Have you ever made and ate a meal and then when finished ask yourself, “Why don’t I make this more often?” That’s what I said to myself last night after making this super delicious and easy Grilled Cedar Plank Salmon.
In our house we love eating salmon – its probably from our years living in the pacific northwest, where salmon is very fresh and plentiful. I eventually learned how to grill using cedar planks, and it couldn’t be easier! The cedar plank gives the salmon a subtle, yet very flavorful smokey flavor. When using the cedar plank, you don’t need a fancy glaze or a heavy tarter sauce to accompany the fish. It is simply perfect with just a few ingredients.
You can find cedar planks almost anywhere grilling supplies are sold. I purchased mine at Target in the seasonal grilling area where the accessories are located. You can definitely find cedar planks on line as well. Rule of caution: DO NOT use a regular piece of wood you would get at a hardware store. Home building lumber has typically been chemically treated and is not intended to be used for cooking.
Anytime you’re grilling with a cedar plank there are a couple simple rules to remember. Rule One: ALWAYS remember to soak your cedar plank in water before grilling. This prevents the wood from going up in flames with your food along with it. I do this by filling a large roasting pan with water, a couple inches deep, and submerging the plank, and holding it down with a bottle of wine or jar of sauce from the pantry. Something to keep it fully submerged. I soak the plank for at least a couple hours. Rule Two: When grilling the salmon, keep a spray bottle of water on hand, just in case the plank flames a bit. Don’t worry – its fine if this happens. The spray bottle is there to shoot down the flames, and keep the food from being charred.
Another bonus to this fantastic dish: its Clean Eating and a Paleo friendly dish. There is definitely something to say for simplicity! There are very few ingredients in this dish – but you don’t need much. Salt and pepper, garlic, dill and some lemon slices accompany the salmon and provide it with some extra depth. Here’s how it comes together:
- 3-4, (4-6 oz.) salmon fillets, or one large half salmon (look for wild caught if available) fresh or frozen
- 1 lemon
- 2-3 cloves of garlic, minced
- 1 Tbsp. fresh dill, minced
- Salt and Pepper to taste
- -3 hours prior to grilling, prepare your cedar plank by soaking it in water. (A large roasting pan filled with a couple inches of water works well. Submerge the plank in water by holding it down with a heavy item like a bottle of wine or jar of sauce.) Let the plank soak fully for at least 2 hours. DON’T SKIP THIS STEP!
- Using an outgood gas or charcoal grill, light it for medium high heat. Don’t use a cedar plank indoors.
- When plank has been soaked, place your fully thawed salmon fillets on the plank. Sprinkle fillets with salt and pepper to your taste. Next sprinkle on the minced garlic and dill. Lastly, slice the lemon in half. Squeeze one half of the juice of the lemon onto the fillets. Slice the other half of the lemon in slices, then the slices in halves. Place the halves on top of the salmon.
- Place the prepared salmon onto the hot grill. Check the salmon on occastion to ensure the plank isn’t flaming up. Use a spray bottle filled with water to shoot out any flare-ups. Grill for 12-15 minutes, or when salmon flakes. For a thicker salmon, increase grill time appropriately. Safely remove the hot plank from the grill with grilling tongs. Transporting on a baking sheet works well, as the plank will be very hot.
- Serve right away with additional lemon wedges if desired.
As you can see, this recipe is incredibly simple. Now that the weather is getting warmer, and grilling season is upon us, I’ll definitely be making this much more often.
This recipe is part of the 2014 Clean Eating Challenge, and post 2 of 4. Me and several other fantastic food bloggers will be coming up with some fantastic Clean Eating options to keep us healthy.
How many of you grew up where the potluck dinner was standard and commonplace for community, school or church gatherings? The potluck dinner was definitely a part of my community back in South Dakota. It seems like there was one all the time. It was a chance for the people of your community come together and enjoy a really fantastic meal made by everyone. The dishes brought to a potluck (at least where I grew up) were something that you and your family REALLY loved, and would be something that you would serve your most honored guest. This Buttermilk Sheet Cake with Chocolate Fudge Frosting is something you would find on any potluck table back in South Dakota.
