JELLYBEAN TOPIARY & BLUEBERRY CRUMB CAKE!

JELLYBEAN TOPIARY

How cute are these? This is sooooo easy to do and you have a cute fun spring/easter craft

Start by painting one 4 inch and two 3 inch Styrofoam balls pink.

Then use a lot of pastel JELLY BEANS….is 5 bags a lot? You can do it with 4 but you needed more yellow and purple jelly beans. No worries though....they are only....one dollar per bag.

Start at the top of the ball and working in a circle around it, hot glue the Jelly Beans to the ball. Glue a dowel in the middle of the ball...they have a hole nice and ready for you!

Put it in little buckets that you will find in the dollar section of Target/Walmart. Put green foam in the bucket and that way they stand up really nicely.

Put moss on top to hide the green foam...bow around the dowel...and you have a Jellybean Topiary.

What fun! The candy is so cheap to craft with! I need to stop crafting with Easter candy. I glue one on....then eat one....glue one on...then eat one!

If you like these Jelly Bean Topiary which came from My Garden Of Eden then check out her blog with many more interesting ideas. Just click here on Garden of Eden to go there.

BLUEBERRY CRUMB CAKE

INGREDIENTS:

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

DIRECTIONS:

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.