Citrus Tea Cake with Blackberry Maple Syrup


This tangy tea cake mops up the blackberry maple syrup


During the warm summer months, I still want dessert (of course), but I want it to be lighter and brighter, just like the season. My tea cake fits the bill with its sweet orange and tangy lemon and blackberry flavors. Serve it warm with the syrup drizzled over the top and a generous amount pooled on the plate as well, so the cake can soak up the syrupy goodness from the bottom. Whipped cream is essential. It can be enjoyed for breakfast too – I may have experience in that regard.

Quick tip: When cooking or baking, it’s very helpful to read your recipe through and have all of your ingredients, bowls and pans assembled prior to starting. In French, the term for this is: mise en place.



Mise en place keeps you organized in the kitchen


What are your favorite ways to eat blackberries?  Are you a “mise en place” kind of cook? Please comment below and let me know if you try this recipe.

Enjoy and Happy Summer!


Citrus Tea Cake with Blackberry Maple Syrup


3 T lemon juice

¼ C (approx..) whole milk

1 t vanilla extract

1 T orange zest

1 ¼ C flour

¾ C quick-cooking oats

1 t baking soda

½ t salt

½ C + 6 T butter (14 T total), softened

2/3 cup firmly packed, light brown sugar

1 egg


Preheat oven to 375°F. Spray an 8” X 8” pan.

Create flavored buttermilk by mixing 3 T lemon juice with enough milk to make ½ cup total. Swirl in vanilla extract and orange zest and set aside.

In a small bowl, mix together flour, oats, baking soda and salt. With an electric mixer, cream butter and sugar together until well blended, 1 – 2 min. Beat in egg and flavored buttermilk. Stir in dry ingredients at a low setting for 1 – 2 min.

Spoon cake mix into pan and spread evenly. Bake for 25 – 28 min. until toothpick in center comes out clean. Do not turn off oven because you will use it for the blackberry maple syrup.

Let cake cool and serve warm with blackberry maple syrup and whipped cream.


Blackberry Maple Syrup


2 C fresh blackberries

½ C Pure Vermont maple syrup, dark

2 t lemon juice

1/8 t ground cinnamon

¼ t orange zest

1 T butter, cut into 4 pieces

Oven should already be preheated to 375°F from the cake. Spray a loaf pan with cooking spray and place blackberries in the pan.

Using a small bowl, mix together remaining ingredients and pour over blackberries. Cover the pan with aluminum foil and place in the oven for 15 minutes.

Remove pan from the oven and remove the foil.  Stir the blackberry mixture with a spoon. Leave the pan uncovered and place it back in the oven for 15 more minutes.

Allow to cool slightly and serve warm with warm citrus tea cake and whipped cream.







Even Healthier Apple Crisp

Still loaded with toasty crumbs!

The “healthier” apple crisp post from a few weeks ago was my renovated version of my deluxe apple crisp with double-the-crisp topping.  Yes, I said “double-the-crisp” – don’t judge me!  It’s so good, but it can be made healthier, especially if you are diabetic or dieting and watching your carbs and sugars.  This version is still dessert, but I’ve decreased the amount of topping, which is where all the sugar and fat are.  If you like, give the brown sugar Splenda a try as a substitute for the brown sugar in the recipe – it is quite good.  I’ve also bumped-up the whole grains by adding a bit more oats.  Less topping lets the flavor of the apples really shine through but, as you can see from the picture, the result is still loaded with crumbs because I wouldn’t have it any other way!

Click on the “Recipe Rescue” page to enjoy this recipe.  ***Click on the title of this post and scroll down to leave a comment and let us know how you like it.***

Crisp and juicy New England apples

Healthier Apple Crisp

Still Dessert - Just Healthier!

Apple crisp is such a great fall dessert, it’s easy to make and the whole house fills with the dreamy smells of cinnamon and nutmeg.  I make it several times during the season and, because I’m the main person in my house who eats it, I try to make each version a little healthier than the last.  This version is still a dessert, no doubt about that, but I have managed to reduce the amount of butter and sugar.  I use dark brown sugar, as it brings a more intense flavor to the dish.  I have also switched the white flour to King Arthur’s white whole wheat flour.  The result is just as delicious as the original.  Some other options are to replace half the sugar with brown sugar substitute.  Also, leaving the peel on the apples will add nutrients and fiber to your crisp.

Click on the Recipe Rescue page to view/print this recipe – enjoy!

*Note:  This “double-the-crisp” recipe has been removed to make room for an even healthier apple crisp – give it a try!**

Loaded with Crispy Crumbs - Yum Yum!