Blueberry Almond Coconut Cake

 

For a cake that doesn't need any icing one may think of it as being excessively sweet however it's not overly sweet. The flavour combination fuses together creating a fruity sponge cake that is packed with blueberries. Serving with a dollop of whipped cream, a lashing of custard or even a spoonful of blueberry sauce will enhance this modest dessert to a whole other level.  

Blueberry Almond Coconut Cake

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1/3 cup (75 ml) olive oil 

2/3 cup (150 ml) white sugar

2 eggs

1 teaspoon (5 ml) vanilla extract

2/3 cup (250 ml) milk

1 2/3 cup (400 ml) unbleached all purpose flour

1/2 cup (50 g) almond flour  

1 tablespoon (1.5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

1 cup (250 ml) sweetened shredded coconut 

2 cups (500 ml) fresh or frozen blueberries

almond flakes for sprinkling on top

Preheat oven to 350ºF (180ºF). Lightly grease and flour a square 9 - inch baking tin. Line the bottom with baking parchment. Set aside. 

In a large bowl whisk together the olive oil and white sugar until well combined and pale. Add the eggs and beat together, then add the vanilla extract and milk and stir until combined.

In a medium bowl whisk together the flour, almond flour, baking powder, baking soda, salt and shredded coconut. Add the flour mixture to the creamy olive oil milk mixture and stir until smooth. Add the blueberries and gently fold them into the batter. 

Pour or spoon the batter into the prepared baking tin and sprinkle almond flakes on top. Bake for 30 to 40 minutes or until the cake is golden brown and a toothpick inserted into the centre comes out clean, a few moist crumbs are fine.  

Blueberry Raspberry Muffins

 

I stumbled across these exceptionally easy muffins, they are so luscious and abundant and bursting with berries you will want to make these time and time again. Absolutely feel free to change the fruit according to your preference, I used what I had on hand. You may also find that adding chocolate chips enhances... or heightens the sweetness. This is certainly a great base muffin recipe to add whichever sweet or savoury flavours you wish. 

    

Blueberry Raspberry Muffins

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makes 12 muffins

2 cups self raising flour

1/2 cup white sugar

1 1/2 cups Greek yoghurt

grated zest of 1 orange

1/2 cup olive oil

2 large eggs, lightly beaten

1 cup fresh or frozen blueberries

1 cup fresh or frozen raspberries

Preheat oven to 350ºC (180ºF ). Line a 12 cup muffin tin with silicone baking cups or paper cup liners. 

In a large bowl whisk together the flour and sugar. Add the yoghurt, orange zest, olive oil and eggs and mix until just blended together, do not over mix. 

Gently fold in the berries. The batter will be thick so not to worry. Then fill each prepared cup with the muffin batter.

Bake in the preheated oven for 20 to 25 minutes or until the muffins spring back, when gently pressed on top and are golden brown.  

Notes: You can make these more of a savoury muffin by replacing the berries with any one combination of cheese, bacon, ham, olives, sun-dried tomatoes, green onion and some of your favourite herbs and omitting the sugar and orange zest. 

Apple, Cranberry & Blueberry Crisp

 

The more fruit the merrier and this dessert is packed with loads of crisp tangy sweet fruit and of course you may use whatever fruit you wish, depending on the season, however this combination autumnally does it for me. An undemanding dessert that is universally divine every time.

Apple, Cranberry & Blueberry Crisp

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8 large apples, cored and roughly diced

2 cups frozen cranberries, slightly thawed

1 cup frozen blueberries, slightly thawed

1/2 cup sugar

1/4 cup unbleached all purpose flour

1 teaspoon ground cinnamon

Crisp Crumble Topping:

1 1/4 cup large flaked oats

1 cup unbleached all purpose flour

1/2 cup dark brown sugar

1/2 cup (1 stick) chilled butter, cut into pieces

Preheat oven to 350ºF (180ºC). Butter a 9 x 13 inch rectangle baking dish.

In a large bowl, combine the diced apples, cranberries, blueberries, sugar, flour and cinnamon and stir until well coated. Spread the mixture into the bottom of the prepared baking dish.

To make the crisp crumble topping, in another bowl mix the oats, flour and brown sugar together; cut the chilled butter into the oat mixture and blend until crumbly, I found it easier to use my clean hands to blend everything together. Spread the oat crumble mixture evenly over the top of the fruit. 

Bake in the preheated oven until fruit is bubbling and thick and the topping is golden brown, about 45 minutes to 1 hour. Allow to cool for about 10 minutes and serve; and you can serve this on its own or with a dollop of whip cream or a scoop of ice cream. 

Cranberry Blueberry Muffins

 

Bursting with berry flavour these are a scrumptious snack and a marvellous pick me up anytime of the day. Easy to make and the streusel topping gives an instant touch of autumnal warmth and sweetness. 

