now)
Ingredients
3/4 cup plus 2 tbsp all-purpose flour
3/4 cup plus 2 tbsp whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
2/3 cup maple syrup
1 large egg, lightly beaten
1/2 cup milk
6 tbsp unsalted butter, melted
1 cup fresh blueberries
glaze
3 tbsp maple syrup
3 tbsp unsalted butter
pinch kosher salt
1/4 cup confectioner's sugar
1. Preheat oven to 400F. Grease 8" loaf pan.
2. In large bowl, combine flours, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together syrup, egg, milk, and melted butter.
4. Pour syrup mixture into flour mixture and fold together until just combined.
5. Fold in blueberries.
6. Pour into prepared pan and bake until golden brown, 50 - 60 minutes.
7. For glaze, in small saucepan over medium heat, stir together syrup, butter, and salt until combined. Stir in sugar and cook until dissolved. Pour over cake.
Sunday, August 21, 2011
Blueberry Streusel Bars with Lemon Cream Filling
I'm beginning to wonder if I have too many fruit-based breakfast type recipes. How many different times can you do baked goods with blueberries and lemons? Is there such a thing as too many streusel topped baked goods? Probably, if I run out of blueberries (from my 3L stash) before autumn arrives! This makes quite a large amount, so I scaled in half and used a smaller pan. Original is below.
One year ago: Broccoli and Gorgonzola Pie
Blueberry Streusel Bars with Lemon Cream Filling (from Fine Cooking)
Ingredients
8 oz. (1 cup) unsalted butter, softened; more for the pan
13-1/2 oz. (3 cups) all-purpose flour
1-1/2 cups old-fashioned rolled oats (not quick oats)
1-1/3 cups packed light brown sugar
1 tsp. table salt
1 tsp. baking powder
1 large egg, separated
14-oz. can sweetened condensed milk (note Canadian cans are smaller)
1/2 cup fresh lemon juice
2 tsp. grated lemon zest
2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels (I used frozen despite the warnings and was fine)
1. Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.
2. In a large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture.
3. Transfer 2 cups of crumb mixture to another bowl and reserve for the topping.
4. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out.
5. Bake the crust until it starts to form a dry top, 10 to 12 minutes.
6. Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.
7. Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries; it’s fine if the lemon mixture isn’t perfectly even.
8. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.
9. Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.
10. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.
11. Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.
One year ago: Broccoli and Gorgonzola Pie
Blueberry Streusel Bars with Lemon Cream Filling (from Fine Cooking)
Ingredients
8 oz. (1 cup) unsalted butter, softened; more for the pan
13-1/2 oz. (3 cups) all-purpose flour
1-1/2 cups old-fashioned rolled oats (not quick oats)
1-1/3 cups packed light brown sugar
1 tsp. table salt
1 tsp. baking powder
1 large egg, separated
14-oz. can sweetened condensed milk (note Canadian cans are smaller)
1/2 cup fresh lemon juice
2 tsp. grated lemon zest
2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels (I used frozen despite the warnings and was fine)
1. Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.
2. In a large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture.
3. Transfer 2 cups of crumb mixture to another bowl and reserve for the topping.
4. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out.
5. Bake the crust until it starts to form a dry top, 10 to 12 minutes.
6. Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.
7. Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries; it’s fine if the lemon mixture isn’t perfectly even.
8. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.
9. Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.
10. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.
11. Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.
Wednesday, August 10, 2011
Black and Blue Buckle
Usually I share baked goods that I make, except when I make something that's amazing for breakfast. I substituted raspberries for blackberries which I highly recommend. I think almost any combination of these would work well! Don't shorten the whipping time of the butter, it makes the batter super light and fluffy.