For anyone that’s been to a good church or community potluck, you know that the measure of any good potluck dish is whether or not the pan is empty by the end of the dinner. This Buttermilk Sheet Cake with Chocolate Fudge Frosting is one of those cakes that would vanish at any good potluck. The cake is a moist, delicious cake that has a wonderful vanilla flavor that’s not overly sweet. Topped with a delicious chocolate fudge frosting, it make for one fantastic dessert!
This is a dessert that will appeal to anyone that loves cake, and especially those that love yellow cake! Perfect with a glass of milk or a fresh cup of coffee or tea, it is one of those desserts that tops off any great meal. Very easy to make, as the batter is basic, and goes right into a 9×13 pan. The frosting can be made as the cake cools, and can be enjoyed right away or refrigerated and enjoyed for later.
- ¾ c. butter, room temperature
- 1½ c. sugar
- 4 large eggs
- 3 c. cake flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 c. whole buttermilk
- 2 tsp. vanilla extract
- Chocolate Fudge Frosting:
- ¾ c. butter, room temperature
- 2½ c. powdered sugar
- ½ c. unsweetened cocoa powder
- 5 Tbsp. whole buttermilk
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- Preheat oven to 350 degrees. Spray a 9×13″ baking pan with non-stick baking spray. Set prepared pan aside.
- In a mixing bowl and a stand or hand mixer, beat butter and sugar on low until creamy. Stopping to scrape down the sides, add eggs one at a time. Continue to beat on low until all eggs are incorporated and batter is creamy.
- In a separate bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, measure out buttermilk. With the mixer on low, begin adding the dry ingredients to the batter, and alternate pouring in the buttermilk in gradual increments. When all ingredients have been mixed, add the vanilla and mix until completely incorporated. Pour batter into the prepared pan and evenly smooth with a spatula. Bake at 350 for 26-28 minutes or until a toothpick inserted into the cake comes out clean with no crumbs. Let cake cool after baking.
- For the frosting: In a clean mixing bowl and stand or hand mixer, beat the butter on low. In a small bowl sift together the powdered sugar and cocoa. Gradually add to the butter while beating on low until all is combined, stopping to scrape down sides of the bowl. Beat in the buttermilk, and extracts until combined. Spread frosting over cooled cake. Serve right away or set aside for later. Store in an airtight container for up to 4 days.
This recipe was adapted from the magazine Taste of the South: Southern Cakes, now on newsstands near you. Visit Taste of the South Magazine for this and other fantastic cake recipes.
This cake really does take me back to the days of potlucks. There was always a fantastic yellow cake, and it was usually gone by the time anyone wanted seconds. I hope you and your family get to enjoy this cake – its a classic that everyone will love!!
I don’t know if I’ve mentioned it before, but I am definitely a creature of habit. I often tend to get in a rut where I make the same four breakfasts for myself. I do the same exact thing at the gym, for the same amount of time, every time I go. I’ve wondered why I do these things – I think its because I find comfort in the known. On the down side – its VERY boring!! I quickly get sick of the same workout and the same thing for breakfast, and then get to the point where I choose not to work out, or choose a drive-thru breakfast because I’m tired of what I have at home.
I’m here to tell you that this Blueberry Chia Seed Pudding is the PERFECT breakfast! It’s a make-ahead breakfast, which means it’s ready to go when you are in the morning. It literally takes about 2 minutes to put together the night before you go to bed, and its waiting in the fridge when you’re ready to eat. It’s very healthy as well. Chia seeds are a super food, loaded with Omega-3′s, fiber, antioxidants and many other good-for-you benefits. You’re also getting plenty of protein and calcium from the milk and almonds, which will also help you feel fuller longer.
I personally love the fact that this breakfast tastes fantastic!! It has just a bit of sweetness from the honey and almonds, and the chia seeds combined with the blueberries and almonds give this pudding a great texture and crunch.
If you haven’t jumped on the chia seed bandwagon yet, I would highly recommend doing so. I had to do a bit of looking around, but I eventually found chia seeds in the health food section at the super market.
Here are the super-easy directions for this go-to, delicious breakfast:
- 1 c. almond milk (or any other preferred milk)
- ½ c. fresh or frozen blueberries
- 2 tbsp. chia seeds
- 2 tsp. honey (or any other preferred sweetener)
- 8-10 raw almonds, roughly chopped
- Using a 1-pint mason jar, or any other resealable container, add the milk, blueberries, chia seeds and honey. Stir ingredients to incorporate. Place lid on container, and refrigerate for a few hours or overnight.
