Tag Archives: blueberry

Lemon Blueberry Coffee Cake – Got Blueberries?

Lemon Blueberry singleI make a lot of food that never makes it to my blog.  Not that it is all terrible (although sometimes it is!) but I only want to blog the recipes that are terrific!!

Lee's Blueberry Bush

Our blueberry bush produced a lot of beautiful berries this year.  I am so grateful to have them in the freezer now.  But if you don’t have a freezer full, the grocery stores still have nice berries for this recipe, because you are going to want to put this recipe on your “to-make” list!


Lemon BB coffee cake top down

I used a 9″ springform pan and the cake turned out well.  If you don’t have a springform pan then a regular baking pan will work and you can simply slice and serve from the pan.

Lemon BB single

Even though this is a simple “coffee cake” recipe the crumb topping really sets it apart from others.  But do not pass up on making the lemon buttercream frosting – that is what puts it on the “must make and bake” list!  Your family and friends will thank you!

Do you bake for compliments?  I do!

Happy Baking,
~Catherine

P.S.  As soon as my sous-chef dish-washing mom sees this blog post she is going to want me to make this again!  And I will.

Blueberry Bush July

Lemon Blueberry Coffee Cake
 
Prep time
Cook time
Total time
 
The weekend is coming and this coffee cake will thrill family and friends. It is fast and easy to put together and a luscious, moist combination of flavors.
Author:
Recipe type: Coffee Cake, Brunch or Breakfast,
Serves: 12-16
Ingredients
Cake
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • 1 tablespoon lemon zest
  • 2 cups blueberries, fresh or frozen
Crumb Topping
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons butter, melted
Icing
  • 1 cup powdered sugar
  • ¼ cup butter, softened
  • 1 - 2 tablespoons lemon juice
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9" springform pan with cooking spray.
  2. In a small bowl, mix together the crumb topping ingredients, sugar, flour and 3 T. butter. Set aside.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, milk and lemon zest. Add in flour, baking powder, and salt and mix just until combined. Gently stir in the blueberries.
  4. Spread batter evenly into the prepared pan. Sprinkle with the crumb topping.
  5. Bake at 350 degrees F. for 45 minutes or until a toothpick inserted into the middle comes out clean.
  6. Cool the cake for 10 minutes and then gently run a knife around the edges and remove the ring.
  7. With whisk or electric mixer combine the powdered sugar, softened butter and 1 tablespoon lemon juice. Add more lemon juice, 1 teaspoon at a time until desired consistency. Drizzle over cooked cake.
Notes
Optional: I added a sprinkle of yellow food coloring to the frosting to give it the lemony-look!

This recipe came from Barbara at www.barbarabakes.com

 

Saturday Scones

Colossians 1:13-14

For he has rescued us from the dominion of darkness and brought us into the kingdom of the Son he loves, 14 in whom we have redemption, the forgiveness of sins.

The weekend is a perfect time to try something new along with surprising your family with an awesome treat!  That is the surprise I received this week when our lovely neighbor Gaye, dropped off these stunning blueberry scones just in time for breakfast.  They were still warm and dripping with a light glaze icing.  Her 16 year-old daughter, Abigail, created these scones “tweaking” the recipe this way and that until she made these incredibly light, melt-in-your-mouth scones with blueberries — picked right from the bush this summer!  The exciting thing about this 16-year-old cook is that she is so creative and not a bit afraid to add different ingredients to get the result she wants.  Abigail says, “these are so easy to make, and you can use fresh or frozen blueberries.”  However, I was thinking — if you don’t have any on hand how about trying some … chocolate chips?  Now THAT has your attention!  Give it a try and let me know how you do!

Saturday Scones
A SHARE Recipe from Abigail Hughes
Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon corn starch
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 Tablespoons salted butter, softened
  • 1 cup fresh or frozen blueberries
  • ½ cup sour cream
  • 1 large egg

1.  Adjust oven rack to lower-middle position and preheat to 400 degrees.


2.  In a medium bowl, mix first 6 ingredients.  Cut in butter with fork or pastry cutter.  Mixture should resemble coarse meal.

3.  Stir in blueberries.

4.  In a small bowl, whisk sour cream and egg until smooth.

5.  Using a fork, stir sour cream mixture into flour mixture until large dough clumps form.  Use your hands (or a wooden spoon) to press the dough against the bowl into a ball.  The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.

