Breakfast, Muffins, Quick Breads

Famous Department Store Blueberry Muffins

It’s 1:30 pm, I’m still in my pajamas, and I have eaten four blueberry muffins. Just being honest about how quarantine is going. Hope you’re doing well, maybe bake some muffins and enjoy! This is recipe #12 on kingarthurflour.com‘s Best Basic Recipe Collection.

Blueberry Muffins 1

Blueberry Muffins 2   Blueberry Muffins 3

1/2 cup (8 Tbl) butter, softened
1 cup sugar
2 large eggs
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 cups flour
1/2 cup milk
2½ cups blueberries, fresh preferred
1/4 cup sugar, for topping

Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers. In a medium-sized bowl, beat together the butter and sugar until well combined. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition. Beat in the baking powder, salt, and vanilla. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.

Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well. Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It’s traditional — go for it! Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

More Muffins to Enjoy!

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Very Vanilla Crumble Muffins Chocolate Peanut Butter Chip Muffins

Breakfast, Cakes

Blueberry Cinnamon Breakfast Cake

Keep blueberries in the freezer and you are always ready to make a quick breakfast cake, muffins, or pancakes with juicy sweetness.

                       

1/2 cup butter, softened
1 cup sugar
1 egg
1/2 cup sour cream
2 tsp vanilla
2½ cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1/2 cup buttermilk
2 cups frozen blueberries
1 Tbl sugar/1 Tbl flour
1 Tbl sugar/¼ tsp cinnamon

Preheat oven to 350°.  Spray 9″ springform pan with non-stick spray (or similar 9″ pan).  In large bowl with electric mixer, cream butter and sugar.  Add egg, sour cream, and vanilla, mix well.  Stir together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  Add dry ingredients to creamed mixture alternatelly with buttermilk.  Spread half the batter in bottom of prepared pan.  In small bowl, toss frozen blueberries with the 1 Tbl flour and 1 Tbl sugar, and spoon evenly over batter in pan.  Drop remaining batter over blueberries by scoopfuls.  Mix the 1 Tbl sugar and 1/4 tsp cinnamon and sprinkle evenly over batter.  Bake for about 45-55 minutes, watch and test with pick in center.  Remove from pan and dust with powdered sugar.

One Year Ago Today:  Almond Butter Bread with Mini Chocolate Chips

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breakfast, Cakes, Dessert

Blueberry Buckle

Buckle?  What a funny name.  From Gourmet on Cobblers, Crisps, Crumbles, Bettys, Buckles, and Pandowdies, “Meet the cobbler family: These desserts all rearrange fruit and dough in various and delightful ways.  Although they are simple and old-fashioned, they’re also irresistible, making excellent use of fruits at the height of their season”.

I don’t think I care which name you use, I will eat it and love it!  I think this is great for breakfast, brunch, or with ice cream it’s a great dessert.  This is an old time recipe that I have added to and changed a few things.

3/4 cup sugar
1/4 cup butter, softened
1 egg
1 tsp vanilla
1/2 tsp lemon juice
3/4 cup buttermilk
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries (sprinkle 2 Tbl flour over and toss to coat)

Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
dash nutmeg
1/4 cup butter, softened

Preheat oven to 375°.  Spray 8×8 inch pan or 8-inch springform pan.  Cream butter and sugar, mix in egg, vanilla, and lemon juice.  In separate bowl mix together flour, baking powder, and salt.  Stir dry ingredients into creamed mixture alternately with buttermilk.  Fold in blueberries.  Pour into pan.  In small bowl, stir together topping ingredients, cutting butter into sugar, flour, and cinnamon.  Sprinkle over cake batter.  Bake 40-45 minutes.

Note:  Can use frozen blueberries, coat with 1/4 cup flour.  Use straight from the freezer, do not thaw.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Dessert, Pies

Fresh Peach Blueberry Pie

My niece Ashley is so fun, she is 11 yrs. old and loves to watch Food Network and cook.  She stayed with us recently and brought a cookbook she had checked out from the library with bookmarks of things she wanted to make.  It was her idea to make a peach blueberry pie.  These two flavors compliment each other so well.  Thanks Ashley for a great idea!


