Blueberry Lemon Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins

When I was a teenager I went blueberry picking with my mother.  When we came home with our buckets full of  gigantic blueberries, the first thing we made was blueberry pancakes for dinner that evening.  The second thing we made were these blueberry muffins.  I think they were the first item I learned to bake.   I have never deviated from this recipe even though I have looked at many others over the years.  They are just sooo good, and they taste like home.

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These muffins are so easy to make; no beater is involved.  They are made completely by hand.  Just measure everything out, whisk together the dry ingredients,  whisk the liquids, add the sugared berries, and fill your muffin tins.  Bake and be sure to have at least one while they are still warm.  I like to have some butter melted and ready when they come out of the oven, and a little cup of sugar.  Then I dip or brush butter all over the top of each one, and sprinkle on the sugar.   Mmmmm, Mmmmm.

You know you want one!

You know you want one!

Most likely everyone already has their favorite recipe for blueberry muffins, but I’m sharing mine with you in case you don’t.  What makes these muffins a little different from others is the lemon-sugar that coats the berries before they are folded into the batter.  Lemon with blueberries is such a wonderful taste combination, and it really works to great advantage in these muffins.  Give them a try and compare to others you’ve made.

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BLUEBERRY LEMON MUFFINS

Yield:   Makes 12 muffins

Ingredients:

Blueberries and lemon---made for each other.

Blueberries and lemon—made for each other.

  • 1  3/4 cups all purpose flour
  • 1/4 cup sugar
  • 2  1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 1 large egg
  • 1/3 cup salad oil
  • 1 cup blueberries, washed and drained
  • 2 Tbsp. sugar
  • 1 tsp. grated lemon peel
  • 1 tbsp. butter, melted;  a little extra sugar for topping

Directions:

1.  Preheat oven to 400*F.   Line a muffin pan with paper liners, or grease well.

2.  Whisk together the flour, 1/4 cup sugar, baking powder and salt  in a mixing bowl.

3.  In another smaller bowl, whisk together the milk, egg, and oil.

4.  Make a well in the flour mixture and add the egg mixture all at once.  Stir quickly just to moisten.  There may still be some slumps.

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5.  Mix together the lemon peel with the 2 Tbsp. sugar,  add the damp berries and toss to coat.   Stir gently into the muffin batter.

6.  Fill the muffins cups–they will be quite full.    Bake at 400*F for 25 minutes.  Remove from oven when they are golden and test done.

7.  While still warm, brush tops with melted butter and then sprinkle with extra sugar.

Brush tops with melted butter and sprinkle with sugar.

Brush tops with melted butter and sprinkle with sugar.

 

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SOURCE:    An old recipe from my recipe box.

 

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Blueberry Pancake

Oven Baked Blueberry Pancake

Oven Baked Blueberry Pancake

Everyone loves blueberry pancakes, and this is the time of year when blueberries are readily available, so maybe your family is asking for their favorite pancakes right about now.  Which is why you run into a supply and demand problem, standing over a hot griddle flipping one after the other.  Usually the one who is doing the “flipping” is the last one to get to eat, and hopefully there will still be one or two hot ones left for when the cook gets to have theirs.

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I’ve been in that situation, and even though I preheat the oven and put some of the pancakes in there to keep warm,  when I get to sit down to eat they are never quite the same as getting some hot off the griddle.  This recipe for an oven-baked blueberry pancake is meant to take the pressure off since you just mix and pour the batter, then pop it into the oven.  It has all the tender texture of old-fashioned flapjacks, but it slices into wedges so everyone can eat together–and you don’t end up feeling like a short order cook.

In the unlikely event that there is some left over, it does reheat well in the microwave for a special breakfast treat before starting your weekday morning, or have it for lunch with some additional fruit.

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OVEN BAKED BLUEBERRY PANCAKE

Yield:  Serves 4IMG_7593

Ingredients:

  • 1 cup all purpose  or whole wheat flour
  • 3 Tablespoons plus 1 teaspoon granulated sugar
  • 1  1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1 large egg
  • 2 Tablespoons butter melted, plus 1 Tablespoon for the pan
  • 1 cup blueberries
  • confectioners’ sugar for serving
  • maple syrup for serving

Directions:

1.  Preheat oven to 375*F with rack in upper third.  Place a 10-inch cast-iron skillet ( or other nonstick ovenproof pan) in oven.

