Peaches are one of my favorite summer treats. Living in Colorado, we are lucky to get juicy Palisade peaches in August, assuming there isn’t a hard spring freeze on the western slope. My daughters and I order a box of peaches from a local high school each year and they are always amazing. While I made my favorite peach recipes of peach salsa, peach raspberry cobbler, Dutch Baby Pancake with Peaches and raspberries, and others, I love trying new recipes. This recipe was delicious and I enjoyed it for breakfast/brunch and for an every dessert. You could top it with whipped cream or ice cream or even a dollop of Greek Yogurt.
Next time, I will substitute fresh raspberries for the blueberries, a fruit marriage blessed by the Gods! Perhaps I’ll also substitute almond extract for the vanilla. Now that’s living on the edge.
Peach and Blueberry Greek Yogurt Cake
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 oz butter softened
1 cup sugar
½ teaspoon vanilla (or almond extract)
½ cup Greek yogurt
2 peaches sliced into wedges
6 oz blueberries (or raspberries)
1 teaspoon granulated sugar
Use 9×3-inch springform pan.
Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
Sift flour, baking powder, baking soda, together into a medium bowl.
In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.
Raspberries may very well be my favorite fruit and would certainly be on my ‘last dinner’ list. This recipe started out to be Lemon Blueberry Bars as the original recipe stated. Midway through making the bars, I realized the frozen blueberries were off, so quickly switched to raspberries that I had in the freezer. Frankly, I love the results. Even the nutmeg called for in the original recipe suited the raspberries.
Another new favorite!
LEMON RASPBERRY STREUSEL BARS
yield: 24 BARS
2 cups all-purpose flour
2 tablespoons granulated white sugar
2 teaspoons grated lemon zest
pinch of salt
1/2 cup (1 stick) butter, chilled and cut into small pieces
1 large egg
1 teaspoon vanilla extract
2 cups fresh raspberries (I thawed frozen raspberries)
1/4 cup granulated white sugar
1/8 teaspoon ground nutmeg
5 Tablespoons butter, at room temperature
1/2 cup (packed) brown sugar
3/4 cup all-purpose flour
Preheat oven to 400°F. Spray a 9×13-inch pyrex pan with nonstick spray.
Prepare the crust: In a medium bowl, stir together the flour, sugar, zest and salt. Cut in the butter until the mixture resembles coarse crumbs.
In a separate bowl, beat the egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Bake 12 to 15 minutes until golden. Remove from oven and set aside to cool slightly. (Keep the oven on)
Sprinkle raspberries over the crust. In a small bowl, combine the 1/4 cup sugar and nutmeg; sprinkle over the raspberries.
Prepare the topping: In a medium bowl, use a rubber spatula to cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly, like streusel. Sprinkle over the raspberry layer.
This mix was the perfect base for a patriot, 4th of July dessert with fresh berries and a cream cheese base. This recipe can easily be cut in half and baked in a round or square pan.
The dessert is best served the day it is made but leftovers brownies can be good for 1-2 days.
PATRIOTIC BROWNIE FRUIT DESSERT
2 packages Double Chocolate Krusteaz gluten-free brownie mix (I bought a large box at Costco) and ingredients stated on the box (water, vegetable oil, egg)
16 ounces cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
4 cups fresh strawberries, sliced
2 cups fresh blueberries
2 cups fresh red raspberries
1 cup apple jelly
Make brownies according to package directions and bake in greased jelly roll or sheet pan as directed. Let cool completely.
Beat together softened cream cheese, sugar and vanilla until smooth.
It’s salad time, again. I love salad 365 days a year but with fresh produce and fruit in spring and summer, it’s the best! This salad is so simple and so delicious and you can have it anytime. Experiment with different greens, fruit and nuts and enjoy!
What a yummy patriotic salad to share this Memorial Day weekend.
STRAWBERRY AND SPINACH SALAD
Baby Spinach salad mix
1 cup fresh blueberries, rinsed and drained
1 cup fresh strawberries, rinsed, drained and sliced
1/2 cup chopped walnuts (or pecans)
Sweet Balsamic Dressing
1.5 Tablespoons balsamic vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
Salt & pepper, to taste
Blend salad dressing ingredients together and chill.
When ready to serve, toss salad with dressing and serve immediately.
Warm, sweet blueberry muffins fresh from the oven with melted butter. Oh, my gosh..it’s the best.
The Sweet Blueberry Muffin recipe is one I found (who knows where!) during my college years. I was reading cookbooks like novels in those days. I first tried this recipe on my family when I cooked several items for Easter Dinner. I still remember the wonderful muffins and memories of Easter celebrations at the Farm.
SWEET BLUEBERRY MUFFINS
1/2 cup milk
1/4 cup salad oil
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or 3/4 cup frozen blueberries (thawed & drained)
Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups.
Beat egg; stir in milk and oil.
Mix in remaining ingredients, just until flour is moistened. Batter should be lumpy. Fold in blueberries.
Peaches are in season and I love a peach dessert. I adapted a recipe from Barefoot Contessa to be gluten-free. It was delicious. The rice flour is lighter, therefore, you need to add about 25% more rice flour that the all-purpose flour called for in a recipe. I’ve shown the rice flour and the all-purpose flour proportions in the recipe below. I also sprinkled sugar on top of the crumble to give it a little extra sweetness.
The Crumble served warm with good vanilla ice cream…it’s what I wish I were having for dessert tonight!
PEACH AND BLUEBERRY CRUMBLE
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
3/8 cup rice flour (GF) OR 1/4 cup all-purpose flour (non GF)
1 cup fresh blueberries
1.25 cups rice flour (GF) OR 1 cup all-purpose flour (non GF)
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into buttered ramekins or baking dish.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.
How many ways are there to use Gooseberries? Not as many as one would think, at least not many that are documented. I’ve never tried a smoothie with gooseberries until I found this recipe. I substituted almond milk for cow’s milk. Very refreshing!
BLUEBERRY GOOSEBERRY YOGURT SMOOTHIE
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen gooseberries
1/2 of banana, frozen
1/2 cup lowfat vanilla yogurt (I prefer Greek yogurt)
1/2 cup almond milk
Put all ingredients in blender and blend until smooth. Enjoy!
Fresh blueberries are coming into season and a wonderful time for a warm, Blueberry Coffee Cake. I served this yummy cake for my annual Mother’s Day Coffee.
It’s easy to make and I LOVE the crumb topping. Great with a hot cup of coffee or tea with family and friends.
I typically double this recipe for a larger coffee cake.
BLUEBERRY COFFEE CAKE
3/4 cup sugar
1/4 butter, softened
1 egg, beaten
1/2 cup milk
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt (optional)
2 1/4 cups blueberries, fresh or frozen
1/2 teaspoon cinnamon
3/4 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 cup soft butter
Preheat oven to 375 degrees. Rinse and drain the blueberries.
Combine 3/4 cup sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/2 teaspoon cinnamon in a bowl and mix well. Add 1/4 cup soft butter, egg and mix. Add 1/2 cups milk and mix well. Stir in 2 cups of flour. The batter will resemble thick pancake batter. You may have to finish mixing by hand. Add the blueberries and gently mix in.
Grease and flour pans (9″ square pan or two loaf pans). Pour batter into pans, about 1/2 full.
Mix topping. Crumble evenly on top of batter.
Bake for 45 minutes. If not brown on the top, bake a bit longer, checking every 3 to 4 minutes. Set the coffee cake on a rack to cool and enjoy.