Lemon Blueberry Ricotta Bundt - I Like Big Bundts 2013 - Day 14

Lemon Blueberry Ricotta Bundt

I Like Big Bundts 2013 - Day 14

Dude, tomorrow.
Tomorrow is National Bundt Day!
Whoo hoo!

I hope you are celebrating with me by making a Bundt for your friends, family, co-workers, or even your frienemies. Bundts are great - easy to make, little or no frosting, shapely cakes that always deliver love and deliciousness.

If you make a Bundt, let me know and I'll post a photo/link on a round-up! You have til November 23rd to submit. If you want, I'll send you some homemade food gift tags (so you can gift your next bundt to friends). If you are in the U.S., I'll enter you in a raffle to win the pretty new Jubilee Bundt pan. Submission info here.


Today's bundt is super yummmmmy. If you follow my instagram, you know that I often bring food to meetings at the library. One my monthly meeting colleagues sent me a link to this recipe that she makes all the time. Ricotta, Lemon and Blueberries - sign me up!


Ricotta makes the cake rich and moist. Definitely make this - it's perfect for a meeting with a cup of coffee or tea. I like baking with ricotta - try this delicious Orange Ricotta Bundt!



I baked this cake in a 10-cup Heritage Bundt pan. This is one of my favorites. Di of Di's Kitchen Notebook instagrammed this photo for me. Yes, it's MINI Heritage Bundts. So cute! It's on my list to Santa.


Lemon, Blueberries, Ricotta... do it.

Finally, thanks to the American Libraries for mentioning my crazy little project in this week's eNewsletter, ALDirect (November 6, 2013). See it here (scroll to the bottom or search for "bundts"). Thanks for the shout-out!

Whew! I'm almost done with this year's light version of I Like Big Bundts...

I Like Big Bundts 2013
Day 13: Fresh Ginger & Molasses Bundt
Day 12: Matcha Green Tea Crème Fraîche Bundt
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Lemon Blueberry Ricotta Bundt Cake
Adapted from Lemon Blueberry Ricotta Bread on Tasty Kitchen

1 stick unsalted butter, room temp
1 1/4 cup (250 grams) sugar
2 eggs
1/2 cup ricotta cheese (I used whole milk ricotta cheese)
1 teaspoon vanilla extract
2 Tablespoons lemon zest (from about 3 lemons)
1/2 cup buttermilk
1 3/4 cup (245 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoons kosher salt
1 cup blueberries (I used Trader Joe's organic frozen blueberries)
Powdered sugar

My directions are different than Tasty Kitchen's directions (they didn't use a mixer and started by mixing the eggs and sugar together).

1. Preheat oven to 350 degrees. Prepare a 10-cup Bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Whisk together the flour, baking powder and salt. Set aside.
3. In an electric mixer with paddle attachment, cream the butter and sugar together until light and fluffy (3-4 minutes). Add the eggs, 1 at a time, beating on medium speed for 1 minute after each addition.
4. Add the ricotta, vanilla, and zest and blend to combine.
5. On low speeed, add half the flour mixture followed by the buttermilk, and then the rest of the flour mixture. Mix until just combined - don't overmix.
6. With a spatula, fold the blueberries into the batter.
7. Pour into prepared Bundt pan and smooth out the top.
8. Bake for 45-50 minutes (depending on your oven and pan used)until a wooden skewer inserted into the center comes out clean.
7. Remove from oven and place on a wire rack. Let sit for 15 minutes and then invert onto wire rack until completely cool.
8. Sift powder sugar on top of the cake and enjoy!

 

OMG. I totally want this Mini Heritage Pan.

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House of Bread Berry Bars - from Los Angeles Times SOS Column

House of Bread Berry Bars

As I've mentioned before, I love the Los Angeles Times Food Section's SOS column. Readers write in requesting a recipe from their favorite restaurant, cafe, store or school cafeteria, and the cool people from the LA Times Food Section get the recipe and adapt it for the home kitchen. Win!