2.  Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl.  Whisk together milk, egg, and melted butter in another bowl.  Whisk milk mixture into flour mixture until just combined.

3.  Remove skillet from oven and add 1 tablespoon butter, swirling to coat.  Pour in batter and smooth top with a spatula.

Pour batter into prepared pan.

Pour batter into prepared pan.

Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Sprinkle with blueberries and 1 teaspoon sugar.

Sprinkle with blueberries and 1 teaspoon sugar.

 

4.  Bake until golden brown and cooked through, about 25 minutes.  Remove from oven, let cool 5 minutes before dusting with confectioners’ sugar and serving with syrup.

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SOURCE:   Martha Stewart Living

 

 

(Less is More) Blueberry Zucchini Bread

Blueberry Zucchini Bread

Blueberry Zucchini Bread

This is an  experiment in cutting back, using less, leaving out, and just generally leaving things alone.   You know that when I cook I try to cut back on ingredients that are unhealthy or not good for us, but when it comes to the “good” stuff, well…..that’s another story.  My philosophy is usually “more is better”.

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Today’s baking session went something like this.   I made Blueberry Zucchini Bread, without adding bacon, without lemon zest, without ginger, without crumb topping, without coconut, without chocolate chips.   Oh, the more I mention, the more I want to put into this luscious breakfast bread.   I keep telling myself,  “no, just let it be what it is”.  So, Ok, I added blueberries to zucchini bread, but you know, a green veggie is kind of boring, and blueberries are so pretty, and good for us, (antioxidants and all).  You’ll be so glad I did all this for you.   The resulting bread is just right for breakfast, not too sweet, yet moist with tons of flavor.

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Many zucchini bread recipes in my cookbooks seem to call for 1 cup or more of oil, and are also too sweet for my taste, so thinking that the moisture added to this recipe by the zucchini and blueberries would compensate, I reduced the amount of oil to 2/3 cup, and used only 1 cup of sugar instead of two cups as the original recipe called for.  Thus you have less is more.   Less of the unhealthy and unnecessary  ingredients and more of the healthy ingredients that are better for you.

Picky eaters at your house?   I’ll bet they’ll be scarfing down this one!

BLUEBERRY ZUCCHINI BREAD

Yield:   2 loaves,  8″ x 4″  see accompanying conversion list for other size loaves

Ingredients:IMG_7649

  • 3 cups flour  ( I used 1 1/2 cup white whole wheat, and 1 1/2 cups all purpose white flour)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • 2/3  cup vegetable oil
  • 3 teaspoons vanilla extract
  • 1 cup sugar
  • 2 cups shredded zucchini
  • 1 pint fresh blueberries

Directions:

1.  Preheat oven to 350*F.   Lightly grease loaf pans.  See conversion list for pan sizes.

2.  In a large bowl, combine flour, salt, baking powder, baking soda and cinnamon.

Mix together the dry ingredients.

Mix together the dry ingredients.

In another bowl, beat together the eggs, oil, vanilla, and sugar.

3.  Stir flour mixture into egg mixture and combine until well blended.

Add dry ingredients to egg mixture.

Add dry ingredients to egg mixture.

Stir in zucchini, then gently fold in blueberries.

Stir in zucchini, then blueberries.  Batter will be thick.

Stir in zucchini, then blueberries. Batter will be thick.

Pour batter into prepared loaf pans.   Note:  if using small pans, set them on a baking sheet for stability in and out of the oven.

Pour batter into loaf pans set on a baking sheet.

Pour batter into loaf pans set on a baking sheet.

4.  Bake at 350*F. for 50-55 minutes or until a toothpick inserted into the center comes out clean.

5.  Cool in pans for about 20 minutes, then turn out onto a wire cooling rack to cool completely.  Wrap in foil to freeze if desired.

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These rise nice and high.

