Category Archives: Dessert

Greek Yogurt Apple Cake

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If you’ve seen any of my recipes, you may already have gathered that I love using Greek Yogurt in baked goods. So here’s another recipe, pretty much a copy of my Blueberry Lemon Greek Yogurt Cake;

Greek Yogurt Apple Cake

Greek Yogurt Apple Cake

Greek Yogurt Apple Cake

What you will need:

  • 1 Cup of Flour
  • 1 Teaspoon of Baking Powder
  • Pinch of Salt
  • 1/2 Stick/8 Tablespoons of Unsalted Butter (softened)
  • 2/3 Cup of Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup of Greek Yogurt
  • 1 large or 2 small peeled and sliced Apples
  • Cinnamon
Greek Yogurt Apple Cake

Greek Yogurt Apple Cake

What to do:

  1. Preheat oven to 375 Degrees Fahrenheit
  2. Grease or line a round cake pan
  3. In small bowl, mix together flour, baking powder, and salt
  4. In medium bowl beat/mix butter and sugar (with hand mixer or wooden spoon) until airy. Then add vanilla and egg. Beat/mix until creamy.
  5. Add Greek Yogurt – mix/stir until well combined.
  6. Add flour mixture a little at a time, stir until just combined. Then add to cake pan.  Top the cake batter with the apple slices (pressing them down lightly), and dust generously with cinnamon
  7. Bake for 35 to 45 minutes until toothpick or sharp knife comes out dry/clean
Greek Yogurt Apple Cake

Greek Yogurt Apple Cake

This cake tastes wonderful with some vanilla custard sauce, whipped cream, or vanilla ice cream.

I truly hope you enjoy this cake!

Thanks,

Annika

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Greek Yogurt Blueberry and Lemon Cake

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I love Greek Yogurt! Not the nonfat kind – it has to be at least 2% or Whole Milk version for my liking – to get the creamy taste and texture. If you use the creamier version you won’t need to add too much sugar, to make up for the lack of fat. That’s just my little opinion. This Greek Yogurt Blueberry and Lemon Cake was very much inspired by  this  recipe: http://juliasalbum.com/2014/07/blueberry-greek-yogurt-cake/ . I made a few minor alterations – for example I added lemon, added more vanilla and a couple of other changes. Anyway, this cake is super easy to make and comes out extremely moist and delicious thanks to the Greek Yogurt. I try to use organic ingredients as much as possible, the better your ingredients, the better the end result.

Greek Yogurt Blueberry and Lemon Cake

Greek Yogurt Blueberry and Lemon Cake

What you will need:

  • 1 Cup of Flour
  • 1 Teaspoon of Baking Powder
  • Pinch of Salt
  • 1/2 Stick/8 Tablespoons of Unsalted Butter (softened)
  • 2/3 Cup of Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup of Greek Yogurt
  • 1/2 – 1 Cup of Blueberries (I used frozen)
  • Zest of One Lemon
Greek Yogurt Blueberry and Lemon Cake

Greek Yogurt Blueberry and Lemon Cake

What to do:

  1. Preheat oven to 375 Degrees Fahrenheit
  2. Grease or line a round cake pan
  3. In small bowl, mix together flour, baking powder, salt and lemon zest
  4. In medium bowl beat/mix butter and sugar (with hand mixer or wooden spoon) until airy. Then add vanilla and egg. Beat/mix until creamy.
  5. Add Greek Yogurt – mix/stir until well combined.
  6. Add flour mixture a little at a time, stir until just combined. Then add to cake pan. Sprinkle blueberries on top of cake batter.

    Greek Yogurt Blueberry and Lemon Cake

    Greek Yogurt Blueberry and Lemon Cake

  7. Bake for 35-45 minutes until toothpick or sharp knife comes out dry/clean
  8. After cake has cooled down a bit – feel free to sprinkle with some powdered sugar : )
Greek Yogurt Blueberry and Lemon Cake

Greek Yogurt Blueberry and Lemon Cake

I hope you enjoy this cake as much as I did! If you want even more lemony flavor – add a tablespoon of lemon juice to your wet ingredients. Raspberries would also work very well in this recipe. Or – if you prefer – just lemon and no berries. You can definitely play around with this simple recipe.

Greek Yogurt Blueberry and Lemon Cake

Greek Yogurt Blueberry and Lemon Cake

Annika 

 

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Rhubarb and Raspberry Crumble

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Growing up in Sweden – rhubarb was equated with summer. And of course, we would grow it in our backyard. Now I live in California – with almost perpetual summer, so the rhubarb season is apparently here in April. Also, I bought the rhubarb in the store. But I did bake a delicious Rhubarb and Raspberry Crumble all by myself.

