Honey Blueberry Upside-Down Cake

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Test Kitchen was back open last week and I had some Blueberries so I thought why not a Blueberry Upside-Down Cake 🙂

Great for breakfast with your coffee or tea, maybe as an afternoon snack or after dinner, I hope you make it for your next baking adventure 🙂

As I thought about the topping I thought I would cut the brown sugar with some honey, hence the name 🙂 so this is my recipe 🙂

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Ingredients

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Spray your pan, draw out the bottom of the pan on parchment and cut it out

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Place parchment in pan and spray paper

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I fail to take a picture of the topping melting, but just melt butter, brown sugar and honey together
and pour in pan

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sprinkle blueberries over the topping in the pan

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Cream together the butter & sugar until fuffy
then add eggs, one at a time

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then add lemon juice and vanilla, then add flour and milk (read below)

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Fold in lemon zest

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pour on top of blueberries and bake

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let cool for about 10 minutes

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place platter on top of cake and flip upside down

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and there you have your Honey Blueberry Upside-down Cake
let cool completely

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slice and serve

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Honey Blueberry Upside-Down Cake

  • Servings: 8-10
  • Difficulty: easy
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Topping

1 pint fresh blueberries (if using frozen use 2 1/4 cups)
1/4 cup honey
1/4 cup light brown sugar, packed
1/2 stick unsalted butter (1/4 cup)

Cake

1 1/4 cups cake flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 stick unsalted butter (1/2 cup), softened
2 eggs
1 tsp. vanilla
1/2 cup whole milk
2 tbsp. lemon juice
zest of 2 lemons

Heat oven to 350 degrees, spray a 9×2 round baking pan with baking spray and line the bottom with parchment paper.

Add 1/2 stick butter (1/4 cup), honey and brown sugar to a small sauce pan and heat over medium heat until mixture is melted and smooth, stirring frequently.  Pour into baking pan; top with blueberries, set aside.

Whisk cake flour, salt and baking powder in a small bowl, set aside.

Beat sugar and stick (1/2 cup) butter in a large bowl at medium speed for 2 minutes or until smooth and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in lemon juice and vanilla, at low speed beat in flour mixture in 3 parts alternately with the milk, beginning and ending with the flour mixture.  Fold in lemon zest then pour over top of the blueberries; smooth out evenly.

Bake for 30 – 40 minutes or until toothpick inserted in center comes out clean, cool in pan on wire rack for 10 minutes.  Using a small knife, loosen  cake from the side of pan, invert onto platter; remove parchment paper, cool completely.

This was super moist and honey delicious 🙂 Enjoy!!!

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Rustic Fruit Tart

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This is my simply, easy and delicious go to dessert, well maybe my family’s cobbler is my first one I’d go to, but this is definitely a close second for sure.
I will make this all year around, with any kind fruit that appeals to me as I walk through the produce dept. or at my local farmers market.  I like using Apples, Pears and Plums mostly since I have at least one or combination of those always in the house.

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You can mix and match any combo you like, add in some blueberries, raspberries, cranberries, even nuts if you like.  I’ve added those huge Red Holiday Grapes (seedless), just cut them in half added them to some apples…delish!!

Now you can make your own pie crust that is great you go to town, but for me this pre-made crust works out perfectly.

This time I had few pears and one lonely apple…but it was delicious and this how I do it.

Ingredients

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I roll the pie crust out on my baking sheet and set aside

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Peeled my fruit (I do not peel plums)

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Cut the fruit

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toss in together in a large mixing bowl

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add flour, brown sugar, cinnamon

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and toss to coat all the fruit

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Pile up high in the center of your crust

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pull up one edge of the crust then continue to go around overlapping crust

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looks like this

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make an egg wash, and brush all over crust

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I sometime will sprinkle a little sugar over the crust, then bake

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Done!!!!

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Recipe

Rustic Fruit Tart

1 pie crust
Fruit (i used) 4 pears and 1 small apple
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 cup all purpose flour
1 egg
3/4 tsp. granulated sugar (optional)

Pre-heat oven to 425 degrees

Roll out pie crust on to baking sheet, I used a siltpat on my baking sheet.
Peel, core or seed fruit, then slice, put slice fruit in a large mixing bowl, add flour, brown sugar and cinnamon and toss to coat all the fruit.  Pour fruit in the middle of your pie crust and pile it high.  

**I like to use a lot of fruit and pile it high, you can use as much or as little as you want, you like more crust then fruit use less fruit to have more crust coverage, to each his own.

Take one edge flip it up on to fruit then continue to go around the fruit overlapping the crust all the way around.
Egg wash – 1 egg & 1 tsp. water, whisk together and brush to coat crust. (you will not use much, so you can keep for breakfast in the morning)

If you want to add a little more crunch and sweetness to your crust, sprinkle 3/4 tsp of sugar over the crust.