These rise nice and high.

Perfect for breakfast.

Perfect for breakfast.

 

Notes from my kitchen:   Many times quick breads can be baked in different sizes than the recipe calls for.  These are some alternate size pans for when a recipe is based on 2  1/2  – 3 cups of flour.  Keep in mind that baking times will vary, so use a cake tester, and rely on color and your sense of smell.

1  ( 9 x 5) loaf pan

12 muffins

2  ( 8 x 4) loaves

4  (6 x 3 x 2-inch) mini loaf pans

1 tube or decorative mold pan

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SOURCE:   I made some major changes to a basic recipe for zucchini bread that was in my files.

 

 

 

 

Blueberry Crumb Bars

Blueberry Crumb Bars

Blueberry Crumb Bars

Summertime desserts seem to fall into three major categories:  cool, frozen concoctions,  no-bake pies and such, and fresh fruit delights.  Today’s recipe falls into the latter group.

Right about now I’m seeing blueberries appearing at the supermarket that are coming to us from California.  It’s still too early for  East Coast berries to make their appearance, but blueberries hold up fairly well and those arriving here from the West coast are looking good.  Although I missed making these bars for Memorial Day, they are good anytime at all, and perhaps for July 4th.  The reason I say that is because with their blue color from the berries and light crumb topping, they have a patriotic color theme, and they certainly speak of summer.

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These bars are ridiculously good. They are the sort that will make you want to eat the whole pan, and then moan at how good they were.  Having tried the recipe as written using blueberries, I would feel confident in changing up the fruit and using a different berry,  or in the fall, using sliced apples with brown sugar instead of granulated.  This is just what I love, a really good recipe that lets you try it different ways and never lets you down.  Whooo-Hoo!

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From my experience with making these bars, I have two suggestions:  use a little more than half the dough mixture for the bottom layer, the bars will cut better and the berries won’t leak through to the bottom.  Also, if your berries are a little tart, you may want to add an additional tablespoon of sugar to the berries.

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BLUEBERRY CRUMB BARS

Yield:  15 servings

Ingredients:

  • 3 cups all-purpose flour, or half white flour, and half whole wheat
  • 1  1/2 cups sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • a pinch of cinnamon
  • 1 cup shortening or butter
  • 1 egg
  • 3 teaspoons cornstarch
  • 4 cups fresh blueberries

Directions:

1.  Preheat oven to 375*F.  Grease a 13 x 9-inch pan.

2.  In a large bowl, whisk together the flour, 1 cup sugar, baking powder, salt and cinnamon.  Use a fork or pastry cutter to cut in the shortening (or butter).   Mix in the egg–dough will be crumbly.

Stir egg into dry ingredients.

Stir egg into dry ingredients.

Pat half of it into the bottom of the prepared pan.

3.  In another bowl, stir together the cornstarch and remaining 1/2 cup sugar.  Gently stir in the blueberries.  Sprinkle the berry mixture evenly over the crust.

Layer berries over bottom crust.

Layer berries over bottom crust.

Crumble the remaining dough over the berries.

Top with remaining crumbs.

Top with remaining crumbs.

4.  Bake for 40 – 45 minutes, till the top is lightly browned.  Cool completely before cutting into squares.

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SOURCE:   All recipes.com

 

Whole Grain Blueberry Spice Muffins

Whole-Grain Blueberry Spice Muffins

Whole-Grain Blueberry Spice Muffins

Muffins are the ultimate quick breakfast or snack, and the healthier they are, the better for you.  I’ve been experimenting with converting some of my older muffin recipes into ones that have healthier ingredients in them.  These are not the kind of muffins that could be a dessert or sweet snack.  These are great for breakfast because they will provide the energy you need to get going and will keep you satisfied until lunchtime.

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For this recipe I used half whole wheat flour along with regular all-purpose flour, and added whole-grain oats.  Quick oats could be used, but I like the rough texture and fiber that whole oats provide.  I also took out granulated sugar, and substituted brown sugar instead, making the muffins less sweet, but just sweet enough.  There is very little fat in this recipe since I used fat-free milk, and left in only 3 tablespoons of butter.  Add in some spices that can be apple pie spice, or pumpkin pie spice, or just plain cinnamon and nutmeg to make these muffins your own.  I like a little something  on my muffin tops (not the ones at my waist 🙂 ) so I sprinkled a little sugar on them before baking, giving the tops a little sparkle and crunch.

