Tag Archives: Cakes & Bakes

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!!!

Clementine Bakery’s Banana Cake

19 Sep

Baking is one of the most satisfying art. This is something I enjoy the most in the kitchen. Banana’s make great fruits but once you add to your desserts or cakes they make it tastier. This is a tea-time cake. Somehow my mum and I enjoy cakes with our tea more than savory bits. Last week, I promised my mother that I’ll bake a tea cake for her. So here it is!

This cake is really good. It is fragrant with bananas, very tender, not-too-sweet, velvety and moist texture is a perfect indulgence anytime of hour in the day. The frosting of this cake is too good.

This banana cake recipe is taken from TWC. I have altered the frosting by adding sour cream instead of creme fraiche and increase the sugar content.

2 2/3 cups all-purpose flour minus 2.5 tablespoons
2 2/3 cups sugar
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3 large or 4 small very ripe bananas
3 eggs
1/2 cup buttermilk
3/4 cup canola oil
1 1/2 teaspoons vanilla extract


170 gm cream cheese, at room temperature
60 gm butter, room temperature
1/2 cup powdered sugar
2 tablespoons sour cream

Preheat the oven to 180 degree C /350 degree F.

In a large bowl, sift together flour, sugar, baking powder, baking sugar and salt. This recipe is little different from the usual baking that I do. Usually I add the sugar to the eggs but in this case, sugar is incorporated with dry ingredients.

Seive twice so that the ingredients are equally distributed in the mixture.

Mash the bananas with the hand beater until smooth.

Mix the eggs, one at a time .

The idea is to blend it well into the mixture.

Add the oil….

Some Vanilla Essence!!

Add Buttermilk!!

Now mix the dry ingredients into the batter till thoroughly combined.

Key is mix with love and affection…mix well dry ingredients in 2-3 batches…

Pour into a 9-by-13-inch greased pan or a 10-inch round cake pan (you might have enough batter leftover for a few spare cupcakes).

Bake for 35 to 40 minutes, until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched. Cool on a rack.

Mix well together all the ingredients for the topping.

Spread it on the cake.


When I inserted the skewer in the cake after 40 minutes it was still a bit undone. I left it for another 2 minutes and it was perfect. Every oven is different so you need to check when your cake is done.


My mother absolutely loved every bit of this cake. She said it was actually fabulous. I actually value her comments on what I make in the kitchen. This cake can be kept for 1-2 days but who wants to keep waiting so long. Atleast this one got finished in a day.

Looks yummilicious!! Isn’t it??

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