Rhubarb and Raspberry Crumble

Rhubarb and Raspberry Crumble

What you need (this all an approximation):

For filling:

  • About 4 thick stalks of Rhubarb cut up (makes about 1 cup)
  • 1/2 Cup or 1 Cup of Raspberries (I used frozen, but obviously fresh would be fine too)
  • 1 Tablespoon of Cornstarch (to keep crumble from being to liquidy, but if you don’t have cornstarch at home, don’t worry about it – your crumble will be great without it)
  • 2 – 4 Tablespoons of Sugar (rhubarb is pretty sour and raspberries are tart too, so add more if you want a sweeter taste)
  • 2 Teaspoons of Vanilla Extract

For topping:

  • 1/2 Cup of Oats
  • 1/2 Cup of Flour
  • 1/2 Stick/4 Tablespoons Melted Butter
  • 1-2 Tablespoons of Sugar
Rhubarb and Raspberry Crumble

Rhubarb and Raspberry Crumble

What to do:

  1. Preheat oven to 350 F and line or grease baking sheet.
  2. In a bowl mix rhubarb and raspberries with cornstarch – until coated. Then add vanilla and sugar – mix well.
  3. Pour mixture into baking sheet and spread out evenlyimage
  4. For the crumble topping – mix together butter, oats, flour and sugar. Spread out mixture on top of fruitimage
  5. Bake at 350 F for about 45 minutes – until topping is nice and golden and fruit is soft (rhubarb will take longer than raspberries to get soft)
  6. Serve with whipped cream, vanilla ice cream or with vanilla custard sauce – Swedish style.
Rhubarb and Raspberry Crumble

Rhubarb and Raspberry Crumble

I apologize for the approximate measurements – but I didn’t follow an exact recipe. However, since it turned out so tasty – I thought I would share the recipe as it is. Hopefully you’ll try it, and perhaps tweak it to your liking.

Annika

 

 

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Easy Raspberry Almond Cake

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My husband loves coffee cake, so I wanted to bake him something along those lines. I decided to do a variation without the sugary topping and I also chose to use almond milk, as opposed to regular milk. Every time I bake with almond milk, I’m always happy with the result. The almond milk adds a lot of moisture, and that’s a good thing. Who wants dry cake? As with most my recipes, there are plenty of variations to be made – you could use blueberries instead of raspberries, or both! Or strawberries. Also, you could definitely use regular milk if you wanted to (or if that’s all you had on hand).

Easy Raspberry Almond Cake

Easy Raspberry Almond Cake

What you need:

  • About 1 cup of fresh or frozen Raspberries
  • 1 stick of softened (not melted) Butter (8 tablespoons)
  • 1 cup of Sugar
  • 1/2 cup of Almond Milk (I used Toasted Coconut)
  • 1 teaspoon of Vanilla Extract
  • 1 Egg
  • 1 1/2 cups of White Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
Easy Raspberry Almond Cake

Easy Raspberry Almond Cake

What to do:

  1. Preheat oven to 350 Fahrenheit and grease or line a round baking pan.
  2. Mix butter and sugar, with electric mixer or wooden spoon, until airy.
  3. Add almond milk, egg and vanilla – mix well until incorporated.
  4. In separate bowl mix flour, salt, and baking powder.
  5. Add dry ingredients to wet ingredients. Don’t over mix, but just until combined.
  6. Spread half of the cake batter in the bottom of the pan. Add half the raspberries evenly across the cake. Add the rest of cake batter, spreading it out. Top off the cake with the remaining berries. If you want – douse a tablespoon or two of sugar on top of berries.
  7. Bake at 350 Fahrenheit for 45-50 minutes, until toothpick or sharp knife comes out dry – when testing cake in the middle.
  8. Place cake pan on cooling rack.
Easy Almond Raspberry Cake

Easy Almond Raspberry Cake

This cake is extra moist from the almond milk and the tart raspberries are a perfect compliment to the sweetness of the cake.

I hope you enjoy this recipe!

Annika

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Healthier Banana Bread – With Oats and Almond Milk

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I love banana bread, and of course it’s THE perfect way to use up overly ripe bananas. You would think that banana bread should be pretty healthy, but not necessarily. Some recipes call for 1 cup of sugar for one loaf or cake. Yikes! The bananas are already sweet. In this recipe experiment I chose to use half the sugar, I added some apple sauce and almond milk for moisture, and I also added some oats for texture and fiber. I thought the result was pretty tasty, but you can give this it a try and decide for yourself.