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These muffins bake up nice and high, and they are easy, nutritious and delicious.  They freeze very well so one or two will be readily available to defrost and reheat in the microwave whenever you want one.   To freeze muffins, let cool completely, then place desired quantity on a baking sheet and freeze individually before transferring to a zip-lock freezer bag.

 

WHOLE  GRAIN BLUEBERRY SPICE MUFFINS

Yield:   Makes 16 muffins

Ingredients:

  • 2 cups flour  (I used 1cup all-purpose, and 1 cup whole wheat.)IMG_7284
  • 1 cup rolled oats
  • 1 cup brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  •  1/2 teaspoon apple pie spice (or pumpkin pie spice)
  • 1 cup fat free milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, slightly beaten
  • 1  1/2 cups frozen blueberries (keep frozen until ready to use)
  • cooking spray
  • 1/4 cup granulated sugar

Directions:

1.   Preheat the oven to 400*F.   Grease or paper-line 16 muffin cups.

2.  In a large bowl combine all dry ingredients.  ( flour through pie spice)

Combine all dry ingredients in a large bowl.

Combine all dry ingredients in a large bowl.

3.  In a separate smaller bowl or measuring cup, whisk together wet ingredients. (  milk through egg)

4.  Combine wet ingredients with dry,  stirring only enough to incorporate.  Fold in the blueberries.

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5.  Divide batter evenly between 16 muffin cups.   Sprinkle tops of batter with granulated sugar.

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6.  Bake at 400*F.  for 16 – 18 minutes, till tops spring back when touched.   Cool on a wire rack.

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SOURCE:   Carolyn’s Originals

Fruited Baked French Toast

Fruited Baked French Toast

Fruited Baked French Toast

Even though I already have several recipes  for  baked french toast here on the blog, I just had to include this one too. It is a little out of the ordinary because it includes fruit(s), and I had never encountered a recipe like it before.  Thanks to my daughter, who we visited over the Christmas holidays, we had this for breakfast on Christmas morning.  Everyone agreed it was just delicious.  Some of us liked it with a little (read, a lot of) maple syrup on it, others thought it was just right without any added sweetener on it.  What I particularly liked was the “tang” from the berries that you get in every bite.  And the cinnamon crumb topping on it is an added bonus.  This is definitely a recipe you will want to save and make again and again whether it be for guests or a special weekend breakfast.

As I’ve said before, this type of breakfast casserole is perfect for a late breakfast or brunch when you are entertaining, because you can make as much or as little as you need.  Slice up the bread the evening before and soak it overnight in the egg/milk mixture.  Then in the morning, make up the crumb mixture, sprinkle on the berries and the crumb topping and bake until golden brown.  Pretty simple to make really, and awesomely good.  This one just became my new favorite recipe for baked french toast.

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FRUITED BAKED FRENCH TOAST

Yield:    8 servings

Ingredients:

  • 1 small loaf day-old French bread (8-9 oz.)
  • 3 eggs
  • 3 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2  1/4 cups milk
  • 1/2 cup all-purpose flour
  • 6 Tablespoons dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter, cut into small pieces
  • 1 cup fresh or frozen blueberries ( We used mixed berries, and cut the larger pieces in half.)

Directions:

1.  Grease 13″ x 9″ baking dish.  Slice the bread diagonally into 1/2-inch thick slices. Pack them tightly into the baking dish.

Cut up bread and fit tightly into the baking dish.

Cut up bread and fit tightly into the baking dish.

2.  In a medium bowl, lightly beat the eggs, sugar and vanilla.  Whisk in the milk until well blended.  Pour this mixture over the bread in the baking dish, turning over the slices to saturate well.  Cover and refrigerate overnight.

3.  Heat oven to 375*F.  In a small bowl combine flour, brown sugar and cinnamon.

Measure out topping ingredients.

