Skillet Graham Cake with Peaches & Blueberries

I have been looking for an excuse to make this skillet cake since last summer. Graham crackers… peaches and blueberries… streusel topping… and baked in a cast iron skillet? Irresistible. I finally had to make it after having too many ripe peaches on the counter. 😉 What an excuse!

This recipe was adapted from Food and Wine, contributed by Chicago chef Stephanie Izard. (I have loved her since she won Top Chef.) The cake is baked on the grill in the original recipe. Delicious!

Yield: Serves 10 to 12

For the Streusel:

Make the Streusel:

  1. In a stand mixer fitted with the paddle, beat all of the ingredients together at medium speed until crumbs form.
  2. Press together to form a large mass.
  3. Transfer to 
a bowl and break into clumps.
  4. Refrigerate until chilled, about 15 minutes.
Prepare the Fruit:
  1. Preheat an oven to  300° F, preferably on convection.
  2. In a medium bowl, toss the peaches with the blueberries, sugar, lemon juice and cornstarch.
  3. In a 12-inch cast-iron skillet, melt the butter over low heat. Remove from the heat.
  4. Scrape the fruit and any juices into the skillet.
Make the Cake:
  1. In a medium bowl, whisk both flours with the graham cracker crumbs, baking powder and salt.
  2. In a stand mixer fitted with the paddle, beat the butter with both sugars and the honey at medium speed until fluffy.
  3. Beat in the eggs one at a time, then beat in the buttermilk, oil and vanilla.
  4. Scrape down the side of the bowl and beat in the dry ingredients until just smooth.
  5. Spread the batter in the skillet in an even layer.
  6. Scatter the streusel evenly on top.
  7. Place the skillet on a parchment paper-lined cookie sheet. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, until 
a toothpick inserted in the cake comes out clean. (The cake is cooked off of the heat in a grill for the same amount of time in the original recipe.)
  8. Let the cake cool for 1 hour. Cut into wedges and serve with vanilla ice cream.

I’m bringing my special skillet cake to share at Angie’s Fiesta Friday #184, co-hosted by Jhuls @The Not so Creative Cook and Petra @ Food Eat Love. Enjoy!

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Seeded Lemon-Blueberry-Banana Bread

As soon as I saw a post about this healthy and delicious bread, I wanted to make it for my mom. She doesn’t get a chance to visit us that often and she really enjoys morning baked goods and special breakfasts. (as I do!) She absolutely loved it.

The seeds in the batter gave the loaf incredible texture. Incorporating lemon and blueberries made it summery. It was subtly sweet as well. Perfect.

This quick bread was adapted from my food blog friend Johanne @French Gardener Dishes. I incorporated whole wheat flour, used ground flaxseed, added salt, and baked the loaf in my favorite Pullman pan. Wonderful!

Yield: 1 loaf

  • 2 large eggs
  • 1/4 cup canola oil
  • 3 ripe bananas, mashed
  • 2/3 cup granulated sugar
  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup ground flaxseed meal
  • 1/4 cup chia seeds
  • 1/2 tsp coarse salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup fresh or frozen blueberries
  • zest of 1 large lemon
  • juice of 1 large lemon
  1. Preheat oven to 350 F, preferably on convection.  Coat a loaf pan with cooking oil spray.
  2. Whisk together the eggs, oil, bananas and sugar until blended.
  3. In a separate bowl, mix the flour, flaxseed, chia seeds, salt, baking powder and baking soda.
  4. Add the dry ingredients to the wet and mix only until incorporated.
  5. Add the blueberries, lemon zest and lemon juice and gently blend into the batter with a wooden spoon.
  6. Transfer to the prepared loaf pan and bake on a middle rack 35 to 40 minutes for a Pullman loaf pan, or 50 to 60 minutes for a standard loaf pan, and a test toothpick inserted in center comes out clean.
  7. Let cool 15 minutes before taking out of the pan.

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Sour Cream & Blueberry Coffee Cake

I love an excuse to make a special breakfast. This time, it was a cold and rainy Saturday morning at home with my daughter. Perfect.

