Tag Archives: blueberry

Bionic Blueberry Buttermilk Cake

I’ll probably regret this. I’ve got two six-week old newborns that are happily fed and snoozing away. I too should be sleeping. I shouldn’t be baking. I shouldn’t be blogging. However, fortune is on my side and she has come disguised as my mother.

This divine woman has given up a few months of her life in NYC to come and help me care for the two new additions to our family. Over the last few nights, with a little help from a breast pump, she has taken over the dreaded middle of the night wake up call and fed our two little darlings. This means for the first time in over a month, I have had a stretch of uninterrupted sleep (five hours is a lot these days!) and that makes me feel like the Bionic Woman!

Sleep is a precious thing.

With all that extra energy I wanted to do something I haven’t been able to do in a long while: spend some time in the kitchen. This whole new lifestyle has pumped up my cravings for cake. Probably not a good thing since I still have about 10 pregnancy pounds to shed. But, I gotta have my cake!

Stocked up in the fridge was a container of buttermilk and a basket of blueberries. That combination called for a Blueberry Buttermilk cake with a spiced pecan topping. A perfect way to make the transition from summer to autumn.

Blueberry Buttermilk Cake with Spiced Pecans

1/2 cup plus 2 tablespoons butter (at room temp)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 cup fresh or frozen blueberries
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans

Preheat oven to 350°/180.

In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add buttermilk and mix; gently fold in blueberries.

In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and pecans. Pour half the cake batter into a greased 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.

Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45-50 minutes.

Advertisements

1 Comment

Filed under Prague Inspires!

Proof is in the Pudding

Blueberry Scone Pudding

I really enjoy baking and I always end up making excessive amounts for my teeny tiny household of two. Ordinarily, I would give the extra treats away, but this time I thought I’d  transform them into another delicious dessert. In honor of a visit by two dear friends, (he’s British and she’s Italian American) and a handy basket of ripe blueberries in the fridge,  I baked a batch of Blueberry Scones.

The recipe comes from one of my favorite cookbooks, Breakfast, Lunch and Tea by the Rose Bakery. (If you are ever in Paris, Montmarte to be exact, be sure to drop by… DIVINE!!!) Curious about how simple I found it was to bake scones, I asked my friends if it was a common thing to do in England. I was also wondering what people normally did with the extras. Scones, as I have experienced a day later, have lost much of their pizazz. However, I often feel guilty about throwing them out.  My friends pointed out that most people purchased scones from a bakery, hardly bake them at home and therefore it was quite rare to have any left overs. HMMM…

Following the Rose Bakery recipe I ended up with 15 blueberry scones. My husband and I each enjoyed one and our two friends consumed a total of 4.  All together that made 6. Now take that away from 15 and we are left with 9. Nine scones leftover for the very next day. But scones, as mentioned a day later taste a bit flat. Well… what to do? What to do?

As we were tidying up the kitchen, I turned to my friend and said “Don’t you think these would be good as a bread pudding?”

She nodded in agreement. Therefore two days later this is what I came up with.

Leftover Scone Pudding

About 2 cups of stale scones (in this case we used 9 blueberry ones)

1 cup milk

1 cup cream

1/2 cup sugar (add 1/4 more if you like it sweeter)

1 tsp vanilla

4 eggs, beaten

Optional: If working with plain scones, add raisins or currents and 1 tsp of cinnamon if you like.

Heat oven to 180/350 degrees.

Using a 8 inch square pan, grease -if not using a silicone one, crumble the leftover scones around the pan. (If your scone recipe doesn’t use much butter, drizzle about 2 to 3 melted tablespoons over the scones. In this step, you can also mix in the raisins with the bread if you are planning to use them.)

In another bowl, combine the milk, cream, sugar and vanilla extract (cinnamon as well, if using).

Beat the eggs separately and then add to the liquid mixture. Mix well.

Then pour the mixture over the pieces of scones. Press bread down into the liquid mixture to make sure that they are well covered and soaked.

Bake in the oven for 45 minutes. The top should look brown like toast.

Enjoy!

Leave a comment

Filed under Flavors Abroad!, Prague Inspires!