Healthier Banana Bread – With Oats and Almond Milk

Banana Bread with Oats and Almond Milk

Banana Bread with Oats and Almond Milk

What you need (for 1 Cake):

  • 1 Cup of Flour
  • 1/2 Cup of Oats
  • 1/2 Cup of Sugar (I used brown, but white would be fine too)
  • 1/2 Cup or 1 Stick of Softened Butter (pop in microwave for about 15 seconds)
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon of Cinnamon (optional)
  • 1 Egg – Whisked
  • 1/2 Cup Vanilla Almond Milk
  • 1/2 Cup Apple Sauce
  • 3 Ripe and Mashed Bananas
Banana Bread with Oats and Almond Milk

Banana Bread with Oats and Almond Milk

What to do:

  1. Preheat oven to 350 F and grease or line a 9×13 inch Baking Pan
  2. Cream Butter and Sugar together.
  3. Add whisked Egg
  4. Add Almond Milk and Mashed Bananas
  5. In separate bowl whisk together Flour, Salt, Baking Soda, Oats, and Cinnamon
  6. Add dry ingredients (flour mixture) to wet ingredients (banana mixture) – and combine well.
  7. Pour batter in to baking pan and bake for 25-30 minutes at 350 F
Banana Bread with Oats and Almond Milk

Banana Bread with Oats and Almond Milk

Enjoy!

If you prefer your Banana Bread to baked in a loaf pan, bake for 50-60 minutes

Annika

Banana Bread with Oats and Almond Milk

Banana Bread with Oats and Almond Milk

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Greek Yogurt Vanilla Scones

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The wind is howling (not really, but in California we like to pretend that we have real weather) and it feels like I should be baking something comforting. Comforting but not too horribly bad for you. Like scones or biscuits (what is the difference between scones or biscuits??) – served with tea and jam. I wish I was British. I thought I would try to make some Greek Yogurt Vanilla Scones (honestly I was too tired to add fruit, but you could add blueberries, strawberries, raspberries, peach, pear etc. etc.). These are just sort of plain – just vanilla extract for some extra flavor, but of course if you are not a vanilla fan, you could just omit it : )

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

What you need:

  • 3 cups of Flour (I’m using Organic All Purpose Flour)
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3 tbsp. Sugar
  • 2 tsp Vanilla Extract
  • 1 cup Greek Yogurt (I used Organic 2 %)
  • 1 Egg
  • 1 stick or 8 tbsp. Butter (preferably Unsalted)
  • 1 splash of Milk (or cream) to brush tops of scones
Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

What to do:

  1. Preheat oven to 400 F
  2. In medium/large bowl – mix all dry ingredients together (flour, salt, baking powder, baking soda, sugar)
  3. Add butter – crumble finely with your fingers in the flour mixture
  4. In a small separate bowl whisk egg, vanilla, and yogurt together
  5. Add wet ingredients (i.e. egg and yogurt mixture) to the dry ingredients
  6. Stir and then need until dough is combined (it will be a tiny bit flake)
  7. Place dough on lined cookie sheet – press or roll out to a circle or square (about an inch thick). Brush top with some milk or cream (optional). Cut into desired shapes (squares, triangles, rounds – using a glass or cup). Separate scones about 1-2 inches apart.Unbaked Scones
  8. Bake until golden brown (just a tiny bit golden) for about 12-15 minutes.
Greek Yogurt Scones

Greek Yogurt Scones

Serve these moist and flaky delicious scones (or biscuits if you prefer) with some jam and tea : ) They are also delicious to eat as is (preferably straight out of the oven). Yum!

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

I wanted to eat the whole batch, but stopped myself after two…Until tonight.

Hope you enjoy these! I would think any plain yogurt would work fine. Greek yogurt just tends to be thicker and creamier (that’s a good thing).

I was inspired by this recipe http://www.twopeasandtheirpod.com/greek-yogurt-biscuits/, but I used less butter, more yogurt. And added vanilla. And didn’t use water. I’m sure the original recipe is great, but I mostly look at recipes to get a concept idea, then I add my own ideas/twists.

Happy Windy Monday!