This recipe was adapted from San Francisco’s Hobee’s Restaurant via Mario Batali’s Big American Cookbook: 250 Favorite Recipes from Across the USA. I loved that Batali noted that this coffee cake is “suspiciously under the heading ‘Light Bites'” on their menu. 🙂 I suppose it doesn’t incorporate that much butter… 😉

I adapted the recipe by incorporating whole wheat pastry flour, increasing the baking time, and modifying the topping. Instead of using a 9×9-inch baking pan, I used an 8×8-inch equivalent baking pan (it has a berry pattern on it!), which was a little bit too small… Still yummy, thank goodness.

Yield: Serves 6 to 8

For the Cake:

  • 1/2 cups fresh blueberries
  • 1 1/2 cups all-purpose flour, divided
  • 1/2 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp coarse salt
  • 2 large eggs, beaten
  • 1 cup sour cream
  • 1 tsp pure vanilla extract
  • 1 cup granulated sugar

For the Brown Sugar Topping:

  • 1/2 cup packed light brown sugar
  • 2 T unsalted butter, softened
  • 1 tsp ground cinnamon

  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Spray a 9×9-inch baking pan with cooking spray.
  3. Make the Cake: Rinse the berries in cold water and then toss them in 1/2 cup of the all-purpose flour.
  4. Place a sieve over a mixing bowl, and pour the berries into the sieve. Shake the excess flour off into the bowl; set berries aside.
  5. Add the remaining 1 cup all-purpose flour and whole wheat pastry flour to the bowl, along with the baking powder, baking soda, and salt. Whisk to incorporate.
  6. In a separate bowl or stand mixer, beat together the eggs, sour cream, vanilla, and granulated sugar until well combined.
  7. Gradually add the flour mixture and beat until a smooth batter forms.
  8. Pour half the butter in the pan and scatter most of the berries over.
  9. Pour in the rest of the batter and drop the rest of the berries on top.
  10. Make the Brown Sugar Topping: In a small bowl, mix together the brown sugar, butter, and cinnamon. Combine throughly using a pastry blender.
  11. Spread topping over the top of the batter.
  12. Bake for 30 to 40 minutes or until the top is uniformly brown and a toothpick inserted into the center comes out clean.
  13. Let cool before serving.

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Blueberry Muffin Tops with Streusel Topping

Yes, it’s true… I’m still talking about Mother’s Day. 🙂

One of my special Mother’s Day gifts was a “Muffin-Top” pan. It’s genius. (My daughter only eats the top of her muffins, so this really was a perfect gift!) Needless to say, I already have a couple of muffin-top recipes to share. We enjoyed this version for our Memorial Day breakfast. They were fabulously loaded with fresh blueberries.

This recipe was adapted from Gourmet via Epicurious.com. I lowered the oven temperature, increased the vanilla, and reduced the flour in the topping. Next time I plan to incorporate some whole wheat flour. These muffins could also be made in a standard muffin tin, of course!

An absolute highlight in the original recipe was the informative explanation about the origin of the “Muffin-Top” baking pan. It was described as a TV triumph from a 1990’s Seinfeld episode. Here’s the recap:

“After Elaine exclaims that she only likes the tops of muffins (“The Muffin Tops” first aired on May 8, 1997), her former boss thinks Elaine has hit on a clever marketing idea. But when you only sell the tops, what do you do with the hundreds of muffin ‘stumps’ (bottoms) that are left? Elaine and her gang take to the streets with garbage bags of stumps, trying to pawn them off on anyone and everyone. There are no takers; even the homeless turn them down with disdain. It didn’t take long after the airing of the episode for muffin-top pans to appear on store shelves.”

LOVE it. 🙂

Yield: 12 muffin tops

For the Batter:

  • 3/4 stick (6 tablespoons) unsalted butter
  • 1/3 cup whole milk
  • 1 whole large egg
  • 1 large yolk
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour (can use some white whole wheat flour, if desired)
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 2 cups fresh blueberries (12 oz)

For the Topping:

  • 3 tablespoons cold unsalted butter, cut into bits
  • 1/4 cup all-purpose flour
  • 3 1/2 tablespoons sugar

Make the Batter:

  1. Put oven rack in the center or upper third of oven and preheat to 350°F, preferably on convection. Generously butter muffin pans. (I used cooking oil spray.)
  2. Melt butter in the microwave or in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
  3. Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.
  4. Fold in blueberries gently but thoroughly.
  5. Divide batter among 12 muffin cups, spreading evenly. (I used a large cookie scoop.)

