Blueberry Streusel Cake

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This cake will grace our counter tops once or twice in a given year, but it doesn’t stay there for very long.  It has this crazy way of bringing people into my kitchen, gradually disappearing throughout the day.  By the end of the day, I catch my husband mopping up crumbs from the cutting board with his finger. 

We never have leftovers.  Ever.

This cake is by no means a waist watching treat.  It is too moist, sweet, and decadent for that business.  Hence, it is only made once or twice in a year. 

What makes it a little extra special is that I bake part of the streusel inside of the cake.  I can’t help it, I’m a lover of the crumb toppings, and having it on top and in the middle, just makes my day.  Yum.  It’s not something you have to do, but I don’t know why you wouldn’t. 

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blueberry streusel cake

ingredients:                                                                           for the streusel topping:

6 oz of fresh blueberries, rinsed                                               5 Tablespoons of flour

1 cup of butter milk                                                                  4 Tablespoons of melted butter

2 eggs                                                                                      3 Tablespoons of brown sugar

1/2 teaspoon of kosher salt                                                      3 Tablespoons of sugar

2 1/2 teaspoons of baking powder

2 1/2 cups of all purpose flour

1 1/4 cups of sugar

4 Tablespoons of melted butter


mix all of your dry ingredients into a large mixing bowl, whisk it all together.

mix together all of your wet ingredients together into a separate dish.

slowly incorporate the wet and dry ingredients together, being careful not to over mix.  the mix will be slightly lumpy. 

once everything is well incorporated, fold your blueberries into the mixture.

pour the mixture into a well greased bread pan/ muffin tin.  Or you can line your bread pan with parchment or line your muffin tin with paper liners.

For the streusel, mix the melted butter, flour, and sugars together in a small bowl using a fork.  When it has been well combined, sprinkle 1/3 of mixture in a line on top of the cake. 

Using your fingers, push the streusel down, about halfway into the batter.

Sprinkle the remaining streusel evenly on top of the batter.

bake at 350 degrees F. for 30-40 mins. or until a toothpick inserted in the middle becomes clean.  If you’re using a muffin tin, then the bake time will be less than 30 minutes.  Probably around 15-20 mins, depending on the size of the muffin tins.

*Chef’s note:  Hopefully I’m not forgetting anything! The method of the cake is done by my memory.  This is the first time I’ve written it down! Ha! Bon Appetite!

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No Name Cookie | Kid Food

All three of my children are blessed with a hatred of oatmeal.  (*note the sarcasm)

But things changed the other day, folks, after I added oatmeal to these beauties.


These delightful tasting cookies have been stamped with approval by kid and husband, which enabled me to do my song and dance, “I tricked ya! I tricked ya!”

What can I say, it’s the small pleasures in life.

Okay, okay, I know adding oatmeal into cookies is nothing new, but when you have a kiddo who has multiple food allergies, one being nuts, it can be difficult to attain certain flavors & texture into the foods everyone else craves.

I improvised and added oatmeal to my chocolate chip cookies, which
added the perfect nutty flavor to balance the sweetness.

Just be warned, they will be eaten quickly by members of your household.  

In fact, my members had ants in their pants while I tried taking pictures.  They didn’t want to wait for me to take a reasonable, 206 photos with 30 different angles. Sheesh.

To make these cookies, just use your favorite chocolate chip cookie recipe and add 1 1/2 Cups of quick oats, that have been blended in your food processor or blender.

Here is the recipe I have used for many, many, many, years.

2 sticks of room temp butter
2 eggs
2 Cups of flour
1 Cup of sugar
1 Cup of brown sugar
1 1/2 Cups of quick oats, that have been blended in the food processor
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons of vanilla
pinch of salt
11.5 oz bag of milk chocolate chips

Using a paddle attachment on your mixer, mix the butter and both sugars until well combined.

Next add the eggs until well incorporated.

Then add all the other ingredients and mix until well combined.

Scoop one tablespoon (or use a cookie scoop) onto your baking sheet and bake at 375 degrees for 10-12 minutes or until the edges begin to brown.  Remove them from the oven and let them remain on the baking sheet until cooled enough to remove with a spatula.