- Just before eating, chop almonds and add to the pudding.
- Refrigerate any leftovers.
This not only makes a great breakfast, I love it as a mid-day snack. I often make a double batch in a larger mason jar, and have half for breakfast and save the other half for a snack later in the day.
The month of April I’m participating in Eat Clean 2014 Challenge! This recipe is the first of many more clean eating options coming in the month of April. For many more clean eating options, here are what my fellow food bloggers have brilliantly come up with:
I’ve totally had one of those days! A day where a huge, costco-sized jug of laundry detergent falls of the shelf and proceeds to spill every where kinda day. A day where I do my best to get some things done around the house and one hurdle after another continues to present itself. Today, is definitely a day for a cocktail!! This Strawberry Shortcake Martini is the PERFECT remedy on a day like today!
This cocktail is the perfect drink for spring and could be an excellent at Easter brunch or even viewing the Kentucky Derby, should you have something other than a mint julep. Made with strawberry puree, cake flavored vodka and cream liquor, it packs a punch but also has a creamy, sweet texture that is sure to please.
- 4 oz. cake flavored vodka
- 4 oz. cream liquor
- ½ c. fresh or frozen strawberries
- 1 tbsp. sugar
- ½ c. half & half
- In a bowl, slice about ½ cup of strawberries, and sprinkle with the sugar. Let the strawberries macerate (the sugar will help the juice come out) for about 30-60 minutes in the refrigerator. Add the strawberry mixture into a food processor or blender and puree. Set aside.
- In a cocktail shaker, add the ice, vodka, cream liquor, and half & half along with the strawberry puree. Shake vigorously. Pour into two chilled martini glasses. Enjoy!
This recipe can also be made in the blender. You could substitute the half & half with ice cream and have a spiked milkshake instead of the cocktail!
I hope the remainder of my day has less challenges that what its had so far. I will take refuge in the fact that there’s a sweet, creamy Strawberry Shortcake Martini waiting for me at the end of the day! Cheers!!
Are you drinking enough water? I can say with fair certainty that most days I don’t drink enough. I’m not a soda drinker, but I really love me a cup of coffee. In fact, that’s the first thing I go to in the morning. Its not that I don’t remind myself to drink more water, its just that I’m a little bored with plain, old water.
This Rosemary Citrus Water is the perfect remedy for plain, old water. The flavor is refreshing, but not overpowering. The rosemary compliments the citrus flavors beautifully, and definitely helps encourage me to drink enough water throughout the day. This water can also be used when wanting to detox, and its perfect when you’re in the practice of clean eating, as there are no processed or refined products – just simple water, fruit and rosemary!
Getting this water ready to go, is quick and super-easy. All it requires is cutting up your fruit, adding some sprigs of rosemary, and pouring water. I like to do this at the beginning of the day, and store it the fridge keeping it cold. I simply fill my glass when I need a refill.
I also like to keep my travel glass filled and ready to go when I’m in the car running errands. It not only keeps me hydrated when I’m out and about, but it prevents me from spending extra money on drinks, and consuming extra useless calories. Win, Win!!
This Rosemary Citrus Water is super easy to put together at the beginning of your day. Here’s how it comes together:
- One lemon, sliced
- One lime, sliced
- One orange, sliced
- 3-5 sprigs of Rosemary
- 2 qts. (64 oz) cold, filtered water
- In a large pitcher, add the sliced lemon, lime, orange and rosemary. Pour the filtered water over the top. Add ice if you prefer. Keep refrigerated and consume throughout the day.
As you can see, it can’t get much simpler than that! I’m proud to say that since I’ve been drinking this water, my desire to have other not-so-healthy beverages has diminished greatly. And it really helps to have a travel cup filled and ready to take with me in the car throughout the day. As a result, I have more energy, feel more hydrated and more healthy!