Make the Topping and Bake the Muffins:

  1. Rub together all topping ingredients in a bowl with your fingertips or a pastry blender until crumbly, then sprinkle evenly over batter in cups, about 1 tablespoon per muffin.
  2. Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
  3. Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.

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Oatmeal Blueberry Buttermilk Pancakes

It’s hard to beat a special summer breakfast loaded with fresh berries. Similar to the muffins in my last post, the whole wheat flour and oats in the batter make this special treat a substantial meal as well.

This recipe was adapted from New York Times, contributed by Martha Rose Schulman. I decreased the batter resting time and increased the amount of blueberries. Delicious!!

  • ½ cup rolled oats
  • ½ cup low-fat milk
  • 1 cup whole wheat flour
  • ½ cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons canola oil
  • 1 1/2 cups fresh or frozen blueberries
  1. Combine the milk and rolled oats in a bowl, and set aside.
  2. Whisk together the flours, baking powder, baking soda, sugar and salt.
  3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight. (I let it sit for 30 minutes without a problem.)
  5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  6. Serve hot with a small amount of butter and maple syrup.

Note: Keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.

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Blueberry & Corn Crisp

I can’t try enough crisp recipes using summer berries. This dessert was described as a “unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.” I loved the textural contrast of the fresh corn kernels in the topping with the soft blueberry filling. Yummy!

This recipe was adapted from Bon Appetit, contributed by Nicole Rucker. I used medium-fine cornmeal instead of coarse. We ate it with a scoop of vanilla ice cream, of course. 🙂

Yield: Serves 8

For the Filling:

  • 5 cups fresh (or frozen, thawed) blueberries
  • ⅓ cup granulated sugar
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • ¼ teaspoon coarse  salt

For the Topping and Assembly:

  • ⅔ cup all-purpose flour
  • ⅔ cup coarse-grind cornmeal or polenta (I used medium-fine cornmeal)
  • ⅓ cup granulated sugar
  • 1 teaspoon coarse salt
  • 10 tablespoons chilled unsalted butter, cut into pieces
  • 1 cup fresh corn kernels (from about 1 large ear)

To Make the Filling:

  1. Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-quart baking dish.

To Make the Topping and Assembly:

  1. Preheat oven to 375°, preferably on convection.
  2. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine.
  3. Using a pastry blender or your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed.
  4. Add corn and toss to evenly distribute.
  5. Press topping between your fingers and break into large pieces over filling.
  6. Place baking dish on a parchment-lined baking sheet. Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes.
  7. Transfer to a wire rack and let cool 30 minutes before serving.

Note: Crisp can be made 1 day ahead. Store tightly covered at room temperature.

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Oscar Night Waffles

An odd tradition in our house is to eat waffles on Oscar night! I’m not sure how it started… The best part for me is that I can bypass menu planning to celebrate and watch the red carpet. The only thing I did this year is pick a new waffle recipe to try. 🙂

These waffles were SO easy to make- the eggs aren’t even separated. I honestly couldn’t tell the difference! This recipe was adapted from the New York Times, contributed by Melissa Clark. I added whole wheat flour and blueberries. I used buttermilk instead of yogurt as well. I doubled the recipe, after all, it was dinner. The leftover waffles were delicious reheated in the toaster. I hope it’s not bad to eat waffles for breakfast the morning after eating them for dinner!

Yield: about 10 waffles

  • 6 tablespoons unsalted butter, more for waffle iron
  • 1 cup/120 grams all-purpose flour
  • 1 cup/120 grams whole wheat flour
  • 1 tablespoon/15 grams granulated or brown sugar
  • 1 teaspoon/8 grams baking powder
  • 1 teaspoon/5 grams fine sea salt
  • ½ teaspoon/3 grams baking soda
  • 1 cup plain yogurt, buttermilk, or sour cream
  • 1 cup milk (I used 1 percent)
  • 4 large eggs
  • 1 cup fresh or frozen blueberries, optional
  • pure maple syrup, for serving
  1. Melt butter either on the stove or in the microwave. Set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk together buttermilk, milk, melted butter, and eggs.
  4. Fold wet ingredients into dry ingredients.
  5. Fold in blueberries, if using.
  6. Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. (I used cooking oil spray.)
  7. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. (I cook them for 5 minutes.) Butter the iron in between batches as needed.
  8. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven or warming drawer until ready to serve.

Note: If you don’t have yogurt (or sour cream or buttermilk), substitute another 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar.

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