One year ago: Chicken Tikka Masala
Black and Blue Buckle (from Farmers' Market Desserts)
Ingredients
Topping
1/2 cup all-purpose flour
1/3 cup light or dark brown sugar
1/4 tsp ground cinnamon
1/4 tsp kosher salt
4 tbsp unsalted butter, cut into pieces
1/4 cup pecans, toasted and chopped (or almonds)
Filling
1 1/2 cups blueberries
1 1/2 cups blackberries (or raspberries)
1 tbsp granulated sugar
1 tsp grated lemon zest
1/4 tsp kosher salt
1/4 tsp ground cinnamon
Cake
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup whole milk
1. To make topping, stir together flour, brown sugar, cinnamon and salt in a food processor.
2. Add butter and pulse until butter is small pieces.
3. Stir in pecans.
4. In a small bowl, toss berries with sugar, zest, salt, and cinnamon.
5. Preheat oven to 350 and butter a 9" square pan.
6. In a small bowl, stir together flour, baking powder, and salt.
7. In a stand mixer bowl fitted with a paddle attachment, beat together butter and sugar on low speed and increase to medium, beating until light and creamy, about 5 minutes.
8. Mix in egg and vanilla.
9. On low speed, add half of flour mixture, milk, and remaining flour, beating until just combined and scraping the bowl in between.
10. Transfer batter to pan and smooth top with a spatula.
11. Scatter berry filling evenly over the batter.
12. Distribute topping evenly over berries, squeezing into small clumps.
13. Bake until topping is golden and cake is cooked through, 50 - 55 minutes.
One year ago: Chicken Tikka Masala
Black and Blue Buckle (from Farmers' Market Desserts)
Ingredients
Topping
1/2 cup all-purpose flour
1/3 cup light or dark brown sugar
1/4 tsp ground cinnamon
1/4 tsp kosher salt
4 tbsp unsalted butter, cut into pieces
1/4 cup pecans, toasted and chopped (or almonds)
Filling
1 1/2 cups blueberries
1 1/2 cups blackberries (or raspberries)
1 tbsp granulated sugar
1 tsp grated lemon zest
1/4 tsp kosher salt
1/4 tsp ground cinnamon
Cake
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup whole milk
1. To make topping, stir together flour, brown sugar, cinnamon and salt in a food processor.
2. Add butter and pulse until butter is small pieces.
3. Stir in pecans.
4. In a small bowl, toss berries with sugar, zest, salt, and cinnamon.
5. Preheat oven to 350 and butter a 9" square pan.
6. In a small bowl, stir together flour, baking powder, and salt.
7. In a stand mixer bowl fitted with a paddle attachment, beat together butter and sugar on low speed and increase to medium, beating until light and creamy, about 5 minutes.
8. Mix in egg and vanilla.
9. On low speed, add half of flour mixture, milk, and remaining flour, beating until just combined and scraping the bowl in between.
10. Transfer batter to pan and smooth top with a spatula.
11. Scatter berry filling evenly over the batter.
12. Distribute topping evenly over berries, squeezing into small clumps.
13. Bake until topping is golden and cake is cooked through, 50 - 55 minutes.
Blueberry Rhubarb Deep Dish Pie
The original recipe for this makes 3 4.5" deep dish pies. If, like me, you decide that you'd rather just have one big pie, you'll notice that you have a little less filling than might otherwise be desired. However, if you take the pie to a party, you might also notice that it disappears rather quickly. So, this recipe is probably just fine for a 9" springform pan. It also makes it much easier to transport the pie!
One year ago: Penang-style Stir-fried Kuey Teow Noodles
Blueberry Rhubarb Pie (from Desserts for Breakfast)
Ingredients
for pastry:
2 cups (220g) AP flour
1/4 tspn salt
2/3 cups (150g) butter, cold
6-7 Tbspn ice cold water
for filling:
12 oz. (340g) rhubarb, chopped into small, 1/2" chunks
1 lb. (454g) blueberries
freshly grated zest of 1 orange
3 Tbspn orange juice
1/2 cup (100 gr) sugar
4 Tbspn corn starch
1 egg yolk
1 Tbspn heavy cream, and more for serving
turbinado sugar (I used confectioner's sugar)
1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut the cold butter into the flour, until the size of small peas.
3. Gradually add the water, 1 Tbspn at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 400 degrees F.
6. Remove the dough from the refrigerator and roll it out, about 1/8" thick. Place dough into the pie plates (preferably springform), reserving the leftover dough for the lattice top. Keep the prepared dough cold.
