[donotprint] I wish you could have joined me yesterday as I enjoyed eating this scrumptious blueberry shortcake (pictured above) all by myself in complete silence while savoring each bite. Rare moments like yesterday are moments I treasure. I wasn’t planning on making this but it just happened on a whim. I had just put my son down for his midday nap and baked my favorite cream scones with the intent on just spreading some homemade strawberry jam and butter. But this silly visual picture of a shortcake popped into my mind tempting me with possibility. While the lemon zested scones were baking, I surrendered to my hearts desire. Why not just treat myself to something special… just for me. Before I had a chance to change my mind I quickly checked to see if I had everything I needed. Frozen blueberries? Check. Heavy cream? Check. And because my yard is covered in wild blackberry bushes (which I can’t stand!) and fresh mint, I was even able to make my shortcake pretty. [click to continue…]
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I love blueberry muffins. I don’t know if it’s possible to love them too much but nevertheless, nothing beats homemade blueberry muffins – wouldn’t you agree? Last Thursday my baby boy, Eli, turned two years old. Because we had just returned from a week long trip days before his birthday, we decided not to have a birthday party. Instead, I made these yummy blueberry muffins for his birthday and stuck a candle in it.
What I love about blueberry muffins is the denser texture and how less sweet they are compared to cake. I used frozen blueberries and all the other ingredients I typically have on hand. I love spreading a little pat of butter on them before biting into it with bursts of sweetened berries to savor. This recipe also has a little bit of lemon zest and juice. The lemon flavor is subtle but enough to compliment the blueberries in the most delightful way. I also add a little bit of turbinado (raw sugar) on top of each muffin before baking for a nice little crunch. You could easily substitute white sugar crystals. [click to continue…]
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I’m so excited to share with you this simple but amazing blueberry sauce. This recipe is very similar to the cranberry sauce recipe I shared on the site months ago, but make no mistake, this blueberry sauce does not take a back seat to no other. My breakfast today went from ordinary to extraordinary when I spooned this warm blueberry sauce over my stack of pancakes. I could not help but feel so spoiled while eating it. I can’t explain in words how awesome this simple blueberry sauce really is, you will just have to make it yourself to understand why I love it so much. Trust me, if you pour this warm sauce over pancakes you will feel like you died and gone to heaven – that good. Best of all, this recipe is ridiculously easy. If you cannot cook and you make this for your friends and family, they’ll suddenly think you’ve gone gourmet on them. [click to continue…]
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This last weekend we attended a potluck for our daughters’ swim team. I brought this sour cream blueberry coffee cake ( a slightly adapted recipe from the one I made here) because I didn’t have any buttermilk for my original recipe. As a result, the sour cream version is heavenly. But what I love the most is the streusel topping. The streusel topping is versatile for any cake or muffin recipe calling for streusel. Full of brown sugar and cinnamon, the texture of this streusel topping is perfect. [click to continue…]
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If you haven’t noticed, blueberry season is in full swing. If you’re like me, you may have more blueberries than you can possibly consume. No fear, I have an awesome blueberry buckle coffee cake recipe for you!
What is the difference between a buckle and a coffee cake? I asked some of my Twitter friends this very question and two very knowledgeable friends replied with varied responses. Lorna Yee of The Cookbook Chronicles had this to say, “I always think of buckle as a lot more fruit-heavy than any coffee cake would be because it’s in the “grunt/crumble” category”. Kim O’Donnell of True/Slant and former food writer for the WashingtonPost.com replied suggesting “if it had some type of fruit in it I suppose it would be some version of a buckle.” So there you have it, two expert opinions on what makes it a buckle and what makes it a coffee cake. I decided my recipe is a Buckle Coffee Cake. There, I’ve covered my bases.
What I like about this recipe is the brown sugar crumb crust which adds texture, flavor, and sends this coffee cake into a league of its own. Preparing it in a bundt pan also is nice because you can garnish it with powdered sugar and have the crumb crust actually be layered on the bottom. [click to continue…]
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