I’m keeping this one brief, here, peeps. There’s no reason not to, as the name of the recipe tells you all you need to know: blueberry buttermilk snack cake. Inspired by my mother-in-law’s blueberry buckle, a version of which I developed for baked occasions, who doesn’t love an uber-moist cake studded with blueberries and topped with a crispy, buttery crumb? It was one of my husband’s favorite treats growing up, made from a recipe that looks very much like this, and now my boys have deemed this snack cake rendition one of their favorites, too.
Tis the season – for some – of the flourless dessert and mini pavlovas are the perfect, most delicious of make-ahead passover treats. Crispy, lightly sweetened meringue, with a marshmallow-y, slightly chewy center, topped with plenty of whipped cream and a tart currant compote is what we’re talking about here. I’m partial to dinner party desserts made in advance, and this is now one of my faves. After a long stint in a low oven and then an overnight stay in a cool, dark one, pavlovas emerge room temp and ready to wait out the day (or two) til it is party time. Love that about them.
I first made these when a gluten/dairy free friend – yes I have one or two of those, tho I try to keep it to a minimum (joke) – accepted an invite to come to dinner. I was at a loss as to what to make him, as the combo of no dairy and no gluten had me stumped (and, of course, all i really wanted to bake was cake).
Last spring i froze kind of a lot of rhubarb. So much, in fact, that i made several deep-dish pies and a couple of crumb cakes, and still had cups and cups left over. That is, until last weekend, when I decided it was high time for last year’s rhubarb to make its way out of the freezer and into something yummy.