6.  Place on a lightly floured surface rolling dough into a log about 20” long.  Flatten to make a thick rectangle approximately 1” thick, 4” wide, and 20” long.  Use a sharp knife to cut five 4” squares of dough.  Cut each square in half along the angle line making 10 triangle shaped scones.

7.  Line a baking pan with parchment paper. Place on pan about 1” apart.
Bake until golden, about 15 to 17 minutes.  Cool for 5 minutes and glaze.
Serve warm or at room temperature.

Glaze:
2 cups powdered sugar
1 – 2 Tablespoons milk
Mix, pour in a plastic bag and cut a small hole in the corner.  Drizzle over cooled scones.

The scone is a small British quick bread of Scottish origin. Scones are especially popular in the United Kingdom, the United States, Canada, Australia, New Zealand, and Ireland, but are also eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea.

 The pronunciation of the word within the United Kingdom varies. According to one academic study, two-thirds of the British population pronounce it /ˈskɒn/, rhyming with “con” and “John”, with the preference rising to 99% in the Scottish population. This is also the pronunciation of both Australians and Canadians. Other regions, particularly the United States, pronounce the word as /ˈskoʊn/, rhyming with “cone” and “Joan”. British dictionaries usually show the “con” form as the preferred pronunciation, while recognizing that the “cone” form also exists.[1]

The difference in pronunciation is alluded to in the poem which contains the lines:

“I asked the maid in dulcet toneTo order me a buttered sconeThe silly girl has been and goneAnd ordered me a buttered scone.”

The Oxford English Dictionary reports that the first mention of the word was in 1513. The word scone derives perhaps from the Middle Dutch schoonbrood (fine white bread), from schoon (pure, clean) and brood (bread).[2]

The word scone may also derive from the Gaelic term “sgonn” meaning a shapeless mass or large mouthful. The Middle Low German term “Schönbrot” meaning fine bread may also have played a role in the origination of this word. Or, perhaps, the word is based on the town of Scone, Scotland.[3]

Terms such as “Rock Cakes”, “Fat Rascals”, and “Singing Hinnies” are also other terms for what others refer to as a scone.

Fresh Peach-Blueberry Crisp

Thank you to Jill Paulsen Harrison (my cousin from Missouri) who is the first to send a “SHARE” recipe to my blog.  When I received this recipe I immediately thought about the blueberries that Lee had just brought in from the garden.   The peaches I had on hand were canned from last summer.  I used one quart canned peaches and all the juice that went with them.  I added 2 tablespoons of tapioca in order to thicken the extra juice from the peaches.   I chopped up the peaches just as Jill suggested.  The great thing about this recipe is that there is no sugar added to the fruit, only to the crisp topping.  The fruit flavors meld together leaving a really fresh fruit taste.   I agree with Jill, this is a really fast and easy summer dessert!  Thank you so much for sharing and I look forward to more of your recipes 🙂

Fresh Peach-Blueberry Crisp

Submitted by Jill Paulsen Harrison


This recipe combines contrasting colors and flavors for a delectable dessert.  Top with vanilla ice cream or frozen yogurt.

  • 5 large peaches, peeled and chopped into bite-size pieces or cut in half, whichever you prefer (I prefer the peaches chopped)
  • 1 ½ pints (3 cups) blueberries

Topping:

  • ½ cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ¾ cup firmly packed brown sugar
  • ½ cup butter or margarine, at room temperature

Preheat oven to 350 degrees.

Place peaches and blueberries in a greased 7 ½ x 11 ¾ inch glass baking dish.

To make topping, combine all ingredients (can be done in a food processor using off-on pulses until crumbly or combine ingredients in a bowl and using a pastry blender cut in butter until crumbly).  Sprinkle topping evenly over fruit.

Bake until fruit is bubbly and topping is lightly browned, about 40 minutes.  Serve warm or at room temperature with ice cream.

Serves 6 to 8.

Notes:

  • To peel peaches, drop in boiling water for 15 to 20 seconds, drain, and then slip off skin.
  • I have also used raspberries in this recipe, and they are also delicious

When a country is rebellious, it has many rulers,  but a ruler with discernment and knowledge maintains order.

“You can’t live wisely if you don’t examine how you live, the choices you make and how you spend your time.”    Pastor Jim Wideman


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