Cranberry Blueberry Muffins

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3/4 cup milk

1/4 cup olive oil

1 large egg

2 cups unbleached all purpose flour

2 teaspoons baking powder

1/2 cup sugar

1/2 teaspoon salt

1/2 cup frozen or fresh cranberries

1/2 cup frozen or fresh blueberries

Streusel Topping:

1/4 cup flour

1/4 cup packed brown sugar

1/4 teaspoon cinnamon

2 tablespoons firm butter

Mix the flour, sugar and cinnamon in a bowl. Cut in butter, using a pastry blender or a fork until crumbly.

Heat oven to 400ºF (200ºC). Grease bottoms only of 12 muffin cup tin or line with paper baking cups or silicone baking cups. Set aside. 

Make the streusel topping and set aside.

In a large bowl, beat the milk, oil and egg with a wire whisk. Stir in the flour, baking powder, sugar and salt all at once just until the flour is moistened, the batter will be lumpy. Fold in the berries. Divide the batter evenly among the prepared muffin cups. Sprinkle each with about 1 tablespoon of streusel topping.

Bake in the preheated oven for about 20 to 25 minutes or until golden brown. If baking in a greased pan, allow to stand about 5 minutes in pan, then remove from the pan to wire rack; if baked in paper or silicone baking cups, immediately remove from the pan to a wire rack. Serve warm with butter. 

Blueberry Lavender Cobbler

 

This absolutely sums up summer for me. The hint of fragrant lavender, luscious heaps of sweet blueberries with a sunny golden cake-like crust. Although cobblers are served warm this one I most enjoy served cold during the summer months with an ample dollop of vanilla ice cream.   

Blueberry Lavender Cobbler

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4 cups blueberries, fresh or frozen

1/2 cup sugar

grated lemon zest of 1 lemon

1 1/2 teaspoons dried culinary lavender buds, crushed

6 tablespoons of butter

1 cup unbleached all purpose flour

3/4 cup white granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

Lavender sugar, to sprinkle on top 

Preheat oven to 350ºF (180ºC).

Using a mortar and pestle, place the dried lavender buds into the mortar and using the pestle grind until finely ground. 

Place the blueberries, sugar, lemon zest and ground lavender buds into a bowl, stir to combine and set aside allowing the ingredients to slightly mellow while getting on with the rest of the recipe. 

Cut the butter into pieces and place in a 9 x 13 inch rectangle baking dish. Place the pan in the oven while it preheats to allow the butter to melt. Once melted, carefully remove the baking dish from the oven and place on a heat proof surface. 

In another bowl, add the flour, sugar, baking powder and salt and whisk together. Stir in the milk until just combined. 

Pour the blueberry mixture over the melted butter in the baking dish and spoon the batter over top. Sprinkle with lavender sugar.

Bake in the preheated oven for about 35 to 40 minutes, or until lightly golden on top. 

Serve warm or chilled with a generous scoop of vanilla ice cream.  

Blueberry Cranberry Crumble Muffins

It seems as though muffins have become the most requested comfort food choice lately. You can understand why, easy snacking, grab and go and delicious. These muffins do not disappoint and the blueberry cranberry combination is tartly and the crumble topping adds a wonderful moreish sweet crunch. 

Blueberry Cranberry Crumble Muffins

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makes 12 muffins

3/4 cup milk

1/4 cup light olive oil

1 large egg

2 cups unbleached all purpose flour

1 tablespoon ground flax seed 

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup fresh or frozen blueberries

2/3 cup fresh or frozen cranberries

Crumble Topping:

1/4 cup unbleached all purpose flour

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons firm butter

Mix flour, brown sugar and cinnamon in a medium bowl. Cut in the butter and blend together until crumbly. Set aside until ready to use. 

Heat oven to 400ºF. Grease a standard 12 cup muffin tin or line with baking papers.

Make the crumble topping and set aside.

In a large bowl beat the milk, oil and egg together with a whisk. 

In another bowl blend together the flour, ground flax seed, sugar, baking powder and salt. Add the blueberries and cranberries to the flour mixture and gently stir, to coat the berries. Create a well in the centre of the flour mixture and pour the milk mixture into it. Stir until just moistened; the batter will be lumpy and that's fine.

Divide the batter evenly among the prepared muffin cups. Sprinkle each with about 1 tablespoon of the prepared crumble topping. 

Bake for 20 to 25 minutes or until golden brown. Allow to cool on a wire rack.

Notes: if baked in greased muffin tin allow to stand for 5 minutes in the tin, then remove from tin to a wire rack; if baked in paper baking cups immediately remove from tin to wire rack.      

Hope everyone had a nice weekend. - JD 

Blueberry Crumble Squares

 

This recipe can easily accommodate pretty much any fruit filling. Having once fresh now frozen blueberries tucked away is perfect; allowing us to enjoy those summery fruits in the winter.  

