A Cake for All Occasions

A Cake for All Occasions

Here’s a tall tale for you: I was hiking the Profile Trail in Pisgah National Forest, when I ran smack dab into a budding blueberry bush, that sent me down an exciting path with black bears, and ultimately led to the baking of my Blueberry-Lemon Sour Cream Cake. That’s a fairy tale, here’s the truth:

Actually, I was poking around the woods (behind the Ninth Green), looking for my lost golf ball, when – scout’s honor – I crawled under a blueberry bush with little green blueberries budding on the branches. The ball was lost, but the inspiration was found!

It will be a while before those blueberries are ready for pickin’, so a quick trip to the farmer’s market (or grocery store) is just about all you need for this yummy snack. I stick the blueberries in the middle and top of the cake, but you can stir them right into the batter if you like.

The only thing you absolutely cannot do, is NOT bake this cake! I won’t make you eat the whole thing instead, BUT I WILL suggest you bake the cake, and take half to a pal who needs to smile. You never know when even a small act of kindness can make a large difference in someone’s day! It’s perfect for a morning snack with your piping hot cup of coffee, an afternoon bite with a chilled glass of lemonade, and an after-dinner treat with a soothing cup of tea. Guess this makes it a must-bake cake for all occasions.


Blueberry-Lemon Sour Cream Cake

serves 8 to 10

15 minute cuisine, plus about an hour to bake

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon nutmeg

¼ teaspoon kosher salt

2 large eggs

1 cup granulated sugar

1 cup sour cream

½ cup vegetable oil

1 teaspoon vanilla

Juice from 1 Meyer lemon, about 2 tablespoons

Zest from 1 Meyer lemon, about 1 tablespoon

2 pints fresh blueberries

1 teaspoon cornstarch

Confectioners’ sugar for dusting

Preheat the oven to 375°. Whisk together the flour, baking powder, nutmeg and salt in a small bowl. Use an electric mixer to combine the eggs with the granulated sugar until fluffy and pale yellow in color. Mix in the sour cream, oil and vanilla. Stir in the lemon juice and zest. Stir the dry ingredients into the batter.

Stir the cornstarch into the blueberries. Pour half of the batter into a 9-inch springform pan lined with parchment paper. Top with half of the blueberries. Pour the remaining batter on top and sprinkle the rest of the blueberries over the top. Bake until a tester inserted into the cake comes out with crumbs, (it will mostly come out with melting blueberries, but you can see crumbs rather than batter) about 50 to 60 minutes. Transfer the cake to a rack to cool for 10 to 15 minutes. Remove the sides of the pan and sprinkle with confectioners’ sugar.



Easy Fruit Crumble recipe for the winter weary

Easy Fruit Crumble recipe for the winter weary

I know what you’re thinking…desserts like this are a summer thing, but I see no reason not to rejuvenate your winter weary soul with this super easy recipe RIGHT NOW. Besides, it calls for orange juice and after my holiday hangover, I could really use some recipes with refreshing citrus zest and juices.
The weather outside is frightful and seasonal fruits won’t necessarily be in, but you can absolutely shop the freezer aisles for this crowd pleasing dessert.

Good thing all my favorite fruits are available frozen, and apples tend to survive the Florida cold. Here they get baked into a bubbly sweetness that possesses just a hint of fresh sage. It’s not cobbler because these are traditionally made with biscuit batter baked in. My recipe calls for flour and rolled oats, and I think you’re going to love it for the same reasons I do.

This is an excellent way to clear out the fridge. Absolutely any fruit you have on hand, whether it’s bruising in a bowl or frozen, works. Obviously, the fresher the fruit the better, but once you bake your concoction with vanilla, your kitchen’s going to smell divine. Stay inside, stay warm, and offer your loved ones this most cozy dessert…

Easy Fruit Crumble
Serves a crowd
60 Minute Cuisine

For filling:
4 Granny Smith apples, cored and thinly sliced
4 peaches, pitted and thinly sliced
1 pound fresh sweet cherries, pitted, about 2 1/2 cups, pitted and halved
¼ cup granulated sugar
¼ cup orange juice
1 teaspoon pure vanilla extract
1 teaspoon, finely chopped fresh sage
For crumble:
1 cup old-fashioned rolled oats
¾ cup unbleached all-purpose flour
¼ cup dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
6 tablespoons butter, chilled and cut into small pieces

Preheat the oven to 350°. Place the fruit into a shallow baking dish, coated with vegetable oil spray. Add granulated sugar, juice, vanilla extract and fresh sage. Toss with your fingers.
Place the oats, flour, brown sugar, cinnamon, nutmeg and salt into a bowl. Add the butter pieces. Use your hands to smush the butter into the dry ingredients to form the crumble. Crumble the crumble on top of the fruit. Bake until the crumble is golden and the fruit juices begin to bubble over the top, about 40 to 50 minutes.
Serve the warm crumble with a garnish of ice cream or chilled whipped cream.