I cannot even begin to tell you the awesomeness of this cake. It was seriously the best cake I’ve had in a long, long time.

I pulled this recipe out of a magazine just incase I ever had an abundance of blueberries that needed to get used up. It wasn’t really a recipe that made me super excited but I figured it would be a good enough. After one taste of the batter I knew it was love.

This cake is so soft, sweet but not too sweet, and the turbinado sugar on top gives it the perfect crunch. Oh ya’ll, I wish I hadn’t eaten it all the day I made it because I could really go for some more.

I’m also fascinated by how the blueberries start out on top but end up all along the bottom.

Blueberry Buttermilk Cake

adapted from Gourmet

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick butter, softened
2/3 cup sugar
1/2 teaspoon vanilla
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh blueberries
1 tablespoon turbinado sugar

Instructions

  1. Preheat oven to 400 with rack in middle. Butter and flour a 9-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and 2/3 cup sugar with an with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  5. Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with turbinado sugar.
  6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto plate.
http://fakeginger.com/blueberry-buttermilk-cake/

5

I am obsessed with pancakes right now. See, in our apartment I could never make decent pancakes. Our stove was kind of tilted, well the whole apartment was honestly, so the pancakes would slide all over the pan no matter how thick the batter was. I eventually just started buying frozen pancakes to cover any cravings.

But now, I have a stove that sits like it should! And pancakes are turning out well for me for the first time ever. You’re just going to have to forgive me for trying out so many recipes right now.

This recipe was delicious. The pancakes were big and fluffy like I like them and the blueberries were a nice contrast to the fluffiness. These were perfect on their own with no syrup or anything.

Blueberry Pancakes

adapted from Cooking Light

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
grated zest of 1 orange
1 cup fat-free milk
2 tablespoons orange juice
2 tablespoons vegetable oil
1 large egg, lightly beaten
1 cup blueberries

Instructions

  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Combine orange zest, milk, juice, oil, and egg in a bowl; add to flour mixture, stirring until smooth.
  2. Spoon 1/4 cup batter onto a hot nonstick griddle or nonstick skillet; top with a heaping tablespoon blueberries. Turn pancake when top is covered with bubbles and edges look cooked. Repeat procedure with the remaining batter and blueberries.
http://fakeginger.com/blueberry-pancakes/

2

I dreamt about these guys, that’s how they came about. I’ve been working crazy hours and running on very little sleep so I’ve been having the most random dreams ever. So in this dream I was reading a blog about a girl eating scones. Her scones were filled with all kinds of dried fruit and somehow in my dream remembered that the only dried fruit we have is raisins. I woke up just long enough to decide that I needed raisin scones in my life and then went back to sleep only to dream that we were out of raisins.

It took me a few days to finally make these because THEY HAD TO BE ICED and we didn’t have any powdered sugar. I ended up using Dorie’s cream scone recipe and just throwing in some cinnamon and sugar. The icing is just milk and powdered sugar mixed until desired consistency.

They turned out just like I’d hoped. My child took one bite, declared them poptarts, and then proceeded to eat every. single. one. of them over the next few days. Yeah, I know, poptarts, but I have to admit that the texture is almost like the outer “crust” of a poptart.

Cinnamon Raisin Scones

from Baking: From My Home to Yours

Ingredients

egg
2/3 cup cold heavy cream
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
2 teaspoons cinnamon
1 cup raisins

Instructions

  1. Center a rack in the oven and preheat the oven to 400 degrees. Line a baking sheet with parchment or a silicone mat.
  2. Stir the egg and cream together.
  3. Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Drop in the butter and, using your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-sized pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.
  4. Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. Still in the bowl, gently knead in the raisins by hand, or turn it with a rubber spatula 8 to 10 times.
  5. Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with 1 piece at a time, pat the dough into a tough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet.
  6. Bake the scones for 20 to 30 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before icing, if desired.
http://fakeginger.com/cinnamon-raisin-scones/
1

You already know my obsession with sticky buns. I just can’t control myself. I had no plans of making these this weekend, or making breakfast at all! But then I found myself doing my daily check of the BBA Flickr Group and saw this beautiful braided bread. I’ve always loved braided bread but never knew how to do it so I wondered over to Tammy’s Recipes because she makes lovely challah and 2 recipes above her challah recipe was this caramel pecan roll recipe.

