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Bars & Squares, Berries

Blueberry Crumb Cake

July 20, 2015

blueberry crumb cake //
blueberry crumb cake //
blueberry crumb cake //

Sorry for such a blogging absence, I haven’t been baking as much partly due to the heat (turning on the oven is absolutely, positively the last thing I want to do right now) since its pretty much almost 30 degrees every day, and partly because I’ve been pre-occupied with wedding things, and haven’t been blogging/baking (gotta fit in that wedding dress! Ha – but seriously, this crumb cake was too good to stay away from). Instead of baking, I’ve been BBQing, and juicing. You can always keep up with me on Instagram (@aliciabakeaholic) 

blueberry crumb cake //

This past weekend I helped Adam’s sister move to the coast/island (though technically it’s still attached to the mainland, you have to take a ferry to get there) and I brought along some baked goods to keep us ‘moving’ while unpacking boxes and setting everything up. I was happy to go, but I’m also happy its the last of the weekends away for a while. I was away three weekends in a row, first my bachelorette party, then a friends, and then moving. I know I’m home every day because of summer vacation, but having to go away and pack /unpack, and eating foods i usually never eat (and drinking far more than I do) throws me off and i hate it. this weekend is my cousins wedding and I’m looking forward to actually being home on the weekend with Adam instead of packing to go away. We only have two weekends before the wedding that we aren’t busy or out of town. Crazy.

I cannot believe we are SEVEN weeks out from the wedding! The list of to-do’s is getting shorter, but we have a lot to accomplish still. 

The list so far includes:

  • groom tie + vest + socks (he’s very picky :P )
  • finish up wedding signage – paint signs etc. 
  • put together centrepieces (i have horrible allergies to flowers, so i’ve been stocking up on flowers from Michael’s since january for the wedding, hello multiple coupon discounts)
  • design + send escort cards, programs and menus to the printers 
  • finish favours 
  • finalize seating chart (probably the trickiest item yet, deciding who sits where, and tracking down rsvp’s for final numbers)
  • print off day-of timeline, prep binders for ceremony + reception
  • final dress fitting (SO excited)
  • buy our marriage license (sh*ts about to get real)
  • book limo (get on that ASAP!)

plus I’m sure a whole lot of other little things!

blueberry crumb cake //

for now, i think i’ll sit back and have some iced-tea with a slice of this delicious, perfect crumb cake studded throughout with delicious BC Blueberries. Adam and I can’t stop eating them by the handfuls – we probably go through a box a day at this rate. If you can’t get your hands on blueberries, this would be delicious with raspberries, strawberries, or even diced peaches. 

Blueberry Crumb Cake
A tender, crumb cake studded with fresh blueberries.
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  1. 5 tablespoons all-purpose flour
  2. 1/2 cup rolled oats
  3. 1/4 cup granulated sugar
  4. 1 teaspoon ground cinnamon
  5. 1/4 cup unsalted butter, cold is fine
  1. 2 cups all-purpose flour (can be gluten free, or whole wheat if you like)
  2. 2 teaspoons baking powder
  3. 1/4 cup unsalted butter, softened
  4. 3/4 cup (150 grams) granulated sugar
  5. Zest of 1 lemon
  6. 1 large egg
  7. 1 teaspoon vanilla extract
  8. 2 1/2 cups fresh blueberries, clean and dry
  9. 1/2 cup almond milk
  1. Heat oven to 375°F. Line a square 9x9 baking pan with parchment paper, set aside.
  2. Prepare the topping by mixing the flour, sugar, cinnamon, then cutting the butter in with a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. In a medium bowl, whisk flour, baking powder until combined.
  4. In a large bowl, beat butter, sugar and zest together until light and fluffy.
  5. Add egg and vanilla and beat until combined.
  6. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture.
  7. The batter will be very stiff, but don’t fret. Fold blueberries into cake batter until evenly distributed.
  8. Scoop cake batter into prepared pan and smooth so that it is flat. Sprinkle with crumb topping. Bake in heated oven for 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. You can let the cake cool complete in the pan on a rack, or just cool it in the pan for 20 minutes before lifting it out of the baking dish by the parchment paper. cut into squares.
  1. Can be kept in tupperware on counter for a few days.
Adapted from smitten kitchen
Adapted from smitten kitchen
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Berries, Dairy-Free, Dessert, Raw, Tarts, Wheat Free

Mixed Berry Tart {raw, vegan, wheat-free}

July 16, 2014

good berry

The past few days my diet has consisted of smoothies, juices and vegan lettuce wraps. It’s far too hot to turn on an oven even in the middle of the night. 

I guess it’s a good thing. Something about hot weather makes you not very hungry, and reaching less for hot meal items or heavy foods. 

Because of the heat the berries are in season much earlier this year than usual – and I’m lucky enough to have a huge amount of blackberry bushes next to our house that I can pluck a berry off on the way to the gym. I took my little bowl outside the other day to harvest a few for this dessert. I wish I also had raspberry and blueberry bushes too. Actually, we bought a blueberry tree from Costco but that little sucker has yet to develop any fruit from its leafy bosom. 

I’m actually terrible at keeping plants alive. Ironic – since my dad was a landscaper and our garden was a lush green paradise crawling with different florals and greenery. I guess I never inherited the green thumb. Bummer. But I’m happy to report my little tomato plant (also from Costco) is budding some nice green tomatoes. 


Baking and eating in-season is the best because everything is fresh and usually local. I like picking up berries from farm stands along the road. We live in an area with lots of agriculture and farmlands nearby so we can easily find them. 

I won’t lie – I ate one of these, and only this, for lunch after I made them. And then another after dinner. I figure since they’re basically good for you, the more the merrier. 


