Tag Archives: blueberry

Blueberry Marshmallow Crumb Bars

Last month I focused on strawberries, and this month it’s blueberries! I really can’t get enough of fruits and berries in the summertime. And I’m not talking about supermarket berries – I mean farmers market berries, pick-your-own berries, berries from … Continue reading

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Fruit and Marshmallow Cornucopia two ways

To me, summer means fruit: strawberries, blueberries, watermelon.  Fruit on ice cream. Fruit on angel food cake. Fruit tarts. Smoothies. There are no limits!

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The Best Blueberry Muffins

It has, sadly, been too long since I shared a baking recipe with all of my very patient readers.  I have had less time to bake as I continue working on the retail side of Sweet Jumbles, trying to keep … Continue reading

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Blueberry Crumb Bars

Welcome, weekend! I have spent the last week melting in the NYC heat.  Temperatures have been in the 90s all week, and actually most days for the past 2 weeks.  I am a beach bum and sun worshiper, but at … Continue reading

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Blueberry Peach Galette

Last weekend my best friend from college and her two young daughters (ages 4 and 6) hopped on the train and took a day trip from Philadelphia to New York City to visit me.  The older one had been here … Continue reading

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Lemon Blueberry Triple Layer Cake

Last weekend family and friends gathered to celebrate my dad’s retirement.  After 40 years of working (albeit one day per week  for those of you who know him, haha), he is now on Easy Street. The opportunity to feed a … Continue reading

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Blueberries & Cream Popsicles

This past weekend I went to Atlantic City for a quick visit.  Man, that place is weird.  Can’t be bothered to find a bathroom?  No problem, here’s a wall.  Can’t be bothered to find your pants?  No problem, your shirt … Continue reading

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Blueberry Coffee Cake with Cinnamon Streusel Topping

I know, I haven’t posted to Sweet Jumbles in, like forever. Maybe even two forevers, but I’m back now and you can breathe a sigh of relief. I’ve been taking lots of fun little trips and spending what free time … Continue reading

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Blueberry Upside Down Cake

Usually when you hear someone talking about freezing their eggs, they don’t mean the kind in their refrigerator. Then again, most people don’t have the ghost of the Abominable Snowman living in their fridge. I apparently do. I have known for some time now that the temperature dial in my refrigerator moves on its own. Every few days, it will migrate from “cold” to “coldest” and I’ll find my water and other miscellaneous items covered with a bit of crystallized ice. I just move the dial back and that’s that. But not today. Today, even the eggs were frozen. (Ironic since my apartment is an oven and I’d just love some of that cold fridge air to fill the house….) Fortunately I had just bought some new (unfrozen) eggs and was able to proceed with the day’s baking project – Blueberry Upside Down Cake.

I had actually gotten the idea of doing a Blueberry Upside Down Cake at New York’s famous “21 Club,” which I visited earlier this week as part of Summer Restaurant Week. I was, unfortunately, a bit disappointed by the food but the Blueberry Upside Down Cake was quite good and I decided to give it a go myself after finding a recipe on Thibeault’s Table. The cake was very moist and the blueberry juices crept into the cake perfectly. I used fresh blueberries and opted not to include cinnamon in my cake, as that just doesn’t strike me as a summer-y flavor, but I’m sure it’s good either way.

Blueberry Upside Down Cake

1/2 c melted butter
1/2 c brown sugar
2 c blueberries (fresh or frozen)
1 T lemon juice
1/2 c butter
3/4 c granulated sugar
1 egg
1 t vanilla
1 1/3 c cake flour (all purpose flour will work as well)
2 t baking powder
1/4 t salt
1 t cinnamon (optional)
3/4 c milk

In 9 inch square cake pan, combine melted butter and brown sugar; spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.
Cream butter; gradually add sugar, beating until light.
Beat in egg and vanilla.
Sift together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture.
Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean.
Let cool 10 minutes in pan, then turn out on to large flat plate and serve warm or at room temperature.
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