Tag Archives: blueberries

#23 – Blueberry (and other summer fruits) Crisp

I know, I’ve been neglecting this blog for too long. If you want to know why, head over here to find out what’s been taking over my time and energy!

Back to baking…when June/July hits, it’s major blueberry season here! Where we live, you can go to a farm quite easily and get a big box of fresh, plump blueberries. There’s so much of it that we freeze some for the winter and give some away. And now that the season is almost over, we decided to make a blueberry crisp! We made our crisp in super big 9×13 baking pan, so if you want to make it in a regular baking pan (e.g., 8×8), you would want to cut the recipe in half.



  • ~8 cups of washed/rinsed blueberries (or any other cut fruits; we also used strawberries and peach here)
  • 1.5 cups sugar
  • 1.5 cups flour
  • 1 cup unsalted butter, chilled, cut into pieces
  • 2 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • rind of 1 small orange
  • 2/3 cup chopped almonds


  1. Preheat oven to 400F.
  2. Wash the fruit and cut if necessary (e.g., if using peaches/strawberries, etc)
  3. Place fruit in the baking dish
  4. Toss the fruit with 1/2 cup sugar and 1/2 cup of the flour and cinnamon
  5. Combine the remaining 1 cup flour with the butter in a food processor, until clumps are pea-sized
  6. Add the oats, remaining 1 cup sugar into the food processor; pulse briefly to combine.
  7. Add almonds into the food processor, pulse very briefly to combine (making sure you don’t over chop the almonds; alternatively, combine by hand)
  8. Top this over the fruit
  9. Bake until fruit is tender, and the topping is nice and golden (about 35 minutes).
  10. We didn’t have ice cream, but a nice scoop (or two) of it would pair real nice with this!

#18 – Berry Lemony Bundt Cake

I don’t know where you are, but here in Vancouver, it definitely feels like Spring! While the rest of Canada is shoveling piles and piles of snow, we are strolling and biking amongst cherry blossoms! Here’s a cake to celebrate early spring (it was also our 3.5 year wedding anniversary – I wonder when celebrating 0.5 years becomes excessive? #dontcare) !! _DSC1487-1 _DSC149910986086_1604260853121103_1615947090_n


  • 3 cups all purpose flour (plus a little more for coating the pan)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 2/3 cups sugar
  • Zest of 2 lemons (can substitute with orange zest)
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk (or add 2 1/4 teaspoon of lemon juice to 3/4 cups milk)
  • 2 cups fresh blueberries (frozen/fresh)
  • Powdered sugar, for dusting


  1. Preheat oven to 350 degrees.
  2. Butter a bundt pan thoroughly, then sprinkle with flour and shake out excess.
  3. Sift together flour, baking powder and salt in a medium bowl
  4. Combine sugar and lemon zest in a small bowl. Then use your fingers to rub the zest into the sugar until well-mixed.
  5. Use an electric mixer (large bowl) to beat the sugar and zest mixture with the butter, until light and fluffy.
  6. Add eggs, one at a time, followed by the vanilla.
  7. Add the dry ingredients in three additions, alternating with 2 additions of buttermilk.
  8. Fold in the berries
  9. Spoon batter into the pan
  10. Bake in the preheated oven until toothpick/cake tester comes out clean, about 1 hour.
  11. Cool (about 10 minutes)
  12. Remove cake from the pan onto the rack and cool completely.
  13. Dust with powdered sugar just before serving. Garnish with berries/lemon!
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