The Mad Cake Batter

sweet treats and savory deets

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Bluberry Galette

This recipe from Bon Appetit  was super easy and quick if you want something that kind of resembles a pie but doesn’t take all the time. You

^ FAIL ^

^ FAIL ^

can make the whole galette in one day, but you can also make the crust a day or two before. I had some issues with toasting the pecans as you well shortly see, but luckily had enough to try again!

The original recipe toasts the pecans in the oven where I used the stove. It only takes a few minutes so once they become fragrant, remove them from the heat.


  • ½ cup pecans
  • 1 cup plus 2 TBS all-purpose flour
  • 2 tsp sugar
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 stick chilled unsalted butter, cut into pieces
  • 12 ounces blueberries 
  • 1 TBS arrowroot
  •  tsp fresh lemon juice
  • ¼ cup sugar
  • 2 TBS milk
  • Demarara sugar for sprinkling

galette2In a skillet over medium heat, toast pecans until fragrant. Remove from heat and allow to cool. Pulse pecans in a food processor until they are coarsely chopped. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until the mixture is crumbly. In a large bowl; drizzle 4 Tbsp. ice water and mix until it is just combined. Create a 6″-diameter disk with the dough, wrap in plastic, and chill at least 1 hour (or overnight).

Preheat oven to 375°. Toss blueberries, arrowroot, lemon juice, and ¼ cup sugar in a large bowl. On a lightly floured surface, roll the dough to a 12″ round. Transfer to a parchment-lined baking sheet. Place blueberry mixture in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar. Bake for about 45–50 minutes. The crust should be a dark golden brown and filling, bubbling Let cool before serving. It also be covered in plastic for the following day.


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Blueberry Lemon Macarons

“In everyone’s life, a little rain must fall.”

The words my boyfriend told me after making this version of macarons. The last time I made macs, I used the recipe from Bravetart. It cut baking time significantly, however, my taste testers said they preferred the Pierre Herme recipe because they were “gooeier.”

I decided I was going to conduct some experiments this time around. Instead of 115 grams of Almond flour from the BraveTart recipe, I would use 200g. Pierre’s recipe has 300 grams Almond flour to 300 grams confectionary sugar so I thought 200 grams to 230 g was a good idea. Well, the shells were definitely softer, but almost all them cracked. I could blame this on a few things. Instead, I am just going to chalk it up as a failed attempt.

macs3Obviously, I haven’t found the right ratio. I want to incorporate what I learned from both recipes. I may try next the 1:1 ratio for flour and sugar, but keep the egg white process from Bravetart and see how I fare… To be continued.

My second experiment was using natural food coloring. Since these were going to be a blueberry lemon, I pureed some blueberries in a blender. I started off with a small amount because I didn’t want to overdo it. The puree turned the dough into a soft blue. A complete surprise since it was a dark purple? But hey, good to know for the future.


  • 200 g Almond flour
  • 230 g Confectionary sugar
  • 144 g egg whites
  • 72 g sugar
  • 1/2 tsp kosher salt
  • 1/4 cup blueberry puree

Preheat oven to 300F. Sift the almond flour and powdered sugar into a large bowl. Set aside. In a standard mixer with the whisk attachment, add the egg whites, sugar, and salt. Beat on medium (level 4) for three minutes. Increase speed to a level 6 for another three minutes. Then increase the speed to a level 8 for another 3 minutes. Add the puree and mix at level 8 for another minute.

macs1Fold in the egg whites to the flour mixture to break down the egg whites. Put the batter in a pipping bag and pipe on a prepared baking sheet. Bake for 14-18 minutes. Since my oven gets super hot, I put a wooden spatula between the door of the oven to let moisture escape. It is supposed to prevent the shells from cracking which they still continued to do. Whomp.


  • 1/2 -1 squeezed lemon
  • 1/2 cup blueberries
  • 1 stick butter
  • 3 cups confectionary sugar

In a standard mixer using the paddle attachment beat the butter on high until it becomes light and fluffy. Scrape down the sides using a spatula and add the blueberry puree and 1 cup of confectionary sugar. Mix until well incorporated. Add confectionary sugar cup one at a time until the buttercream starts to take shape. Pipe frosting into cooled shells and store in freezer in an air-tight container. Allow macarons to sit in the fridge for at least a half hour before serving.

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Blueberry Almond Streusel Muffins

I made these alongside of the Lemon Poppy muffins for a work event. This recipe also came from Bouchon Bakery and it uses the same technique of resting the dough in the refrigerator overnight. A major perk is that you can have fresh made muffins in the morning, and believe me, people notice.


  • muff3/4 cup + 3 TBS frozen wild blueberries
  • 1 TBS all-purpose flour
  • 3/4 cup + 1 1/2 TBS cake flour
  • 1/2 cup + 2 TBS All purpose flour
  • 1/2 + 1/8 tsp baking powder
  • 1/2 + 1/8 tsp baking soda
  • 3/4 tsp salt
  • 3.4 oz unsalted butter, room temp
  • 1/2 cup sugar
  • 2 TBS molasses
  • 2 1/2 TBS clover honey
  • 72 grams eggs
  • 1/4 tsp vanilla paste
  • 1/4 cup buttermilk

Toss the blueberries with 1 TBS of all-purpose flour in a small bowl and place in the freezer. In a medium bowl, sift the remaining all-purpose flour, cake flour, baking powder, baking soda, and salt. In a standard mixer, cream the butter until light and creamy. Add the sugar and mix on medium-low speed until the mixture is fluffy. Scrape down the sides and add the molasses and honey. Mix for about a minute to incorporate the mixture.

Add the eggs and vanilla pasta and mix on low-speed until just combined. Add half the flour mixture on low-speed, then half the butter milk. Repeat the process ending with the buttermilk. Scrape down the sides of the bowl to make sure all ingredients are mixed together. Pour the batter in covered container and place it in the refrigerator overnight.


  • 3/4 cup + 2 TBS all-purpose flour
  • 1 cup + 1 TBS almond flour
  • 1/2 cup + 1 1/2 TBS sugar
  • 1/4 tsp kosher salt
  • 4.2 oz cold unsalted butter

Combine all dry ingredients in a bowl and whisk to break up any lumps. Cut the butter into 1/4 inch pieces and toss in the bowl to coat. Work mixture with your fingertips, breaking up the butter into smaller pieces. Do not allow the butter to become too soft. If it does, place the bowl in the refrigerator to harden the butter before continuing. Transfer the streusel into a covered container and place it in the refrigerator as well.

Preheat the oven to 425F. Have a muffin tray lined, and remove the batter from the refrigerator and let it sit in room temperature for about 5 minutes for it to soften. Stir in the blueberries and evenly distribute the batter into the muffin liners. Sprinkle a generous amount of streusel on top of the muffins (the recipe says about 3 TBS).

Place in the oven, lower the temperature to 325F and back for 36 to 40 minutes or until the topping is golden Set the pan on a cooling rack and allow the muffins to cool completely.