I’ve cast caution to the blazing hot wind this summer and have continued to bake in the relentless heat. Turning my apartment into a sauna seemed like a good idea at first. You know, save on those expensive trips to the spa (you’re welcome roomie). I’ve even tried embracing my inner night owl, waiting to bake until the sun to goes down and the cool temps make an appearance. This recipe is the result of one of those endeavors.
I had just finished a bowl of popcorn, a movie was streaming in the background, and I was finding my second wind. I was heading to a friend’s for brunch the next morning and knew this would be the perfect item to bring. Behold, I give you the Peach Blueberry Greek Yogurt Cake.
Okay, the name is a bit of a mouthful, but you are going to love every bit of this moist, tangy sweet cake. Slices of peaches adorned with juicy blueberries layer every bite; you almost forget that you’re eating cake for breakfast.
The fruity colors of orange, red, and blue scream summer to me and awaken memories of sunrises dancing on lakes or early morning rays glimmering through your tent. If the vibrant colors aren’t enough to draw you in, hopefully the simple ingredient list will do the trick. The components of the cake are probably already in your kitchen; since I have a bag of berries that live in my fridge year round, the only ingredients I had to go out and grab were the greek yogurt (I opted for a single serve 8 oz container) and the peaches. Once you’ve gathered these items, follow the two step mixing process of wet ingredients followed by dry ingredients; pour the cake batter into your greased pan and decorate with sliced peaches and blueberries. Voila! You’ve just prepared a crowd pleasing, eye catching breakfast staple. Really, it’s that easy.
Head on over to Julia’s Album for the complete recipe.
Lazy days are something I rarely grant myself the freedom to enjoy. But after weeks of busyness and a schedule that has me running from place to place, sometimes a lazy morning is exactly what’s needed. And what better way to indulge in a day off than to enjoy freshly baked cinnamon rolls.
When it comes to these morning pastries, the phrase Go Big or Go Home comes to mind, well kind of. I mean, I’m already home, and I’m going big too. So. There.
…. have I mentioned these cinnamon rolls are oversized?
Not only are these cinnamon rolls oversized, they are swirled with intricate layers of cinnamon and topped with a well balanced creamy, sweet frosting. One of my favorite things about these rolls is that they can be prepared the night before. You can even slip out of bed half awake in the morning to let them finish rising. As the smell of cinnamon wafts through your house, you’ll have enough time to brew a pot of coffee and prepare the decadent frosting. When it comes time to layer on the frosting, don’t be shy; it’s part of what makes these treats so special.
Once the rolls finish baking and you’ve adorned them with frosting, grab a cup of coffee and head back to bed to enjoy the warmth of your covers and a good book.
To treat yourself to these cinnamon rolls, head on over to Lovely Little Kitchen for the recipe. If you want to make these rolls oversized, like I did, simply cut the dough into 8 sections instead of 12. For an extra punch of cinnamon, I also added 4 tablespoons to the filling instead of the recommended 2-3.
When you hear the word danish, your mind probably goes to a long white box filled with an overly sweet pastry and ingredients you can’t pronounce. I know that’s what I think of. Well friends, it’s time to throw this idea out the window. But seriously, if that’s what’s sitting on your counter, go ahead and just throw it out. This danish recipe is going to blow your mind…. and your taste buds.
What’s that you say, you’re not a fan of soft, flaky pastry filled with the sweet, sweet goodness of fresh fruit drizzled with the perfectly balanced vanilla glaze? Stop. Just stop. Are you even human? I too would like to say I can resist this baked treat…. wait, who am I kidding. I don’t think I’ve ever wanted to say that. I love me some danish. I may or may not have eaten an entire one of these danish braids by myself. I mean, it has fruit in the middle, that’s totally acceptable, right?
Now that you’re mouth is watering, and you’re picturing yourself eating this danish with perfect self control while sipping your morning coffee (good luck with that!), you’re ready for the recipe. My thanks go out to Sally from Sally’s Baking Addiction. She offers great step by step pictures and helpful tips along the way. Do yourself a favor and go check out this recipe.
Since I had a surplus of fresh blueberries on hand, (I know. Life is hard) and because blueberries are delicious, I opted to change the filling from raspberry to blueberry; you can use whatever berry you like but the temperature and boiling time may vary. I also added slivered almonds to the top before popping the completed braid into the oven, because why not? See below for the blueberry filling variation.
3 cups blueberries, fresh or frozen
3 Tablespoons granulated sugar
1 Tablespoon warm water
2 teaspoons cornstarch
Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the blueberries and sugar in a small saucepan over medium heat. Stir and allow the blueberries to break down, about 5-6 minutes. Mix in the cornstarch/water. Reduce heat and gently simmer for 3 minutes until the sauce begins to thicken. Set aside to come to room temperature before using. You can also keep it chilled in the refrigerator or if you’re impatient like me you can pop it into the freezer for a hot second (aka several minutes, you don’t actually want it to freeze).