Tag Archives: blueberries

Perfect Pre-Fireworks 4th of July Dessert

Hope everyone had a fun holiday! I’m going to share this recipe for a fruit torte with vanilla whipped cream still, because it’s great with any fruit, and not just in the shape of a flag. I’d love to try it with some farmer’s market peaches and blackberries. It’s sure to be a summer party hit!

Patriotic Fruit Torte flag strawberries blueberries Magnolia Bakery vanilla whipped cream 4th of July

Fresh Fruit Torte

Adapted from Magnolia Bakery

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 16 oz carton of strawberries
  • 1/2 pint carton blueberries
  • 1 tablespoon mix of cinnamon and sugar
  1. Preheat oven to 350° and grease a 9″ round springform pan.
  2. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition.
  3. Add the flour, baking powder, and vanilla extract and beat until incorporated. 
  4. Pour batter into prepared pan. Spread fruit out evenly (or in a nice little flag pattern)  over batter. Sprinkle with cinnamon sugar. (Note, most of the strawberries and blueberries sunk into the batter when baking, so I topped it off with more strawberries right after baking. They sunk in the warm cake and added a great extra fruit layer.)
  5. Bake for about 40 min or until golden brown. (Keep an eye on your oven because I think baking time can vary.) 

Vanilla Whipped Cream

Beat 8 oz whipped cream with a tiny bit of powdered sugar and a teaspoon of vanilla. Serve in a mason jar. Cause, you know, that’s so American.

Patriotic Fruit Torte flag strawberries blueberries Magnolia Bakery vanilla whipped cream 4th of July
There were so many great 4th of July dessert recipes out there this year. What did you bake and bring to the BBQ?

Comfort and Zest

lemon blueberry cupcakes cream cheese frosting

It’s been a bit of a soul-searching week for me. Starting with this mantra on Monday – I’ve been going back and forth between cleansing, energizing, and rediscovering my passions and values. Pretty emotional…and it’s still only Thursday! (Good thing I have friends like K who I can count on to enjoy life and its endless desserts with me.)

It wasn’t intentional, but these blueberry lemon cupcakes kind of represent how I’ve been feeling. There’s the pure comfort and delight of blueberries, which remind me of simple backyard family time. Our go-to summer dessert was always fresh berries over whipped cream and pound cake. They’re like home base. Soul food. The lemon is everything I want to be right now. Bright, vivacious, to-the-point. A boost of energy and excitement. The goal is to marry these two lovely flavors to create heartfelt impact.

lemon blueberry cupcakes cream cheese frosting

Well ok, that was just a long winded way to say that these are yummy cupcakes. It’s no surprise these two flavors go so well together – add in some cream cheese frosting and you’ve got a no frills (or super complex if you look at it through my feelings) summer dessert. Perfect for sharing with girlfriends at book club on a candlelit deck.

Lemon Blueberry Cupcakes

Cupcakes – makes about 20 cupcakes

  • 1 1/2 cups plus and extra 2 tablespoons flour, divided
  • 1 1/2 teaspoon. baking powder
  • 1/4 teaspoons salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • Zest of 1 lemon
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1/2 cup whole milk, at room temperature
  • 1 1/2 cups fresh blueberries

Lemon Cream Cheese Frosting

  • 8 oz. cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1 tablespoon freshly squeezed lemon juice
  • Zest of 1 large lemon
  1. Preheat oven to 350° and line muffin tins with paper liners.
  2. In a medium bowl, combine 1 1/2 cups flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, cream together butter and sugar. Beat in lemon zest, eggs, vanilla, and lemon juice. Alternate incorporating flour mixture and milk into the batter.
  4. Toss blueberries in the extra 2 tablespoons of flour and gently fold blueberries into the batter. Pour into cupcake cups and bake for 18-20 minutes, rotating pans half way.
  5. For the frosting, beat all the ingredients together and frost on cooled cupcakes. Top with more blueberries and lemon zest.

lemon blueberry cupcakes cream cheese frosting

Tell me about one of your summer dessert memories. Or a dessert that embodies how you’re feeling today. Sometimes it’s just a little easier to process your worries and ideas when you break them down to simple sugar and butter.

Simple Summer Galettes

Cupcakes for Breakfast: raspberry blueberry galette

I had made a galette earlier this summer and my brother asked me to make another one while we were on vacation on Nantucket. This is one of the most simple and delicious desserts. It also looks so impressive – like right out of  Parisean bakery.  We picked out fresh fruit from Bartlett’s Farm – the sweet but natural flavors are perfect for a summer dessert.

Peach/Raspberry-Blueberry Galette

  • Frozen pie crust, thawed
  • 1 cup of blueberries
  • 2 peaches, sliced or 1 cup of raspberries
  • 1/4 cup flour
  • 1/3 cup sugar
  • 2 Tbs butter
  1. Preheat oven to 400° Place wax paper on a baking sheet and roll out pie crust on top.
  2. In a bowl, combine: blueberries, peaches flour and sugar.
  3. Place fruit mixture in the middle of the pie crust.
  4. Begin folding the edge of crust in, around the fruit — this will naturally create the beautiful folds of the galette. Cut up butter into small pieces and place on top of fruit.
  5. Sprinkle the outer crust with some sugar.
  6. Bake for 25 min or until crust is golden brown. Serve with fresh whipped cream or vanilla ice cream.

Summer peach blueberry raspberry galettes

Raspberry blueberry summer galette

peach blueberry summer pie

summer berry galette

summer berry galette with ice cream