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blueberries

Blueberry Orange Coffee Cake

Blueberry Orange Coffee Cake – moist cake full of fresh blueberries and orange zest. What’s better than cake for breakfast?!

Blueberry Orange Coffee Cake - soft cake filled with fresh blueberries and orange zest! What's better than cake for breakfast?

Hi guys!

How was the week?

I’m finally getting over this cold that I was starting to think I would have forever so we actually ventured out of the house and saw Incredibles 2 which was so good. I’ve never seen the first one but I loved this one.

I’ve barely left the house besides that. This cold has kicked my butt.

I’m really hoping I’ll be well enough for lake trip this weekend because it’s been over a month and my tan is just about gone.

Okay, cake!

I made this Blueberry Orange Coffee Cake twice last week.

The second time we sugared some strawberries and made homemade whipped cream and layered all of it together and omg.

It’s also the perfect breakfast cake because it’s not overly sweet and you know I’m just not a fan of a super sweet breakfast.

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Blueberry Sour Cream Pancakes

 This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EasySqueezy #CollectiveBias

Blueberry Sour Cream Pancakes – the fluffiest, most delicious blueberry pancake recipe! 

Blueberry Sour Cream Pancakes - the fluffiest, most delicious blueberry pancake recipe!

I know I’ve mentioned that during summer, I kind of stop cooking.

It’s especially bad right now because the kids are gone so the fridge is empty.

I think there’s a watermelon radish and a half gallon of milk in there right now.

But when the kids are here, breakfast for dinner has become a staple.

And today I’m sharing one of my current obsessions: Blueberry Sour Cream Pancakes!
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Glazed Blueberry Biscuits #SummerDessertWeek

Glazed Blueberry Biscuits – delicious lightly sweetened biscuits with fresh blueberries and a glaze. Bojangles copycat!

Glazed Blueberry Biscuits - delicious lightly sweetened biscuits with fresh blueberries and a glaze. Bojangles copycat!

Hey guys, happy Monday!

How was the weekend?!

I had a week last week and I am so excited for a fresh start today.

Especially because today starts #SummerDessertWeek! We’ve got 25 bloggers sharing over 70 summer-inspired recipes this week and the lovely Angie organized all of it. I’ve got a list at the bottom of this post of all the recipes being shared today so make sure you check those out.

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Pink Berry Sangria

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Guides4eBay #CollectiveBias

Heeeeeey guys!

Happy almost 3 day weekend! We just have to survive today and tomorrow and then we’ll get to relax, grill up some burgers, and drink some sangria!

Speaking of, I posted this delicious Pink Berry Sangria over at eBay and I made a list of cute things that would be perfect for your summer wine party!

Make sure you hop over and check out the really easy recipe!

Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Glaze

Blueberry Lemon Sweet Rolls – delicious sweet rolls filled with lemon zest and blueberries and topped with a lemon cream cheese glaze! The perfect weekend breakfast. 

Blueberry Lemon Sweet Rolls - delicious sweet rolls filled with lemon zest and blueberries and topped with a lemon cream cheese glaze!

We’ve spent a full week in the hotel now. You know how these things start out super fun and then by day 5 you really feel like you’ve lost your mind? That happened.

If I channeled my inner Bridget Jones and wrote about each day, diary-style, it’d look a little something like this:

Day 1: THIS IS SO MUCH FUN! ADVENTURES! EXCITEMENT!

Day 2: Still fun! Free breakfast! Free Nutrigrain bars!

Day 3: A queen bed is definitely not big enough for 3 people and a Clementine.

Day 4: Penelope pooped for the first time since we moved into the hotel. Hooray! Husband still not cleared to leave. FML.

Day 5: Shattered my iPhone screen. FML.

Day 6: Almost went to jail after dog park incident. FML.

Today’s day 7. I think we’re leaving this morning. Maybe.

I never thought I’d be excited to leave Colorado.

Anyway, it hasn’t all been bad. The weather’s been amazing! The hotel on Fort Carson has playgrounds so the kids have been entertained besides that one day when it randomly snowed.

Also, how did anyone travel before WiFi?

I would have never survived. I think about the days when my parents had a legit map in the car when we went on vacay… like, my nightmare.

So like I said, if my husband is finally cleared to leave, we’re making the drive to Texas today and we’re gonna hustle so we can get there in time to grab In-n-Out for dinner.

You better believe that In-n-Out is the most exciting thing about moving to Texas! I’m gonna be there every day.

