Blueberry Breakfast Cake

IMG_2535As we near the end of August, and berries are still in full supply, I thought I’d finally post my often-used recipe for Blueberry Breakfast Cake, ready for your Labour Day summer wrap up events. Make now and freeze, it can thaw on your way camping, or overnight ready for the last guests of summer. Of course, you can just make it and eat it, like we most often do.

Sometime a few decades ago I started making Bundt cakes. I never really understood the appeal until this cake. It started with making a simple lemon blueberry cake with a streusel mix going in the pan first, so when it was removed from the pan there would be a crispy topping built in. But never being one to leave good enough alone, I thought the streusel could simply go in the middle, making the cake come clean from the pan, not leaving chunks of streusel littering the counter. Having it in the middle gives the cake a wonderfully buttery crunch in the center of each slice.

I can honestly say that I’ve made hundreds of these cakes. Over the years it became my most asked for item in mixed baking for breakfasts & brunches. It’s perfect for adding to lunches for work or school, so timely that I should think to post this today, as there are only a couple of weeks left until school starts. Continue reading

Fruit Crisp

Here I am making more fruit dessert!  It is the time of year.  I am still amazed at the flavour that blackberries are still giving us.  No rain, lots of sun – a perfect science!Having just picked our Bartlett Pears today, and still plucking blackberries, I thought I should share the best crisp I’ve ever eaten.  Seriously.  I’ve combined these fruit with Bramley Seedling Apples – an amazing cooking apple.  Transparents work really well in this recipe.  Store apples – well, Galas always do in a pinch, and the lovely Pink Lady’s and Sunrise work well, too.

This recipe started from one of Ina Garten’s.  I’ve rarely made any other crisp once I found it, and now I’ve been baking it for years.  I’ve tweaked it here or there, and it can be made with just a ¼ c lemon juice.  Living on an island, I can’t always follow recipes, I just have to make do!

We’ve made enough for a hundred guests, and portioned it down to just enough for some fruit I had at hand. Don’t be afraid to experiment with fruit combinations.  The topping seems to work no matter what!

I usually double the topping, and put the other half in the freezer for those “just in case” times.  It makes a wonderful topping for pies, a great scattering for ice cream, and is amazing to stuff baked apples with. Continue reading