Measure out topping ingredients.

Cut in butter until mixture resembles coarse crumbs….

Cutting in the butter.

Cutting in the butter.

4.  Turn bread slices over in the baking dish.  Scatter berries over the bread and sprinkle with the crumb mixture.  Bake about 40 minutes or until golden brown.

Sprinkle fruit, then crumbs over the bread/egg mixture.

Sprinkle fruit, then crumbs over the bread/egg mixture.

Browning up in the oven.

Browning up in the oven.

5.  Before serving, cut into squares and serve with syrup.

This is so delicious.  :D

This is so delicious. 😀

SOURCE:   Unknown.

Old-Fashioned Blueberry Coffee Cake

Old Fashioned Blueberry Coffeecake

Old Fashioned Blueberry Coffeecake

I love it when a recipe has the words “old-fashioned” in its title.  There is a certain comfort factor in those words.  I makes me think of when I was a child and my mother baked something warm and yummy.  I particularly loved her coffee cakes that had a crumbly topping with lots of cinnamon and nuts in it.  In my mother’s recipe box I have a recipe for sour cream coffee cake, and this recipe today is very similar to that one.  The major difference that I can see is that this one uses buttermilk in place of the sour cream.  But the soft crumb texture of the cake is just like what I remember.

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Fresh blueberries are now appearing in the market and I bought some, not really knowing what I would do with them, but then I found this recipe for the coffee cake, so that decided the question.   The day I baked it we had to have a piece while it was still warm.  Oh my!  It was everything you could imagine.  The cake has three textural layers;  the tender cake, heavily scented by cinnamon, the blueberries oozing their juices, and a crunchy, crumb topping.  You had better not skip dessert, if this cake is being served!  If blueberries are not available, use any of your favorite fresh or frozen berries.

All the layers can be seen in each piece.

All the layers can be seen in each piece.

OLD FASHIONED BLUEBERRY COFFEECAKE

Yield :    8 – 12 servings

Crumb Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 Tbsp. packed dark brown sugar
  • 1/2 tsp. kosher salt
  • 1/4 cup nuts, chopped ( suggest walnuts or pecans)
  • 3 Tbsp. chilled unsalted butter, cut into small pieces

Cake:

  • non-stick pan spray
  • 1 1/2 cups all purpose flour
  • 1 Tbsp. cornmeal
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 3/4 cup plus 3 Tbsp. sugar, divided
  • 6 Tbsp. ( 3/4 stick ) unsalted butter, room temperature
  • 1/2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 1 Tbsp.  ground cinnamon
  • 2 cups fresh or frozen, thawed blueberries
  • 1 Tbsp. panko breadcrumbs

Prepare the crumb topping:  Whisk the flour, sugar, and salt in a medium bowl.  Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form.  Stir in chopped nuts.  Set topping aside.

 Prepare the cake:  Preheat oven to 350*F.  Coat an 8-inch square pan with nonstick spray.    Set aside.

1.  Whisk flour, cornmeal, baking powder, baking soda and salt in a medium bowl; set aside.

2.  With an electric mixer on medium speed, beat 3/4 cup sugar and butter in a medium bowl until light and fluffy, 3 – 4 minutes.  Beat in vanilla.  Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3 – 4 minutes longer.

3.  With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.  Pour half of batter into prepared pan and smooth top.  Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl, sprinkle evenly over batter in pan,

Half the batter covered by a layer of cinnamon sugar.

Half the batter covered by a layer of cinnamon sugar.

Spoon remaining batter over, smooth top.

Remaining batter goes on top.

Remaining batter goes on top.

4.  Toss blueberries with panko in a small bowl;  scatter evenly over batter.

Spread blueberries evenly on top.

Spread blueberries evenly on top.

Sprinkle crumb topping over blueberries.

Crumb topping makes the top layer.

Crumb topping makes the top layer.

5.  Bake cake  until top is golden brown and a tester inserted into the center comes out clean, 55 -65 minutes.  Let cool completely in pan.  Store air-tight at room temperature.