Blueberry Lemon Sweet Rolls - delicious sweet rolls filled with lemon zest and blueberries and topped with a lemon cream cheese glaze!

How to Make Blueberry Lemon Sweet Rolls!

I made these Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Glaze a few weeks back and meant to have them posted before Easter so you could make them for your family but man, hotel life.

These are so good though! 

They start with a yeast dough, very similar to a cinnamon roll dough. You have to let the dough rise for about an hour, or until it’s doubled in size. Then you roll it out just like you would do with cinnamon rolls. 

Once the dough is rolled, it gets spread with butter and then dusted with sugar and lemon zest. And then blueberries go in! Roll it up and slice them into rolls and then you have to let them rise one more time. 

Bake them until they are golden and beautiful and then frost them with an amazing cream cheese glaze with fresh lemon juice and lemon zest mixed in. 

These are so good and perfect for a day when you have a little bit longer to prepare breakfast. Or just make them for dessert! 

Blueberry Lemon Sweet Rolls - delicious sweet rolls filled with lemon zest and blueberries and topped with a lemon cream cheese glaze!

More Blueberry Breakfast Recipes

Blueberry Sour Cream Pancakes – these are my favorite pancakes! They are light and fluffy and the blueberries add the perfect amount of sweetness. 

Glazed Blueberry Biscuits – if you have ever had a Bojangles blueberry biscuit, these are just like those! Lightly sweetened biscuits filled with blueberries and topped with a sweet glaze. My kids love thes and I even make them ahead for easy weekday breakfasts. 

Blueberry Overnight Oats – the best make ahead breakfast idea! Old fashioned oats are mixed with milk, yogurt, flax seeds, and blueberries. Once they sit overnight in the refrigerator, they soften up and become a delicious, hearty breakfast. 

Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Glaze

Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Glaze

Yield: 12 rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes

Ingredients

For the dough:

  • 2 cups milk, warmed to about 100F
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1 .25 ounce package active-dry yeast
  • 4 cups flour, plus more for dusting
  • 1 teaspoon salt

For the filling:

  • 1/4 cup 1/2 stick butter, softened
  • 1/3 cup sugar
  • 1 lemon, zested
  • 1 cup, fresh or frozen blueberries

For the glaze:

  • 4 ounces cream cheese, softened
  • juice of 1 lemon
  • 1 cup powdered sugar
  • 1 lemon, zested

Instructions

  1. In the bowl of a stand mixer fitted with a paddle attachment, combine milk, sugar, canola oil, and yeast. Let sit until bubbly, about 5 minutes. Add flour slowly and beat until combined. Switch to dough hook and knead for about 5 minutes until the dough is smooth and stretchy.
  2. Spray a large bowl with oil and transfer the dough into it, turning to coat. Cover with a towel and allow to rise until doubled, about an hour.
  3. Transfer dough to a lightly floured surface and roll into a 10x15" rectangle. Spread softened butter over top. Sprinkle sugar and lemon zest over the butter and top with the blueberries. Roll it up jelly roll style, pinching to seal. Slice into 12 rolls and place in a greased 9x13" pan. Cover and let rise until doubled, about 30 minutes.
  4. Preheat oven to 375F. Bake rolls for 15 to 20 minutes or until golden brown and cooked through.
  5. While they are baking, beat together the softened cream cheese, lemon juice, powdered sugar, and lemon zest until smooth.
  6. Once the rolls come out of the oven, spread the glaze over top.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 23mgSodium: 260mgCarbohydrates: 61gFiber: 2gSugar: 24gProtein: 8g

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© Amanda Livesay

 

 

Paleo Blueberry Muffins

So. 

These are really ugly. 

I’m sorry.

Let’s not talk about it though. 

I feel like it’s been years since I talked to you guys. We survived our roadtrip. I did contract anthrax* at a Dairy Queen in Mexico on the way down and am still coughing up my lungs all day, every day but it was a good trip and we got to spend lots of time with family and friends and ALL THE DOGGIES. 

And guess what, guys. I only gained 5 pounds. Which is amazing considering I ate this, this, this, this, a whole box of these, and had more drinks than I can count on all my fingers and toes.

Oh, vacation.

PLUS, I lost 7 pounds in preparation of the vacay. Because that’s how my brain works. So technically, I’m still down 2 pounds. Boom.

