blueberries

Blueberries Make The Cake

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A simple single layer cake with lots of blueberries.

It’s July, so if you’re on Instagram, you may be noticing that everyone’s feed is filled with blueberries.

Whether you picked them yourself, found them at a farmers market, or bought them at the grocery store, ’tis the season.

My favorite cakes during the summer are simple single layer cakes. They aren’t too sweet. They travel well. Plus, since they aren’t frosted, they hold up in the heat.

One of the recipes that I use as a base is a Norwegian Apple Cake. I’ve been using this recipe for years, with a few changes. One of the easiest ways to adapt it is by changing the type of fruit.

I made the cake a few weeks ago using cherries. Everyone loved it, so this past week I used blueberries. Lots of blueberries!

I used two cups and the cake was bursting with blueberry flavor. Here’s the recipe if you want to give it a try.

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Summer Blueberry Cake
(makes one single layer cake)

INGREDIENTS:
1/2 cup butter (softened)
3/4 cup sugar
2 eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
2 cups blueberries (washed, stems removed)

INSTRUCTIONS:
In a medium bowl, combine butter, sugar and eggs. Stir in salt, extracts, baking powder and flour until well combined.

I use a regular size round cake pan, but a square or loaf pan would probably work fine too. I used to grease and flour the pan, but now I use parchment paper. So whatever way you prefer is fine.

Pour batter into a pan. Pour the blueberries over the batter and press into the cake.

The original recipe says to bake for about 25 – 30 minutes at 400 degrees. I’ve baked this cake a few times and am still adjusting the time and temperature. Blueberries are more wet than apples, so more baking time was definitely needed. The last time I baked this cake (July 13, 2019) for about an hour at 350 degrees. That seemed to work well. Everyone loved the cake and raved about the texture.

After the cake is done, I put it in the fridge and let it cool down. If you are taking it to go, maybe for a picnic, wrap it in foil,  pack it and be on your way!

Let me know if you try it and what you think.

Recipe: Double Berry Almond Breakfast Cookies

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Double Berry Almond Breakfast Cookies cooling on a rack.

Back in 2008, I posed the question, “Cupcake or muffin?” Is the only real difference that one we eat for breakfast or a snack and the other is dessert? Muffins sometimes have glaze, which is basically frosting.

Calorically there is not much difference either. I agree with a recent Vox article stating that we need to get real about our American breakfasts. They are basically dessert.  Although an article found in Essence may help assuage our collective guilt.  Eating dessert for breakfast may help us lose weight. Let’s go with that one!

If you ever think that I will discourage dessert, then you are sadly happily mistaken. I have a healthy (cough, cough) breakfast cookie recipe for you. It’s been a while since I blogged a recipe, so the time is right.

The only reason that I found this recipe is because another one of my favorite magazines abruptly stopped publication — More Magazine. It was a great magazine. Stylish, intelligent and thoughtful. Oh well. Seems that doesn’t sell. I still miss Whole Living. *sigh*

But I digress. For the remainder of my More subscription, I was given Shape Magazine. It’s not bad, but not a true replacement. Anyway, I did find this breakfast cookie recipe. It’s sweet, but uses maple syrup instead of sugar. I added honey and made a number of other changes based on the ingredients that I had at home, my particular tastes and knowing my oven.

As I always say, a recipe is just a starting point. Adapt away! Let me know if you try the recipe and what you think.

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Double Berry Almond Breakfast Cookies (Adapted from recipe on Shape Magazine)
(Makes a dozen)

INGREDIENTS

  • 1/2 cup sliced almonds
  • 1/2 cup almond meal
  • 1 tsp. baking powder
  • 1 cup whole-wheat flour
  • 1/4 tsp. salt
  • 1/3 cup olive oil
  • 1/2 cup pure maple syrup
  • 2 T honey
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup rolled oats
  • 1  1/2 cup blueberries
  • 1 cup cranberries (halved)
  • 1/4 cup unsweetened dried cranberries
  • 1/2 tsp. orange peel

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Set aside.

In a medium to large bowl combine ingredients. Mix well. Use an ice cream scoop to put batter on baking sheet. Bake about 30 minutes. Remove cookies and let cool on a rack. Enjoy!

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