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Blueberry Crumb Bars

July 17, 2010 in bars

Oh berry season, the best time of the year. It rivals the holidays in my book. There’s nothing prettier than bright strawberries nestled in a pie crust or like this bar, blueberries covered in a streusel topping.

These bars were delicious, easy, and took no time to make which means these are pretty much perfect. The streusel is made from the same dough that the bottom is made of which makes it that much easier. As always, I used my fingers to make the dough because I don’t own a food processor and I threw my pastry cutter out the first time I used it, so don’t be discouraged if you don’t own either of them. The one complaint I have, which isn’t really even a complaint, is that the crust and topping got soft after sitting overnight. I think these would be great for a potluck or an office party or somewhere where they would all be consumed in one day.

Other great blueberry recipes:
Blueberry Buttermilk Cake
Strawberry, Blueberry, & Peach Cobbler
Dorie’s Blueberry Crumb Cake

Blueberry Crumb Bars
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Ingredients
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup unsalted butter
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • zest of two lemons
  • 4 cups fresh or frozen blueberries
  • 1/2 cup white sugar
  • 3 teaspoons cornstarch
Instructions
  1. Preheat the oven to 375 degrees F. Line a 9×13 inch pan with parchment paper and spray with nonstick cooking spray.
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, salt, lemon zest and baking powder.
  3. In a small bowl, whisk the egg and vanilla together until combined.
  4. Use pastry cutter or your food processor to blend the flour mixture with the butter and egg/vanilla mixture. Dough will be crumbly. Pat half of dough into the prepared pan.
  5. In another bowl, stir together 1/2 sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  6. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.


from My Baking Addiction

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Blueberry Muffins

March 25, 2010 in breakfast

Oh blueberry muffins, how I love you.

You probably won’t be shocked at all to hear that when I decided to make blueberry muffins, the first thing I googled was “starbucks blueberry muffin”. I have a problem with their muffins obviously. I go searching for a copycat recipe every few months and each time I’m shocked that there isn’t one. So I’m working my way through recipes, changing things here and there to see if I can get close to my beloved Starbucks muffin.

This one was pretty close. The taste was right on but it just wasn’t as light and fluffy. I’m thinking maybe cake flour next time? We loved them though and it gets bonus points for only making 8 muffins. I halve just about every recipe I do so it was nice to not have to do any math.

Blueberry Muffins
from AllRecipes

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

One year ago: Smothered Pork Chops

(This recipe linked to Ultimate Recipe Swap)

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Blueberry Buttermilk Cake

August 14, 2009 in cake

I cannot even begin to tell you the awesomeness of this cake. It was seriously the best cake I’ve had in a long, long time.

I pulled this recipe out of a magazine just incase I ever had an abundance of blueberries that needed to get used up. It wasn’t really a recipe that made me super excited but I figured it would be a good enough. After one taste of the batter I knew it was love.

This cake is so soft, sweet but not too sweet, and the turbinado sugar on top gives it the perfect crunch. Oh ya’ll, I wish I hadn’t eaten it all the day I made it because I could really go for some more.

I’m also fascinated by how the blueberries start out on top but end up all along the bottom.

Blueberry Buttermilk Cake
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Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh blueberries
  • 1 tablespoon turbinado sugar
Instructions
  1. Preheat oven to 400 with rack in middle. Butter and flour a 9-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and 2/3 cup sugar with an with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  5. Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with turbinado sugar.
  6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto plate.


 adapted from Gourmet

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Strawberry, Blueberry, Peach Cobbler

July 6, 2009 in cobbler

You guys get Cooking Light magazine, right? Please tell me you do. If you don’t, order now. You won’t regret it. So those of you that do get it, did you die a little when you saw the cobbler on the most recent cover? Or was I the only one that happened to? I have been thinking about it since I got my copy of the magazine and today I finally found decent priced blueberries.

The original recipe uses blueberries, blackberries, and peaches but I’m not a big fan of blackberries. I switched to strawberries and I’m so glad I did. The fruit are went together perfectly and the topping was biscuit-y and delicious. Now, the sugared almonds? Ehh… I hardly noticed them. This cobbler is just fine without them.

Try this recipe if you’re looking for a good summery dessert. My kid and I went through half the pan after dinner tonight. It’s that good.

Strawberry, Blueberry, Peach Cobbler
Print
Ingredients
  • For the filling:
  • 1 (16-ounce) package fresh strawberries, sliced
  • 2 (6-ounce) packages fresh blueberries
  • 3 medium peaches, peeled and sliced
  • Cooking spray
  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 3 tablespoons fresh lemon juice
  • 1/8 teaspoon salt
  • For the topping:
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons chilled butter, cut into small pieces
  • 1/2 cup milk
  • 1/3 cup sliced almonds
  • 3 tablespoons turbinado sugar
  • 1 tablespoon egg white
Instructions
  1. Preheat oven to 350F.
  2. To prepare filling, combine strawberries, blueberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 1/2 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
  3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350F for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.


 adapted from Cooking Light

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Tuesdays with Dorie – Blueberry Crumb Cake

March 24, 2009 in cake, Tuesdays with Dorie

312

This week’s recipe comes from Sihan of Befuddlement and it is Dorie’s blueberry crumb cake which I’ve been dying to make since I bought the book. In the book, it looks JUST like Starbucks’ low-fat blueberry coffee cake which is pretty much my favorite cake ever.

Oh my gosh ya’ll, this is the biggest hit I’ve had in awhile with Tuesdays with Dorie. All 3 of us enjoyed the cake! The crumb topping was not at all what I expected. It was hard and crunchy and maybe it’s not supposed to be like that, but it was the best part of the cake. I also used pecans instead of walnuts which added to the greatness.

This is definitely a keeper and if you want the recipe make sure you go visit Sihan and then visit the TWD blogroll.

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