Creamy Cheesecake Tarts
A no bake (except the crust) cheesecake tart with guava swirl and Greek yogurt. Recipe can be found here!
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Recipe: Blueberry Bread w/ Hazelnut Crumb Topping
Blueberry Bread w/ Hazelnut Crumb Topping
Ingredients:
For the bread:
1 cup all-purpose flour
1 cup whole wheat flour
½ tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 stick butter, softened
½ cup cane sugar
¼ cup brown sugar
2/3 cup Greek yogurt
1/3 cup milk of your choice (I used 2 %)
2 eggs
1 tsp vanilla
¾ cup unsweetened apple sauce
1 ½ cups fresh blueberries, washed
for the crumb:
2 tbsp butter, softened
¼ cup cane sugar
2 tbsp all-purpose flour
½ tsp ground cinnamon
1/3 cup chopped hazelnuts
Directions:
1. Preheat oven to 350 degrees. Butter or spray a baking dish. We used a 9×13 glass pan. Baking time will vary depending on size of pan.
2. Whisk the dry ingredients (both flours, salt, baking soda and ground cinnamon) and set aside.
3. In the bowl of stand mixer, cream together the butter and sugar.
4. In a medium bowl, combine Greek yogurt, milk, eggs, vanilla and apple sauce. Whisk until well combined and add to the creamed butter and sugar. Mix on medium speed until combined.
5. Add flour mixture and beat for 1 minute on medium speed.
6. To make the crumb, rub the butter, sugar, flour and cinnamon together until it forms small clumps. Add the chopped hazelnuts and mix.
7. Spread 2/3 of batter into buttered dish. Pour blueberries evenly over batter and gently press down. Spread remaining batter evenly over blueberries. Sprinkle crumb mixture over the batter and gently press down.
8. Bake at 350 for approximately 45-55 minutes, depending on size of dish. Bread is done when toothpick comes out clean of batter (but it will be blue from the berries). Let cool for at least 15 minutes before cutting.
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