I know that blueberry season is over, but this cake is just too good not to share. This summer when we were back east visiting my family, my mother served her blueberry cake for dessert one night. This blueberry cake is always a huge hit – especially the cinnamon sugar topping that is spread thick and evenly over the top before baking. For me, that is the best part. It is super sweet and crunchy, and just plain wonderful. My younger daughter is definitely the sweet tooth of the family – the more sugar the better. Where as my older one is pretty balanced, everything in moderation. Would you believe that this topping was too sweet for my younger one?? She made me cut off the top every night this was served – and my older one was right there begging for the leftovers – it was hilarious – complete role reversal.
But, there was something about this cake that never hit me until this visit. It is completely dairy free – and it is amazing. So, what did I do with that bit of information? I made another as soon as we got home, and my trying-to-be-dairy-free-husband who is obsessed with cinnamon, was so happy. It was so nice to be able to make a dairy-free somewhat decadent dessert for a change that he could enjoy as well as the rest of the family – that is, except the topping, that my younger one gladly gave to her older sister. If only her older sister would remember that the next time she doesn’t like something sweet…
- 4 eggs
- 2 cups sugar
- 1/4 cup orange juice concentrate
- 1 cup oil
- 1 tablespoon vanilla
- 3 cups flour
- 1 tablespoon baking powder
- 2 cups frozen blueberries (can be fresh, then frozen just to mix in)
- 3/4 cups sugar
- 1 tablespoon cinnamon
To make the cake, beat the eggs in a mixer until foamy. Add the sugar, orange juice concentrate, oil and vanilla and beat well. Whisk together the flour and baking powder in a medium bowl. Add to the egg mixture, and mix until combined. Fold in berries. The batter will be thick. Pour into greased and floured 9 x 13 baking pan. Mix the sugar and cinnamon together to make the topping. Pour evenly over the top of the cake.
Bake at 350 for approximately 55 –60 minutes or until a toothpick inserted in the loaves is removed clean, about 45-50 minutes.
For a printer-friendly version of this recipe, please click here: Blueberry Cake
First day of school, and we made it…whew! My older daughter started fourth grade today, and my younger one started kindergarten, what a milestone! My older daughter was thrilled that she was given a low locker in the high school they moved her program into – and the cushion we brought in to put on the chair actually propped her up enough to reach the desk. It’s the little things that count… My younger one was ecstatic about her teacher, and the fact that I got to pack her a lunch today. Even though her pre-school friends were split up into separate classrooms, she made a new friend today and was so proud. Aside from the fact that the bus dropped my older daughter off an hour late, at least they picked her up this morning, which was more than other people could say. All in all, it was a very good day.
Now, back to the weather, my favorite blog topic of late. All summer we were waiting for the sun to come out, and in the last two weeks, we have not seen a cloud. The schools are not air-conditioned, and those poor kids coming out of my younger daughter’s classroom, they all looked completely droopy by the end of the day. The ice-cream man could have made a fortune coming by the school when the bell rang today. Well, I didn’t have any ice-cream in the house – but this Pina Colada Sorbet from Cooking Light sure was perfect for a day like today. The pineapple really made this sorbet, and I used very ripe, fresh stuff – as sweet as can be. For a dairy-free dessert – this cannot be beat. So – I asked both my girls today if they had any homework today – and they said, “No, but you do”…now I have to get back to the mountain of papers to fill out – lucky me!! I thought they were the ones in school?
- 3 cups cubed fresh pineapple
- 1 cup coconut water
- 1/2 cup sugar
- 1 cup light coconut milk
- 2/3 cup cream of coconut
Place first 3 ingredients in a blender, and process until smooth and sugar dissolves. Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.
Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.
For a printer-friendly version of this recipe, please click here: Pina Colada Sorbet