Annika

 

 

 

 

 

 

 

 

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Blueberry Lemon Scones

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This Blueberry Scones recipe is all over Pinterest, with the original recipe linking back to Ina Garten (Barefoot Contessa). Ina used dried Strawberries, but that didn’t sound too appealing to me. The recipe I found uses blueberries and orange zest, but I thought it would taste even better with lemon zest. And it is really delectable. No low fat here – but it is Friday and time to plan a weekend brunch… Or just an indulgent breakfast. These Blueberry Lemon Scones are to die for. Enjoy!

Blueberry Lemon Scones

Blueberry Lemon Scones

Blueberry Lemon Scones

What you need (for 8 scones):

  • 2 cups of all purpose Flour
  • 1/2 cup Sugar
  • 1 tablespoon Baking Powder
  • 1 tsp. salt
  • 1 tbsp. Lemon Zest
  • 1 Stick/8 tbsp., or 1/2 Cold Butter
  • 1 Egg
  • 1/2 cup Heavy Cream (or Half & Half or Whole Milk)
  • 1 cup of Blueberries (fresh or frozen)
Blueberry Lemon Scone

Blueberry Lemon Scone

What to do:

  1. In large bowl, mix flour, baking powder, salt, sugar, and lemon zestIngredients
  2. Grate or crumble butter finely – and mix in with flour mixtureGrated Butter
  3. Whisk egg and cream – then add to bowl. Combine all ingredients until kind of lumpy, but sticking togetherAdd Cream
  4. Add blueberries. Try to incorporate into dough with mashing the blueberries : )
  5. Transfer dough to floured to a lined cookie sheet – and shape in to an inch thick circle. Cut across middle one time, then another time etc. until you have 8 trianglesScones
  6. Brush scones with cream or milk and sprinkle some sugar on top
  7. Place triangles an inch apart on cookie sheetScones
  8. Bake at 400 F for about 20-25 minutes – until golden brown. Start checking a minute or two before 20 minutes (my oven is HOT)
Blueberry Lemon Scone

Blueberry Lemon Scone

Dig in! I know people like to serve scones with butter and jam etc., but considering the amount of butter (and cream) in these, and blueberries – I would suggest eating them as they are. Believe me – these Blueberry Lemon Scones are delicious by themselves. Yum! Serve with some tea or coffee.

Happy Weekend!

Annika

 

 

 

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Vegan “Ice Cream” – Banana & Pineapple

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Here’s a superfast, super easy, and super healthy recipe for some Vegan “Ice Cream”. The creaminess is all thanks to the banana. Of course, you could add Almond Milk or even Coconut Milk for a Pina Colada touch. Either way – this is a creamy, sweet and refreshing treat.

Vegan “Ice Cream” – Banana & Pineapple

Vegan "Ice Cream" - Banana & Pineapple

Vegan “Ice Cream” – Banana & Pineapple

What you need (for 1 big serving or 2 small servings):

  • 1 cup of Frozen Pineapple
  • 1 Banana
  • 1/4 cup (or less if your blender/food processer can handle it) of Water or Almond Milk/Coconut Milk (etc.) – The less liquid, the creamier consistency!

What to do:

  1. Put ingredients in blender/bullet/food processer – and blend until smooth.

Serve and enjoy! Guilt free weekend treat! With lots of Vitamins and such things : )

This is one of those method recipes – i.e. you could switch the fruit around. I would leave the banana for creaminess, but switch the pineapple to whatever frozen fruit you prefer.

Happy Weekend!

Annika

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Maple Oatmeal Cookies – in 30 Minutes

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Maple Oatmeal Cookies with Chocolate

Maple Oatmeal Cookies with Chocolate

Baking used to scare me, since I’m notoriously bad at following recipes. But after living back home in Sweden for a while – I embraced the domestic goddess in me and started baking. I started with scones, then moved on to crumble pies, then cookies, then bread… You know what I learned? It’s not that hard at all. One might say it’s easy (I’m not talking about French pastry chef stuff). To whip up some Maple Oatmeal Cookies – you basically have to be able to measure things, pour ingredients in to a bowl, mix it with a spoon. Pretty darn easy!

So if you find yourself craving something sweet and chewy tonight – but don’t want to drive to the store to buy cookies with about 100 unknown ingredients (all of them ending in “phate” something – yuck!) – you could possibly bake your own delicious (and did I mention EASY) cookies. So let’s bake.