The husband and I decided to go Paleo for the month to kind of detox from vacation and Christmas and all the french fries we had while driving 20 hours each way. But he’s already caught me sneaking Doritos. 

So we’ll see how that works out. 

I secretly really dig Paleo baked goods which isn’t something you hear often. I looooove the texture of coconut flour and the almost grittiness of almond flour which I know sounds disgusting but I love it. My husband always says things like, “Things are pretty good. For Paleo.” while I’m busy shoveling 6 of whatever it is down my throat. I don’t know why I love them, I just do.

These are made with coconut flour and like I said, I know they’re hideous. That’s just what happens with Paleo muffins sometimes. Especially if you live at 6000 feet above sea level. 

And anyway, it’s what’s inside that counts, right?

They’re really good and didn’t last 24 hours in my house. And yes, I use butter in my Paleo cooking most of the time. Partly because it has less calories than coconut oil and partly because I truly believe that if a caveman stumbled upon a block of Kerrygold butter, he’d go for it. 

*It may actually just be a cold. The jury’s still out.

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Blueberry Muffins

I’ve been in a muffin mood lately.

I blame the people at coffee shops.  I go through the drive-thru just so I don’t have to stare down the muffins in the pastry case and every time they ask “Are you sure you don’t want a muffin to go with that?”

YES YES! I WANT ALL THE MUFFINS!

But… too much money, too many calories, etc, etc, etc. Plus, I’m holding out for the pumpkin cream cheese muffins at Starbucks! It can’t be long now before they’re back!

But anyway, I have literally been thinking about blueberry muffins for over a month now. On our way home from our roadtrip, we stopped at basically every Starbucks we passed because I was trying to get mugs for each city (#basic) and every time we stopped, the muffins looked so good. They’re just so big and fluffy and with all the streusel on top… I just love muffins!

I finally caved and made some over the weekend (after once again buying too many berries!) and they were so perfect. I used my jumbo muffin tin to give them that coffee shop feel and all the blueberries burst open and made the tops so pretty!

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Peach-Berry Crumble

I was walking through the grocery store a couple weeks ago and was overwhelmed by the smell of super ripe peaches.

It was the strangest experience. It’s such a familiar smell but it took me forever to figure out what it was. I guess I just wasn’t expecting to find peaches this early in the summer! But I was in a hurry and didn’t stop to buy any and regretted it almost immediately. I mean, is there anything better than a ripe peach?

I’ve been itching to make something with peaches since then and you guys know I love a good crumble! It’s just the easiest, most perfect summer dessert. For this one, you just toss fresh peaches, blueberries, and strawberries together in a baking dish and cover them with an oat crumble. So simple!

I may have fed this to my kids for dinner one night and they may have told on me the next time they skyped with my mom.

But you know, it’s fruit and oats. So basically oatmeal. And that’s a healthy meal.

Right?

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Meyer Lemon-Blueberry Bundt Cake

It’s meyer lemon time again! I feel like there’s only a 3 day window for finding them in my grocery stores so I was pretty thrilled when I happened to see them a couple days ago. I just love them and I look forward to them all winter!

Last week I was flipping through a magazine and asked my husband how he felt about pound cake. He was all “I LOVE LEMON CAKE!” Uhh… what?

But when I picked up those meyer lemons I remembered him saying that and went on a hunt for a good recipe. Lemon and blueberry just make the best cake. There really isn’t a better combination if you ask me. This Meyer Lemon-Blueberry Bundt Cake is super moist thanks to the sour cream and the cream cheese glaze is just phenomenal. If you can find meyer lemons, make this! And if you don’t have any luck finding them, use regular lemons! It will be delicious either way.

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Blueberries and Cream Granola

Blueberries and Cream Granola - the most delicious granola recipe! Dried blueberries, almonds, coconut, and white chocolate chips!

Did you know that September is Better Breakfast Month? Well it is and I’ve teamed up with California Almonds to make sure your breakfast is better than ever.

It turns out that 50% of women skip breakfast when they are crunched for time. Studies show that those who eat breakfast are less likely to be overweight, will maintain better cholesterol levels, and live an overall healthier life. So if you are one of those 50% that skip breakfast, almonds are a quick way to get a boost of fiber, protein, and healthy fat.

I have a great almond gift pack to give away to one of y’all but before we get to that, I have the most delicious granola recipe to share. It calls for all my favorites: almonds, dried blueberries, coconut, coconut oil! You could make this over the weekend and have a fantastic breakfast all week long.

