Posts tagged ‘blueberries’

Blueberry crumb cake

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The secret is, blueberries are in the cake and crumb top. 

Blueberry Crumb Cake

cake:

  • 1/2 cup organic shortening or butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup almond flour
  • 1 cup flour
  • 1 cup blueberries (fresh or frozen)
  • 1 tsp baking powder
crumb top:
  • 1/3 cup organic shortening or butter
  • 1/2 cup sugar
  • 1/4 cup almond flour
  • 1/4 cup rolled oats
  • 1/2 cup graham flour or whole wheat flour
  • 1/4 cup slivered almonds
  • 1 cup blueberries

Preheat oven to 350º. For the cake, cream together the shortening and sugar, then add in the eggs one at a time. Mix in all the rest of the ingredients except for the blueberries, which you fold into the batter last. Pour into 8×8 inch pan. In a different bowl (or the same one after you scrape out all the batter), mix all the ingredients (except the almonds and blueberries) with a spoon till it looks like a loose crumb mixture. Stir in almonds and blueberries. Pour on top of the cake batter. Bake for 45mins.

bbcrumb.jpglina-sm.gif – L

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March 14, 2008 at 9:13 am 1 comment

Almond Blueberry Cookies

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I finally finished up with work this week and have much food to share. Here are some blueberry cookies I made last week. They are really best done with fresh blueberries.

Almond Blueberry Cookies

  • 3/4 cup organic shortening or butter
  • 3/4 cup sugar
  • 1/2 tsp almond extract
  • 1/8 tsp cinnamon
  • 1 egg
  • 1 cup flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup blueberries

Preheat oven to 350°. Cream together shortening, sugar, cinnamon and almond extract. Then incorporate the egg, followed by almond flour and flour with baking powder and pinch of salt. When the dough is done, gently mix in the blueberries so not to break them. For a neat cookie, take about 2 tablespoon of dough and form into a ball with your hand (will make about 20). Or you can do a drop cookie and just scoop dough straight to baking sheet. Remember to space them out, they will spread. Bake for 20mins, should be light golden brown all around.

When they are warm and soft, they are kind of like muffin tops. When they cool, they become crispier.

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February 29, 2008 at 2:31 pm 10 comments


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