Tag Archives: blueberry

Blueberry Rhubarb Crisp

As I mentioned on instagram earlier, Dinner of champions! After a lazy morning of brunch, and ice cream/soda at costco, we just weren’t in for something really heavy. So since I’ve wanted to do something with the blueberries and rhubarb in the freezer, dinner was born! It was a little tart, but with some ice cream its just right.


I highly recommend to eat this with tea. It was the perfect sweet to go with not wanting to eat actual proper dinner. Thats why I love being an adult. Dessert for breakfast? Sure why not?

Blueberry Rhubarb Crisp
  • 4 cups diced rhubarb
  • 2-3 cups frozen blueberries (or fresh, up to you)
  • 2 tbsp flour
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • ⅛ tsp salt
  • Topping:
  • 6 tbsp butter
  • 6 tbsp flour
  • ½ cup brown sugar
  • ¾ cup quick oats
  1. Combine fruit. If you're using frozen blueberries, make sure they have thawed and you've drained the water and juice from them. Add flour, brown sugar, cinnamon, and salt to a pie dish.
  2. Combine the butter, sugar, flour and oats in a bowl until combined. Sprinkle over fruit however you like.
  3. Bake at 350 degrees for 1 hour.

 Tip: You should put the pie plate on an old baking sheet just in case the crisp boils over (it was so close in my oven)

This recipe was adapted from lemontreetwelling.com.

Orange Blueberry Loaf

This is my very first post at Oven Mitt Adventures!

I guess I should introduce myself… I’m MJ, I currently live in Ottawa, Ontario, in Canada. I am currently at home baking and thought I would start sharing it all with you.

Blueberries everywhere! I am currently obsessing over the amount of blueberries we have in the grocery stores and mostly from the little old ladies that held a “blueberry social” at an old church a few weekends ago. So I had to continue on and make something with them, its to hard not to.

This recipe comes from an old book that I picked up at a garage sale called “Bethany’s Best”. It is my leading manual for all German recipes, since it holds the recipes for everything from pumpernickel bread to spaetzle. Where else would I find some exotic postings as bacon yoghurt dip (which I’m still debating on making), or the molds that we never ever seem to make, but see at church functions? So as an exert from this lovely cookbook, I am presenting Blueberry Orange loaf.


Blueberry Orange Loaf


Things about this recipe to note:
I am allergic to milk products so when the ingredients say milk, I replace it with almond milk. Same goes with butter. I replace it with a lactose free margarine. I realize that in the world of baking these are not the same! So when I post recipes I will be posting them for the non-milk free people, because lets admit, it will be tastier for you. Also I did replace the all-purpose flour with whole wheat flour, because it is what I had on hand at the time. This would have done really nicely with a cake/pastry flour as well. Also you may have notice that the cake doesn’t sit as high as you would imagine it would. I used a different sized pan, so my boyfriend could bring the remainders into word with him. Also I wanted to put a glaze on the cake, it would have brought the flavour of the orange out, so if you do make it I would highly recommend it. And the recipe I would have used is here: http://southernfood.about.com/cs/cakerecipes/ht/basic_glaze.htm

Happy Baking!

Blueberry Orange Loaf

1/2 tsp baking soda
2 tsp baking powder
2 cups all purpose flour
3/4 tsp salt
3/4 cup sugar
1 tbsp. grated orange rind
1/4 cup orange juice
1/4 cup melted butter
3/4 cup milk
2 eggs, beaten
1 cup, blueberries drained and dried
1/2 cup chopped nuts (optional)

Sift first five ingredients into a bowl. Combine the next five ingredients and stir into the flour mixture. Beat well. Grease a 9x4x3 pan and spread with one third batter. Sprinkle with half the blueberries and nuts. Add another third of batter and remaining fruit and nuts. Add remaining batter and bake at 350 degrees and 50-60 min. Frost when cool if desired.