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Blueberry Crumb Muffins

Just yesterday I was telling you how my husband had been gone for awhile, remember? Well he came home early which means that the floors weren’t mopped, the clean clothes were still in the dryer (you know, the ones I washed 3 days ago), and most importantly, the fridge was empty. And by empty I mean there’s nothing but a gallon of milk, 2 eggs, and a jug of tea that one of his friends left here months ago.

I felt pretty awful that he had come home to no food – not awful enough to actually get dressed and go to the store, mind you – and ended up making these blueberry crumb muffins for him to snack on.

I have to say, this might be the best blueberry muffin recipe I have tried. I think it’s the crumb to muffin ratio that makes these so fantastic. You’re going to think you have too much crumb topping but just keep piling it on! It’s the best part, of course. The muffins by themselves are great too – soft and sweet with the slightly tart blueberry throughout.

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Blueberry Crumb Muffins
Prep Time
20 mins
Cook Time
22 mins
 
Servings: 16 muffins
Ingredients
Crumb Topping
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter
  • 1/3 cup packed light brown sugar
Muffins
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 8 tablespoons 1 stick unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs at room temperature
  • 1/2 cup milk
  • 1 pint blueberries
Instructions
  1. Preheat oven to 375 F. Line muffin pans with paper liners.
  2. To make the crumb topping: Add the flour, baking powder and cinnamon to a medium bowl; stir with a fork to combine. In a small saucepan, melt the butter. Add the brown sugar to the pan, using a rubber spatula to combine with the butter. Pour the butter/brown sugar mixture over the flour mixture and use the fork to stir until all of the flour is moistened. Set aside while you make you muffin batter.
  3. To make the muffins: Whisk the flour, baking powder, salt and nutmeg in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color, about 2 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add 1/2 of the flour mixture then the milk and finally the remaining flour mixture, beating only until just combined.
  4. Scrape the sides of the bowl then add the blueberries, folding them into the batter. Divide the batter evenly among the wells of the muffin pans, filling each about 3/4-full. Break the crumb topping into small pieces and scatter over the tops of the muffins. Bake for about 22 minutes, or until the tops of the muffins feel firm and a toothpick inserted in the center comes out clean. Transfer the muffin pans to a wire rack and let the muffins cool for a few minutes before removing them from the pan to the rack to cool completely.

Pina Colada Fruit Salad

So I mentioned we were moving and then disappeared for a month. Totally not my intention but if there’s one thing I’ve learned with the Army, it’s to never expect anything to happen when they say it will happen. Anyway, we’re finally settled, finally have internet set up, and finally replaced the laptop cord that a certain rodent made a midnight snack.

We moved from a very hot, wet area on the Gulf of Mexico to the dry, it’s-101-degrees-outside-but-feels-like-80 Colorado. Seriously, we’ve been here a month and I’ve yet to break a sweat. It’s the weirdest thing ever. However, the sun is ridiculous. It’s, like, right there. You walk outside for 5 minutes and your skin smells like you just spent 20 minutes in a tanning bed. You pretty much have to wake up with a bottle of water in your hand and then fall asleep with one in your hand or else you’re dehydrated beyond belief. I’m hoping it’s just something we have to adjust to but in an effort to hydrate in more exciting ways, I made this fruit salad.

It turned out fantastic and everyone in my house loved it! I think next time I make it, I’ll throw in some banana slices, shredded coconut, and maybe some mandarin oranges. It was delicious as is but if you can get away with more fruit, why not!

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Pina Colada Fruit Salad
Prep Time
30 mins
 
Ingredients
  • 1 1/2 cups grapes red, green, or a mix
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh strawberries sliced
  • 1 can 8 ounces pineapple chunks, drained
  • 1 can 10 ounces frozen non-alcoholic pina colada mix, thawed
  • 1/3 cup sugar
  • 1/3 cup pineapple-orange-banana juice Dole makes one.
  • 1/8 teaspoon almond extract
Instructions
  1. In a serving bowl, combine all of the fruit. In a small bowl, whisk the pina colada mix, sugar, juice and extract until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving.

Blueberry Jam Scones

This week’s Project Pastry Queen recipe was chosen by Josie of Pink Parsley and she chose the Peach Jam Scones. I obviously made blueberry scones instead of the peach but followed the same method that is used in The Pastry Queen book. I had every intention of using peaches but last night I realized I hadn’t made them yet and the only fruit I had was frozen blueberries so blueberries it was. Luckily I had some Crofter’s in the fridge which went perfectly with the blueberries.

