Tag Archives: cake

Blueberry Crumb Bars

10 Jan

So invite you to enjoy yet another blueberry recipe. Baking is something that I really love. It gives me pleasure and satisfaction. So I thought why not use blueberries for baking. I decided to make Blueberry Crumb Bars.

This is one of my favourite recipes. I love the crumb whether it is on a cake or a pie. This is one crumb bar to die for. It is utterly delicious. The crust and the crumb have a sweet taste but the blueberries in it give it a tangy taste to it. Blueberries are an exotic fruit. It’s flavorsomely sour and delicious.  I love the sweet and tanginess in a dessert. The freshness of the butter is definitely very oozing and yum. It is nice tea-time or a dessert to serve.

Blueberries can be easily substituted with raspberries or cranberries (whatever you may like). Since I am a blueberry fan and this being a blueberry week, I use Blueberry.

For this I used:

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice from one lemon
4 cups fresh blueberries
2/3 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. (I use my hands.) Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Scrumptioussss Crumb Barrr!!!

I actually ate right away when it came out of the oven.

 (adapted Allrecipes.com)


Loved by everyone who tasted!!!

Christmas Rum Balls Pudding

16 Dec

Its christmas time and I see its decorated everywhere. Its beautiful. I just love the carols playing everywhere. Besides the decorations, there is enormous variety of exquisite food available on the streets, malls and markets. It is actually to die for. But for me its a habit that I try different food stuff when I go out and try to reproduce at home. It feels a sense of achievement after I have done so.

This time I ate amazing cakey fruit balls. I had to try these since it was so festive. These are amazingly delicious cakey rum balls. There is a yummy chocolatey cake combined with rum which gives these balls an extra yummilicious taste to it. White chocolate along the cherries as the icing gives an extra flavor to the balls. The taste of these balls gave me hint of a plum pudding. Its velvety smooth crumble balls.

For this I simply crumbled the chocolate cake. This is going to be little messy in the following stages but it’s totally worth it!

Adding some golden syrup and the most important Rum!!

Mix the melted Milk Chocolate to this mixture.

Combine well with your hands. Messy isn’t it!!

Roll them into balls.

Add the melted white chocolate on top of the balls.

Decorate with glazed cherries.

Now Serve these Rum Balls in the Most Festive Style!!!!

Pretty Christmas Tree!! Isn’t It!!

(Recipe adapted from Nigella)

Cranberry and Vanilla Bean Cake

13 Dec

Last week, when I went for my grocery shopping I saw a packet of Cranberries, and quickly grabbed one. There are no fresh cranberries in India so I compromised with the sun-dried one. They taste delicious in itself. Lately, I also got fresh vanilla bean. I love the flavor of vanilla and wanted to use it for my cake. It actually tastes delicious in the cake.

This weekend there was a double reason to prepare this cake. One it was my In-laws anniversary and second, my brother was coming back from UK after about 3 months. He’s been studying for his masters degree there. We all had missed him so much that it was actually a celebration time when he got back.

This is one of the fruity cakes which can be great accompaniment with your tea. It is soft and moist utterly delicious. The flavours of the cranberry and vanilla bean just melt into the mouth. The taste of cranberries is tangy and inside the cake it gives a fruity sweet and sour taste.

Instead of the vanilla essence I intended to use fresh vanilla bean. To my surprise fresh vanilla bean has a very refreshing and gives warmth to the cake.

Sift the flour with baking soda. Keep aside.

After beating the eggs with the sugar and adding vanilla essence. Add the butter and mix in the flour. Finally add the cranberries and walnuts.

Pour into the baking tin.

Bake at 180 degree celsius and for 40 minutes. And this is how it comes out from the oven.

This is Scrumptious Cake !!! Amazing to go along at your Tea-Time.


Ingredients used were:

3 eggs
1 1/2 cups sugar
1 cup softened butter
1 1/2 tsp baking powder

1 vanilla bean pod
1 1/2 cups flour
1 cup cranberries

1/2 cup walnuts chopped


Preheat oven to 180°C. Lightly grease a 10″ round baking tin.

Sift the flour with the baking powder.

Beat eggs and sugar together for at least 5 minutes — probably as long as 7 or 8 minutes — the egg and sugar mixture should double in volume and turn pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Add the butter and flavorings and beat for 2 more minutes. Stir in flour and fold in cranberries. Pour into greased pan.

Bake 40 minutes. You made need to tent the cake with foil in the last 15 minutes or so to keep the top from browning.

Cool completely before serving.

Blackberry Crumb Cake

15 Sep

Dessert time: This recipe I actually picked up from Donal Skehan. This is a really nice dessert, can be served with some ice cream. It can also be had as a tea time cake crumb. In the original recipe, self-raising flour is used. So to make flour rise while baking, soda and baking powder is added. I have made a few modifications to this recipe. First, I actually had a blackberry jam in my refrigerator. So I used that instead of the fruit blackberry. Secondly, since the jam itself is sweet, sweet content in the topping was reduced . Thirdly, used vanilla essence. Also, made a few alterations while baking this. Firstly, baked the cake batter for half the baking time. Then put the blackberry jam and the sweet crumb topping on the half-baked cake.  Finally, again put the cake back to oven for the left over baking time.

Preparing time: 25 mins   Baking time: 45 mins

115 gm butter softened

175 gm castor sugar

1 egg

1 tsp vanilla essence

280 gm (2 cups) flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon powder

125 ml milk

300 gm blackberry jam

For the sweet crumb topping

85 gm castor sugar

85 gm plain flour

zest of 1 lemon

75 gm butter

 Whenever I bake, there are a few things that I do. My first step is to collect all the ingredients required. Grease a baking tin with a parchment paper. Ideally, use of a rectangular tin is required but I used a round one.

Preheat the oven at 190 degree/ Gas mark 5.

Then sift all the dry ingredients such as flour, baking soda and baking powder.

Add cinnamon powder in the flour mix. Set aside.

In another bowl, whisk in the butter and sugar with the help of a hand beater until pale.

Add the egg and vanilla essence. Whisk to combine it well.

Fold in the flour into the mixture with a wooden spoon. Add milk.

Pour the mixture into the greased baking tin. Bake in the oven for 35 minutes.

Now prepare the crumb. Combine all the topping ingredients and mix it with the fingertips until it resembles the breadcrumb mixture.

After 35 minutes bring back the cake. Quickly pour in the jam.

Add the crumb topping.

Bake it again for about 10 mins. Or until the crust is golden. Let it cool and then bring it out of the tin and cut slices.


Use a parchment paper more than the tin so that it is easy to take out the cake.

It is a nice tea time cake crumb.

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