I don’t know about you, but as a kid, I ate what seems to be thousands of rice krispie treats. Because they are so easy to make, we learned to make them by ourselves pretty early on. Between my brother and I, we could easily go through a batch in one afternoon! We eventually discovered the art of putting M&M’s in with the cereal – oh, my! They went from good, to AMAZING! Have I ever mentioned that M&M’s are my favorite candy?
Now that I’m the mommy, I’m always looking for fun, seasonal treats for my kiddo. While strolling through Target, I discovered they have White-chocolate Easter M&M’s!! How cool is that? These were the perfect addition to add to my Spring Krispie Cake! FYI – The regular milk chocolate M&M’s are just as delicious as the white chocolate, and work just as well.
The Easter M&M’s and some colorful candy melts, elevate this regular batch of krispie treats to a whole new level. Simply putting the krispie treats with the M&M’s into a bundt pan, and letting it set for a few minutes, helps make these even prettier!
This Spring Krispie Cake is perfect for a spring celebration, a post-Easter egg hunt treat, a cute treat for a classroom clebration, or any other time your looking for a fun and pretty snack. They also couldn’t be easier to make. Its basically just your regular rice krispie treat recipe, adding some M&M’s and preparing in a bundt pan. (Make sure you use some non-stick spray, otherwise it won’t come out.) Drizzle with the candy melts, and your done! Easy, peasey!!
- 3 Tbsp. melted butter
- 40 Large Marshmallows
- 6 c. krispie rice cereal
- 1 c. White Chocolate M&M’s (found at Target. Regular M&M’s are great, too!)
- ½ c. candy melts (1/2 c. for each color you choose)
- In a bundt pan, generously spray with non-stick cooking spray. Set aside.
- In a large microwave safe bowl, melt the butter. Add the marshmallows, and toss in the butter to coat. Microwave for 1 min, 30 seconds until the marshmallow are completely melted. Stop at 45 seconds to stir. Add the cereal, and stir until the marshmallow and cereal is combined. Add ¾ cup of the M&M’s and stir until dispersed into the cereal/marshmallow mixture. Press the mixture into the bundt pan. Let the mixture set for about 10 minutes to harden. Invert on to a plate. Press the remaining M&M’s into top of the cake where needed.
- Melt the candy melts in a small microwave safe bowl, on 30 second increments until completely melted. Drizzle over the cake. Do this with each color you wish to use. Let the cake set for about 30 minutes or until the candy drizzle hardens. Slice and serve.
These really are pretty simple to make. Best of all, because the candy melts come in so many different colors, you can make this cake with any colors you wish! Would be great for a kids birthday party or celebration, or a fun classroom treat using the school colors! There are so many different combinations to choose from. (The candy melts can be found at most craft stores, and come in a variety of colors.)
I hope you get to enjoy this fun, springtime treat with your friends and family!
Every year at this time, our area begins to see many tourists. We live in the Washington DC area, and spring is the time everyone wants to see the Cherry Blossoms in full bloom in our nations Capital. It really is a site to behold! The trees are gorgeous, and it turns the tidal basin of the Potomac and everywhere around it a glorious shade of pink.
We’ve had a pretty brutal winter here in the Mid-Atlantic. (We are literally waiting for yet ANOTHER snow storm to roll through tomorrow morning.) Regardless of our never-ending winter, the cherry blossoms are set to arrive soon. As far as I’m concerned, they can’t come soon enough! I’m SOOOOO ready for spring! With that being said, I needed to whip up a batch of these amazing Very Cherry Cupcakes to cheer on the upcoming arrival of spring and the cherry blossoms.
As far as I’m concerned, a good cupcake must have two components that take it from good to great. Those two components are obviously, cake quality and frosting. I’ve had numerous cupcakes (some REALLY expensive ones from fancy cupcakeries) that really disappoint on one of the two of these areas. Either the cake is DRY, or the frosting tastes like a mixture of granulated sugar and butter flavored shortening. Lets face it – there’s nothing worse than a dry cupcake…oh wait, yes there is. A dry cupcake with seriously disappointing frosting – that is the worst!
I’m here to tell you, and my husband and son can definitely attest, these cupcakes score some high marks on both cake quality AND frosting tastiness! The cake for these Very Cherry Cupcakes takes an already moist cake recipe and amps it up with some chopped maraschino cherries. The frosting is a delicious cream cheese frosting, lightly flavored with the maraschino cherry syrup that nicely compliments the cake. Topped with a lovely cherry, these cupcakes are not only beautiful, they taste out-of-this world!!