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SOURCE:   slightly adapted from Bon Appetit

Blueberry Lemon Cornmeal Cakes with Lemon Sauce

Blueberry Lemon Corn Cakes with Lemon Sauce

Blueberry Lemon Corn Cakes with Lemon Sauce

This recipe makes the cutest little individual cakes, with a creamy lemon sauce poured over them.  More cake-like than muffin and not very sweet they are surprisingly sophisticated for your most elegant summer gatherings.  The addition of cornmeal to the batter provides some crunchiness and the zesty lemon flavor combines perfectly with the delicate flavor of blueberries.

Slightly crunchy from cornmeal, and studded with blueberries.

Slightly crunchy from cornmeal, and studded with blueberries.

This is the dessert I mentioned in yesterday’s post that completed the pork tenderloin meal, but I think these would also be great for an outdoor picnic too.  Most people seem to enjoy it when they are served their own perfect little cake, so bake these in small custard cups or ramekins that hold between 5 – 6 ounces.  To serve them, turn upside down on a serving plate or shallow dessert dish, and spoon some of the lemon sauce over the top.  I particularly enjoy them when they are still somewhat warm; or they could be briefly heated in the microwave before serving.

BLUEBERRY LEMON CORNMEAL CAKES

Yield:  makes 8 small cakes

Ingredients:

  • 1  1/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup buttermilk or nonfat plain yogurt (not Greek)
  • 2 large eggs
  • 1/2 tsp. lemon extract
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1/2 cup vegetable oil
  • 1 cup blueberries, rinsed and dried

To Make the cakes:

1.  Preheat the oven to 350*F.  Lightly grease eight  5 to 6 -ounce ramekins or baking cups.

2.  Combine the dry ingredients in a large bowl.  Whisk together the remaining ingredients except the berries, then stir into the dry mixture until just combined.  Fold in the blueberries.  Divide the batter among the baking dishes/ramekins.

3.   Bake the cakes for 24 – 26 minutes, until the centers are firm to the touch.  Transfer to a rack to cool.

LEMON SAUCE

This recipe for lemon sauce can be made with either water or half milk.  The water version has a brighter lemon flavor; when made with milk it’s a little creamier.  That is how I made mine.

YIELD:  Makes  1 1/2 cups or about 10 servingsIMG_4122

Ingredients:

  • 1/2 cup sugar
  • 2 Tablespoons cornstarch
  • 1/8 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/2 cup water
  • 1/2 cup milk 1 Tbsp. butter
  • 1 tsp. grated lemon zest
  • 1/4 cup fresh lemon juice

In a medium saucepan, stir together the sugar, cornstarch, salt and nutmeg.  Gradually stir in the water and milk, then bring to a simmer over low heat until the mixture thickens and becomes translucent.   Remove from the heat.  Stir in the butter, lemon zest and juice and serve.

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SOURCES:   For the cakes:   King Arthur Flour Baking Co.

For the sauce:  all recipes.com

Blueberry Crumb Breakfast Cake

The original name for this recipe was Blueberry Crumb Bread.   In my mind breads are baked in a bread/loaf pan.  If you  bake it in a square or round baking pan, it is no longer bread, but some form of cake.  I know, I know, a minor technicality, but to please me I’m calling it cake, because it gets baked in a baking pan.

There are many descriptive phrases I would apply to this recipe such as:   tastes very good, great for breakfast or brunch, quick to make, good use of blueberries, and good for you.  One cup of blueberries supplies 27% of your daily requirement of vitamin E, and contain antioxidants as well.  So there is every reason to make and eat this enjoyable “cake”.  The day I made it, I baked it late in the afternoon so it was still warm for dinner and we had it for dessert with a scoop of vanilla ice-cream.  But hot out of the oven it would be a wonderful addition to your Sunday morning breakfast.