Bake for 25 minutes at 425 degrees, then turn oven down to 400 degrees for 15 minutes more.  It should be nice and golden brown, but everyone’s ovens do vary, so do keep an eye on it.  If you feel your crust is browning to quickly you can tent with some foil until fruit is tender.

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Serve this warm or at room temperature, most the time when I make it, very little makes it to room temperature, and it does make a tasty breakfast…and goes great with Coffee!!!!  Enjoy

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This is picture of the Plum tart that I did this past summer.

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Good Ole Blueberry Cake

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This cake is very easy and quick, great with a cup a coffee or tea, even take it on a picnic or serve it at the backyard BBQ.  It’s a great make ahead cake!!!  Enjoy!!!   “Lighting for my Pictures are that great, plus took them with the cell phone, but the cake was Perfect”  At least the office enjoyed it this morning!!!

This is what you’ll need plus vanilla (forgot to add the vanilla in the picture)

1 pint fresh blueberries, about 2 cups give or take a berry
3/4 cup yogurt *see note below
3 large eggs
1 stick butter, softened
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 tsp. fresh lemon zest
2 cups cake flour

Preheat oven 350 degrees, spray a 9×13 baking pan.  Bake 25 minutes, until golden brown.

Mix together cake flour, baking soda and baking powder and set aside.
In a large bowl beat together butter and sugar at medium speed until light and fluffy about 1 minute.
Add eggs, 1 at a time beating well after each addition.  Beat in lemon zest and vanilla.
Alternately add in flour mixture and yogurt, until combined.
****Yogurt Note – you can use plain low-fat yogurt, Greek yogurt would be good too, I used a new yogurt in our area call Noosa, check it out at noosayoghurt.com  “From the land down under, Noosa, Australia” I used the Blueberry, if you have this yogurt at your local store it is a must…we carry this in our organic area.  It really is “sinful”!!!   So even if you don’t make this cake the yogurt or as they called it “yoghurt”… it’s a MUST!!!!

Okay spread the batter in the pan.

Sprinkle the blueberries over top (you can use frozen if you don’t have fresh)

Bake until golden about 25 minutes, let cool completely.

Then sprinkle with confectioner’s sugar and serve.

Grilled Pound Cake with Fresh Berries

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This dish will be delicious sitting outside on the patio with maybe a nice dessert  wine, where I live we have a great sale on berries this week.  We have Strawberries, Blueberries, Raspberries and Blackberries all for $1.48 each; I thought these berries would go great with some grilled pound cake.

You can use any kind or flavor of pound cake, if you want make some scratch or buy some at your local store or bakery.  In our store we carry some delicious pound cake from 2 local bakeries, Buskin and Servatti’s and of course good ole Sara Lee in the freezer stection.

Take your pound cake and slice it about 1 – 1 ¼ inch thick, place it on a medium hot grill, cook on each side just until you have char marks.

Keep it whole or cube your slice, place in a bowl or on a plate, top with some fresh berries, a nice dollop up whipped cream. I also like to add a little chiffonade of fresh mint.

Enjoy this any time of the summer, this a great dish to bring on a picnic as well…Enjoy!!

Fresh Berry and Mascarpone Cream filled Crepes

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4 full cups of any fresh berries, (if using strawberries quarter first)
1/8 cup of granulated sugar
2 tbsp. raspberry or blackberry liqueur (optional)
8 oz. mascarpone cheese
1 cup heavy whipping cream
1/4 cup powdered sugar, little extra for garnish
1 tbsp. vanilla
8 crepes (in your produce dept. are packages of pre-made crepes, I have used these in a pinch, they do work well)

In medium bowl add all berries, granulated sugar and liqueur (if using), gently combine, set in refrigerator for 20 minutes.  In another bowl add mascarpone cheese, powdered sugar, cream and vanilla, mix together with hand mixer on high until mixture is thick.

Lay crepe out, spread about a 1/3 cup of cheese mixture down the center of the crepe, top with 1/2 cup of the berry mixture, fold sides in towards center, sprinkle powdered sugar on top.  You can add less berries to the crepe and keep some to garnish on top if you wish.

This dessert is so easy, you can keep berries and cheese mixture in the fridge until your ready to make and serve…Enjoy!!!!

It’s Spring time ready for some Very Berry Sangria

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Very Berry Sangria

  • 1 bottle Smoking Loon Cabernet Sauvignon 2007 (CA)
  • 1/2 cup raspberries (fresh or frozen)
  • 1/2 cup blackberries (fresh or frozen)
  • 1/2 cup blueberries (fresh or frozen)
  • 1/2 cup strawberries (sliced)
  • 1 12 oz. bottle of ginger ale
  • 1/2 cup sugar
  • 2 oz. blackberry liqueur

Toss the wine, the berries, the blackberry liqueur and the sugar in a pitcher, cover and place in the refrigerator overnight. Pour in a bottle of chilled ginger ale just prior to serving. Add ice in either the pitcher or individual glasses. Enjoy!