- ½ c. butter (1 stick), room temperature
- 1½ c. granulated sugar
- 4 egg whites, room temperature
- 1½ tsp. vanilla
- 2 c. cake flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1⅓ c. buttermilk
- 1 (10 oz) jar, maraschino cherries, finely chopped
- 3 Tbsp. reserved maraschino cherry syrup (from the jar of cherries)
- Cherry Cream Cheese Frosting:
- 1 (8 oz.) pkg. cream cheese, room temperature
- ½ c. butter (1 stick), room temperature
- 2 Tbsp. reserved maraschino cherry syrup
- 1 tsp. vanilla
- a few drops of red food coloring
- 1 (10 oz.) jar, maraschino cherries WITH stems
- 5½ – 6 cups powdered sugar
- Preheat oven to 350 degrees. Line (two) 12-cup cupcake tins with paper liners. Set aside.
- In a large mixing bowl with a stand or hand mixer, on low, cream together the butter and sugar until fluffy. While still on low, gradually add the egg whites one at a time. Add the vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, while mixer is on low. Batter will be smooth and creamy. Measure out the buttermilk, add the cherry syrup and stir. While mixer is on low, slowly add the buttermilk mixture to the batter. Lastly, add the chopped cherries, and slowly mix just until evenly dispersed into the batter.
- Add the batter to the lined cupcakes and fill to ¾ full. Bake at 350 for 18-20 minutes, or until toothpick inserted comes out clean and free of crumbs. Let cupcakes cool.
- While cupcakes are cooling, mix the frosting. With a clean bowl and stand or hand mixer, cream together the cream cheese and butter. Add the cherry syrup and vanilla, and continue to mix until smooth. Gradually add the powdered sugar one cup at a time. (Do this slowly, so you don’t end up with powdered sugar everywhere.) Frosting will be thick and creamy. Lastly, add a few drops of red food coloring and thoroughly mix into the frosting to achieve a pink color. Spread or pipe on to the cooled cupcakes. Top with an additional maraschino cherry with stem.
**This recipe was adapted from the Better Homes and Gardens: Baking cookbook, from the White Cake recipe. You can purchase this fantastic cook book at http://www.barnesandnoble.com/w/better-homes-and-gardens-baking-better-homes-gardens/1116529856?ean=9781118453261
These cupcakes are perfect for a spring celebration, a bake sale, a little girls birthday party, or even a cute baby shower. The pink color is lovely, and the cherry cake makes it even better. Garnished with a cherry on top, these are an ideal cupcake for any event!
I hope spring has already arrived where you are. I’m anxiously awaiting its arrival here along with the beautiful cherry blossoms, and I’ll have one of these cupcakes in my hand to celebrate!
As a Catholic family, we always make it a point to observe the Lenten season. We refrain from red meat on Fridays, which means a fair amount of fish. I try to make meals that include fish and seafood year-round, so I’ve always got a good number of meals ready to go once lent rolls around. This Shrimp Rossini Pasta is the perfect dish anytime your looking for a great pasta & shrimp dish.
I came up with this dish when eating at one of our favorite restaurants; Bertucci’s. I looked all over for a great recipe that mimics their Shrimp Rossini Pasta, but wasn’t able to find ANYTHING! I did the only other thing I knew, and that was to develop my own.
The sauce is a Rose type of sauce that includes tomato, white wine and a bit of half and half. Its not too heavy, and compliments the delicate nature of the shrimp. The capers and garlic in the sauce go wonderfully with the shrimp, and add some nice flavor to the sauce. I’ve also tried multiple types of noodles in this dish, and have discovered that a long, thin noodle seems to go the best with the sauce.
- 1 lb. pasta, cooked and drained (spaghetti is preferable)
- 1 lb. shrimp (large, uncooked, rinsed and cleaned with tails removed)
- 2 Tbsp. olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 3 cloves of garlic, minced
- 1 jar (4 oz.) capers, drained
- 1 (14.5 oz.) can diced tomatoes
- 1 (8 oz.) can tomato sauce
- 1 c. white wine
- 1 c. half and half
- ½ tsp. garlic salt
- ¼ tsp. cayenne pepper
- ¼ tsp. crushed red pepper flakes
- In a large pot, begin boiling water to cook pasta. Cook pasta according to package directions.
