Desserts for Summer

Banana-Blueberry Buttermilk Bread 

3/4 cup nonfat or low-fat buttermilk 
3/4 cup packed light brown sugar 
1/4 cup canola oil 
2 large eggs 
1 cup mashed ripe bananas (about 3 medium) 
11/4 cups whole-wheat pastry flour 
1 cup all-purpose flour 
11/2 teaspoons baking powder 
3/4 teaspoon ground cinnamon 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/4 teaspoon ground nutmeg 
11/4 cups blueberries, fresh or frozen

1. Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray. 
2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas. 
3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl. 
4. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan. 
5. Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. 5. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.

Make Ahead Tip: Wrap and store at room temperatre for up to 2 days or freeze for up to 3 months.

Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer. 
Muffin Variation: Preheat oven to 400°F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Creamy Lemon Squares

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1/2 cup confectioners' sugar, plus more for dusting

1/4 teaspoon salt

 1 cup all-purpose flour, (spooned and leveled)

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

3/4 cup fresh lemon juice (from about 3 lemons)

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

3. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

4. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.