Blueberry Crumble Squares

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Crumb Mixture:

1 1/2 cups all purpose flour

1 cup old fashion rolled oats

3/4 cup (1 1/2 sticks) butter, melted

1/2 cup sugar
2 teaspoons almond extract 

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

2 cups fresh or thawed frozen blueberries

1 lemon for grating the rind

Preheat oven to 350ºF. Grease and flour a 9inch square baking pan; then line with baking parchment paper. Set aside. 

In a large bowl combine flour, oats, butter, sugar, almond extract, baking soda and salt. Beat with an electric mixture at low speed for 1 to 2 minutes, until mixture is crumbly. Reserve 1 cup of the crumb mixture; press the remaining crumb mixture onto bottom of prepared baking pan. Forming a nice crust.

Spoon the fresh blueberries within 1/2 inch of edge of the now formed bottom crust and grate the lemon rind over the blueberries; then sprinkle the reserved crumb mixture over the top of the blueberries and grated lemon rind. Bake in the preheated oven for 22 to 27 minutes or until edges are lightly browned. Cool completely. Cut into squares. 

Hope everyone had a nice weekend! - JD  

Food Photo of the Day ~ Blueberry Pancakes

Plummeting temperatures equal comfort food. What better, than stacks of blueberry pancakes being devoured on a cold and snowy day. Taking our minds off the bracing weather outside. -40ºC! and counting... - JD 

Food Photo of the Day ~ Summer Fruit Crumble

Over the past few days the snow fell on E-town nonstop. Regardless of how beautifully pristine white everything became, thoughts of summer ran through our heads. Remembering all the fresh fruit I had stashed away in the freezer I decided to make a summer fruit crumble; which consisted of rhubarb, blackberries, strawberry, blueberries and of course, I added some fresh apples. Summer was in our thoughts and in our stomachs very comfortably as the snow gently fell outside. 

Hope everyone had a great weekend! -  JD     

Vampire Ritual

There are a few versions of this cocktail. One uses beet syrup in replace of blueberry. Supposedly it gives this cocktail a more earthy taste. It has a very dark sinister colour that one can assume is supposed to mimic blood therefore, apart from the name, it's vampiric  implications are pure. 

Vampire Ritual

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makes 1 cocktail

1 1/2 to 2 oz gin

1/2 oz triple sec

1 1/2 oz blueberry syrup/juice

10 - 15 fresh blueberries

3/4 oz lemon juice

Muddle the blueberries and syrup/juice together, the pout the mixture and all the other ingredients into a cocktail shaker, with ice. Shake vigorously and strain into a martini glass. 

Notes: to make the syrup, just boil equal part of water and sugar, add some fruit, in this case blueberries, strain out the chunky bits and use the liquid. 

Halloween is almost here. Have a fabulous weekend everyone! - JD 

Food Photo of the Day ~ Summer Fruit

You know which fruits were on sale with this fruit salad. Buying fruit on sale is a great way to spruce up a classic, add life to a basic, and store fresh fruit in the freezer that will be enjoyed during those wintery months. Strawberries, blueberries and mango graced our dessert bowl and with a little bit of crème fraiche or Devonshire cream or whip cream this fruit salad is light and dreamy. 

With an overabundance of mango, I made a slow cooker vegetable lentil curry adding freshly chopped mangoes to the recipe. Just a hint of sweetness with a lovely spicy savoury flavour this curry was absolutely perfect. 

Notes: I used the slow cooker lentil butternut squash recipe I posted about before except I omitted the butternut squash and added chopped fresh cauliflower, carrots, zucchini, and, of course, freshly chopped mango. All other ingredients remained the same.    

Blueberry Scones

I have a go to recipe for scones however I do like to change things up a bit and try different recipes now and again. These blueberry scones with just a hint of lemon are perfect. I decided to make 8 larger scones as I wanted them to be a bit more substantial rather than dainty afternoon tea scones. 

Blueberry Scones

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3 1/2 cups (875ml) unbleached all purpose flour

3/4 cup (175ml) caster sugar

2 tablespoons (30ml) baking powder

1/2 teaspoon (2ml) salt

2 tablespoons (30ml) lemon zest

1 cup (250ml) cold butter, cut into small pieces

1 cup (250ml) cold Carnation 2% Evaporated Milk

2 eggs

2 cups (500ml) fresh blueberries

Drizzle Glaze:

2 cups (500ml) icing sugar

5 tablespoons (75ml) Carnation 2% Evaporated Milk

1/2 teaspoon (2ml) vanilla extract

Preheat oven to 425ºF (220ºC) 

Line a baking tray with baking parchment paper. Set aside.

In a large bowl combine the flour, sugar, baking powder, and salt. Add the lemon zest. Cut  in the butter with a pastry cutter or use your fingers until mixture resembles coarse crumbs.

