Yes, Pumpkin Pie is a classic and I will certainly be making one for Thanksgiving next week, but in addition to the classic, I also like to make something with a little twist on the good old pie.

Pumpkin Cookies with Brown Sugar Icing are one of my all-time favorite pumpkin recipes and would still satisfy that craving for something pumpkin after turkey dinner.

Apples are probably tied with pumpkin for people’s favorite fall dessert flavor and this Apple Streusel Cake will provide comfort with warm spices and sweet apples.

Slab pies are a great way to still serve pie but without so much fuss.  This blueberry version is calling my name and could be made with frozen blueberries if fresh are not available.

If I’m making something that is not either apple or pumpkin, you know it’s going to be something chocolate like this classic Chocolate Pie from The Pioneer Woman.

Butterscotch is another flavor that makes me think of fall for some reason.  I bookmarked this Pumpkin Butterscotch Spice Cake Trifle and have been dying for an excuse to make it.  Trifles are such awe-inspiring desserts, yet they can be so easy to make.

I LOVE pecan pie maybe more than pumpkin and I am naturally drawn to any pecan dessert that incorporates chocolate into the mix.  These Caramel Pecan Turtle Bars are such a fantastically rich combination.

Tarts are so beautiful and look complicated, but actually are easy to make, especially with step-by-step instructions like in this recipe for a French Pear Tart from The Mediterranean Dish.

Maybe you want to totally step away from classic fall flavors all together and go with a much loved flavor combination:  peanut butter and chocolate.  These Peanut Butter Cup Pots de Creme from Glazed and Confused look dangerously delicious.

Still want to serve pie, but just not pumpkin?  Check out my board on Learnist for 7 other irresistible pie flavors.

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Wow, it has been awhile!  I feel like I am visiting an old friend.  I have taken the past couple of weeks to spend time with family and friends, organize and clean my house and just get caught up on some things that summer seems to have breezed right by for me.  Thank you for your patience!

What better way to jump back in than with this welcoming, comforting Blueberry Muffin Cake?  If you are like me, for the past few weeks you have been enjoying the plethora of summer produce that we have this time of year thanks to farmers’ markets.  I purchased a few pints of blueberries for $1 each (!!!) and was looking for something to do with the last pint.  I already have my favorite blueberry muffin recipe from my mother-in-law, but I liked the twist that this Blueberry Muffin Cake from Fine Cooking offered.

Blueberry Muffin Cake {satisfymysweettooth.com}

I adapted the recipe for this Blueberry Muffin Cake a bit by coating my blueberries in some cornstarch before mixing them into the batter.  I find that adding this simple step, helps the blueberries to stay suspended in the batter so that you don’t end up with a cake with all of the blueberries sunken to the bottom.  I think this cake is so pretty especially dusted with a bit of powdered sugar to finish it off.

Blueberry Muffin Cake {satisfymysweettooth.com}

My husband commented on the wonderful crust that this Blueberry Muffin Cake had which you don’t get with individual blueberry muffins.  If you are looking for a quick and easy, yet scrumptious breakfast treat, Blueberry Muffin Cake will be one of your new favorites.

Blueberry Muffin Cake {satisfymysweettooth.com}

Blueberry Muffin Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 12 servings

1 piece (1/12 of cake)

A tender muffin batter studded with blueberries that is sure to be a crowd-pleasing breakfast treat

Ingredients

  • 2 cups flour
  • 1 1/4 cups sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup skim milk
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup (8 Tbsp) unsalted butter, melted
  • 1 pint fresh blueberries
  • 2 tsp cornstarch
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan.
  2. In a large bowl, stir together, flour, sugar, baking powder and salt.
  3. Add milk, eggs, vanilla and melted butter and mix well to combine.
  4. Toss blueberries with cornstarch in a separate small bowl.
  5. Add blueberries to batter and gently fold in to mix.
  6. Pour batter into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean about 45-55 minutes.
  7. Cool completely then dust with powdered sugar.
  8. Recipe adapted from Fine Cooking

Notes

Per piece: Calories: 245 Fat: 9g Carbohydrates: 39g

IMG_1864 Blueberry Muffin Cake {satisfymysweettooth.com}

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I feel very fortunate to say that this summer has been filled with many weekends with family and friends at our lake cabin.  I love to host and one of my favorite parts about entertaining guests for the weekend is planning the menu.  It makes the weekend so much more relaxing and enjoyable for me when I have meals planned and some of the prep work done before we hit the road.