7. To prepare the filling, combine the chopped rhubarb, blueberries, orange zest and juice, granulated sugar, and corn starch in a bowl.
8. Spoon the filling into the pie crusts. Top with cut strips of pastry.
9. Whisk together the egg yolk and 1 Tbspn of heavy cream. Brush the egg wash lightly over the lattice crust. Sprinkle generously with turbinado sugar.
10. Bake for 400 degrees F for about 45 minutes. If the tops start to get brown, around 30 minutes, place a layer of foil over the pies and continue to bake until the rhubarb is cooked through.
11. Remove and let cool. Serve with a splash of heavy cream.
One year ago: Penang-style Stir-fried Kuey Teow Noodles
Blueberry Rhubarb Pie (from Desserts for Breakfast)
Ingredients
for pastry:
2 cups (220g) AP flour
1/4 tspn salt
2/3 cups (150g) butter, cold
6-7 Tbspn ice cold water
for filling:
12 oz. (340g) rhubarb, chopped into small, 1/2" chunks
1 lb. (454g) blueberries
freshly grated zest of 1 orange
3 Tbspn orange juice
1/2 cup (100 gr) sugar
4 Tbspn corn starch
1 egg yolk
1 Tbspn heavy cream, and more for serving
turbinado sugar (I used confectioner's sugar)
1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut the cold butter into the flour, until the size of small peas.
3. Gradually add the water, 1 Tbspn at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 400 degrees F.
6. Remove the dough from the refrigerator and roll it out, about 1/8" thick. Place dough into the pie plates (preferably springform), reserving the leftover dough for the lattice top. Keep the prepared dough cold.
7. To prepare the filling, combine the chopped rhubarb, blueberries, orange zest and juice, granulated sugar, and corn starch in a bowl.
8. Spoon the filling into the pie crusts. Top with cut strips of pastry.
9. Whisk together the egg yolk and 1 Tbspn of heavy cream. Brush the egg wash lightly over the lattice crust. Sprinkle generously with turbinado sugar.
10. Bake for 400 degrees F for about 45 minutes. If the tops start to get brown, around 30 minutes, place a layer of foil over the pies and continue to bake until the rhubarb is cooked through.
11. Remove and let cool. Serve with a splash of heavy cream.
Tuesday, March 15, 2011
Blueberry-Lemon Cheese Crumble Cake
I'm ready for the transition to spring. As part of that readiness, I can't wait for the return of fresh berries. Unfortunately, that's still a ways away, so frozen berries will have to do. Of course, the upside of baking right now is I don't have to worry about overheating the apartment.
This cake made me happy. It's a classic crumble/coffee cake with cheesecake hiding inside. Can it get any better? Well it could if I'd remembered to have patience and let it chill before cutting into it and ruining the layering. I made one change to the recipe which I think helped, but feel free to omit. I substituted the last of my buttermilk for milk ... and then cursed myself today when I wanted to make some cheddar-garlic buttermilk biscuits!
This recipe is a keeper, but I can wait to adapt it ... maybe as a chocolate raspberry cheese crumble cake next? We'll see.
Blueberry-Lemon Cheese Crumble Cake (from The Cooking Photographer, originally Beth Hensperger)
Ingredients
Cheesecake
250g cream cheese, at room temperature
1/3 cup sugar
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 large egg
1 tablespoon unbleached all-purpose flour
Crumb Topping
1 1/4 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small pieces
Cake
1/2 cup unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1 1/2 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
2 cups fresh or frozen blueberries
1. Preheat the oven to 350 degrees. Grease and flour a 10-inch springform pan and set aside.
Cheesecake
2. In a medium-large bowl, beat the cream cheese with an electric mixer until creamy.
3. Beat in the sugar, lemon juice, egg, and flour until smooth. Set aside.
Crumb mixture
4. In a food processor, combine the flour, sugar, cinnamon, and butter. Pulse until a crumb-like texture is formed. Set aside.
Cake
5. In the bowl of a stand mixer, cream the butter and sugar until fluffy. Add the eggs and vanilla extract and mix well.
6. In a small bowl, combine the flour, baking powder and salt.
7. Beat the dry ingredients into the creamed mixture in two additions, alternating with the milk. Beat until smooth and fluffy.