- In a large skillet, heat 1 Tbsp. olive oil, and add shrimp. Sprinkle with a little garlic salt to season. Cook for 2-3 minutes, just until shrimp is light pink. Remove from skillet to bowl and set aside. Cover to keep warm.
- In the same skillet, heat 1 Tbsp. olive oil. Add garlic and onion and cook for 6-8 minutes until onion is translucent. Add the white wine, and bring to a simmer. Simmer for 2-3 minutes (this will cook off the alcohol.) Add the tomatoes, tomato sauce, and capers. Bring to a simmer, and stirring occasionally. Add the salt, cayenne pepper and red pepper flakes. Stir to incorporate the spices while simmering. Add the half and half, and cooked shrimp while continue to simmer.
- Once pasta is finished cooking, immediately add to the sauce. Stir to completely incorporate the sauce and pasta. Serve immediately. Top with shaved Parmesan, Romano or Assiago cheese.
The sauce is simply amazing! It has a bit of a kick to it with the cayenne pepper and red pepper flakes, however, its not overly spicy. The onion and capers and some nice texture and flavor. Be sure not to over cook your shrimp, err on the side of light pink (just a couple minutes), before adding to the sauce. The shrimp will be nice and delicate, and taste amazing with the pasta.
I hope you get to enjoy this wonderful pasta dish as much as my family and me. Its great to enjoy with a nice glass of wine, and a fresh salad on the side.
If you knew me when I was a kid back in rural South Dakota, you knew that I was heavily involved in 4-H. I was in 4-H from the ages of 8 to around 16 or 17. I can’t even begin to tell you how much 4-H taught me – everything from the basics of cooking and baking, to food safety, horticulture and gardening, sewing, stitching, food preservation and canning, photography, art, and even the basics of dairy cows!
Summer is usually when my brother and I were the most active in 4-H, as this was the time to prepare all of your exhibits for county achievement days. For several years, my mom’s car would be packed full of stuff that we were taking to be judged at Achievement days, and if you did an especially good job on your item/exhibit, you would receive a purple ribbon, and then get to submit that item again for the State Fair. This Purple Ribbon Banana Bread is one of my very favorite recipes that I’ve been making since about 8 years old. And it ALWAYS won a purple ribbon!! (Thus, the name!)
This Banana Bread recipe, is moist, delicious and super flavorful! When its baking in the oven, your entire house smells of the most beautiful, sweet delicious aromas you can possibly imagine. Its topped with a delightful crumble topping which gives in an amazing texture that complements the bread beautifully! The bread itself it not overly dense or heavy – in fact is has a lightness that melts in your mouth!
The best thing about this recipe is how easy it is to make! Honestly, I was making this bread at the age of 8 – its pretty simple. The recipe makes two loaves if you’re using the 3 1/3 x 7 1/2″ pans, but you can also make mini loaves if you have the pans for it. (Adjust your baking times accordingly – mini pans usually require around 30 min of baking time. Always test with a toothpick before removing from the oven.)
- 3 ripe bananas, mashed
- ½ c. vegetable oil
- 1 c. granulated sugar
- 2 eggs
- 4½ tsp. lemon juice (juice of ½ lemon)
- 2 c. flour
- ½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ c. chopped pecans or walnuts
- Crumb Topping:
- ⅓ c. softened butter, (NOT melted, just softened)
- ⅓ c. light brown sugar
- ⅔ c. flour
- Preheat oven to 350 degrees. Line the bottoms of (2) 3½” x 7½” loaf pans with waxed paper. Additionally, spray pans with paper bottoms with nonstick baking spray. Set pans aside.
- In mixing bowl combine mashed bananas, oil, sugar, and lemon juice. Set aside.
- In another mixing bowl, combine the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Stir until batter is combined. Lastly, stir in the chopped nuts. Evenly pour the batter into the prepared pans.
- For the crumb topping: In a bowl, combined the softened butter, brown sugar and flour. Mix with a fork until crumbly. Sprinkle over the batter of each loaf.
