Tag Archives: blueberry recipes

July 11, 2016 · 9:01 am

Blueberry Muffin Cake

Crispy topping, large plump blueberries, and soft n’ moist n’ fluffy sponge…all the magical ingredients that make blueberry muffins so delicious. But sometimes, one blueberry muffin just isn’t enough…sometimes you just have to take your love of muffins to the next level and craft the most delicious and tasty Blueberry Muffin Cake.

Topped with vanilla glaze, this light and fluffy Blueberry Muffin Cake recipe is one you’ll find yourself coming back to again and again. The streusel topping of this cake adds the perfect amount of sweetness and texture. Serve it as breakfast or dessert…or breakfast dessert!

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Blueberry Muffin Cake

Ingredients:

Topping

  • ¼ cup sugar
  • ½ cup brown sugar
  • 1/3 cup plus 3 tablespoons all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ cup plus 2 tablespoons butter, room temperature

Cake

  • 2 cups plus 1 tablespoon (reserved) all-purpose flour
  • ¾ cup sugar
  • ¼ cup butter, room temperature
  • ¾ cup milk
  • 1 egg
  • 2½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 cups fresh blueberries

Glaze

  • ½ cup powdered sugar
  • ¼ teaspoon vanilla
  • 1 teaspoon milk

 

Directions:

  1. Preheat oven to 375 degrees F.
  2. Spray 9 in. round pan with non-stick spray. Set aside.
  3. In a medium bowl, combine crumb ingredients. Use pastry cutter to combine. Set aside.
  4. In a large mixing bowl, combine butter and sugar. Add egg. Alternate mixing in flour (reserve that 1 tablespoon for later) and milk, finishing with milk. Add baking powder and salt. Mix until mostly smooth.
  5. Sprinkle 1 tablespoon reserved flour over blueberries and toss to coat. This will help keep berries suspended in the cake. Fold berries into cake batter.
    blueberry-muffin-cake-berries
  6. Spread batter into prepared pan. Top evenly with crumb topping.
  7. Bake 40-50 minutes, or until toothpick inserted in center comes out clean.
    blueberry-muffin-cake-baked-crumble
  8. Allow cake to cool 15 minutes in pan. Carefully remove and let cool completely on cooling grid.
  9. Once cooled, mix ingredients for glaze. Drizzle on top of cake.
    blueberry-muffin-cake-slice.png

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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February 6, 2012 · 1:33 pm

Lemon Blueberry Muffins

Okay fellow carb lovers, this is the muffin to top all muffins.  It has my absolute three favorite things when it comes to muffins:  lemon, blueberry, and a crumble topping.  If you’re looking for something special to make for Valentine’s Day or Easter brunch, look no further.  These muffins are the bomb-diggity.

If you’re going to be making these for a crowd, you might want to double the recipe, since this recipe makes exactly 12 big muffins…or you can make smaller muffins, but honestly, who wants that?  The bigger the better if you ask me!

And naturally if you don’t like lemon or blueberry, you can omit them.  Blueberry and lemon are fabulous together, but you can just as easily to orange and cranberry or lime and cranberry…it’s totally up to you!

Lemon Blueberry Muffins

Ingredients:

Muffins:

  • 1.5 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • Zest and juice of 1 lemon
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 2 cups blueberries

Streusel Topping:

  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter, chilled
  • 1 teaspoon cinnamon

Instructions:

1.  Preheat oven to 400 degrees F.

2.  Line muffin tin with liners, or coat with non-stick cooking spray.  Set aside.

3.  PREPARE THE TOPPING:  Dice up your butter into small cubes.  Combine butter with sugar, brown sugar, flour, and cinnamon and mix with fingertips until crumbs form.  Put back in the fridge until you’re ready to use it.

4.  To prepare muffins, whisk flour, sugar, baking powder, salt, and lemon zest in a bowl.  Take a tablespoon of the mixture and toss it with the blueberries.  This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom.

5.  Place the vegetable oil, egg, and milk in a bowl and whisk until combined.  Add the milk mixture to the flour mixture and mix gently, leaving lots of lumps.  The lumps will bake out, so don’t worry about lumpy muffins!  Simply mix it until combined.

6.  Add the blueberries and fold in gently.  Pour muffin batter evenly into prepared pan and top with crumb topping.

7.  Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.  Let cool completely (if you can resist the urge not to just jump in!).

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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September 12, 2011 · 9:00 am

The Best Blueberry Pie Filling

This is the filling to top all fillings.  Made with fresh blueberries and lemon zest, this will give you a glorious taste of summer anytime!

Blueberry Mini Pies!

WHAT YOU NEED:

2 pint blueberries

3/4 cup sugar

3 tablespoons cornstarch

3 tablespoons water

1 teaspoon lemon grind, grated

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoon butter
1 egg, well beaten with ½ pinch of salt for egg washing top of pie
Combine 1/2 the blueberries and the sugar in a pan.  Simmer on low heat until sugar is melted and mixture is very liquidy.  It only takes about 5 minutes, so watch it to make sure your sugar doesn’t burn.
Combine cornstarch and water in a bowl.  When blueberry mixture is ready, add the cornstarch mixture to the blueberries.  Cook over medium to low heat until mixture thickens.

Pour into a bowl and cool until warm.
Fold in remaining blueberries, lemon zest, cinnamon, nutmeg, and butter.  Let cool completely before adding it to your pie crusts.  This is also amazing over vanilla ice cream.

Enjoy!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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