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Just because it is the new year and you probably made a resolution to lose weight or eat healthy, does not mean you can still enjoy some of your favorite vices.
Thanks to Southern Living’s January issue I found this great blueberry Coffee cake that not only uses the wonderful frozen berries for the summer but is lightened up for the calorie conscious eater.
This cake is really pretty to serve to guests or to your own family when you have some extra time in the morning. Take the time to mix the dry ingredients the night before to make for an easier preparation,
My kids and husband really enjoyed this recipe and I love the taste of blueberries in the middle of winter. This is a great recipe to use up any frozen blueberries from the summer. Best part they do not have to be defrosted first.
WANT A SLICE??
Lightened Up Blueberry Coffee Cake Recipe
Ingredients
- ~1 large egg
- ~1/2 cup fat-free milk
- ~ 1/2 cup plain fat-free yogurt
- ~ 3 tablespoons vegetable oil
- ~2 cups all-purpose flour
- ~1/2 cup granulated sugar
- ~4 teaspoons baking powder
- ~1/2 teaspoon salt
- ~1 1/2 cups frozen blueberries, no need to thaw
- ~1 tablespoon all-purpose flour
- ~2 tablespoons turbinado sugar
- ~2 tablespoons sliced almonds
- ~1/4 teaspoon ground cinnamon
Preparation
1. Preheat oven to 400°. Whisk together egg, milk, yogurt, and vegetable oil in a large bowl.
2. Sift together flour, sugar, baking soda, and salt in another bowl. (You can do this the night before for quicker assembly in the morning.)
3. Stir flour mixture into egg mixture just until dry ingredients are moistened.
4. Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.
5. Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter. (I did not have turbinado sugar so just used regular)
6. Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan on a wire rack 15 minutes; remove sides of pan.
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Blueberries are plentiful this time of year, check out my guest post at Life With Two Boys...you won’t be disappointed with this Blueberry creation.
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Here we go again with another fun Crazy Cooking challenge,
sponsored by Moms Crazing Cooking. The challenge is for you to pick a recipe from “Blog Land” (any recipe you’d like but MUST be from another blog, not from a celebrity chef like Pioneer Woman, Rachel Ray or Taste of Home, etc), it will be a SPECIFIC recipe, bake it & blog about it. Today’s recipe challenge was blueberry muffins. It can be any kind of muffin as long as it had blueberries in it.
I really only have one blueberry recipe that is my go to and unfortunately you can’t do your own recipe so I was challenged to find one that looked worthy of change. Thanks to The Confessions of the Overworked Mom I found a picture for Streusel Blueberry Muffins that was captivating.
I followed the recipe exactly and it was a very thick batter. The best way is to use a ice cream scoop.
Full of blueberries, especially since I used smaller wild ones.
The original post suggested this was their favorite recipe for now on. I think they were good, especially warm but got dried out once they were cooled off and the next day. I love moist muffins that might get your through a couple of days.
Blueberry Streusel Muffin recipe
1 1/2 cups all purpose flour, plus 1 T for coating the blueberries
1 cup granulated sugar.)
1 1/2 t baking powder
1/4 t salt
3 T milk
2 T heavy cream
2 eggs
4 T unsalted butter, melted
2 1/2 cups blueberries, (I used 2 cups of wild as they were small)
Streusel topping
1 1/2 cups all purpose flour
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 stick cold butter, cut into cubes
2 t ground cinnamon
1 t vanilla extract
Preheat the oven to 365F. Put the flour, sugar, baking powder, and salt in a large mixing bowl and stir until well blended. In a separate bowl, combine the milk, cream, and eggs. Pour into the flour mixture and stir until just combined. Fold in the melted butter. In another bowl, toss the blueberries in the extra lour until thoroughly coated, then fold into the muffin batter. Spoon or use a ice cream scoop to add the mixture into the prepared muffin cases, filling them four-fifth of the way up. To make the streusel topping, combine all ingredients and rub with y our fingers until nice crumnbly, pea sized balls form. Refrigerate for 10 minutes. Scatter the streusel topping over the muffins. Bake in a preheated oven for 25-35 minutes. A wooden skewer inserted in the middle should come out dry and crumbly, and the tops of the muffins should feel springy to touch. Remove the muffins from the muffin tray and eat immediately. Makes 12 muffins.
