Tag Archives: Blueberry

Blueberry Breakfast Cake

8 Sep

Blueberries are in season!!!! There are so many blueberries everywhere and I love it.

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What to do with so many blueberries……make a casual cake!

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This cake is absolutely simple and yummy. It uses lemon zest and buttermilk to set it apart from other blueberry cakes.

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This cake would be great to serve for a casual get-together in the evening, or a brunch in the morning!

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Blueberry Breakfast Cake

Ingredients:

  • ½ cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more — zest from 1 large lemon
  • 7/8 cup* + 1 tablespoon sugar**
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Directions:

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness.

If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

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Blueberry Streusel Muffins

30 Jul

Robbbb was craving blueberry muffins. I was craving an upgrade to blueberry muffins.

Ingredients

I settled on these Blueberry Streusel Muffins.

Muffin mix and Streusel mix

They were so moist and delicious.

Mmmmm collective yum

And the streusel topping was the perfect mix of sugar and spice.

Cracklin’ with Blueberries

Sooooooo chock full o’blueberries!

What a fine specimen

Take a BITE

I definitely recommend these muffins – they are suuuuuuper yummy and they freeze well, too!

Blueberry Crumb Muffins

For the streusel:

  • 2/3 cup flour
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) butter, cubed

 For the muffins:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk
  • 1 pint blueberries

Preheat oven to 375 F. Line muffin pans with paper liners.

For the streusel topping, mix together all ingredients with your fingers, rubbing to make a coarse meal. Set aside.

To make the muffins: Whisk the flour, baking powder, salt and nutmeg in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color, about 2 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add 1/2 of the flour mixture then the milk and finally the remaining flour mixture, beating only until just combined.

Scrape the sides of the bowl then add the blueberries, folding them into the batter. Divide the batter evenly among the wells of the muffin pans, filling each about 3/4-full. Break the crumb topping into small pieces and scatter over the tops of the muffins, pressing lightly to adhere.

Bake for about 22 minutes, or until the tops of the muffins feel firm and a toothpick inserted in the center comes out clean. Transfer the muffin pans to a wire rack and let the muffins cool for a few minutes before removing them from the pan to the rack to cool completely.

Blueberry Crisp

1 Jun

I snagged this recipe out of People magazine a couple weeks ago. It looks simple and fresh – and it’s “berry time” of the year right now!!

Ingredients

This happens to be a Martha Stewart recipe…..she does EVERYTHING so well. And this recipe does not disappoint.

Blueberry base

With topping on

All of the ingredients come together so quickly and effortlessly. I believe it took me about 10 minutes to throw this together.

Mmmmmmmm

Does this look amazing or what? I think my favorite part is the topping.

Big Bite

Be sure to use the NON-INSTANT rolled oats. It makes a huge difference. And I believe if you dont, it will not turn out right.

Dig in!

Blueberry Crisp

Ingredients for the filling:

  • 6 cups (3 pints) fresh blueberries
  • ½ cup sugar
  • 1 tblsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tsp coarse salt

Ingredients for the topping:

  • ¾ cup all-purpose flour
  • ½ cup old-fashioned rolled oats (not instant or quick-cook)
  • ½ cup chopped nuts, such as almonds
  • ½ tsp baking powder
  • ½ tsp coarse salt
  • 6 tblsp unsalted butter, softened
  • 1/3 cup sugar

Directions:

Preheat the oven to 375°.  Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

Make the topping: In a medium bowl, stir together flour, oats, nuts, baking powder, and salt. With an electric mixer on medium speed, cream butter and sugar until light and fluffy. Stir flour mixture into butter mixture. Using your hands, squeeze topping pieces together to form clumps.

Sprinkle evenly over the filling. Bake until filling is bubbling in the center and topping is golden brown, about 1 hour. Transfer to a wire rack and let cool for 30 minutes before serving

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