Tag Archives: blueberries

Blueberry-Apricot Crumb Cake

I found fresh apricots at the farmer’s market last week and couldn’t pass them up.  A week went by and they remained untouched in the fridge, so I knew I had to do something with them soon or else my investment would go down the drain.  I was planning to make a coffee cake or crumb bars.  But then I was surprised with the discovery of some delicious fresh-picked blueberries in my fridge.  Turns out that my brother’s friend’s family went blueberry picking and picked 58 lbs (!!!) of blueberries and needed to find some people to pawn them off on.  So my ideas for an apricot coffee cake quickly turned into an blueberry apricot coffee cake.

After some internet searching, I came across Dorie Greenspan’s recipe for Blueberry Crumb Cake and finally decided to try one of her recipes after hearing their magnificence throughout the blogging world (i.e. Tuesdays with Dorie).  But of course I changed some aspects of it due to my annoying inability to not follow recipes as written.

The Changes….put apricots in (and I am pretty sure that I did not substitute out blueberries, which means there was a ton of fruit in the cake), exchanged pecans for walnuts (because I like them better), nixed the nutmeg as well as decreased the cinnamon, zested 1/4 of a lemon (decided there were going to be too many competing flavors), and added an apricot glaze on top of it all (because some of the apricots took on a bit too much water during their swim in my efforts to remove their skin–I was blanching them…).  So here’s my version of her recipe…

Blueberry Apricot Crumb Cake

Inspired by a recipe by recipe by Dorie Greenspan

Crumb Ingredients

5 tbsp unsalted butter, room temp

1/4 cup sugar

1/3 cup packed brown sugar

1/3 cup all purpose flour

1/4 tsp salt

1/2 cup chopped pecans

Cake Ingredients

1.75 cups blueberries

1.5 cup apricots, skins removed, small dice

2 cups plus a handful of all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/8 tsp ground cinnamon

2/3 cup sugar

Zest of 1/4 lemon

3/4 stick unsalted butter, room temp

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

Apricot Glaze

Couple cooked fresh apricots, skinned removed.

Powdered sugar

Touch of milk

For the Crumb topping:

Using your hands, mix all ingredients minus the pecans until the mixture is well mixed (it’ll be a bit moist).  Mix in the pecans.  Set aside in the fridge until ready to use (cover!).

For the Cake:

Preheat your oven to 350 F and grease a 8×8 baking pan

Whisk together the dry ingredients.

Toss the blueberries and apricots with the handful of flour.

Mix the zest and sugar together with your hands in the bowl of your mixer.  Add the butter and mix (with your mixer) until light and fluffy.  Add the eggs one at a time–mixing well after each addition.  Add the vanilla and mix.

Next, alternate adding the flour mixture and buttermilk to the egg mixture.  (Add it in this order: flour, buttermilk, flour, buttermilk, flour)  Gently stir in the fruit with a spatula.

Pour the batter into the greased dish and crumble the crumb topping on top of the batter.  Bake for 65-80 minutes or until a toothpick will come out clean when tested.

For the Glaze:

Mince the cooked apricots.  Push through a sieve.  Mix powdered sugar and milk together until the mixture has a nice balance of sweet and tart.  Drizzle over the cake!

Despite all of the changes I made, it turned out really well.  The apricots are not a dominating flavor in the mix, but the apricot glaze definitely helps convey the apricots.  It is a very moist cake with a delightful crumb topping.

Oh and in case you were wondering–yes the cake is on a Modelo Especial box.  I went MacGyver on a leftover box in my attempt to have something to put the cake on…:)


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Fruit Crisp

Happy First Day of Summer–a day late :)!!  And a happy birthday to my grandma June (aka June Bug)!  I took a break from studying to help my mom prepare a birthday meal fit for the birthday girl.

My main contribution to the party (as you can probably guess from the pictures) was a fruit crisp–blueberry and peach!  I chose those flavors because the strawberries and raspberries at the local grocery store were exorbitantly priced.  The peaches were on sale, but not quite ripe–nothing a little sugar couldn’t fix!  I didn’t follow any recipe for this one and instead just kind of threw the typical crisp ingredients into the dish and hoped for the best….and it worked!!

Peach-Blueberry Crisp for JuneBug’s Birthday


~3-4 cups peaches, peeled and sliced

~1.5 cups blueberries

3 tablespoons granulated sugar (or less if your fruit is sweet)

3 tablespoons cornstarch

1.5 cups all-purpose flour

1 cup old-fashioned oats

1 cup brown sugar

few shakes of cinnamon

1 stick of butter, melted


1) Preheat oven to 350 degrees F.  Get out a 9 x 13 inch glass pan.

2)  Mix the blueberries, peaches, granulated sugar, and cornstarch together and put in the bottom of the glass pan.

3)  Mix together the flour, oats, brown sugar, cinnamon and melted butter; make sure to leave some clumps!  Spread this over the fruit.

4)  Bake for 45 minutes.  Serve with ice cream if you wish!

Stay tuned for a gluten free version in a couple of weeks…

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