- Bake at 350 degrees for 40-45 minutes or until toothpick inserted comes out clean and free of crumbs. Let cook on rack for 10 minutes before removing from pans. Remember to remove the waxed paper from the bottoms. Slice warm or let cool.
This Purple Ribbon Banana Bread recipe has been in my family for decades!! Its a classic, and my dad will even whip up a batch when he’s in the mood. He’s also been known to throw some chocolate chips into the batter on occasion. I hope you get to enjoy this recipe with your family – as it has been enjoyed for many years by mine!
As a little girl my very first introduction to coffee cake was something very unorthodox. My mom would take a couple leftover pieces of cornbread and split them open in a bowl, she would then proceed to pour hot, brewed coffee over the cake. I thought is was kinda weird, and I had no intention of trying her “coffee cake.”
As I got a little older, and mom was teaching me how to bake (probably something for 4-H), she asked if I would like to try a coffee cake. I remember giving her a turned up nose, and saying “…but coffee cake is gross,” thinking back to her coffee doused cornbread. She then chuckled, and proceeded to clarify that the coffee cake that we would bake is much different than the her caffeinated snack.
After this little mix-up, I quickly discovered that coffee cake can be seriously delicious and is basically an excuse to have dessert for breakfast! This Lemon Blueberry Coffee Cake is no exception. Its moist, delicious and the perfect accompaniment to a hot cup of coffee or tea.
The batter is a lovely, lemon flavor which contains both lemon juice and lemon zest, and its bejeweled with gorgeous blueberries that keep the cake ultra moist. The coffee cake is then topped off with a struessel topping, and baked to a golden perfection. Once it comes out of the oven, you can then drizzle the cake with a lemon glaze that really complements the lemon flavor of the cake.
- 2½ c. flour, + 1 Tbsp.
- 2 tsp. baking powder
- ½ tsp. salt
- 1 c. (2 sticks) butter, room temperature
- 1 c. light brown sugar
- 1 c. granulated sugar
- 4 large eggs
- 1 tsp. vanilla
- 1 c. sour cream
- Juice of 1 lemon, (about ¼ c.)
- 2 c. blueberries (fresh or frozen)
- Zest of 2 lemons (about 2 Tbsp.)
- Struessel Topping:
- ⅓ c. light brown sugar
- ⅔ c. flour
- ⅓ c. butter, softened, almost melted
- Lemon Glaze:
- Juice of 1 lemon
- 1 – 1¼ c. powdered sugar
- Preheat oven to 350 degrees. Spray a spring form pan with non-stick baking spray, and set aside.
- In a bowl, add flour, baking powder and salt. Whisk together and set aside.
- In large mixing bowl, cream the butter and sugars together until completely combined. Add the eggs one at a time while mixer is on low. Mix in vanilla and sour cream. With mixer still on low, gradually add the the dry ingredients and mix until batter is smooth. Lastly, add the lemon juice and beat on low until combined into the batter.
- In a separate bowl, add the blueberries and lemon zest. Stir in the last tablespoon of flour and thoroughly coat the blueberries and zest. Fold the fruit mixture into the batter. Pour the batter into the prepared pan.
- In another bowl, combined the slightly melted butter, flour and brown sugar. Mixture will be crumbly. Evenly sprinkle/crumble the struessel over the top of the batter.
- Bake at 350 for 1 hour, 15 minutes. Ensure the cake is set and cooked through by lightly moving the pan. If the batter giggles, its not done. Batter needs to be set, golden brown, and when inserting a toothpick, it should come out clean of crumbs.
- Take out of the oven, let cool for about 15 minutes before removing from the pan. To make the glaze, combine the lemon juice and powdered sugar. Stir until fully combined and drizzle over the cake.
You’ll see that this cake takes a while to bake. Its very moist, and when you consider the juices from the fruit, you want to be sure the cake is cooked through completely. Don’t worry – its definitely worth the wait. The cake comes out super-moist, very flavorful with the lemon and blueberries, and the struessel topping and lemon glaze, might be my favorite part! It seals in the moisture and adds an extra component to an already fabulous cake.
Perfect for company, or something to share at work, its a treat that everyone will love!! I hope you get to enjoy this fabulous coffee cake soon!