There was no hope for me.

The recipe overall was very simple, the dough was so much easier to work with than other sticky bun or cinnamon roll recipes I’ve tried. I normally have a lot of trouble rolling dough out but this one rolled out no problem.

It was a good recipe, not really what I was expecting. The caramel sauce was really good right out of the oven but hardened very quickly. All you have to do is heat them up again, but I’m kinda lazy these days. Definitely a good recipe though!

Caramel Pecan Rolls

Ingredients

For the dough:
2 cup flour
1 tablespoon dry yeast
1 cup milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
2 eggs
1 1/2-2 cup flour
For the caramel:
3 tablespoon butter, softened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2/3 cup packed brown sugar
1/4 cup butter
2 tablespoon light corn syrup
1/2 cup chopped or halved pecans

Instructions

  1. In large mixer bowl, combine 2 cups flour and 1 tablespoon dry yeast.
  2. Heat milk, sugar, shortening, and salt till warm (115-120F), stirring to melt shortening. Add to dry mixture.
  3. Add eggs. Mix well by hand and then stir in 1 1/2 to 2 cups flour, making a moderately stiff dough.
  4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise till double.
  5. Punch down; divide in half. Cover; let rest 10 minutes.
  6. Roll each half of sweet roll dough into a 12x8-inch rectangle.
  7. Brush each with half of the softened butter. Combine granulated sugar and cinnamon; sprinkle over dough.
  8. Roll up each piece of dough, starting with long side; seal seams. Slice each roll into about 12 pieces.
  9. In saucepan combine brown sugar, 1/4 c butter, and corn syrup. Cook and stir just till butter melts and mixture is blended.
  10. Distribute mixture evenly in two greased 8-9 inch round baking pans. Top with pecans.
  11. Place rolls, cut side down, in baking pans (on top of the pecans). Cover; let rise till double.
  12. Bake at 375 degrees for 18 to 20 minutes. Cool about 30 seconds; invert on rack and remove pans.
http://fakeginger.com/caramel-pecan-rolls/
3

I am so in love with sticky buns right now. Weird considering I’d never had one until I made Dorie’s version. Since then I’ve been pulling every sticky bun recipe I see out of magazines, I’ve been bookmarking them like crazy, and making them as often as I can.

I made these for Mother’s Day. I couldn’t afford to spend a ton on a gift for my mom so I figured baking her something would have to do. She’s not really a sweets person but who doesn’t like breakfast?

The recipe is from Cooking Light and after my last CL sticky bun failed in the sticky department, I did double the sauce. What’s an extra 3/4 cup of brown sugar anyway? ;)

These were absolutely delicious. Nothing compares to the Dorie one but these were pretty darn close! I’ll definitely pull this recipe out next time I’m in a sticky bun mood.

Walnut Sticky Buns

from Cooking Light

Ingredients

For the dough:
3/4 cup warm skim milk (100F to 110F)
1/4 cup granulated sugar
1/2 teaspoon salt
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100F to 110F)
2 eggs
3 tablespoons butter, melted and cooled
18 ounces all-purpose flour (about 4 cups), divided
Cooking spray
For the sauce:
1 1/2 cup packed dark brown sugar
6 tablespoons butter, melted
4 tablespoons hot water
2/3 cup finely chopped walnuts, toasted
For the filling:
2/3 cup granulated sugar
1 tablespoon ground cinnamon
1 1/2 tablespoons butter, melted

Instructions

  1. To prepare dough, combine the first 3 ingredients in a large bowl.
  2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add eggs and 3 tablespoons melted butter; stir until well combined.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 16.8 ounces (about 3 3/4 cups) flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
  4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85F), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
  5. To prepare sauce, combine brown sugar, 6 tablespoons butter, and 4 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9 inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with walnuts, and set aside.
  6. To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12 inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85F), free from drafts, 30 minutes or until doubled in size.
  7. Preheat oven to 350F.
  8. Uncover rolls, and bake at 350F for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.
http://fakeginger.com/walnut-sticky-buns/
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