1 recipe for a 9 inch double crust pie pastry
1 tsp. flour

Filling:
5 to 5 1/2 cups sliced, peeled fresh peaches
1½ cups fresh blueberries
1 Tbl lemon juice
1 cup sugar
4 Tbl quick-cooking tapioca
1/4 tsp salt
2 Tbl butter
sugar for top of pie
whipped cream or vanilla ice cream, if desired

Prepare pie crust, line deep dish pie plate with half pastry, sprinkle with the 1 tsp flour , set aside.  Heat oven to 425°.

In large bowl, combine peaches, blueberries and lemon juice.  Add sugar, tapioca, and salt; toss gently.  Spoon fruit mixture into pie crust lined pan.  Dot with butter.  Cover with top crust, cut slits in several places. Sprinkle with sugar.  Bake at 425° for 40 to 50 minutes or until golden brown.  Cover edge of pie crust during last 10 to 15 minutes of baking to prevent excessive browning.

♦Frozen peaches and blueberries, thawed and drained, can be substituted for fresh.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes, Dessert

Red Velvet Blueberry Cheesecake

Feeling patriotic and wanted red, white and blue in my life.  Thought this up late last night when I should have been sleeping.  The bottom layer is like a red velvet brownie with a cheesecake layer in the middle and the blueberries on top.  The Fam loved it. Happy 4th of July!


1 red velvet cake mix
2 Tbl unsweetened cocoa
1/2 cup butter flavor shortening
2 eggs
2 pkgs cream cheese, room temperature
1/2 cup sugar
1 Tbl lemon juice
1 tsp vanilla
3 egg whites
1 can blueberry pie filling

Preheat oven to 350°.  In large bowl, mix cake mix, cocoa, shortening and eggs with electric mixer.  Press into a sprayed 13×9 pan.  Bake for 12-15 minutes.  Remove from oven and set on cooling rack.  Turn oven down to 325°.  In large bowl, cream together cream cheese and sugar.  Add lemon juice, vanilla, and egg whites, mix well.  Pour over red velvet crust, spread right up to edge without going over.  Bake for 20 minutes.  Remove from oven and cool completely.  Refrigerate at least 2 hours.  When ready to serve, cut into squares, plate, and spoon blueberry pie filling over top.  Keep any leftovers in the fridge.

*If blueberry filling is more purple than blue, stir in a little blue food coloring to achieve the red, white, and blue effect.

Breads, Breakfast, Dessert, Quick Breads

Lemon Blueberry Bread with Coconut

Another quick bread, I love how fast they stir together.  I almost always use my small loaf pans, they make cute little loaves easy to wrap up and give away!

2 cups flour
1½ tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 (8oz) lemon yogurt
1 tsp vanilla
zest of 1/2 lemon
1/2 cup butter, softened
1 cup sugar
2 eggs
1½ cups fresh or frozen blueberries
1/2 cup coconut

Preheat oven to 350°.  In medium bowl, stir together flour, baking powder, baking soda, and salt.  In small bowl, stir together lemon yogurt, vanilla, and lemon zest.  In large bowl, cream butter and sugar.  Add eggs one at a time, beating well.  Add dry ingredients alternately with lemon yogurt mixture, beating just until combined.  Fold in blueberries and coconut.  Scoop batter into one large sprayed loaf pan or three small sprayed loaf pans.  Bake large for 50-60 minutes and small for 40-45 minutes or until pick comes out clean.  When cool, drizzle with lemon frosting if desired.

Lemon Drizzle:
1/3 cup sifted powdered sugar
1-2 tsp lemon juice

Mix until desired consistency and drizzle over cooled loaf (loaves).

Muffins

Jacob Loves Blueberry Muffins

My son Jacob loves these muffins. I make them quite often, and they disappear quickly.

1 ¾ cups flour
2 ½ tsp baking powder
½ tsp salt
¾ cup milk
1 egg
1/3 cup oil
½ cup sugar
1 tsp vanilla
¾ cup blueberries (fresh or frozen)

Preheat oven to 400°. Stir together flour, baking powder and salt. Mix milk, egg, oil, sugar and vanilla. Add milk mixture to dry ingredients. Stir just until moistened. Gently fold in blueberries. Let batter sit for one minute. Fill sprayed muffin pan and I sprinkle each muffin with sugar. Bake for 20-22 minutes until golden. Makes 12 large muffins.