whole wheat flour

S'mores Tart

There’s a certain birthday coming up in a few days… 13 to be exact.

I began being reminded of this event as soon as the last birthday in the family occurred, which was back in August.

Since then, I have been reminded of said event at least once per day, every day, since about the 1st of September, and… I have a funny feeling the number of daily reminders will begin to increase as the day approaches.

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Blueberry Streusel Cake

How would you like to provide your body, with a great source of antioxidants, vitamins, and fiber?

I give you the Blueberry…

A true powerhouse, it’s nutritional scorecard is off the charts compared to other popular summer fruits.

And… if by any chance you happen to have some at home why not enjoy them than in this yummy streusel cake?


Blueberry Streusel Cake

adapted from Gourmet Magazine July 2009

Streusel Topping
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon packed dark brown sugar
1 tablespoon plus 1 teaspoon packed light brown sugar
3/4 teaspoon cinnamon
1/4 cup finely chopped pecans
1 stick cold unsalted butter, cut into 1/2 inch pieces

Stir together flour, sugars, cinnamon, pecans, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.

Cake

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 stick unsalted butter, softened
1 cup granulated sugar
1 large egg
1/4 teaspoon lemon zest
1/2 lb blueberries (3 1/4 cups)

Preheat oven to 350 degrees F. with rack in middle.

Line bottom sides of a 9 inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides.

Butter bottom and sides of pan, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.

At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.

Sprinkle lemon zest over blueberries and lightly toss. Gently fold blueberries into batter.

Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of the topping evenly over batter.

Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more.

Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.





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