Tag Archives: blueberries

A perfect summer crisp, bursting with blueberries and chunks of nectarines. {vegan}

Blueberry Nectarine Crisp

You wouldn’t know it by looking through my recipe index, but crisps hold a special place in my heart. They’re pretty much the first thing I taught myself to bake (this is going back to when I was still a kid). I’d go out to our yard, pick the apples from our tree, and head to the kitchen to bake up what became my “famous” apple crisp… I guess that’s about when I caught the baking bug.
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Blueberry fans will love this summery crumb cake. {vegan}

Blueberry Crumb Cake

Recently, I found myself with an abundance of blueberries, which (obviously) got my brain working on what I could bake with them. And my mind kept drifting back to a crumb cake that I used to love, but haven’t made in several years. Now I know you’re probably expecting that this is that cake, but a funny thing happened…
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Blueberry-Lemon Loaf Cake

Today I was sifting through my food pictures, and discovered these. HaHa! I made this blueberry loaf cake three weeks ago, photographed it, and then totally forgot about the whole thing… What can I say? I’m an Aquarian, disorganization is in my stars 🙂 The important thing is, when I stumbled across the pictures I was actually able to find where I tucked my recipe and notes!
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Blueberry Ice Cream

Recently, at our local farmer’s market, we noticed that one of the vendors was selling her blueberries in 10lbs cases for $20 each… I don’t know about you, but it seemed like a steal to us, so we bought some… Ok. Actually, we bought 2 cases… Now, incase you were curious, once they’re no longer in the box, 20lbs of blueberries is A LOT of blueberries… How did we use up those berries, you ask?

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Blueberry Flaugnarde

I imagine that this one has Julia Child rolling over in her grave, but here we go… Today I bring you vegan blueberry flaugnarde!

If you’ve never heard of flaugnarde, don’t worry; until this week, neither had I. The paper I grab to read at work (on breaks, of course :-)), has a recipe of the day. This week, they presented a dish they called Raspberry Clafoutis. It was so pretty and so elegant looking, I had to try it! So I tore out the page and took it home.

Knowing nothing about this dish, I decided to take to Google. The first thing I learned was there is actually no such thing as a raspberry clafoutis. A clafoutis is only made with cherries. If other berries or fruit is used, then it becomes a flaugnarde… No big deal, so I’m making a flaugnarde!… I also learned that it’s a french dessert, heavy in eggs and cream. Recipes like that can be tricky for a vegan, but luckily, the version from the paper was obviously not traditional and used a lot more flour than most recipes would. This made it much easier to veganize.


Blueberry Flaugnarde | The Misfit Baker


Having never tasted a flaugnarde, I really couldn’t tell you if it was at all like the traditional versions. But the texture was described as a cross between a custard and a pancake, and I would say that accurately describes mine. More importantly, it tasted delicious, and I now have a new fancy pants dessert to serve at my next summer dinner party!


Blueberry Flaugnarde | The Misfit Baker


Vegan Blueberry Flaugnarde

Adapted from Metro News, who sourced from The Arthritis Society

1 1/2 cups Pureed Soft Tofu

3/4 cups Coconut Milk (canned, full fat)

5 tbsp Non-Dairy Milk (I used almond)

1/2 cup Maple Syrup

1 tbsp Vanilla Extract

1/2 tsp Salt

1/2 tsp Baking Powder

1 cup All-Purpose Flour

1 cup Frozen Blueberries

Icing Sugar (optional)


Preheat oven to 350°F and grease a 10-inch spring form pan.

Blend pureed tofu, milks, maple syrup, vanilla, and salt until thoroughly combined (I used an emersion blender). Add baking powder and flour, and blend until smooth (stopping once to scrap sides).

Pour batter into prepared pan and scatter blueberries over the top.

Bake for 40 minutes, until set.

Best served fresh and warm. Dust with icing sugar before serving, if desired.