Tag Archives: Berries
Post by Alison Hein.
Memorial Day is fast approaching, and with it comes the unofficial start of summer. At this time of year, I’m always reminded of summers past. My memories are filled with sessions at sleep away camp, days at the lake near my grandparents’ cabin, and of course, trips to the U-pick farm to pick plump, ripe berries fresh from the field.
Coincidentally, my camera club season runs the same as a school year – starting in September and wrapping up in June. Thinking of summer, thinking of berries, thinking of my camera club, I thought – wouldn’t it be nice to bake a summery cake for one of the last meetings with my fellow shutterbugs?
I decided upon a simple cake, made a bit richer and smoother with a touch of sour cream. For the fresh berries, I selected an assortment of blueberries, strawberries, blackberries and raspberries. Feel free to use whatever types of berries (or other fresh fruit) you like. If using strawberries, chop them into bite-sized pieces. And if you think the cake is scantily supplied with berries, don’t be tempted to add more than two cups or the cake will become too moist.
Sure enough, the cake was a big hit with my camera buddies, and the few pieces I held back became a summery breakfast in bed that my husband and I enjoyed the next morning.
¼ cup white sugar
1 tablespoon cinnamon
1 cup light brown sugar
½ cup (1 stick) butter, softened
2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup milk
1 tablespoon cider vinegar
1 teaspoon vanilla
½ cup sour cream
2 cups (1 dry pint) mixed berries
Preheat oven to 350°. Grease a 9×13-inch baking dish and set aside. Mix white sugar and cinnamon together in a small bowl and set aside. In a large bowl, cream together the brown sugar and butter. Beat in eggs one at a time. In a separate small bowl, sift together the flour, baking powder, cinnamon, and salt.
Mix the milk, cider vinegar, and vanilla together in another small bowl. Add alternately with flour mixture to the egg batter, until well mixed. Fold in sour cream, then mixed berries.
Spread batter evenly in baking dish, and sprinkle cinnamon sugar evenly across top. Bake for 30 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool 20 to 30 minutes before slicing. Serve warm or at room temperature. Add a dollop of whipped cream, if you like.
Post by Alison Hein.
Here’s a lovely recipe for those hot July days – no cooking required! Simply layer creamy Greek yogurt and crunchy cereal with fresh red strawberries, then top with tart, juicy blueberries. You’re in for an easy fix, and a red, white and blue breakfast that will delight kids and old folks alike this Independence Day.
Making your dish in lovely goblets is key to obtaining that “wow factor.” Stemmed wine glasses are just right, but you may have some equally elegant tall, thin clear glasses that would look amazing.
If you prefer to create an impressive dessert, simply swap out the Greek yogurt for vanilla ice cream (or salted caramel, yum!), replace the crunchy cereal with toasted walnuts or hazelnuts (or macadamias!), and finish with a dollop of whipped cream and a ruby red cherry.
And when it’s not July 4th, flavor (and color) variations are endless – black raspberry yogurt with blackberries and raspberries, lemon yogurt with pineapple and mango –well, you get the idea.
But for now, let’s stick with the red, white and blue, and help America celebrate her birthday with a patriotic breakfast in bed that’s almost as good as fireworks.
1½ cups fresh strawberries, cleaned and trimmed
1 cup plain Greek yogurt
½ cup granola (or other crunchy cereal)
½ cup blueberries
2 8-ounce clear glass goblets
Chop the cleaned strawberries. Place a layer of strawberries in each goblet. Top with a layer of yogurt, and then a thin layer of granola. Repeat a few times ending with a layer of yogurt on top. Artfully arrange blueberries on top of yogurt. Sprinkle on a bit of granola for garnish, if you like. Serve chilled.
Makes 2 parfaits.