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cinnamonrollbreadThis cinnamon roll bread really should be called cinnamon roll poundcake-bread that is listed with the ingredient sour cream really should be listed as a poundcake. 😉

Cinnamon Roll Bread
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  1. 2 cups flour
  2. 1 tablespoon baking powder
  3. 1/2 teaspoon salt
  4. 1/2 cup sugar
  5. 1 egg
  6. 1 cup milk
  7. 2 teaspoons vanilla
  8. 1/3 cup sour cream (or greek yogurt)
For the swirl
  1. 1/3 cup sugar
  2. 2 teaspoons cinnamon
  3. 2 tablespoons butter, melted and cooled slightly
  1. 1/2 cup powdered sugar
  2. 2 – 3 teaspoons milk
  3. 1 tsp of vanilla
  1. Preheat oven to 350 F
  2. In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
  3. In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.
  4. In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don’t overmix it).
  5. Bake for 45-50 minutes or until the center tests done with a toothpick.
  6. Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.
  7. Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze
Adapted from Best Recipes
Adapted from Best Recipes
The Rustic Pear



This recipe I got from my cousin Crystal-if you love m&m’s you will LOVE these bars! 

M&M Cookie Bars
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  1. 2 Cups Oatmeal
  2. 1 1/2 Cups Flour
  3. 1 1/2 Sticks of Butter (melted)
  4. 1 Cup Brown Sugar
  5. 1 tsp Salt
  6. 1 tsp Baking Soda
  7. 2 Cups M&Ms
  8. 1 Can Sweetened Condensed Milk
  1. Mix oatmeal, flour, butter, sugar, and salt in a bowl
  2. Save 1 1/2 cups of mixture
  3. Put remaining mixture in a greased 9x13 pan
  4. Bake @ 350 for 10 minutes
  5. Heat oil in pan and add 1 cup m&ms. When the m&ms get soft, mash then and then mix in the sweetened condensed milk
  6. Pour over crust
  7. Sprinkle the remaining mixture over top and then add the remaining m&ms
  8. Bake at 350 for an additional 18 minutes
The Rustic Pear

blueberrycake 1I really do want to keep my blog but I don’t want to post just every 6 months to a year! My time allotment for blogging has not been there, and when it has I’ve used it to take a nap or prepare for baby! I’m looking forward to my time at home with a new little one and maybe just maybe a few more posts per year over here 🙂 

I saw this blueberry crumb cake from Cookies & Cups and just had to try it looked so scrumptious! 

blueberrycake3It of course was so here’s the recipe for you all to try! Its like a soft, moist blueberry muffin in a cake form! Mmm Mmm

Blueberry Crumb Cake
a delightful breakfast cake, yes cake for breakfast!
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  1. Crumb Topping
  2. ¾ cup granulated sugar
  3. ⅓ cup plus 3 tablespoons all-purpose flour
  4. ¾ teaspoon ground cinnamon
  5. ¼ cup plus 2 tablespoons butter, room temperature
  6. Cake
  7. 2 cups all-purpose flour
  8. ¾ cup granulated sugar
  9. ¼ cup butter, room temperature
  10. ¾ cup milk
  11. 1 egg
  12. 2½ teaspoons baking powder
  13. ¾ teaspoon salt
  14. 2 cups fresh blueberries
  15. Glaze
  16. ½ cup powdered sugar
  17. ¼ teaspoon vanilla
  18. 1 teaspoon milk
  1. Preheat the oven to 375°F
  2. Spray a 9" cake pan
  3. In a medium bowl combine all the Crumb ingredients with a pastry cutter until they are blended. Set aside.
  4. In a large bowl mix together all the cake ingredients. Fold in the blueberries.
  5. Spread the cake batter into the prepared pan and top evenly with the crumb topping.
  6. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a knife and then remove from pan.
  8. For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
  9. Serve warm or at room temperature.
The Rustic Pear