Day 166: The Pajama Chef.
Cute blog name, huh?!
And Sarah, the author, seems just as sweet and unique as her blog name alludes. With a hubby and two [adorable] kitties by her side, Sarah shares through her blog “…healthy, delicious recipes with a side of indulgence” that she counters with her thirst for running. And to learn a little more about the Pajama Chef, check out her Four Things page!
As you may have concluded, the Pajama Chef is my June SRC assignment. From Buffalo Ranch Chicken Dip, Mexican Rollups, Potato Rosemary Knots, Roasted Peach Muffins, Chocolate Chip Banana Pancakes, and Royal Berry Coffee Cake…and that’s just my short list!
But you get the point. Sarah’s recipes are appetizing, versatile, and a gamete of cuisines. Making it that much harder to choose, so I had to go to my coworker for help with this one.
We “settled” on the Blueberry Buckle [that I added raspberries to]. Not only for the mouthwatering pictures of the thick crumb and beautiful fruit, but what better way to end Spring/start Summer than with a berry-bursting breakfast treat?
And as my coworkers can attest, we made a good choice.
Half way through the year, six SRC assignments down. I don’t know where 2015 has gone but bring on next month! Happy baking and cheers to all things scrumptious!
Baking Level: Novice. Stir, mix, crumble, bake. You got this!
Flavor: Sarah’s description of this breakfast/dessert was spot on. The cake is not too sweet, letting the fruit be the shining star. But the buttery, brown sugar crumble brings just enough sugariness to round it all out.
Texture: Light, crumbly cake. Juicy, sweet berries. And a crunchy topping that hits all of the senses.
Would I Make It Again?: Absolutely! This recipe is the quintessential summer breakfast [or dessert] goodie. Although you can make it year round, you’ll most likely get the best quality produce when the fruit you use is in season.
- As I mentioned, this cake easily lends itself to letting the fruits shine. So try to get the best, most ripe produce you can. It will make a difference!
- I love versatile recipes and this is definitely one of those. Use this recipe year round, switching out the fruits that are currently in season.
- Gently fold in berries to the batter, the raspberries broke a little but don’t fret.
1/2 c. unsalted butter, at room temperature
3/4 c. sugar
1 large egg
1 tsp. vanilla extract
2 c. all purpose flour
1-1/2 tsp. baking powder
1/2 c. milk
3 c. fresh blueberries, patted dry and tossed in flour
2 c. fresh raspberries, patted dry and tossed flour
1 c. all purpose flour
1/4 c. light brown sugar, packed
1 tsp. ground cinnamon
1 tsp. vanilla extract
6 tbsp. unsalted butter, at room temperature
- Heat oven to 350°F. Butter and flour a 10-inch springform pan; set aside.
- In a large bowl, cream together butter and sugar on medium speed (about 3 minutes). Reduce speed to low and beat in egg and vanilla extract (scrape sides of bowl as necessary).
- In a small bowl, stir together flour and baking powder. Alternately add flour mixture and milk to sugar mixture, starting and ending with the flour. Gently fold in blueberries and raspberries. Pour into prepared pan; set aside.
- For streusel, stir together flour, brown sugar, and cinnamon. Cut in vanilla extract and butter with a pastry blender or use your fingers. Sprinkle streusel over batter.
- Bake 60 to 70 minutes or until streusel is golden brown and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then release the sides of the pan and cool on a wire rack for 15 minutes before cutting.
Yield: 16 servings