Maple Oatmeal Cookies – in 30 Minutes

Ingredients for Maple Oatmeal Cookies

Ingredients for Maple Oatmeal Cookies

What you need: (Makes 20-ish Cookies)

  • 8 tbsp. (1 stick or 1/2 cup) of room temperature Butter (I pop it in the microwave for 15-20 seconds)
  • 1 cup of Flour
  • 1/2 tsp. Cinnamon (optional)
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. of Salt (brings out the flavor – doesn’t make it taste salty)
  • 3/4 cup of Sugar
  • 1 Egg
  • 1 tbsp. of Maple Syrup
  • 1 1/4 cup Oats (not quick oats)
  • 1/2 cup of chopped Dark Chocolate or Chocolate Chips or Raisins (totally optional)

Cookie Dough

What to do:

  1. Heat oven to 350 F
  2. In a medium bowl mix flour, cinnamon, baking soda, and salt.
  3. In a large bowl stir/mix the butter and sugar together until “fluffy” and airy (I just use my trusty wooden spoon for this, but of course you could use a hand mixer).
  4. Add the egg and maple syrup to the butter and sugar – stir until it’s all incorporated (i.e. when you don’t see big pieces of egg yolk)
  5. Add flour mixture – mix until all ingredients are combined
  6. Last but not least stir in the oats and chocolate (if using)
  7. Use a tablespoon (or whatever you like) to drop tablespoon size balls of cookie dough – about 2 inches apart – on greased or parchment lined cookie sheets (about 10-12 cookies per sheet).
  8. Bake for about 12-15 minutes (my oven runs hot, so 12 minutes was enough in my kitchen.

cookies

I told you it wasn’t that hard!! And now that you have slaved away in the kitchen for at least 20-30 minutes – it is time to maybe watch some Downton Abbey and enjoy these Maple Oatmeal Cookies with some tea or perhaps even milk.

 

Maple Oatmeal Cookies with Chocolate

Maple Oatmeal Cookies with Chocolate

I hope you enjoyed these! This is a modified recipe of Jessica Seinfeld’s Oatmeal, Maple & Raisin Cookies – from her WONDERFUL cook book “The Can’t Cook Book”

Goodnight!

Annika

 

 

 

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Double Fudge Brownies With Chocolate Chips – In 30 Minutes

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We can’t be good all the time! But, when we’re bad – let’s do in the best way! Who can resist fudgy chocolaty gooey homemade brownies?? (If you are not a chocolate fan – feel free to leave this conversation, or you might consider baking this for someone who DOES love chocolate). So, here’s a recipe for delicious, easy, and quick homemade brownies. I choose to use mostly organic ingredients – so that adds to the greatness. Also, it would seriously take you longer to go the store to buy the boxed mix stuff.  Anyway… who wants to read all this, when we need to get to the good stuff.

Double Chocolate Chip Fudge Brownies

Double Chocolate Chip Fudge Brownies

Double Chocolate Chip Fudge Brownies

What you need:

  • 12-16 oz bag of high quality dark Chocolate Chips (think 62% Ghirardelli)
  • 1 stick of Butter (1/2)Brownie Ingredients
  • 3 Eggs
  • 1 1/4 cups of white Flour
  • 1 cup of granulated Sugar
  • 1-2 tsp. of Vanilla Extract (optional)
  • 1/4  tsp. of Baking Soda

 

 

What to do:

  1. Preheat oven to 350 degrees Farenheit
  2. Grease a 13×9 inch baking pan
  3. Melt the butter and half (reserve the rest for later step) of the chocolate chips over low heat – stirring until smooth. Remove from heat.

Butter and Chocolate

        Melted Butter & Choc

4. Let butter and chocolate mixture cool for a couple of minutes – then stir in the eggs. Add vanilla extract.

Chocolate and Eggs

5. In medium bowl mix dry ingredients – flour, baking soda, and sugar. Make a well in the middle.  Then add the chocolate egg mixture to the dry ingredients (in your well). Mix until smooth.

mixing ingredients

6. Stir in the remaining chocolate chips (half the bag).

7. Pour your chocolaty batter/dough in to your greased baking pan and smooth out.

Unbaked Brownies

8. Bake in the middle of your oven for 17-20 minutes. My oven is a gas oven and seems to run hot, so I take my brownies after 17 or 18 minutes at the latest. Remember – these are supposed to be fudgy. The brownies will firm up as they cool down.

So there you have it – in less than 30 minutes you have your very own delicious Double Chocolate Chip Fudge Brownies.  Time to cut the brownies in to squares (I like to do this right when it comes out of the oven, with my rubber spatula) and serve.  Enjoy!!

Double Chocolate Chip Fudge Brownies

Double Chocolate Chip Fudge Brownies

As always, I hope you enjoyed this recipe!

Annika

 

I found this recipe on www.VeryBestBaking.com (I think..)

 

 

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