Category Archives: Desserts

Blueberry Lemon Coffee Cake.

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I’ve had a craving for cinnamon and fruit, especially citrus fruits lately. In fact, I’ve wanted to eat lemons. But I don’t because I’m afraid I’ll end up liking it, therefore being one of those crazy pregnant women who craved eating odd things. I mean, lemons aren’t as bad as say, pickles and ice cream, but it’s still weird.

Anyway….this recipe is fantastic. 2 cups of fresh blueberries and lemon zest in a coffee cake. It looks like the cake I made last year, the blueberry buckle. I’m not sure what makes a buckle a buckle, and a coffeecake a coffeecake. The only differences I noticed were the quantities of ingredients used in each recipe. The buckle used twice as much flour, but the same amount of blueberries as the coffeecake (2 cups, or 1 pint). The buckle distributed the blueberries evenly throughout the cake, while the coffeecake just layered them on top of the batter. I could go on, but I don’t really care and I hope you don’t either.

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What sets this apart from the traditional coffeecakes is the lemon zest. It adds that hint of citrus that you didn’t expect as you bite into a slice. If you don’t have any lemon zest, don’t worry about it. But I really insist that you try it with lemon.

 

Blueberry Lemon Coffeecake

Crumb Topping Ingredients:

  • 1/3 cup flour
  • 1/3 cup dark brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup (4 Tbsp.) cold unsalted butter, cut into small pieces

Cake Batter Ingredients:

  • 1 cup flour
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 cup (4 Tbsp.) room temperature butter
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 2 tsp. lemon zest
  • 1/3 cup milk
  • 2 cups (1 pint) fresh blueberries

Directions:

1) Preheat oven to 350 degrees F.

2) In a small bowl, combine ingredients for crumb topping, cutting in the butter with a fork until it looks like crumbs. Set aside.

3) In a large bowl, combine flour, baking powder, and salt. Set aside.

4) In another large bowl, combine butter and sugar. Using a hand held mixer, blend until fluffy. Add egg, vanilla and lemon zest, blend until well combined. Add flour and milk alternately and beat until combined.

5) Spread batter on a greased 8 x 8 inch cake pan. Top with blueberries then sprinkle crumb topping. Bake for 40 minutes, then test for doneness by inserting a toothpick into the center. If it does not come out clean, give the cake another 5 to 10 minutes to bake. Serve warm or at room temp.

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Peach Crumble

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I haven’t posted many (or any) recipes with fruit this year because we’ve just been eating it all fresh. Strawberries, blueberries, peaches, nectarines, etc. are so good just as they are that I didn’t want to spoil them by using them in a dessert.

Until I got this batch of peaches last week at the store. The peaches I bought two weeks ago were so perfect that I thought buying a dozen more the week after would be the same. Instead, I bit into one and it basically fell apart in my mouth, mushy, mealy, nearly rotten and tasteless. They weren’t totally goners, so I had to do something with them.

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Looking through my pantry, the only thing I could whip up was a peach crumble with the ingredients I had. I wanted to make a crisp but I didn’t have any oats. A crumble has a crumbly topping made with a mixture of flour, brown sugar and butter. Everything a growing baby needs.

 

Peach Crumble

Ingredients for fruit:

  • 5 ripe peaches, cut into chunks
  • 1/3 – 1/2 cups flour
  • 2 Tbsp. dark brown sugar
  • 2 Tbsp. honey
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg

Ingredients for topping:

  • 3/4 cup flour
  • 2 Tbsp. dark brown sugar
  • 5 Tbsp. cold butter

Directions:

1) Preheat oven to 350 degrees.

2) In large bowl, combine ingredients for fruit. Sift the flour into the peaches little by little until it is well coated. Depending on your peaches you might need a little less or little more flour. Should look like a pasty, goopey mess.

3) In a smaller bowl, combine ingredients for the topping. Cut the butter into the flour and sugar until it becomes a crumbly mixture.

4) Butter a baking dish approximately 7” x 11”,and at least 2” in height, or equivalent to that size. Layer peach mixture on bottom and pour on topping. Bake for 45 minutes until browned and bubbling. Serve warm – with vanilla ice cream if necessary ;).

 

Directions with photos:

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Preheat oven to 350 degrees.

In large bowl, combine ingredients for fruit. Sift the flour into the peaches little by little until it is well coated. Depending on your peaches you might need a little less or little more flour.

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Should look like a pasty, goopey mess.

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In a smaller bowl, combine ingredients for the topping.

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Cut the butter into the flour and sugar until it becomes a crumbly mixture.

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Butter a baking dish approximately 7” x 11”,and at least 2” in height, or equivalent to that size. Layer peach mixture on bottom and pour on topping.

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Bake for 45 minutes until browned and bubbling.

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Serve warm – with vanilla ice cream if necessary ;).

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