Have you ever had a blooper while baking? Perhaps you forgot to add the eggs or put in baking powder instead of baking soda? Well, this recipe was one of my cases. The cake was fine, I just messed up the topping.
It actually didn’t turn out so bad. The top of this blueberry buckle just came out a little more… unique looking than normal. It had pillowy craters and bubbled a bit. Can you guess what I forgot to add?
I forgot to add the flour. Rookie mistake!
Because of that, the topping batter wasn’t as crumbly. The butter basically took over and boiled in the oven on top of the cake. I’m not complaining, butter’s on my list of deliciousness!
Preheat oven to 375 degrees F. Grease an 8x8 baking pan with butter or olive oil.
Cream together 1/4 cup of the butter, granulated sugar, and vanilla. Beat in the egg.
Add in 2 cups of cake flour, baking powder, and salt. With the mixer on low, add in the almond milk until just moist.
Gently fold in the blueberries and pour the batter into prepared pan.
Now, make the topping: Using a fork, press together the remaining 1/4 cup butter, 1/3 cup cake flour, brown sugar and cinnamon until well combined and crumbly. Sprinkle crumble on top of cake batter. Bake 35-40 minutes or until well risen and golden brown. A toothpick inserted into cake should come out with moist crumbs attached.
Living back in LA, baking is sometimes the last thing on my mind. It’s just gets so hot down here in the summer! My kitchen is so small that once the oven is on, the whole house is cooking. Literally.
I try to keep my baking in the early morning or late night so it’s a little cooler, but my sweet tooth can’t tell time. Silly tooth.
That’s where this no bake s’mores cheesecake comes in. There’s no oven or heat involved. You simply beat some ingredients together and eat it with a spoon. Now you can have dessert any time you want it!
This fluff is quite dreamy, folks. It’s like eating a pillowy cloud that tastes just like cheesecake, without the heaviness of the real dessert. It’s cool temperature is also refreshing.
I used Sanders Extra Dark Chocolate Hot Fudge that I got from SweetXO, per the recommendation of Angelo (the manager over at SweetXO in Agoura Hills). He was spot on! Even though the name “extra dark chocolate” would normally scare some people off, Angelo assured us that it wasn’t THAT dark. My DF and I both tried 90+ percent dark chocolate in Japan and let me tell you, I wasn’t a fan. It’s so bitter! Don’t worry, Sanders extra dark is still sweet.
My DF is sitting next to me freaking out about the current Argentina game that’s playing right now, while I decided to blog so I could keep my blood pressure down. I’m not into soccer, but the way my DF is during soccer matches would make anyone’s blood pressure rise.
Let’s focus on sprinkles instead, yeah?
Lots and lots of sprinkles.
I was actually in my local Mexican supermarket and I realized that they sell sprinkles for dirt cheap! They sell them in bulk and in large salsa containers for less than three dollars a box. Now I know where to buy my sprinkles from now on.
These cookie cups take a bit of time because you’re basically making two desserts and putting them together. Here’s the cookie portion fresh out of the oven.
You put a dollop of cheesecake batter on top, and then right back into the oven it goes.
Oh, it helps if you spread it out evenly first.
These sprinkles are vibrant!
Cheesecake and cookies, now you don’t have to decide between the two. You can have both!
Speaking of all these sprinkles, remember my previous post from SweetXO? Well here’s the big news I wanted to share with you!
This will be my first party that I’ll be hosting, so I’d love to see and meet some readers there (even if you can only drop by)! I also made a Facebook Event if you wanted to share it or RSVP. The event is only two weeks away, so make sure to mark your calendars now! Looking forward to seeing you guys!!