For breakfast last weekend at the lake, I made The Ultimate Blueberry Streusel Coffee Cake.  It truly was the best coffee cake I have ever tasted and my excitement about this cake was shared with everyone else who tasted it.  The cake stayed so moist and had a subtle cinnamon flavor and each bite was bursting with juicy blueberries and crunchy streusel topping.

The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com}

The Ultimate Blueberry Streusel Coffee Cake would be well adapted to other flavor combinations.  A combination I plan to try is swapping the blueberries for pitted fresh cherries and adding sliced almonds to the streusel.

The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com}

The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com} The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com}

I swapped the sugar in the streusel topping for Splenda to bring the carb count down a bit for my husband and I usually detect a strange aftertaste with artificial sweeteners, but with all of the other flavors in this cake, all I tasted was pure deliciousness.  Also, I used frozen blueberries because I feel that frozen berries stay juicier when baked in a cake like this.

The Ultimate Blueberry Streusel Coffee Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 1 8-inch cake (12 servings)

The Ultimate Blueberry Streusel Coffee Cake is bursting with juicy blueberries and has a fantastic crunchy topping

Ingredients

    For the topping:
  • 1/2 cup flour
  • 1/2 cup Splenda (or sugar)
  • 1 Tbsp molasses
  • 1/2 tsp cinnamon
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature
  • For the cake:
  • 10 Tbsp unsalted butter, room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 2 cups frozen blueberries

Instructions

    For the topping:
  1. Mix all ingredients together in a small bowl until it resembles coarse sand. Don't worry if there are still clumps of butter.
  2. Set aside.
  3. For the cake:
  4. Preheat oven to 350 degrees.
  5. Grease an 8-inch round springform pan (or you could use a regular 9-inch cake pan) and place a circle of parchment paper in the bottom of the pan.
  6. In a large bowl, using a mixer, cream together butter and sugar.
  7. Add eggs and vanilla and mix well.
  8. Mix in salt, flour and baking powder until well incorporated.
  9. Mix in blueberries.
  10. Pour cake batter into prepared pan and sprinkle topping evenly over the batter.
  11. Bake for about an hour or until a toothpick inserted into the center of the cake comes out clean.
  12. Cool completely before serving.
  13. Recipe adapted from Brown Eyed Baker

Notes

Per piece (1/12 of cake) Calories: 270 Carbohydrates: 32g Fat: 15g

The Ultimate Blueberry Streusel Coffee Cake {www.satisfymysweettooth.com}

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I love the touch of savory with dessert trend that has been popular for the past year or so.  Salted caramel or chocolate anything makes me happy because the salt prevents the rich chocolate and/or caramel from becoming too overwhelming.  There is a pizza restaurant that my husband and I love that has olive oil ice cream with sea salt for dessert and they serve it with warm chocolate chip cookies.  The sweet with the salt is just enough to be dangerously addictive.

One of my other favorite savory additions to dessert is balsamic glazes or reductions.  I particularly enjoy this savory accompaniment with berries.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

You can make a simple sauce of balsamic and berries and pour it over ice cream for an effortless, yet decadent dessert.  The fine people at Mandarano sent me their award-winning Balsamic Glaze and I have used it in so many ways.  The Mandarano Balsamic Glaze is so great drizzled over sandwiches, pasta or salmon.  I made a simple caprese panini and this glaze kicked it up a notch and made it taste very gourmet and sophisticated.  It is the perfect condiment because it is made with high quality balsamic vinegar that has already been reduced and is ready to use.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

One of the best ways I have used this glaze is to make this Blueberry Balsamic Sauce to top this perfect Lemon Poppyseed Blueberry Bread.  As you make the blueberry balsamic sauce, the balsamic glaze infuses the blueberries so that when you bite into one of them, the subtle rich flavor of balsamic vinegar bursts into your mouth.  It really is the perfect addition to this sweet and tart lemon bread which even on it’s own is so moist and delicious.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 9-inch loaf

Sweet and tart lemon poppyseed bread bursting with juicy blueberries and drizzled with a decadent blueberry balsamic reduction

Ingredients

    For the bread:!
  • 1 cup sugar
  • 1/2 cup canola oil
  • zest and juice of one lemon
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 1/2 tsp salt
  • 1 Tbsp baking powder
  • 2 1/2 cups flour
  • 1 Tbsp poppy-seeds
  • 1 cup blueberries (fresh or frozen)
  • For the glaze:!
  • 1 cup blueberries
  • 4 Tbsp sugar
  • 4 Tbsp water
  • 4 Tbsp balsamic