If you’re having a summer dinner party, or even for a Thursday night treat, these tarts are super easy to put together and require absolutely no baking – thank god. I’m pretty sure my stove has been the cleanest ever since it’s of no use in this heat. You simply pulse together the ingredients for the tart base, chill, then fill with fresh berries and top with coconut cream. You would easily pay upwards of $6 for one of these at a bakery, so save yourself the cash and make them yourself. 

Treat yo-self. 

coconut whipetatchoc

Mixed Berry Tart {raw, vegan, wheat-free}
A refreshing dessert for summer made with seasonal berries and a nut tart crust. Perfect for an after-dinner treat. Top with coconut whipped cream.
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  1. 1 cup Almond Meal
  2. 1/2 cup Cashew Meal
  3. 10-12 Pitted Medjool Dates
  4. 3 tsp. Melted Coconut Oil
  5. 1/4 cup Shredded Unsweetened Coconut
  6. 1 Tbs. Unsweetened Cocoa (optional)
  7. Mixed Berries: Raspberries, Blackberries, Blueberries
  8. Coconut Cream (optional)
  1. Soak your dates in water for 20-30 minutes, longer if they are very dry. You can also cover them with water and microwave 1-2 minutes to soften.
  2. Add the dates to a food processor and process until a paste forms. You might want to add in 1 Tbs. of the 'date water' as well to create a smooth paste.
  3. Add to the paste the coconut oil and pulse until incorporated.
  4. Blend in the nut meals along with the coconut. Pulse until a dough-like crumble forms. If you want, you can add in the Cocoa powder at this point as well.
  5. Press the nut mixture into three or four small 4-5" Tart Pans (with bottom release). Place in the fridge for 1or 2 hours, or overnight. Alternatively, you can freeze for a shorter amount of time to speed it up.
  6. Remove from fridge/freeze for 5 minutes before serving. When you're ready, simply push the bottom of the tart up and pop the shell out.
  7. To assemble, choose your berries. A combination of all three is delicious, but a pure-raspberry or blueberry tart is also delicious. Wash the berries well and dry with paper towel before adding to the tart.
  8. And that's it! No refined sugar, no wheat, or dairy.
  9. To really make the dessert stand out, add some non-dairy coconut whipped cream to the top and sprinkle with roasted coconut or dust with cocoa powder before serving.
  1. If you don't have almond/cashew meal, simply blend 1-2 cups of whole nuts in food processor until meal forms.
  2. Keeps well in the fridge, you can keep un-filled tarts for 3-4 days, covered and filled tarts for 2-3 days.
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Berries, Breakfast

2-Ingredient Raspberry Chia Jam

June 10, 2014

chia jamScreen Shot 2014-06-10 at 11.08.52 AM One of the things I missed most about having a wheat-allergy was toast. Every morning when I was younger revolved around bread – I remember my Dad making cinnamon sugar toast (hello butter, brown sugar and cinnamon) Clearly I don’t eat that delicious (yet unhealthy) breakfast item anymore. Breakfast is always served with a slice of toast or, several slices. When I learned about my wheat-allergy a couple years ago I really just gave up on bread for the most part. It was only recently that I actually began making/buying wheat-free bread options. Though I don’t have toast on a regular everyday basis, once in a while I feel like good ol’ PB+J on toast. 

I bought a loaf of wheat-free bread from Choices market that has been in the freezer (most gluten/wheat free breads are frozen to keep longer) for a couple months. I’ve slowly been eating away at it. Usually gluten/wheat-free breads are slightly smaller in size than regular loaves, but they’re also more dense so it makes up for its size. I bought O’Doughs Flax Loaf, a gluten/wheat-free company and I really love the texture of the bread. 

I love any sort of nut butter on toast – peanut butter and almond butter are my go-to, though Ive also tried sunflower seed butter too (sun butter). Of course you have to add a jam on top.

When Adam and I first moved in he made me toast one morning and put the jam on FIRST then put the Peanut Butter on TOP. It was a big gooey mess. I was perplexed at how someone didn’t know the correct order of events when making toast – the Peanut Butter goes on first and then the jam! He was a very finicky eater growing up (pasta with no sauce type of kid… lets say a LOT has changed since we began dating) So, I had to show him the ways of how to properly put together a peanut butter and jam slice of toast, including not to skimp on either the PB or J. 

I have to laugh every time I see this image on Instagram:


The best thing about this 2-Ingredient Raspberry Chia See Jam is you will never have to run out of jam – I promise. I always keep at least 3 bags of frozen raspberries in the freezer (along with frozen blueberries or mixed berries). It’s the same reason I love drinking Almond Milk instead of regular milk – you will always have another one handy because they don’t need to be refrigerated (until opened). 

chia jame

The jam is quick, healthy and refined sugar free. Raspberries are also an amazing little powerhouse filled with antioxidants and vitamins, along with being low calorie and low sugar. Swapping out store-bought jam for this homemade option means a healthier breakfast. Spread it on toast, or waffles, pancakes, crepes etc.  

Seriously, you need to make this ‘recipe’ – I hesitate to call it a recipe seeing as how it is so easy, and only 2-ingredients.

Raspberry Chia Seed Jam
A quick and healthy jam to spread on all your breakfast items.
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  1. 1 cup frozen raspberries
  2. 1 Tbs. chia seeds
  1. Add frozen raspberries to microwave proof bowl, heat for 1-2 minutes until warmed and berries easily pop when stirred.
  2. Stir in the chia seeds and let sit for 5 minutes. Spoon onto toast!
  3. Another way to cook (for larger amount as well): over medium pot, heat until berries are warmed and cook down. Stir in chai seeds and cook another couple of minutes. Remove from heat, bring to room temperature, then store in fridge to thicken.
  1. Keep in fridge for 2-3 days.
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