We threw a little graduation party for Chad this past weekend while at the lake. Chad picked the dessert he wanted me to make for him and he picked Sour Cream Blueberry Cake. Despite this being a healthy cake, it recieved rave reviews (and my mom asked me to send her the recipe) So here is the recipe:
Sour Cream Blueberry Cake
Mix, then set aside to sprinkle over top before baking:
1/2 c. sucanat
1 Tbs melted butter
In a seperate bowl:
1 c sucanat
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
2 c spelt flour
1 c sour cream
1 1/2 c blueberries
Cream butter and sucanat. Beat in egg. Add dry ingredients and sour cream alternately. Stir in blueberries. Put in a well greased casserole size of cake pan. Bake at 350 for 30-40 minutes.
I doubled the recipe and used a 9 x 13 pan.
From the recipe book: Wholesome Home Cooking by Katie Stoltzfus
Here is a fabulous tastey and easy pie crust I have been using. I really like it because you don't have to roll it out then get it off the counter with out tearing it...you just press it in the pie pan :) This is taken from Wholesome Home Cooking by Katie Stoltzfus. Favorite cookbook ever!
This recipe makes 2 crusts.
2 1/2 c sprouted spelt flour 1/4 c sucanat or maple syrup 1/2 tsp celtic sea salt
1 c soft, but still cool raw butter 4 oz organic cream cheese
In a bowl, whisk together flour, sweetener and salt. In a mixer, beat butter and cream cheese together well, scraping sides of bolw once or twice. Add flour mixture to butter/cheese mixture in mixer bowl. Combine at medium low until crumbly, like coarse cornmeal. Scrape down bowl and mix at medium high until dough forms large clumps, about 30 seconds. Transfer dough to 2 greased pie plates, pat out with palm of your hand evenly.