Blueberry Banana Bread – A Bonus Recipe

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Did you go blueberry picking last summer?  We did.  It is one of our favorite summer outings.  We love to be out in the sunny field with the blueberry bushes all around us.  My nephews are good pickers (although they like to spend some of their time trying to pelt us with unripe blueberries – they learned this game from their dad and uncle) and so between all of the adults and kids we usually pick a large amount of berries.  I love bringing them home, pouring them into zip lock bags and packing them safely away in the freezer for winter days like today.

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Today just seemed like a good day to bake with blueberries.  So, I found this recipe, compliments of one of the blueberry farms we sometimes visit, and got to work.

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Blueberry Banana Bread

  • 1 cup blueberries
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup butter or margarine
  • 2/3 cup sugar
  • 2 eggs
  • 1 cups mashed, ripe bananas

Wash and thoroughly drain blueberries;  toss berries with 2 tablespoons flour.  Sift together remaining flour, baking powder, soda and salt.  Cream butter or margarine;  gradually beat in sugar until light and fluffy.  Beat in eggs, one at a time.  Add flour mixture and bananas alternately, in three parts.  Stir in blueberries.  Spoon into greased loaf pan (9x5x3 inches).  Bake in 350 degree oven about 50 minutes or until done.  Makes 1 loaf.

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I pulled the blueberries out of the freezer and washed them thoroughly.

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I then tossed them in 2 tablespoons of flour and set them aside.

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Next, I stirred together the dry ingredients with a whisk.

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I then creamed the butter and then gradually added the sugar.

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Next came the eggs and the batter became very light, almost foamy.

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When bananas are starting to get too ripe, I like to peel them and stick them in a ziploc bag in the freezer.  I can then pull them out for baking.  So, I pulled a couple of bananas out of the freezer, thawed them a little and then mashed them a bit (I know, it does not look appetizing!).

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I added the flour mixture to the batter alternately with the bananas.

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I then stirred in the blueberries.

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Then, it all went in the bread pan and into the oven at 350 degrees for about 50-60 minutes.

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It came out looking and smelling delicious!  This blueberry banana bread is a special treat from a special summer memory!

Happy Baking!

Amy

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Fruity Baked Oatmeal – A Bonus Recipe

You might recall that when I gave you the recipe for the oatmeal bread I mentioned I really love baking with oatmeal.  I do.  And, so I have another oatmeal recipe for you.  I have been baking this breakfast dish for many years and it is one of my favorites.  I had never had baked oatmeal until I went on a retreat with some friends.  They were going to a missions conference at a retreat center and I went along with them to watch their boys during the meetings.  It was a nice place and I remember that they served baked oatmeal for breakfast.  I loved it and so I began looking for a recipe.  Once I found this recipe, I never turned back.  I’ve tried other baked oatmeal recipes, but they never measure up to this one.  I will give you the original recipe and then tell you how I have changed it over the years.  Both the original recipe, and the “healthier” version I have come up with are worth your time!

Fruity Baked Oatmeal

  • 3 cups quick-cooking oats
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1 cup fat-free milk
  • 1/2 cup butter, melted
  • 3/4 cup chopped peeled tart apple
  • 1/3 cup chopped fresh or frozen peaches
  • 1/3 cup fresh or frozen blueberries
  • Additional fat-free milk, optional

In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon.  Combine the eggs, milk, butter;  add to the dry ingredients.  Stir in the apple, peaches and blueberries. 

Pour into an 8-inch square baking dish coated with nonstick cooking spray.  Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.  Cut into squares.  Serve with milk if desired.

Putting it together is really quite simple.

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Just combine the dry ingredients.

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Then combine the wet ingredients.

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Add the fruit.

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Stir together.

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Put it in the pan and bake.

I have changed it a bit, to try to make it healthier.  Actually, I pretty much make it a little bit different every time.  But overall, here is my “new” version.

Amy’s Fruity Baked Oatmeal

  • 3 cups quick-cooking oats
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons flax seed meal
  • 2 tablespoons wheat germ
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped almonds
  • 2 eggs, lightly beaten
  • 1 cup fat-free milk
  • 1/4 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 cup chopped peeled tart apple
  • 1 cup chopped fresh or frozen peaches
  • 1 cup fresh or frozen blueberries

The directions to put it together are pretty much the same as the original recipe (dry ingredients, wet ingredients and then mix in fruit).  I use a slightly larger pan since I add more ingredients.  I also bake closer to 45 minutes.

My favorite way to make this is to put all of the ingredients together on a Saturday night.  Then, I stick it in the refrigerator overnight.  On Sunday morning I put it in the oven and it makes a nice breakfast before church.  The leftovers are also good warmed up in the microwave.  You can serve with milk like the recipe states or serve it with a dollop of yogurt.

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I’m glad I found this recipe.  It is one I’m sure I will always keep in my recipe box.  I hope you give it a try and add it to yours.  If you do, let me know what you think!

Happy Baking!

Amy

Blueberry Peach Bread – A Bonus Recipe

Peach Blueberry Bread

Blueberry Peach Bread

About a month ago, it came to that spot in the summer when the peaches and blueberries are ripe at the same time.  I love that time.  First, my parents, my sister, my nephews and I went blueberry picking.  One of my nephews loves blueberries – I mean he LOVES blueberries.  When we were picking he said, “Auntie is it still afternoon?”  “Yeah,” I said, “it’s still afternoon.”  “Oh good!”  he said, “That means we still have more time to keep picking!”  He really is a good little worker in the blueberry patch too.  He knows he’ll be enjoying those blueberries for breakfast all winter long.  My mom and I went a second time and picked more because I love to have them in the freezer too, ready for baking into recipes.