This Berry Bar is from the House of Bread in San Luis Obispo. I've never been to the place, but will put it on my long list of places to visit.

Recently, Rene Lynch of the LA Times wrote an article in Daily Dish: 8 blueberry recipes bursting with true blue sweetness. This recipe immediately caught my eye and I had to make it!

It's super duper easy! Mix a butter-based batter together, spread 3/4 in a pan, spread a jar of blueberry jam (or other berry jam) on top and then scoop the rest of the batter on top. How easy is that?!

The recipe calls for a 11 x 7 pan, but I don't have one. I used a 9 x 13 pan and I thought it turned out fine. The cake is light and soft...it's a very nice breakfast treat or afternoon tea cake. And it's super easy to pull together with a lovely presentation.

Recipe:
From the Los Angeles Times SOS Column - House of Bread Berry Bars
Adapted from House of Bread in San Luis Obispo.

3 cups (12.75 ounces) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 3/4 cups sugar
4 eggs, room temperature
1 teaspoon vanilla extract
16 ounces berry jam (I used Trader Joe's Blueberry Jam)

1. Preheat oven to 350 degrees. Line with parchment paper or grease an 11 x 7 inch baking pan. (I didn't have a 11 x 7 pan, and used a 9 x 13 pan. Don't use a smaller pan like a 9 x 9 pan because the cake will be too tall and cook unevenly...just believe me from my first attempt).
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. Using a mixer with paddle, cream together the butter and sugar until light and fluffy, 3 to 5 minutes and scrape down the sides of the bowl. Beat in the eggs, one at a time, then the vanilla. Slowly add in the flour mixture and mix until combined, but don't overmix. You can finish off the mixing with a spatula.
4. Spread three-fourths of the batter into the pan. Spoon the jam on top. Spoon the remaining batter over the jam in random dollops so the jam can still be seen.
5. Bake the bars until golden-brown on top and firm to the touch, about 40 minutes, rotating halfway through for even baking. (Mine took 43 minutes and I forgot to rotate the pan.)
6. Cool completely on a wire rack before cutting...although I did sneak a couple pieces warm - still very good.

Looking for another blueberry recipe? Try this one that I also made from the Los Angeles Times - it's delicious! Lemon Blueberry Buckle

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Blueberry Muffins - Real Simple

Blueberry Muffins

Sometimes, I look for recipes based on ingredients I have sitting around.
Sometimes, I look for recipes based on the time I have to bake.
Sometimes, it's a little of both.

Sprouts Market had pints of blueberries on sale for 4 for $5 last week. I couldn't pass that up and grabbed a bunch. I had a meeting in the morning and came home exhausted the night before...so that morning, I was looking for a muffin recipe that didn't use the Kitchenaid, had liquid ingredients and could use up some of my pretty blueberries.

This recipe is from the Real Simple website. It's a simple batter made with melted butter and milk as the main liquid ingredients. I think you should add some vanilla extract, but you can opt to go with the original recipe too.

Fresh blueberries are a perfect treat for the morning!

This is what I did with some of the other muffins. I love having plain Greek yogurt, Bob's Red Mill Muesli and blueberries & bananas. Do you have a "go-to" breakfast meal?

Blueberry Muffins
Adapted from Real Simple

2 cups (280 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup (150 grams) granulated sugar
1/2 cup (1 stick) unsalted butter, melted and cooled a bit
1/2 cup whole milk (I always have some individual shelf stable one-cup milk cartons around)
2 large eggs
2 teaspooons vanilla extract (the original recipe didn't have vanilla but I like to add a bit of vanilla to almost all my muffins)
1 1/2 cups blueberries (I used fresh blueberries but you can use frozen too)
2 tablespoons turbinado sugar ("Sugar in the Raw") or sanding sugar

1. Preheat oven to 375° F. Line 12 muffin cups with paper liners or spray with non-stick baking spray.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In a medium bowl, whisk together the granulated sugar, butter, milk, vanilla and eggs.
4. Add the liquid to the dry ingredients and fold together, but don't overmix. Fold in the blueberries.
5. Use an ice cream scoop to divide scoop batter into muffin cups. Sprinkle tops with turbinado sugar or sanding sugar.
6. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 23 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool - or eat warm!

