Blueberry Apple Cobbler

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Every year we try to celebrate the end of summer and the beginning of fall by going blueberry and apple picking on Labor Day. We did that again this year and I decided to adapt a Blueberry Cobbler recipe I found by making use of both of the delicious fruits we’d picked fresh. This was super tasty, potentially just the tiniest bit too sweet. At some point we had the great idea to add vanilla ice cream and that rounded out the flavors perfectly.

Serves 5
Adapted from an adaptation of ThePioneerWoman.com

Ingredients:
1/2 stick butter, melted plus more for greasing pan
1 1/4 c plus 2 Tb sugar
1 c flour
1 c milk
1 1/2 c fresh blueberries
1 large apple, peeled and chopped

1. Preheat oven to 350 degrees. Grease a square baking dish with butter.
2. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
3. Rinse blueberries and pat dry.
4. Pour the batter into the baking dish. Sprinkle blueberries and apples evenly over the top of the batter. Sprinkle with 1/4 c sugar over top.
5. Bake until golden brown and bubbly, about an hour. When 10 minutes of cooking time remains, sprinkle remaining 2 Tb of sugar over top.
6. Optionally, serve with whipped cream or vanilla ice cream.

Nutrition:
Weight Watchers Points: 12 (without whipped cream or ice cream)

Pre-sugaring. Pretty delicious looking still.

Mm… yup.

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Banana Birthday Cake with Cream Cheese Frosting

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On July 16th, my son, Desmond, turned 2. For his first birthday last year I made a ton of different cakes so he had multiple cake smash sessions with all the people who wanted to celebrate his birthday throughout the month. This year I used the same mini cake pan to make a little version of this delicious banana cake recipe.

As is our birthday tradition, we enjoyed the cake on the bank of Walden Pond, amid the beauty of nature and warm summer sun.

If you’re looking for a different but delicious birthday cake recipe, I highly recommend this one!

Mini Banana Cake (6 inch diameter)

Serves: 5

2 medium bananas, super ripe, mashed
2/3 tsp fresh lemon juice
1 c flour
1/2 tsp baking soda
1/8 tsp salt
1/4 c butter, softened
3/4 c sugar
1 egg
2/3 tsp vanilla extract
1/2 c buttermilk

1. Preheat oven to 275 degrees.

2. Grease and flour a 6 inch round pan.

3. In a small bowl, mix mashed banana with lemon juice. Set aside.

4. In medium bowl, mix flour, baking soda, and salt. Set aside.

5. In large bowl, cream butter, and sugar until light and fluffy.

6. Beat in egg, then stir in vanilla.

7. Beat in flour mixture alternately with buttermilk.

8. Stir in banana mixture.

9. Pour batter into prepared pan and bake for about 40 minutes or until toothpick inserted in center comes out clean.

Cream Cheese Frosting

1/4 c butter, softened
4 oz cream cheese
1 1/4 c powdered sugar
1/3 tsp vanilla extract

1. Cream butter and cream cheese until smooth.

2. Beat in vanilla. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.

3. Spread on cooled cake. Decorate with blueberries– they went great with the banana/lemon in the recipe!

Note: To end up with a super moist cake, we put the cake in the freezer for about 20 minutes after it cooled a bit. Then we spread the frosting on. Seemed to work– it was incredibly moist and delicious!

Nutrition:
Weight Watchers Points: 18

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