Savory Homemade Recipes

Blueberry Crumble Coffee Cake 🫐☕
A moist, buttery cake bursting with juicy blueberries and topped with a crunchy cinnamon crumble.
Ingredients:
- For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
Directions:
- Preheat oven to 375°F (190°C). Grease a 9-inch square or round baking pan.
- Make the crumble: In a bowl, mix flour, sugars, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Set aside.
- Make the cake: In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until light. Beat in egg and vanilla.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour, mixing just until combined.
- Gently fold in blueberries. Spread batter evenly into the prepared pan.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for at least 20 minutes before serving.
Time and Nutrition:
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories (Kcal): ~320 per serving
Servings: 9

No-Bake Oreo Ice Cream Cake 🍰🍦
A decadent, easy-to-make frozen dessert with layers of crunchy Oreo crust, creamy ice cream, and chocolatey topping.
Ingredients:
- 36 Oreo cookies, divided
- 5 tablespoons unsalted butter, melted
- 1/2 gallon vanilla ice cream, slightly softened
- 1 (8 ounce) container frozen whipped topping (like Cool Whip), thawed
- 1 cup hot fudge sauce, warmed slightly
- Optional: extra whipped cream and Oreo crumbs for garnish
Directions:
- Place 24 Oreo cookies in a food processor and pulse into fine crumbs. Mix with melted butter until combined.
- Press the crumb mixture firmly into the bottom of a 9x13 inch pan. Place in freezer for 10 minutes.
- In a large bowl, fold the softened vanilla ice cream with the thawed whipped topping until smooth and combined.
- Spread the ice cream mixture evenly over the chilled crust. Return to freezer for 1 hour.
- Crush the remaining 12 Oreo cookies into small chunks. Sprinkle over the set ice cream layer.
- Drizzle the warm hot fudge sauce over the Oreo chunks. Cover and freeze for at least 6 hours, or overnight.
- To serve, let sit at room temperature for 5-10 minutes. Slice, garnish if desired, and enjoy.
Time and Nutrition:
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 6 hours 30 minutes (includes freezing)
Calories (Kcal): 480 per serving
Servings: 12

Lemon Cream Cheese Pound Cake 🍋🧁
A supremely moist and tender pound cake with a rich cream cheese tang and bright lemon flavor.

Ingredients:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 8 oz (225g) full-fat cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice

Directions:
- Preheat oven to 325°F (165°C). Generously grease and flour a 10-inch tube or bundt pan.
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the sugar, beating on medium speed for 5-7 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour and salt. Gradually add to the wet ingredients, mixing on low just until combined.
- Pour the thick batter into the prepared pan and smooth the top.
- Bake for 80-90 minutes, or until a long skewer inserted into the center comes out clean.
- Let cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.

Time and Nutrition:
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 1 hour 50 minutes
Calories (Kcal): 520 per slice
Servings: 16