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Blueberry Oat Bar - Starbucks Inspired

Blueberry Oat Bars (Starbucks Inspired)

I met my friend Stacey for coffee at Starbucks recently and she got the Blueberry Oat Bar - she said it was her favorite treat. I thought...this needs to be made in my kitchen!

Shortly after our coffee, I stopped in Starbucks and picked up one (you know, research and all). I took a few photos (see below).

An actual Starbucks Blueberry Oat Bar

This is the ingredient list from Starbuck's website: blueberries, wheat flour, brown sugar, palm oil shortening, butter (cream [from milk]), rolled oats, organic tapioca syrup, sugar, oats, water, whole eggs, baking powder (sodium acid pyrophosphate, cornstarch), rice starch, organic natural flavor, stabilizer (sodium alginate, tetrasodium pyrophosphate, calcium sulfate), sea salt, citric acid.

I like making it myself so I can avoid the palm oil shortening. The recipe is adapted from the recipe on Food.com by lilsweetie.

This is one of those easy bar recipes where the top and bottom are the same dough. It's like having a reversible jacket. Convenient.

You make a jam-like filling with blueberries, sugar and orange juice. Plan this one out - you'll need to cool the blueberry filling before using it.

The recipe calls for fresh blueberries but I used frozen blueberries with success. They aren't too sweet, a little soft (not like a crunchy granola bar or anything like that) and is filled with blueberry and oat goodness (well, and a little butter and sugar). Anyway, it's great with coffee or tea.

Recipe: Blueberry Oat Bar - Starbucks Inspired
Adapted from the recipe on Food.com by lilsweetie

1 cup old fashioned rolled oats (the original recipe calls for all quick-cooking oats, but I like the texture of old fashioned oats in the mix)
1 cup quick-cooking oats
1 cup all-purpose flour (140 grams)
1 cup brown sugar (200 grams)
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened (1 1/2 sticks)
3 cups blueberries (original recipe calls for fresh blueberries, but I used frozen blueberries with success)
1/2 cup sugar (100 grams)
1/3 cup orange juice (I used fresh squeezed)
4 teaspoons cornstarch (This is 1 tablespoon plus 1 teaspoon)

Create the filling in advance as it needs to cool. In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Pour into a bowl. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using. (I found that it is best when the final product should end up like a jam consistency).

Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.

Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.

Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack before cutting. Store in the refrigerator. And try not to eat a whole tray.

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Blueberry Buckle - King Arthur Flour

Blueberry Buckle

Oh man, the buckle is one of the most awesome baked good ever. It's a fruity coffee cakey delight. I've made a nectarine buckle, lemon blueberry buckle, peach blueberry buckle - all delicious.This time, I made King Arthur's Blueberry Buckle.

I bought a big box of fresh blueberries and knew I had to bake something with them! Although the recipe doesn't call for this, I recommend adding 75% of the blueberries to the batter. Spread the batter into the pan, and then sprinkle the remaining 25% blueberries on top. Follow that with the crumb topping. Leaving some blueberries on top guarantee that the little blueberries don't all fall into the cake.

It was really early in the morning when I made this and forgot to add the lemon zest! Be sure you add that for a fresh taste.

Um, nothing like warm cake for breakfast!

I dropped this box off for my former co-workers. I got a message back from one of them saying they did their buckle dance. :) That's why baking for others is just awesome.

King Arthur Flour: The Baker's Companion
Blueberry Buckle (page 132-133)

Topping
3/4 cup (5 1/2 ounces) sugar
3/4 cup (3 ounces) flour
1 teaspoon cinnamon
1/2 teaspoon salt
5 1/3 tablespoons (2/3 stick) butter (I only used 1/2 stick of butter because I didn't want a leftover 1/3 stick. The batter uses 1/2 stick so I used a total of 1 stick of butter for the whole cake. It turned out fine with the 1/2 stick in the topping).
2 to 3 teaspoons lemon zest, or 1/8 teaspoon lemon oil (I skipped this part because I forgot to include it!)

