Posts Tagged With: Blueberry

Blueberry Muffins

Blueberry Muffins

Yesterday I made Penne Pasta with home-made blueberry muffins.  I realized I didn’t give the recipe yet for the muffins so I wanted to do that today.

Bluberry Muffins

They almost looked burnt, but they aren’t.  They are moist and delicious!  Just add some butter and enjoy!

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Here is the recipe:

Ingredients
1 stick butter, room temperature
1 cup sugar
2 Eggs, large
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cup blueberries, fresh or frozen
2 cup flour
1/2 cup milk
1/4 tsp cinnamon, for topping
2 tbsp sugar, for topping
Directions1 Measure 3/4 cup blueberries and mash them with a fork and set aside.2 Cream butter and sugar with paddle attachment until light and fluffy.3 Add eggs,vanilla, baking powder and salt, mix well.

4 Add the mashed blueberries and mix on low.

5 Add half the flour,mix on low until combined well, mix in half the milk on low…add the remaining half of flour mixing on low…then end with the remaining milk still mixing on low until well blended.

6 Fold in whole blueberries.

7 Scoop into prepared(either paper lined or spray with Pam) muffin pan.

8 Sprinkle tops with cinnamon sugar mixture.

9 Let rest about 5 minutes before baking.

Bake for 25-30 minutes at 375(350 for dark pans).  Let rest 30 minutes after baking and enjoy.

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Blueberry Cake

Blueberry Cake

I found a leftover pint of blueberries in my basement refrigerator and decided a blueberry buckle or cake sounded good.  I hopped on to Pinterest, typed in blueberry cake and the first recipe I saw was very easy.  One specific ingredient the recipe called for drew me in……..fresh lemon zest!  My love affair with lemons convinced me this was the cake to make!  The recipe also called for the use of a spring-form pan, which I specifically bought a few months back to make cheesecake in.  I haven’t used it since then, so this clinched the fact that I needed to make this cake just to get more use out of my pan!  Of course, I used my Bosch to mix the cake in.  It only took a few minutes to make and tasted delicious.

Here’s the recipe:

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients

1/2t salt
4 oz (1 stick) butter

1C sugar
1/4t vanilla
1t lemon zest
2 large eggs

2C blueberries, rinsed and drained

1t lemon juice
1t flour
powdered sugar for dusting

Directions

  1. Preheat oven to 350F or 175C. Lightly grease and flour the 9″ spring pan or pie pan.
  2. Combine 1C flour with baking powder and salt. Set aside.
  3. Using a mixer, beat butter and sugar on medium high speed for 2 minutes. Add the eggs one at a time and beat until light and fluffy, about 2 more minutes. Add vanilla and lemon zest. Reduce the speed to low and slowly add the flour mixture, beating until smooth. Pour the batter into the pan.
  4. Combine the berries with the 1t flour and the lemon juice in a bowl. Spoon the berries over the batter.
  5. Bake for 45-60minutes or until the toothpick inserted into the center comes out clean.
  6. Remove form the oven and let it cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it form the pan. Transfer the cake to a platter.
  7. Dust the cake with powdered sugar before serving.

I have three sizes of spring-form pans and thought the 9″ was too big.  The batter didn’t even fill half of the pan.

Blueberry Cake

But, it did rise and somewhat filled the pan.

Blueberry Cake

Maybe next time I will try it in my smaller pan, but I don’t think it really mattered.  Fresh, out of the oven, served with whipped cream equals one cake eaten in about 15 minutes!

 

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Blueberry Muffins

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Today I had dinner all done by 12:00!  What a great feeling to know it wasn’t hanging over me!  I made home-made blueberry muffins, tossed salad and a crock pot of beef barley soup.  Everything was ready for us when we all got in the door from our separate ways….work, ballet and orthodontist appointments!

The blueberry muffins were a hit with no left overs!  We were fighting over the last three! Here’s the recipe:

Ingredients
1 stick butter, room temperature
1 cup sugar
2 Eggs, large
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cup blueberries, fresh or frozen
2 cup flour
1/2 cup milk
1/4 tsp cinnamon, for topping
2 tbsp sugar, for topping
Notes / Directions
Directions1 Measure 3/4 cup blueberries and mash them with a fork and set aside.2 Cream butter and sugar with paddle attachment until light and fluffy.3 Add eggs,vanilla, baking powder and salt, mix well.

4 Add the mashed blueberries and mix on low.

5 Add half the flour,mix on low until combined well, mix in half the milk on low…add the remaining half of flour mixing on low…then end with the remaining milk still mixing on low until well blended.

6 Fold in whole blueberries.

7 Scoop into prepared(either paper lined or spray with Pam) muffin pan.

8 Sprinkle tops with cinnamon sugar mixture.

9 Let rest about 5 minutes before baking.

Bake for 25-30 minutes at 375(350 for dark pans). Let rest 30 minutes after baking and enjoy.

Enjoy!

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