Then, my other sister called to say her farm market had peaches ready.  We always buy our peaches from her farm market because they have the best deal.  So, we had a bushel of peaches and lots of blueberries and I decided I needed a recipe that would use both.  I looked through my grandma’s recipe boxes, but I couldn’t find anything with peaches and blueberries.  So, I looked elsewhere, found this recipe, and changed it up a little to make it the way I wanted it.
Blueberry Peach Bread
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup blueberries
  • 1 cup diced peaches, peeled (about 3 peaches)
  • 1/2 cup plain yogurt

Preheat oven to 350F.
In a large bowl, mix together the flour, baking powder and salt. 
In the bowl of a stand mixer, cream together the butter and sugar. Add in the eggs, one at a time, mixing after each egg is added. Add in the vanilla. Mix well. 
Add in the yogurt and mix until well combined. 
Add in the dry ingredients and mix well. 
Gently fold in the blueberries and peaches. Bake for 1 hour and 15 minutes, or until the top is lightly browned.

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Blueberry Peach Bread

It turned out to be a great recipe.  The combination of the two fruits complimented both the appearance and the taste.  I made a couple of loaves and was able to take one to my parents’ anniversary luncheon at Wendy’s house (the luncheon she talked about when she shared Mrs. Magary’s spice cake).  It was a pretty bread for a special occasion.

I hope you can give this recipe a try.  If you do, let me know what you think.  Frozen blueberries should work just fine and I would think canned or frozen peaches would be okay too.
Happy Baking!
Amy

Mrs. Tucker’s Short Cake

Summer in Michigan is such a fun season.  Strawberries, blueberries, blackberries, raspberries, cherries and peaches are all available, fresh and local, throughout the summer.  That’s why I quickly nabbed Mrs. Tucker’s Short Cake out of Grandma Dora’s recipe box as soon as I spotted it.  It’s the perfect recipe to pair with whatever fresh fruit you have available during the summer months.

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The recipe is as follows:

MRS. TUCKER’S SHORT CAKE

  • 3 eggs
  • 1 cup sifted cake flour (3 times)
  • 1 teaspoon double action baking powder
  • 1 cup sugar
  • 2 teaspoons lemon juice (I use 1 teaspoon lemon and 1 vanilla)
  • 6 Tablespoons hot milk

Beat eggs very light. Add sugar gradually, beating all the time.  Add extract.  Fold in flour, little at a time.  Add hot milk.  Mix quickly until batter is smooth.

Wet Ingredients

Bowls

I started out by measuring the dry ingredients, the flour and baking powder, into a small bowl and then set it aside.  Next, I cracked three eggs into another, larger mixing bowl and whisked them gently.  I added the sugar and continued to whisk until they were well blended.  Then, because my Grandma had written it in, I whisked in 1 teaspoon of lemon juice and 1 teaspoon of vanilla.  While I slowly stirred the flour Battermixture into the wet mixture, I heated
the milk in the microwave for 1 minute.  Last, I poured in the milk and mixed it in with a rubber spatula.

 

 

 

Just like many of Grandma Dora’s recipes, this one didn’t give any details for baking.  Because of the amount of batter it made, I decided to put it into an 8 x 8 square pan.  I also greased the pan before I poured in the batter, like you would do with any cake recipe.  I wasn’t sure what temperature to bake it at, but the batter was very thin, like a cake mix, so I decided on 350 degrees.  I kept a close watch on it and kept adding more time until it was golden brown and an inserted toothpick came out clean.  It took 26 minutes in my oven.  So the new recipe, for ease of use, is:

MRS. TUCKER’S SHORT CAKE

  • 3 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 6 Tablespoons hot milk

In a small mixing bowl, combine flour and baking powder, set aside.  In a medium size mixing bowl, beat eggs lightly.  Mix in sugar a little at a time.  Stir in lemon juice and vanilla.  Slowly fold in flour mixture.  Add hot milk.  Mix together until batter is smooth.  Pour into a greased 8 x 8 pan.  Bake at 350 degrees for 25-27 minutes or until a toothpick inserted comes out clean.  Cool.  Serve with fresh berries and ice cream or cool whip.

Short Cake baked and golden brown.

Mrs. Tucker’s Short Cake baked and golden brown.

 

I was eager to try Mrs. Tucker’s Short Cake.  Normally, my husband and I aren’t big fans of short cake because it’s usually not very sweet and rather biscuit like. Unless I top it with a lot of ice cream or cool whip I’m not usually interested.  But because this batter was so thin, I wondered if it would be more like cake than a biscuit.  I knew, that it had to be pretty sweet since it called for a whole cup of sugar.  We were both pleasantly surprised when we tasted it!  It tasted nothing like traditional short cake. It was sweet and moist. The closest thing we could compare it to was a heavier angel food cake.  My husband liked it so much that his was gone before I had finished getting our boys milk to drink with it.  This will be our new go-to short cake recipe.  No more dry, bitter biscuit “cake” for us!

Mrs. Tucker’s Short Cake served with strawberries, blueberries and ice cream!

Happy Baking!

Wendy