Batter
3/4 cup (5 1/4 ounces) sugar
1/4 cup (1/2 stick, 2 ounces) butter
1 large egg
1/2 cup (4 ounces) milk (I used low-fat milk)
2 cups (8 1/2 ounces) flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 cups blueberries (fresh or if frozen, unthawed) (I used fresh blueberries)

1. Preheat oven to 375°F. Prep (grease and flour) a 9-inch square or 9-inch round pan. I like to line the pan with a parchment paper sling for easy removal.
2. Topping: Mix the sugar, flour and cinnamon, and lemon zest in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.
3. Batter: Whisk together the flour, baking powder and salt together in a mixing bowl. Set aside. In a stand mixer with paddle attachment, cream together the sugar and butter. Then add the egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Do not overmix. Fold in the blueberries.
4. Assemble: Pour batter into cake pan. Sprinkle the topping over the batter and bake for 40-50 minutes or until a cake tester or knife comes out clean.
5. Let the buckle cool for 10 minutes. Loosen the sides with a knife or spatula. Cool on a wire rack.

King Arthur has an online Blueberry Buckle but it is a little different than the one in the printed King Arthur Flour cookbook. Here it is though: http://www.kingarthurflour.com/recipes/blueberry-buckle-coffee-cake-recipe

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Orange Blueberry Muffins

Orange Blueberry Muffins

Things have been crazy busy lately. Don't quite understand how it got to be near the end of February! Where is 2012 going?!

Take a moment to slow down and make some muffins. Muffins are always simple and fast...they aren't called "quick breads" for nothing.

I received Sweet and Savory Swedish Baking by Leila Lindholm from my friend JustJenn of JustJenn Recipes. She selected this book because "it had little frosting." My friends know me quite well! :)

A bit of orange zest is added to the mix. I used frozen blueberries from Trader Joe's because I ate the fresh ones with my yogurt. And I always like a bit of sanding sugar atop a muffin for the great texture and bit of sweetness it provides.

Adapted from Sweet and Savory Swedish Baking by Leila Lindholm (Nine Classic Muffins, page 98)

Orange Blueberry Muffins
1/2 c (1 stick) unsalted butter
3/4 c milk (I used whole milk)
Zest of 1 orange (I used a Cara Cara orange)
2/3 c sugar (130 grams)
2 eggs, room temp
1 teaspoon vanilla
2 1/3 c all-purpose flour (326 grams)
2 teaspoons baking powder
Dash of salt
1 1/2 cup blueberries (fresh or frozen)
Sanding sugar

1. Prep: Preheat oven to 350 degrees. Prep muffin tin with liner (12 muffins).
2. Whisk together flour, baking powder and salt in a large bowl. Set aside.
3. Melt butter. Add milk and combine.
4. Rub zest with sugar. Whisk in eggs and vanilla until pale.
5. Add butter and milk mixture into egg mixture.
6. Pour wet mixture on dry and carefully fold together. Don't overmix.
7. Fold in blueberries, reserving a few for top of the muffins.
8. Scoop into muffin tin. (I use an ice cream scoop)
9. Top with the reserved blueberries. Sprinkle with sanding sugar (optional).
10. Bake, depending on your oven, until toothpick comes out clean, about 25-35 minutes (using frozen blueberries takes longer to bake).

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Lemon Blueberry Buckle - Los Angeles Times Food Section

Lemon Blueberry Buckle

Love the Los Angeles Times Food Section! Always yummy recipes, stories, reviews, spotlights on Southern Cal's farmers market and local produce.

This Lemon blueberry buckle appeared in the Los Angeles Times Food Section in May 2009. It is adapted from "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson. This is a fruit cake, crumb topping and a lemon glaze on top. Oh yes, crumb topping with lemon glaze. Deliciousness.