It’s a pretty basic dough recipe but instead of mixing in the blueberries like you would a typical scone, you “stuff” the scones. It was kind of a pain because the dough kept sticking to my work surface but in the end, it was well worth the effort. I made 1/3 of the recipe (I know, who thirds a recipe?) and ended up with 7 normal sized scones so I definitely suggest cutting down the recipe unless you’re feeding a large crowd.

The scones are delicious. When I think of scones I think of dry and bland, but these were not dry at all and the flavor from the jam and blueberries in the middle was fantastic. I cannot wait to try these with different fruit/jam mixtures!

Thanks to Josie for choosing a great recipe and make sure you visit the Project Pastry Queen blogroll to see what everyone else had to say.

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Blueberry Jam Scones
from The Pastry Queen
Ingredients
  • 6 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups 3 sticks butter, chilled
  • 1 1/2 to 2 cups milk
  • 1/2 cup jam
  • 8 ounces fresh or frozen blueberries defrosted if frozen
  • 1/4 cup raw sugar
Instructions
  1. Preheat the oven to 425F.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and add to the mixture. Use a pastry cutter or 2 knives to cut the butter into the flour until it’s crumbly. Pour in 1 1/2 cups of the milk and stir. If the dough begins to stick together in a ball, remove it. If not, add more milk, 1 tablespoon at a time, until the dough begins to clump into a ball.
  3. Place the dough on a lightly floured surface. Use your hands to pat the dough into a 1/4-inch-thick rectangle, about 12 by 10 inches. Spread a thin layer of jam lengthwise over half the dough and arrange the blueberries in a single layer on top of the jam. Fold the plain dough over the peaches to make a 12 by 5-inch rectangle with jam and blueberries folded inside. Cut the dough into 8 large triangles and sprinkle the top of the scones with the raw sugar.
  4. Bake on an ungreased baking sheet for 10 to 15 minutes, until the scones are a light golden brown. Serve warm or at room temperature.

Blueberry-Orange Bread

I bought a couple of those super adorable mini loaf pans back before the holidays because I had grand plans of fruitcakes and gingerbread loaves and who knows what else, but for some reason I never used them. I pulled them out yesterday and was determined to use them by the end of the day.

I went with a blueberry-orange bread because well, we only had blueberries and oranges. Made my decision pretty easy.

So how good was the bread? I pulled it out of the oven at noon, my husband came home at 12:30, the bread was gone by 12:40. Seriously. Two loaves of bread. Gone.

Print
Blueberry-Orange Bread
Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup fresh orange juice
  • 2 tablespoons butter melted
  • 1 tablespoon orange zest
  • 3/4 cup blueberries fresh or frozen
Instructions
  1. Preheat oven to 350. Grease a 9×5 inch loaf pan (or 2 mini ones).
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. In a small bowl, combine egg, orange juice, melted butter, and orange zest. Add egg mixture to flour mixture. Stir until just combined. Fold in blueberries. Spoon into prepared loaf pan making sure the top is even. Bake for 65 to 70 minutes (50 to 55 for the mini ones) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan and then turn out onto a wire rack.

Blueberry Pancakes

I am obsessed with pancakes right now. See, in our apartment I could never make decent pancakes. Our stove was kind of tilted, well the whole apartment was honestly, so the pancakes would slide all over the pan no matter how thick the batter was. I eventually just started buying frozen pancakes to cover any cravings.

But now, I have a stove that sits like it should! And pancakes are turning out well for me for the first time ever. You’re just going to have to forgive me for trying out so many recipes right now.

This recipe was delicious. The pancakes were big and fluffy like I like them and the blueberries were a nice contrast to the fluffiness. These were perfect on their own with no syrup or anything.

Print
Blueberry Pancakes
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • grated zest of 1 orange
  • 1 cup fat-free milk
  • 2 tablespoons orange juice
  • 2 tablespoons vegetable oil
  • 1 large egg lightly beaten
  • 1 cup blueberries
Instructions
  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Combine orange zest, milk, juice, oil, and egg in a bowl; add to flour mixture, stirring until smooth.
  2. Spoon 1/4 cup batter onto a hot nonstick griddle or nonstick skillet; top with a heaping tablespoon blueberries. Turn pancake when top is covered with bubbles and edges look cooked. Repeat procedure with the remaining batter and blueberries.