Instructions

    For the bread:!
  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch loaf pan with nonstick cooking spray.
  3. In a large bowl, mix sugar, oil, lemon zest and lemon juice.
  4. Mix in buttermilk and eggs.
  5. Mix in flour, baking powder and salt until well combined.
  6. Mix in poppyseeds and blueberries.
  7. Pour into prepared baking pan and bake for 50-60 minutes or until toothpick inserted into bread comes out clean.
  8. Cool in pan on wire rack.
  9. For the glaze:!
  10. Combine all ingredients in a small saucepan and bring to a boil. Boil for about 6 minutes or until mixture has thickened.
  11. Serve sauce poured over bread.
  12. Bread recipe adapted from King Arthur Flour Baking Companion

mix sugar, oil, lemon zest and lemon juice

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in buttermilk and eggs

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in flour, baking powder and salt until well combined

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in poppyseeds and blueberries

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

pour into prepared baking pan and bake

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

for the sauce, combine all ingredients, bring to a boil and reduce

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

*Mandarano provided me with their balsamic glaze, however, all opinions are, as always, my own.

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There are two desserts that have never been my favorites:  pie and cheesecake.  Go ahead you pie and cheesecake lovers, throw your stones at me, but pie is something I will enjoy a bite of, but a whole piece loses my interest.  With cheesecake, I would love to eat the graham cracker or Oreo crust off of your piece, but as much as I love cream cheese, the cheesecake filling just doesn’t do it for me.  I know that this is a very broad generalization to make and I respect pie and cheesecake as great vehicles for celebrating the fruits of the season or filling du jour.  Take a cherry pie for example.  I just want to spoon out the fresh cherry filling.  I don’t care how buttery and flakey the crust is.

Despite my indifference to pie, my husband requested a pie for the 4th of July and I was more than happy to make one for him.  This pie is particularly special and lovable because it honors summer peaches and blueberries and is topped with a crumbly topping similar to what you would find on a crisp.  Butter, brown sugar and oats, what’s not to love?

I baked this pie on the 4th in the afternoon and it was kind of funny because it was so hot out that day that even though the party we were attending was not until much later, the pie stayed warm well into the evening!  I believe that most sweets taste best warm, so the extreme heat that day was a bonus for the pie, but not for sweaty me.

This pie would be perfect with some vanilla bean ice cream or fresh whipped cream.

Peach and Blueberry Crumb Pie

by Mercedes Porter

Keywords: bake dessert blueberry fruit pie summer

Ingredients (6-8 servings)

For the pie crust

  • 1/2 of pate brisee recipe
  • OR
  • 1 Roll and bake refrigerated store-bought pie crust
  • 1 egg white

For the filling

  • 2 Tbsp cornstarch
  • 1 1/2 cups fresh blueberries (could also use frozen)
  • 2 1/2 cups fresh peach slices (peeled) (could also use frozen)
  • 1/2 cup packed brown sugar
  • 2 tsp vanilla
  • 1 1/2 tsp ground cinnamon

For the crumb topping

  • 1/2 cup finely ground almonds
  • 1/2 cup (8 Tbsp) chilled butter, cut into small pieces
  • 1/2 cup quick cooking oats
  • 1/2 cup flour
  • 1/2 cup brown sugar

Instructions

Preheat oven to 375 degrees.

Grease a 9-inch pie plate.

In a medium bowl, combine ingredients for filling, mix and set aside.

Using a food processor, pulse ingredients for crumb topping until coarse chunks form. Set aside.

Roll out pie dough and place into prepared pie plate draping over the sides.

Brush inside of dough with the egg white.

Pour filling into dough and spread evenly.

Pour crumb topping over filling and fold or crimp edges of pie crust over the top of the topping around the edges.

Bake for 30 minutes then check the pie. If pie crust is browning too quickly, remove from oven, and cover just the edges of the pie crust with foil and return to the oven to finish baking.

Allow pie to rest for at least 30 minutes before serving.

Serve with vanilla ice cream or whipped cream.

Recipe adapted from Giada DeLaurentiis

Powered by Recipage

combine ingredients for filling and set aside

use a food processor to pulse crumb topping ingredients together and set aside

roll out pie dough, drape over greased pie dish and brush with egg white

pour filling into pie dough

pour crumb topping on top of filling

fold or crimp edges of pie dough over topping

bake, then cool at least 30 minutes before serving with vanilla ice cream or whipped cream

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