Tag Archives: blue beries

Lemon Blueberry Crazy Cake from Sweet little bluebird

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated white sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 Tablespoon lemon zest
  • 1 Tablespoon apple cider vinegar (or white vinegar)
  • 5 Tablespoons canola oil (or vegetable or olive oil)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure lemon extract
  • 1 cup water
  • 1 cup fresh blueberries (or frozen, thawed)

  • Preheat oven to 350 degrees F. then spray an 8″ square baking pan with non-stick cooking spray.
  • In a large bowl, combined the sugar and lemon zest – mix well, making sure the zest is evenly distributed with the sugar, then add the remaining dry ingredients (flour, baking soda and salt), and mix well.
  • Next, make 3 depressions in the dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla and lemon extracts in the other, and the oil in the third larger depression. Next, pour water over top.  Mix well until smooth.
  • Last, add blueberries, gently folding into batter, then pour into prepared baking dish.
  • Bake on the middle rack of the oven for 35–40 minutes. To be sure the cake is ready, check with a toothpick to make sure it comes out clean. Remove from oven.
  • Serve warm, fresh out of the oven, or allow to cool.
  • This cake is wonderful served plain, topped with a simple lemon glaze (see note section in recipe card for glaze recipe), your favorite lemon or vanilla frosting, or dusted with powdered sugar.
  • Store in refrigerator tightly covered up to 4 days.

blueberry cheesecake jars from www.chindeep.com/

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cheesecakejars

They’re easy to put together, cute, and they travel well too. If blueberries aren’t your thing, you can easily substitute cherries, lemon, chocolate pudding, or peaches for the blueberries. Just make sure you’re using ready-to-go pie filling, and not just canned fruit, or your cheesecakes will get soggy.

for the graham cracker crust layer:
1 heaping cup of graham cracker crumbs
3 Tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup melted butter

Combine all of the graham cracker crust ingredients and “tamp” about 3 Tablespoons into each of 6 half-pint canning jars.

for the cheesecake layer:
8 oz. cream cheese, room temperature
1/2 cup sugar
1/2 cup sour cream
2 Tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon or orange zest

Place all of the cheesecake ingredients in the bowl of a counter top mixer. Whip until smooth and fluffy. Divide evenly among the 6  (half pint) jars… on top of the graham cracker crust layer.

for the blueberry layer:

TIP: a little almond extract will make canned pie filling taste fresh and wonderful!
1 (20 oz.) can blueberry pie filling
1/4 teaspoon pure almond extract

Mix fruit filling with extract and divide evenly among the 6 jars. Place lids on jars an refrigerate until ready to eat.

Add a dollop of whipped cream to the tops of the jars and sprinkle with a little nutmeg if desired. ~ serves 6 ~