Month: July 2010

Blueberry Crumb Bars

I had A LOT of extra blueberries left over from my 4th of July cake. I couldn’t eat them all – so what’s a girl to do? Turn them into a baked good! It was perfect timing as I found this recipe yesterday – thanks to, Sugarcrafter.

Blueberry Crumb Bars
Recipe source:
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For the filling:
3 cups fresh blueberries
1/3 cup granulated sugar
3 Tbsp brown sugar
3 tsp cornstarch
1 tsp ground ginger
1 Tbsp lemon juice

For the dough:
1 cup unsalted butter
1/3 cup brown sugar
1 tsp vanilla extract
2 cups flour
2 Tbsp cornstarch
1 tsp kosher salt

1. Preheat the oven to 350 degrees and grease a 9×9″ baking dish.
2. Crush the blueberries and then pour them into a medium bowl.
3. In a small bowl, mix together the sugars, cornstarch, and ginger. Stir the sugar mixture and lemon juice into the blueberries.
4. In a medium bowl, cream together the butter, brown sugar, and vanilla.
5. In another medium bowl, whisk together the flour, cornstarch, and salt.
6. Add the dry ingredients into the wet ingredients half at a time until crumbly.
7. Press 2/3 of the dough into the pan, reserving the remaining third. Bake the crust about 10 minutes or until very lightly browned.
8. Pour the blueberry filling on to the hot crust, and then sprinkle the remaining dough over the top.
9. Bake 20-25 minutes or until the crumb topping turns golden brown.

Cool before serving!

4th of July Flag Cake

It wouldn’t be summer without a 4th of July flag cake! There are countless variations of this cake – some made with strawberries, some with raspberries. Some with vanilla frosting, some with cream cheese. Any way you choose, it’s bound to be delicious. I mean, seriously, frosting plus cake plus fruit? Mmmmm. The recipe that I used made enough cake to feed a small army (or in my case, my frosting-loving girlfriends). I hope all of my readers have a fun and safe holiday weekend!

4th of July Flag Cake
Recipe Source: The Pioneer Woman
Print Recipe

2-¼ sticks unsalted butter
3 cups sugar
6 whole eggs
1 cup sour cream (not low fat!)
1-½ teaspoon vanilla
3 cups flour, sifted
⅓ cups cornstarch
1 teaspoon Kosher salt (use 3/4 teaspoon regular salt if kosher salt is not available)
1 teaspoon baking soda

1-½ pound cream cheese (3 – 8oz. Packages, not low fat)
1 pound unsalted Butter (4 sticks)
1 pound powdered sugar
1-½ teaspoon vanilla
½ pints blueberries
2 pints raspberries (wash and pat dry — I used strawberries instead!)

1. Preheat oven to 350F.
2. In a mixing bowl, mix unsalted butter and sugar together on high until light and fluffy, about a minute or so. Add eggs, two at a time. Mix after each addition. Add sour cream and vanilla.
3. In a separate bowl, mix together flour, cornstarch, kosher salt and baking soda. Turn mixer to low and gradually add flour mixture to butter/sugar mixture, one scoop at a time. Mix after every addition. Keep adding the flour mixture, mix until just combined. Do not overmix!
4. Grease and flour a 17 x 12 1/2-inch sheet cake pan. (Note: this recipe may be halved for a smaller pan, as this recipe feeds an army.)
5. Pour the thick cake batter into the pan. With a knife or offset spatula, spread the cake batter evenly over the pan.
6. Bake for 20 to 30 minutes, until a toothpick comes out clean. Do not over-bake!

To make the cream cheese frosting…
1. In a mixing bowl, add cream cheese and butter. Whip to combine. Add powdered sugar and vanilla. Mix until thoroughly combined, scraping the sides once during mixing.
*I used about 1.5 lbs of powdered sugar – because I wanted a slightly thicker frosting.
2. Frost the entire cake with the frosting.
3. Mark off an area for the stars with a toothpick. Fill with blueberries.
4. Prepare a pastry bag with a large star tip and fill with frosting. Alternate making rows of strawberries and rows of piped frosting for the stripes.