Blueberry-Crumble-Cake

Happy Weekend!

I hope you are all staying safe! I apologize for not beeing very active here on my blog, I am regularly posting on Instagram, so I hope you will join me there as well!

It’s been very hot and humid here, we’ve had some much needed rain and everything in our garden is growing nicely.

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This Blueberry-Crumble-Cake is so delicious! Perfect for blueberry season or you can use frozen berries as well. I love the crumble topping!

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Blueberry-Crumble-Cake

For the crumbles:

  • 80 g ground almonds
  • 3 tbsp coconut sugar
  • 40 g butter, cold cut into small pieces

For the cake:

  • 150 g butter, soft
  • 1 1/2 tsp vanilla extract
  • 150 g creamed honey
  • pinch salt
  • 4 eggs
  • 250 g spelt flour
  • 1 tsp baking powder
  • 350 g blueberries, fresh or frozen

-Prepare a 24 cm Springform, line the bottom with parchment paper.

-Preheat oven to 350 F.

-Mix all ingredients for the crumbles, works best using your hands, set aside.

-Combine butter, vanilla extract, honey and salt, whisk well. Add eggs one at the time. Stir in flour and baking powder until well combined.

-Fill into prepared baking form, add blueberries and top with the crumbles.

– Bake in preheated oven for about 50 minutes.

– Let cool a bit before removing from baking form.

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Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Blueberry Coconut and Granola Jars

This is a simple but so yummy treat! Using my coconut milk custard recipe, crunchy granola and blueberries! That’s it! A lovely dessert or a fancy breakfast!

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Served in a glass or in a jar.

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Blueberry Coconut and Granola Jars

Coconut custard:

You can find the recipe here: Coconut Custard mini tarts with mixed berries

-Prepare in advance as the custard needs some time in the refrigerator to set.

Tip: Instead of the canned coconut milk I used 500 ml coconut milk from a tetra pak that only contains coconut milk.

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-Using your favorite homemade or store bought granola, fill into jar or glass, top with some coconut custard and finish with blueberries, as much of each layer as desired.

-Tip: use fresh or frozen blueberries.

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My thoughts and prayers are with all the victims and everyone involved in the Toronto tragedy last Monday.

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

Lemon Blueberry Cookies

Happy weekend everyone! Today was the first day of March Break for my kids. Nothing interesting happening so far, just relaxing a bit at home. It is still snowing and cold, just a little jealous of those heading somewhere south;)

Having some kind of snack around while the kids are at at home this week is always a good idea. I was craving something with lemon flavor and why not add some blueberries. These cookies are so delicious, soft, lemony…

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Sweetened with honey and I used white spelt flour.

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Lemon Blueberry Cookies 

Yields: 34 large cookies

Ingredients:

  • 2 cups unsalted butter, soft
  • 4 eggs
  • 2 organic lemons, zest and juice
  • 2 x 3/4 cups honey
  • 1 1/2 tsp vanilla extract
  • 6 cups white spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of sea salt
  • 2 cups blueberries, frozen or fresh

-In a large bowl mix together the butter, eggs, lemon juice and zest, honey and vanilla extract.

-Add the flour, baking powder, baking soda and salt, mix well. Gently fold in the frozen or fresh blueberries. Let dough chill in refrigerator for 1 hour or longer.

-Preheat oven to 350F/180C. Line 3 baking sheets with parchment paper.

-Using a tablespoon, place rounded balls of dough, leaving some space in between cookies, on prepared cookie sheets.

-Bake for 10-15 minutes or until slightly golden brown.

Tip: This recipe makes a lot of cookies, you can easily divide it by two. Also feel free to make smaller sized cookies. I brushed the baked cookies with a mix of lemon juice and honey.

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Happy March Break!

Enjoy!

Ursula

 

 

 

Blueberry-Coconut-Streusel Muffins

Happy Weekend everyone!!

These cake-like muffins were a huge hit with my family! Blueberries and coconut with a hint of vanilla…amazing!

This was mostly a surprise for my son who had a small surgery on his hand this week. I have been very proud of him because he was very brave!

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Blueberry-Coconut-Sreusel Muffins 

  • 2 cups unbleached all-purpose flour
  • 1 1/4 cups sugar
  • 1 cup shredded coconut, unsweetened
  • 1 tbsp baking powder
  • 1 cup butter, soft
  • 3/4 cup milk
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2 cups blueberries, fresh or frozen

-Combine flour with coconut, sugar and baking powder in a large bowl. Cut in butter and mix until it is in tiny pieces. Remove 3/4 cup of this mixture to a small bowl.

-Combine milk with eggs and vanilla. Add to the flour mixture in the large bowl. Stir just until moistened.

-Stir blueberries in gently. Do not defrost frozen blueberries.

-Spoon batter into 12 buttered or paper-lined muffin cups. Sprinkle each with the reserved crumb mixture.

-Bake 30-35 min. in a preheated 350F/180C oven. Cool 5 to 10 min. before removing from pan.

 

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The recipe is adapted from: “Best of the Milk Calendar recipes” Baked Goods.

 

 

 

Follow me on Instagram: #littleswisslittlecanadian

 

Enjoy!