The buckle is a simple cake with half the blueberries folded into the batter and the rest sprinkled on top. A crumb mixture tops the batter and then it's baked for 45-50 minutes.

After the cake is removed from the oven, a warm glaze of sugar and lemon juice is poured over the cake. I took the syrup a bit too far and it caramelized a bit so it was a little dark, but it didn't matter.

I brought this into the library and my co-worker did one of those smiling side-to-side sway thank yous. "Oh, it has everything I like. [sway hip to one side] Fruit and that crumbly topping! [sway hip to other side]." I wish I had video. So, make this cake and you'll get people dancing around the office.

Recipe:
Lemon blueberry buckle
Los Angeles Times, Originally published May 27, 2009
Adapted from "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson

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Blueberry-Brown Sugar Plain Cake - Tuesdays with Dorie

Blueberry-Brown Sugar Plain Cake

For this week's Tuesdays with Dorie selection, Cindy of Everyday Insanity chose Blueberry-Brown Sugar Plain Cake on page 36 of Dorie's book, Baking: From My Home to Yours.

This is another great Dorie recipe. Easy to make. Delicious and, my favorite part, no frosting. Sign me up!

I made this early this morning and dropped it off at my folk's house. My mom works at an elementary school so she brought it to the teacher's lounge.

I didn't have the 2 cups of blueberries...because I ate some of them! :) But I think my cup and a scattering were plenty of blueberries. I threw some blueberries on top to make sure they all didn't sink to the bottom.

Check out the other Tuesdays with Dorie bakers and see their creations!

Recipe:
Cindy of Everyday Insanity blog,
or, Dorie's book, Baking: From My Home to Yours (page 36)

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Magnolia's Blueberry Coffee Cake Bundt with Vanilla Glaze - Day #25 of I Like Big Bundts

Magnolia's Blueberry Coffee Cake Bundt with Vanilla Glaze 

It's Day #25 of I Like Big Bundts 2010! The Food Librarian's 30 days of Bundt cakes...ending on National Bundt Day on November 15th. I hope it is on your calendar! :)

So, here is Magnolia Bakery's Blueberry Coffee Cake with Vanilla Glaze. I picked up their book at the library (I almost always take a cookbook out for a test drive first. Do you do that too?)

Magnolia Bakery. Sorry, I have to giggle because I can't say Magnolia without breaking out the SNL short Lazy Sunday.

I cannot lie.
I like Big Bundts.
And I hope you do too.

Magnolia's recipe calls for making it in a tube pan/angel food pan. Okay. Let's get something straight because some people have asked me this...in my book, a tube pan is not a bundt. Sure, it has a hole in the center, but I believe true bundts are "bottoms up." They are always inverted so the stuff on the bottom of the pan ends up on top. And tube pans? Not very sexy. You can usually bake tube pan recipes in a Bundt pan (and why wouldn't you...they are so much prettier! :), unless the tube pan recipe calls for a "baked-on topping" like a streusel.

 

I made an error on the glaze. It's a mixture of heavy cream, powdered sugar and vanilla (I used vanilla paste). However, I just mixed it all together (cold), but the instructions say to place over a double boiler and blend together. The consistency would be a lot different than my results. Next time, I'll actually read the full recipe! :)

Don't forget to enter my Amazon giveaway for my 39 11/12th birthday. I'm less than one month away from my 40th birthday so please help me celebrate! :) The giveaway ends Sunday, November 14th (yes, that is ONE day before National Bundt Day!)

Also, if you make a Bundt for National Bundt Day, I'll send you a JustJennDesign's I Like Big Bundts button! (head over to JustJenn's site for her free shipping week!) They are small and stylin'.