In another bowl combine the evaporated milk and eggs. Add to the flour mixture. Gently fold in the blueberries. Careful not to over mix. 

Place the dough on a floured surface and shape the dough into a square... or rectangle that is 1" (2.5cm) thick. Cut into 16 pieces.

Arrange scones on the prepared baking tray and bake in the preheated oven for 20 to 23 minutes or until lightly golden.

To Make the Drizzle Glaze:

Combine the icing sugar, evaporated milk and vanilla in a bowl. Stir until well blended.

When the scones are done, remove from the oven and place them on wire baking racks. Drizzle some of the glaze over the hot scones and drizzle again, 10 minutes later. 

Notes: You probably can replace the evaporated milk with almond milk or milk. You may add other berries such as, raspberries or blackberries or a combination there of. If you do not wish to make the glaze then sprinkle the tops with some vanilla sugar before baking. I made a runnier glaze as I only wanted a hint of sweetness on top. Even though I decided to make 8 large scones instead, I baked them for 23 minutes however felt that they could have come out of the oven a few minutes sooner. 

August seems to have come and gone. We definitely enjoyed the summer weeks and days together. Looking forward to fall. - JD  

Blueberry Lemon Poppyseed Cake

To me, this cake captures an essence of summer. Fresh blueberries with a sticky lemon tartness that will beckon those summer days. Blackberries and raspberries would be equally, just as good. 

Blueberry Lemon Poppyseed Cake

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approximately 16 servings

1 cup (250ml) butter, softened

1 1/2 (375ml) cup sugar 

3 eggs

3 cups (750ml) unbleached all purpose flour

grated lemon rind from 1 lemon 

2 teaspoons (10ml) baking powder

1/2 teaspoon (2ml) salt

2 to 3 tablespoons poppy-seeds

1 cup (250ml) milk

2 cups (500ml) blueberries

Lemon syrup:

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1 cup (250ml) sugar

1/2 cup (125ml) lemon juice

Glaze:

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1 cup (250ml) icing sugar

2 to 3 tablespoons (30-40ml) milk

2 cups (500ml) blueberries, or a handful of edible flowers, optional

Preheat oven to 350ºF (180ºC) 

Grease and flour a 10 inch (23cm) tube pan.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until nicely combined. Add the eggs and beat well. Set aside. 

In another bowl combine the flour, grated lemon rind, baking powder, salt, and poppy-seeds. Alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Gently fold in the blueberries. Pour the batter into the prepared pan. 

Bake in the preheated oven for 65 to 70 minutes or until a toothpick, inserted into the cake, comes out clean.

Lemon syrup: While the cake is baking... place the sugar and lemon juice in a small sauce pan. Bring to a boil. Stir to combine, making sure the sugar has dissolved. Set aside.

When the cake is done and removed from the oven, poke holes into the hot cake. Then pour the lemon syrup all over the cake. The cake will absorb the lovely lemon syrup. Continue to cool the cake in the pan on a wire rack.

Glaze: When the cake has cooled completely and successfully removed from the pan; in a small bowl blend together the icing sugar and milk. Drizzle over the cold cake and immediately place the additional blueberries, or edible flowers, if using,  on top of the glaze. Allow to set. Serve.  

Notes: I cut the sugar down to 1 cup for the cake and 3/4 cup for the lemon syrup. The cake was completely baked at 65 minutes however ovens vary, so make sure the cake springs back when lightly touched and or a toothpick comes out. I would have added more blueberries on top however I thought I had another 2 cups but didn't so I left it as is.  

The Weekend and Blueberry Pancakes

Got a new pancake/crêpe pan just in time to make blueberry pancakes this weekend. The pan itself is heavy and sits very low and flat. Which is great because it gives even heat and there are no sides to get in your way while flipping pancakes or crêpes.     

Beautiful golden pancakes every time and such a breeze to clean too.  

Hope everyone had a great weekend. Things are warming up temperature wise. - JD  

Vegan Blueberry Banana Bread

Most of the time I luv to browse through my cookbook collection searching for promising recipes. However sometimes recipes just fall into my lap, as did with this one. A friend posted it and I just happened to be in the right place at the right time and voila! I had all the ingredients except the soy milk. Not a problem I went to the grocery store and bought some. This recipe came from a website called Fat Free Vegan Kitchen. It is a wonderful blog with many recipes. I am not vegan however I do like to try different recipes and do not mind eating vegan dishes. This recipe is absolutely delicious! And I can not stress that enough. For the recipe click *HERE* This recipe will probably replace all the other banana bread recipes I use. Also read the thread of comments for suggestions and substitutions. I will be making another loaf this time I will substitute the blueberries for strawberries. Enjoy the recipe and have a wonderful weekend! - JW