Assemble
8. Spread the batter into the pan, building up the sides slightly.
9. Sprinkle the surface with half of the blueberries.
10. Pour the cream cheese mixture on top and sprinkle with the rest of the blueberries.
11. Sprinkle the crumb topping over the top and press it gently into the cake.
12. Bake for 60 to 70 minutes until the edges are golden-brown and the crumb topping is golden. If the crumb topping doesn’t brown, broil it for a couple of minutes at the end but watch closely as it can quickly burn.
13. Cool for at least 4 hours or overnight.
This cake made me happy. It's a classic crumble/coffee cake with cheesecake hiding inside. Can it get any better? Well it could if I'd remembered to have patience and let it chill before cutting into it and ruining the layering. I made one change to the recipe which I think helped, but feel free to omit. I substituted the last of my buttermilk for milk ... and then cursed myself today when I wanted to make some cheddar-garlic buttermilk biscuits!
This recipe is a keeper, but I can wait to adapt it ... maybe as a chocolate raspberry cheese crumble cake next? We'll see.
Blueberry-Lemon Cheese Crumble Cake (from The Cooking Photographer, originally Beth Hensperger)
Ingredients
Cheesecake
250g cream cheese, at room temperature
1/3 cup sugar
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 large egg
1 tablespoon unbleached all-purpose flour
Crumb Topping
1 1/4 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small pieces
Cake
1/2 cup unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1 1/2 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
2 cups fresh or frozen blueberries
1. Preheat the oven to 350 degrees. Grease and flour a 10-inch springform pan and set aside.
Cheesecake
2. In a medium-large bowl, beat the cream cheese with an electric mixer until creamy.
3. Beat in the sugar, lemon juice, egg, and flour until smooth. Set aside.
Crumb mixture
4. In a food processor, combine the flour, sugar, cinnamon, and butter. Pulse until a crumb-like texture is formed. Set aside.
Cake
5. In the bowl of a stand mixer, cream the butter and sugar until fluffy. Add the eggs and vanilla extract and mix well.
6. In a small bowl, combine the flour, baking powder and salt.
7. Beat the dry ingredients into the creamed mixture in two additions, alternating with the milk. Beat until smooth and fluffy.
Assemble
8. Spread the batter into the pan, building up the sides slightly.
9. Sprinkle the surface with half of the blueberries.
10. Pour the cream cheese mixture on top and sprinkle with the rest of the blueberries.
11. Sprinkle the crumb topping over the top and press it gently into the cake.
12. Bake for 60 to 70 minutes until the edges are golden-brown and the crumb topping is golden. If the crumb topping doesn’t brown, broil it for a couple of minutes at the end but watch closely as it can quickly burn.
13. Cool for at least 4 hours or overnight.
Wednesday, October 28, 2009
Lemon Yogurt Anything Cake
I don't like yogurt as a snack. I realize that makes me a bit odd, but there you have it. So when I bought yogurt to make butter chicken and realized I'd accidentally gotten too much, I figured that was the universe saying I needed to try this recipe. Why else would I have two extra lemons and a bag of frozen blueberries in the freezer on hand?
I really should have thawed the blueberries as even after leaving the cake in the oven for an hour or so, a tiny bit of it was still undercooked ... oh well, it was still delicious. I reduced the oil to 1/3 cup and used olive oil. Go to the original site for ideas on additional variations you can try. They seem endless.
Lemon Yogurt Anything Cake (from Smitten Kitchen) (from Ina Garten)
Ingredients
1 1/2 cups + 1 tbsp all-purpose flour
2 tsps baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tbsp sugar
3 large eggs
2 tsps grated lemon zest (approximately 2 lemons)
1/2 tsp pure vanilla extract
1/3 cup olive oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice
1. Preheat the oven to 350F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl.
3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
4. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
5. Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
6. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
I really should have thawed the blueberries as even after leaving the cake in the oven for an hour or so, a tiny bit of it was still undercooked ... oh well, it was still delicious. I reduced the oil to 1/3 cup and used olive oil. Go to the original site for ideas on additional variations you can try. They seem endless.
