Sweet Things: Honey Blueberry Bundt Cake

 

Ingredients:

2 1/2 cups flour

1 1/2 teaspoon baking powder

1/4 t baking soda

1/2 c (1 stick) unsalted butter

1/2 c canola oil

1 c granulated sugar

1/2 c light brown sugar

1 t vanilla extract

1 Tablespoon honey

1 T fresh squeezed orange juice

4 large eggs

1 c buttermilk

1 pint fresh blueberries (freeze about 3 hours prior to use)

Drizzle topping:  1 T honey, 1 T buttermilk, and 1 T orange juice

 

 

Directions:

Preheat oven to 350 degrees Fahrenheit.

Combine dry ingredients in large mixing bowl.

Melt butter and pour into a medium size mixing bowl.Whisk together with oil. Add sugars, vanilla, honey, and orange juice. Add eggs, one at a time, whisking gently with each new addition. Add buttermilk. Whisk together til mixture is smooth.

Make well in the bottom of dry ingredients. Pour in wet ingredients gradually, whisking gently. Do not over-mix. Stop when all ingredients are combined.

Fold in blueberries.

Pour evenly into a greased 12-cup Bundt pan.

Bake for 50-60 minutes until top is golden brown and knife inserted into center comes out clean.

Drizzle honey, buttermilk, OJ glaze over top while still warm. The liquid will be absorbed by the cake.

Serve warm with a small scoop of vanilla ice cream and a cup of orange blossom tea with honey.
Here’s to a midweek sweet treat that will power you through to the weekend. 🙂

Enjoy!

xx C&L

Sweet Things: Independence Day Layer Bars

Happy Fourth of July! Ever since I was a little girl, I’ve loved this holiday more than any other. There’s something about how the summer sun melts into a firework-filled night sky that continues to captivate me year after year. Of course, it also happens to be the perfect opportunity to bake for family and friends – a best-loved holiday tradition – in the shade of red, white and blue. So before you call it a night, add a dash of patriotism to your menu with this simple recipe that comes together in a pinch. It’s a crowd pleaser that’ll be gone before you even have a chance to sing “Happy Birthday America.”

Independence Day Layer Bars

1/2 cup (1 stick) unsalted butter

2 cups graham cracker crumbs

3/4 cup coconut flakes, sweetened

1 14-oz can sweetened condensed milk

1/2 cup dried blueberries, sweetened

1/2 cup dried cranberries, sweetened

1/2 cup white chocolate chips

Preheat oven to 350 degrees Fahrenheit.

Melt stick of butter in microwavable bowl (about 1 minute depending on power level).

Add graham cracker crumbs and mix until coated.

Pour butter/graham cracker crumb mixture into bottom of a 9 x 13 inch baking pan. Use clean hands or the back of a spatula to push mixture into a compact crust.

Sprinkle coconut flakes evenly over graham cracker crust.

Pour sweetened condensed milk evenly over coconut flakes.

Sprinkle dried blueberries, cranberries and white chocolate chips evenly over sweetened condensed milk.

Bake for 25-30 minutes, until edges are golden brown.

Slice into squares once cooled. Served with a dollop of cool whip or small scoop of ice cream and fresh berries, if desired.

Enjoy- from my kitchen to yours!

xx C&L