Tag Archives: blueberry

Lemon iced blueberry muffins

16 Aug

These muffins were super delicious so moist and lemony and blueberryish. YUM! I used the whole pint of blueberries we got in our fresh box!


Lemon-Iced Blueberry Muffins
adapted from blackjackbakehouse

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup granulated sugar
5 tablespoons unsalted butter, at room temp.
zest of 1 lemon
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup Sour cream
1 cup blueberries

Preheat oven to 375 degrees. Line a cupcake pan with paper liners.

In medium bowl, sift together the flour, baking powder, baking soda and salt.

In large bowl, beat the sugar, butter and lemon zest on medium for about 2 minutes. Beat in egg and vanilla extract for about 1 minute, until creamy and smooth.

Beat in Sour cream until combined, about 1 minute.

In two batches, sift in flour mixture and stir in until almost combined. Carefully fold in blueberries until just combined.

With an scoop, fill each cup full of batter.

Bake for about 20 to 22 minutes, until golden brown on the top and tester comes out clean.

Allow to cool in pan on rack for 8 to 10 minutes. Place directly on rack over baking sheet.

While muffins are warm, drizzle lightly with a small portion of the lemon icing — use only about 1/4 of the icing batch.

Allow to cool completely. Drizzle remaining lemon icing over cool muffins.

Lemon Icing

1 cup confectioners’ sugar
zest of 1 lemon
3 tablespoons fresh lemon juice

In small bowl, whisk together confectioners’ sugar, zest and juice until completely combined. Adjust consistency by adding a little more sugar to thicken or a little more juice to thin.


Lemon Blueberry Bread

13 Jul

Blueberries showed up in our fresh box. I kept asking the kids to eat them to no avail. Munchkin #2 usually will but it wasn’t meant to be this time.. Instead they got baked into this delicious bread! Yum!!!!


Lemon Blueberry Bread
adapted from http://www.goodlifeeats.com/2013/05/lemon-blueberry-drizzle-bread.html

1 1/2 cups all-purpose flour + 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
3/4 cup granulated sugar
1 tablespoon lemon zest
3 large eggs
1/2 cup milk
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries

For the Syrup:
4 tablespoons freshly squeezed lemon juice
4 tablespoons granulated sugar

For the Glaze:
1/2 cup confectioner’s sugar
1 tablespoon freshly squeezed lemon juice

Preheat oven to 350 degrees F (175 C) and place the rack in the middle of the oven. Spray loaf pan.
In a small bowl, whisk together 1 1/2 cups of flour, the baking powder and the salt. Set aside.
In a large bowl, cream together the sugar, butter and lemon zest until light-colored, about 3 minutes. Add the eggs, one by one, beating until well mixed before adding the next. Add the milk and vanilla and beat until well blended. Add the dry ingredients and mix just until incorporated.
In a small bowl, gently toss the blueberries with 1 tablespoon of flour. Carefully fold the blueberries into the batter.

Scrape the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted near the center of the bread comes out clean, about 50-60 minutes. Remove from oven and set on a rack to cool for 5 minutes. Turn the bread out onto the cooling rack.

Meanwhile, make the lemon syrup: in a small saucepan, bring the lemon juice and sugar to a boil. Cook until the sugar has completely dissolved and the syrup has thickened slightly, about 2 minutes.

While the bread is still warm, jab it all over with s skewer. Brush with the lemon syrup. Let the bread cool completely, about 2-3 hours.

To make the glaze: in a small bowl, whisk together the powdered sugar and lemon juice. Add more juice/sugar to gain desired consistency. Drizzle over the cooled bread.

Buttermilk-Blueberry Breakfast Cake

15 Jun

Still trying to use up the blueberries from that fruit pizza I decided to try this cake I had pinned on pinterest. It was good but could have been a little more dense for me!


Buttermilk-Blueberry Breakfast Cake
adapted from alexandracooks

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Blueberry doughnut muffins

5 Jun

Posted some yummy blueberrydoughnut muffins over at townmousecountrymouse

blueberry lemon bundt cake

31 Jan


i’m posting over at townmouseandcountrymouse today!

blueberry popovers

14 Mar

i came across this recipe earlier in the week and had some blueberries to use up so i figured why not?  i used more blueberries than called for to use them up.   these were ok —  no sugar so they were not sweet at all!  i sprinkled some sugar on the top instead 🙂

Blueberry Popovers
2 tablespoons unsalted butter, room temperature
4 eggs, room temperature
1 cup all-purpose flour
½ cup heavy cream
1 cup whole milk
½ cup blueberries
1 pinch kosher salt
1 pinch freshly ground black pepper

1. Preheat oven to 400ºF. Spray a 12-cup muffin tin with non-stick spray, or a 6-cup large muffin tin – depending on the size of the popovers you’d like.
2. Melt butter in microwave and allow to cool.
3. Combine eggs, flour, salt and pepper in a stand mixer fitted with the paddle attachment. Mix until all ingredients are blended.
4. Scrape down the sides with a spatula. Then, with the mixer on low, add the cream, milk and melted butter. Mix until everything is smooth and completely incorporated.
5. Distribute batter evenly amongst muffin cups, so each cup is roughly 2/3 full of batter. Drop a few berries into each muffin cup. Bake for 35 minutes, or until popovers are poofy and a light golden brown. Serve hot. Or, if you want to save them for dinner, pierce a tiny hole in the top so that they don’t “fall” while you are waiting to serve them.