You will need to email me: (1) Link to your blog post (I will use one photo from your post for the round-up) or (2) One JPG photo if you don't have a blog, (3) Your name and title of your Bundt (4) Mailing address for the button. I'm going to do a round up after National Bundt Day (Nov 15th) so this stuff is due by Monday, November 22nd. Please don't rummage through your archives for an old Bundt, you need to bake something fresh for National Bundt Day to qualify for the button (doesn't have to be a new recipe, just something made this month please :) Your family, friends and co-workers will thank you! :)

See you back here tomorrow for yet another Bundt! - mary the food librarian

Recipe:

The Complete Magnolia Bakery Cookbook, Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen, page 27
Available on Google books (at this time)
See if your library has the book (via Worldcat)
Posted here on the interwebs

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Nectarine & Blueberry Muffins with Crumb Topping

After seeing Betty White's hilarious skit about her Muffin, I seem to have them on my mind. That skit totally tops Alex Baldwin's Schweddy Balls. So, I had some nectarines and blueberries around and decided to make, wait for it...nectarine and blueberry muffins! (I know, I am that spontaneous in real life!)

This recipe for muffins was inspired by picky cooks recipe for peach and blackberry muffins. Except I used nectarines. Except I used blueberries. Except my sour cream was expired, it was early in the morning and I wasn't going to the store, so I subbed greek yogurt. Except I used more vanilla and no milk. And I added some oatmeal to the topping. So, other than that, it is exactly the same!

Used yellow nectarines from the Farmer's Market. My favorite place every weekend.

I love nectarines, peaches, plums and apricots! Yummmmmmy! I love to eat the white nectarine and bake with the yellow nectarine. Sometimes the white gets a bit washed out. I used 1 1/2 nectarines to make 3/4 cup, and 3/4 cup blueberries.

I used these brown parchment "tulip" cupcake liners (picked up at Surfas). They come in white and brown. I think they are ideal for muffins with toppings so the topping doesn't fly all over your oven. Because cleaning your oven bites. Big time.

I thought I had sour cream in the fridge, but alas, no. But I did have some non-fat Greek Yogurt and used that. I thought it would taste "diet" switching non-fat yogurt for full-fat sour cream, but they turned out nice!

Recipe:
Greatly adapted from pickycook's blackberry peach crumb topped muffins

My printable recipe here

Nectarine & Blueberry Muffins with Crumb Topping

Muffin:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup Greek yogurt
2/3 cup sugar
8 tablespoons melted unsalted butter
2 teaspoon vanilla
3/4 cup nectarines (peeled)- diced
3/4 cup blueberries

Crumb Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup old fashioned oatmeal
1 teaspoon cinnamon
4 tablespoons butter (1/2 stick)
Mix together with your fingertips until crumbly. Set aside.

1. Preheat oven to 400 degrees F.
2. Make the topping mixture and set aside.
3. Whisk flour, baking powder, and salt together in a large bowl.
4. Whisk eggs, yogurt, sugar, butter and vanilla together in a separate bowl.
5. Add the wet mixture to the dry and quickly mix to combine. Don't overmix! Don't have to be fully combined before adding fruit.
6. Fold in the fruit.
7. Scoop into cupcake liners.
8. Top with crumb topping.
9. Bake 17-20 minutes (depends on your oven). Use a toothpick to check doneness.

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White Chocolate Brownies (with Blueberries) - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Marthe of Culinary Delights selected White Chocolate Brownies on pages 110 and 111 of Dorie's book, Baking: From My Home to Yours.

Although Marthe picked this, all the TWD bakers know that Clara is cheering this pick as she was involved in heavy lobbying for this one. So I think this week is hosted by both Marthe and Clara! :)

I had to work this weekend so I didn't get a chance to visit the Farmer's Market, and the raspberries at the supermarket looked weak. I substituted blueberries instead.

I skipped the meringue topping because it doesn't keep well, and I'm bringing these into work. I'm sure lots of bakers tried the meringue so you'll have to check their blogs for the meringue covering.

All by blueberries settled on the bottom of these mini-muffins so I will just serve them upside down! Be sure to check out the other Tuesdays with Dorie bakers! Whew! Sorry it's a day late, baking has been a challenge because my house is getting new windows installed...in the kitchen!

Recipe:
Marthe of Culinary Delights's blog, or...
Dorie's book, Baking: From My Home to Yours, page 110

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