BLUEBERRY CRUMB CAKE

SERVINGS:    10 PIECES

INGREDIENTS

  • 1 &  1/3 cups flour
  • 3/4 cup firmly packed brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2/3 cup non-fat buttermilk ( No buttermilk?   In a measuring cup combine 2/3 cup low-fat milk and 1 teaspoons vinegar or lemon juice.  Stir and let stand a few minutes before using ).
  • 1 large egg
  • 1 cup fresh or frozen blueberries
  • 1/4 cup chopped nuts (optional)

PREPARATION

1.  Preheat oven to 350 degrees F.  Spray a 9-inch square or round baking pan with non-stick spray.

Flour, salt and brown sugar in the bowl.

2.  In a large bowl, combine flour, brown sugar, and salt.  Mix well.  Using a pastry blender or 2 knives, cut in butter until coarse crumbs form.

3.  Remove 1/3 cup of this mixture to a small bowl; set aside to be used for topping.  Add baking powder, baking soda, cinnamon and nutmeg to remaining flour mixture.

4.  In another small bowl, combine buttermilk and egg.  Mix well.  Add to flour mixture, stirring until just moistened.  Spoon batter into prepared pan; smooth top.

5.  Sprinkle the berries over the top of the batter.  If necessary, use the palm of your hand to gently smooth the berries into an even layer.

6.  Combine the reserved topping and nuts (if using).  Sprinkle over the berries.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes.  Place pan on a wire rack and cool slightly.

SOURCE:   Healthy Meals in Minutes

Blueberry-Coconut-Macadamia Muffins

The month of July has been declared National July Belongs to Blueberries Month, and July 11 is National Blueberry Muffin Day.  So if you guessed that I made blueberry muffins today you’d be right.   Now I know you readers are getting and reading this post the next day, but that’s OK since the whole month is devoted to blueberries, and any day you have one of these little gems will be a good day.

Whenever I eat one of these muffins I feel like I’ve gone on vacation.  They remind me of the Caribbean with their hint of coconut, and I think of palm trees swaying and Hawaiian music when I taste the macadamia nuts.  I think you get the picture.   I’ve made them many times in the past and I keep coming back to them because they are so good.  They taste as good as a cupcake with less sugar, fat and calories and they fit right into my week devoted to berry recipes.   Let’s get started making them.

INGREDIENTS

Servings:  12 muffins

  • 1/4 cup flaked coconut
  • 2 Tablespoons plus 3/4 cup all-purpose flour
  • 2 Tablespoons plus 1/2 cup brown sugar
  • 5 Tablespoons chopped macadamia nuts, divided
  • 2 Tablespoons canola oil, divided
  • 1 cup whole-wheat flour, or white whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 large egg white
  • 3/4 cup nonfat buttermilk ( no buttermilk?  Put 1 Tablespoon lemon juice in a 1-cup measure, add milk to make 3/4 cup)
  • 2 Tablespoons butter, melted
  • 1/2 teaspoon coconut or vanilla extract
  • 1 1/2 cup fresh or frozen blueberries

DIRECTIONS

  1. Preheat oven to 400 degrees.  Coat a 12 cup muffin pan with cooking spray, or line with muffin liners.
  2. Combine coconut, 2 Tablespoons flour, 2 Tablespoons brown sugar, and 2 Tablespoons macadamia nuts in a small bowl.  Drizzle with 1 Tablespoon canola oil and stir with a fork to combine.  Set aside.
  3. In a medium bowl put 3/4 cup flour, the whole-wheat flour, baking powder, baking soda, salt and cinnamon.  Whisk to combine.
  4. In another bowl put the 1/2 cup brown sugar, the remaining 1 Tablespoon canola oil, egg and egg white, buttermilk, melted butter, and coconut or vanilla extract.  Whisk these together until well combined.
  5. Make a well in the center of the dry ingredients and pour in the wet ingredients, stir just to moisten.  Stir in the blueberries and remaining nuts.
  6. Divide the batter among the prepared muffin cups.  Sprinkle with the reserved coconut topping and gently press into the batter.
  7. Bake at 400 degrees until golden brown and a wooden pick inserted in the center comes out clean, about 18-20 minutes.  Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack.

These muffins are wonderful served warm, but can be easily rewarmed in the microwave by wrapping in a paper towel and microwaving on High for 30-40 seconds.  They also freeze well.

    

SOURCE:  EatingWell.com