My husband and I are pretty big Baseball fans, New York Yankees, naturally. Well, my husband is a pretty big fan of any sports in general. No lie, we once watched the World Series of Darts when nothing else was on! LOL ANYWAY We were […]
This cake, you guys.
Its definitely a keeper recipe.
Make it for your family.
Make it for your friends.
They NEED to make it ASAP.
It’s that good.
I can’t take credit for it though, it came from Cookies and Cups – Blueberry Muffin Cake
Evie and I called for requests on what to make next(we needed a change, something different from our cookies.)
My Brother in Law, Evie’s Uncle, sent us this recipe, requesting we make it.
Boy, was he on the money!! (Thanks Uncle!!)
Gather your freshest blueberries, ask them to bring friends!
We used my deep dish tart pan, the bottom can be easily removed once baked. I had a springform but it was an 8 inch and this was way too much cake for that little pan! So I recommend the 9 inch springform or similar. The removable bottom was definitely key for this cake.
Grease up with nonstick spray and set aside.
Next, we mixed up the delicious topping for the cake.
Seriously, this topping gave such a nice sweetness and crunch to this cake. Please don’t leave it out!!
Then we got to mixing the ingredients for the cake batter, minus the blueberries.
For some reason, Evie enjoys taste testing the ingredients. Fine by me! Then she’ll have an idea one day about how everything will taste together etc.
Mix it up!!
Once everything was combined well, we folded in the blueberries.
Coat them in a little bit of flour. This way it helps to keep them suspended in the batter and they all won’t sink to the bottom. This batter is fairly thick however, so I’m not sure there would have been an issue. But, I have seen far to many muffins and cakes in my day with the blueberries all sitting at the bottom.
Its entirely up to you whether you do it or not.
Fold in those blueberries carefully!!
Then we grabbed our crumb topping after putting our batter into the deep tart pan.
Sprinkle generously and use all of it!
Its SO SO Good!!
Pop that baby in the oven and just wait for the delicious-ness to rise!!
Once it cools, add the glaze on top.
Don’t leave it out, you’ll regret it.
Or maybe you won’t.
And now, enjoy.
Don’t eat it all in one sitting 😉
Are you kidding?!
I could eat this whole cake if my stomach would allow me.
Thankfully I had enough willpower to not.
But really though, make this for all your friends.
And, thank Cookies and Cups for the best recipe ever.
(And maybe Evie’s Uncle for bringing it to your attention. LOL)
This recipe is amazing.
I’m not sure if it was the tartness of the blackberries or the sweetness of the peaches OR the Pecan streusel topping, BUT this stuff was SO good!!
Especially with a few scoops of vanilla bean ice cream. And I am not the biggest ice cream fan(sacrilege, I know!)
Our initial intent was to recreate our failed peach cobbler recipe.
Peaches are in season and on sale here in the Hudson Valley so why not?
Upon further investigation of all sorts of cobbler recipes, I came upon this one from Southern Living.
My Mother had just ordered a bunch of pecans from Texas AND, she and Evie had picked a whole boatload of blackberries from their bushes the morning earlier.
It was Destiny, I tell you!!
So after a long day of procrastinating, Evie and I decided it was time to make that “cobbler” (at 7 O’clock at night haha)
Even though Southern Living says its a cobbler, it came out more as a crisp to me.
A delicious, juicy crisp.
More on that later.
Onto the baking!!
First up, we made our streusel topping.
Chopped up the pecans from Texas, way more delicious than bought here in our stores! But that’s just my opinion, and I’m biased 😉
By the way, how do you pronounce “Pecan”? I’m in the “puh-con” category. Some people say “pee-can”
Either way, they’re so good!
We were quick to mix everything together so we were out of order in adding the ingredients.
If you have ever made anything with a toddler, arguing about which comes next in the simple crisp topping recipe was something I chose not to do!
Mix up until everything is incorporated and resembles a “crumble”
We set that aside and started peeling our peaches.
But this time we were gonna “blanche” them first.
I’ve never actually blanched a peach in order to easily peel them before. I thought 7 o’clock at night might be a good time to learn LOL
They actually turned out great. Although, I think I might have boiled them a bit too long.
Wash your peaches and score an “X” on the bottom of each peach. This is going to help you peel them later.
Meanwhile, set a pot of water to boil(large enough to fit 2-3 good sized peaches)
Also set out a bowl of ice water to fit 2-3 peaches.
Once the water is boiling, drop the peaches gently into the water. Boil for about 45 seconds to one minute depending on the ripeness of your peaches.
Remove carefully with a spider or slotted spoon and quickly set them into their water bath.
Once all of the peaches are blanched and cooled, you can begin to peel them.
Starting at the “X” we had made before blanching really made the process of pulling off the skin a lot easier.
They are definitely sticky and slippery so make sure you have a towel to wipe your hands!
As you can see, the skin comes off quite easily. The only thing I was concerned about was the mess they made!!
We then sliced up our peaches, put them into the pot with other ingredients for the filling and cooked them on the stove. Cook them about 7 minutes until the filling begins to thicken.
Rinse your blackberries while the peach filling is cooking.
Once the peach mixture has thickened, remove from heat and stir in the blackberries.
Spread the mixture into a 9×9 inch square pan.
Then top with your pecan streusel. I found it made quite a bit more than I thought it needed. I’m not sure if this was because we mixed the ingredients differently early on or there was just a lot!
Bake in the oven at 375 degrees for 35 minutes.
I would also put a cookie sheet under the pan to catch any of the overflowing juices.
It may have been my pan or the fact that I probably added more blackberries than the recipe called for, but mine definitely overflowed while baking a little bit.
This was so seriously good. Especially with ice cream!
It had a nice balance of tartness to sweetness and the vanilla ice cream helped it stand out even more!
I wouldn’t call this a “Cobbler” though, definitely more of a crisp. Or I like my cobblers more bread-y than this one.
Either way, this is a winner in my book!!!
Peaches! We have a beautiful farm near us who has a multitude of peaches, veggies and apples in the Fall! While we’re waiting on Apple Season, (Fastly approaching to my disdain. Don’t get me wrong, we LOVE apples. It just means Winter is coming and […]
Cherries! We love cherries!
They were on sale at our grocery store so we bought up a bag. But, we never eat the whole thing, they go bad before we finish them.
What to do?
Make Cherry Pie!!!
Pitting the cherries is the hard part, or so we thought! Evie mastered it in no time!!
So, as you see, all you need is a straw and a bottle! Easy peasy!
We used a recipe we found on Pinterest. Again lol
This time from Gal Meets Food. Her site is gorgeous!
Cherry Crumble Pie
It was super easy since we decided to use a pre made crust from the store. Especially since we were making a crumb topping. If we didn’t, you bet we’d be making it from scratch!
Obviously, exercise caution when allowing a toddler near a hot stove.
We boiled down the cherry mixture and then allowed it to cool completely in the fridge.
Next, we got to work on the crumb topping.
We then filled our pre made pie crust, which we had baked a bit before filling.
And popped that baby in the oven!!
Now, I feel pretty darn silly because I didn’t take any after photos. BUT I can tell you the pie was delicious! We all loved it!
Although for me, I’d like a less crunchy texture on the crumb topping. That’s just me though. It gives it a nice ratio of smooth filling to crunchy topping!
Definitely a pie recipe worthy of those in season cherries!!