Lemon Yogurt Anything Cake (from Smitten Kitchen) (from Ina Garten)
Ingredients
1 1/2 cups + 1 tbsp all-purpose flour
2 tsps baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tbsp sugar
3 large eggs
2 tsps grated lemon zest (approximately 2 lemons)
1/2 tsp pure vanilla extract
1/3 cup olive oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice
1. Preheat the oven to 350F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl.
3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
4. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
5. Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
6. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
Saturday, October 17, 2009
Easy Buttermilk Cake
I found this recipe on Smitten Kitchen while looking for something to do with the raspberries from the raspberry cheesecake brownies. This recipe is super easy, quick, uses ingredients you almost always have on hand, and makes a fairly small cake. I've made it three times now ... twice with raspberries and once with blueberries. I have yet to try it with the lemon zest, but have tried subbing 2 tbsp of lemon juice. I think it would be even more delicious with the lemon zest.
Berry Buttermilk Cake from Smitten Kitchen (from Gourmet magazine)
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk (you can make your own buttermilk although it's not as good by combining 1 cup milk and 1 tbsp lemon juice and letting it sit for 10 minutes or so)
1 cup fresh raspberries/blueberries/fruit of choice
1. Preheat oven to 400F. Place parchment paper in 9 inch round baking pan.
2. Whisk together flour, baking powder, baking soda, and salt and set aside.
3. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
4. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
5. Spoon batter into cake pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes (for some reason, my oven always takes a lot longer than this).
7. Cool in pan, but it's best eaten warm.
Berry Buttermilk Cake from Smitten Kitchen (from Gourmet magazine)
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk (you can make your own buttermilk although it's not as good by combining 1 cup milk and 1 tbsp lemon juice and letting it sit for 10 minutes or so)
1 cup fresh raspberries/blueberries/fruit of choice
1. Preheat oven to 400F. Place parchment paper in 9 inch round baking pan.
2. Whisk together flour, baking powder, baking soda, and salt and set aside.
3. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
4. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
5. Spoon batter into cake pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes (for some reason, my oven always takes a lot longer than this).
7. Cool in pan, but it's best eaten warm.
Blueberry Boy Bait
Another amazing food blog and recipe recommended by my former co-worker.
Blueberry Boy Bait from Smitten Kitchen (from Cook's Country which adapted the original)
Ingredients
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup unsalted butter, softened
1 cup packed light brown sugar, divided (3/4 cup for cake, 1/4 cup for topping)
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1 cup blueberries
1/2 teaspoon ground cinnamon
For the cake:
1. Preheat oven to 350F. Cover a 9x13 baking pan with parchment paper.
2. Whisk two cups flour, baking powder, and salt together in medium bowl.
3. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes.
4. Add eggs, one at a time, beating until just incorporated and scraping down bowl.
5. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour.
6. Using rubber spatula, gently fold in 1/2 cup blueberries.
7. Spread batter into prepared pan.
8. Scatter blueberries over top of batter.
9. Stir 1/4 cup brown sugar and cinnamon together in small bowl and sprinkle over batter.
10. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes.
11. Cool and enjoy!
Blueberry Boy Bait from Smitten Kitchen (from Cook's Country which adapted the original)
Ingredients
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup unsalted butter, softened
1 cup packed light brown sugar, divided (3/4 cup for cake, 1/4 cup for topping)
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1 cup blueberries
1/2 teaspoon ground cinnamon
For the cake:
1. Preheat oven to 350F. Cover a 9x13 baking pan with parchment paper.
2. Whisk two cups flour, baking powder, and salt together in medium bowl.
3. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes.
4. Add eggs, one at a time, beating until just incorporated and scraping down bowl.
5. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour.
6. Using rubber spatula, gently fold in 1/2 cup blueberries.
7. Spread batter into prepared pan.
8. Scatter blueberries over top of batter.
9. Stir 1/4 cup brown sugar and cinnamon together in small bowl and sprinkle over batter.
10. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes.
11. Cool and enjoy!
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