Come check out the rest of the blueberry muffin recipes chosen this time around. I am certain you will find one to use on Easter!
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As a follow up to What happened to my garden, I am now getting fully developed zucchini. Not sure what changed as I went out of town and came home to a very large one my husband picked while I was gone. Ever since our return we have had several growing at a time. Our weather has cooled off so that may have made a difference.
So now what do you do with the extras. You can only eat sauteed zucchini every so often. Here a combination I really have never thought to put together but I had a large zucchini from the market (this was before my trip) and we were getting ready to go out of town. I googled Zucchini recipes and found one for Blueberry Zucchini bread. Also having a good supply of frozen blueberries I thought I would give it a try.
The bread is a wonderful breakfast bread that tastes wonderful with a slather of cream cheese on top. I definitely think the addition of a crumb topping makes for a more decadent bread. I really have not come across a bread that tastes like zucchini as many of the other flavors easily mask the vegetable. Having young kids anyway I can hide a vegetable into a food I am all over it.
The recipe makes 2 large loaves or 4 mini loaves, so I froze the one we were not eating. I was a little worried about the crumb topping after it was defrosted but it was still delicious. I would recommend storing it in the fridge to maintain its freshness.
For another healthy and kid friendly way to use up the abundance of summer squash try Triple Chocolate Zucchini Bread.
Blueberry Zucchini Bread –Adapted from allrecipes.com
- 3 eggs, lightly beaten
- 1 cup vegetable oil half oil and half applesauce
- 3 teaspoons vanilla extract
- 1 3/4 cups white sugar
- 1/4 cup brown sugar
- 2-3 cups shredded zucchini
- 3 cups all-purpose flour or substitute 1 cup of whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 tsp of nutmeg
- 1 pint fresh blueberries
Crumb topping
- 2/3 cup of flour
- 1/2 cup of brown sugar
- 1/2 cup of white sugar
- 1/2 cup chopped walnuts (optional)
- 1 stick of softened butter
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans or 2 large loaf pans.
- In a large bowl, beat together the eggs, oil (applesauce) , vanilla, and sugars. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and nutmeg, cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pans.
- Mix together crumb topping with hands and sprinkle over the loaves
- Bake 50 minutes for mini pans and 1 hr -1 hr 20mins for large loaves, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
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One of the best things about summer is the abundance of fresh fruit available at the markets and for your picking pleasure if you are lucky to have places near by. With our abundance of peaches and blueberries I decided to try my first Cobbler. During my search on line, I found this one from cooking light magazine that I adapted to add the blackberries we had from our picking excursion.
The unique things about this recipe is that you add blueberries to the batter. The recipe makes one large 9×13 pan but you could easily half it or I made two 9inch baking pans and gave one of them away.
Although this is good slightly warmed out of the oven, it was just as tasty the next day heated up. I made this the day before for the family I was making it for. Hopefully they felt the same!
This is a versatile recipe that you could mix and match many different fruits.
Don’t forget the ice cream if you have it…
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I made it to the Blueberry patch for a second time this summer. The kids most have had too much the first time because I still have some in my fridge from a week ago.
However, I took a recipe suggestion from some friends who went picking with us the first time for Blueberry Salsa. I know it sounds kinda of strange, I mean Peach salsa you see on the shelves but I have never seen blueberry salsa.
I looked at the one my friends made and loved and saw another one that had more of the ingredients I had on hand. This one does not have tomato so it is truly a blueberry dish. I made a full batch and 4 of us finished it off.
It is a taste you have never experienced but wants you going back for more.
I served it with tortilla chips and it was just the perfect compliment.
It asks for chopped blueberries; I started using a potato masher. I quickly realized I was making a ugly mess of skin and mush so I cut them, not an easy task but the hardest part of this recipe.
Recipe I used
Blueberry Salsa Recipe
Ingredients
- 2 cups chopped fresh blueberries
- 1 cup whole fresh blueberries
- 1 tablespoon finely chopped jalapeno pepper
- 1/3 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1 fresh lime, juiced
- salt to taste
- I added cilantro to taste I think it made it more salsa like
- In a bowl, combine chopped and whole blueberries, jalepeno pepper, onion, red pepper, lime juice, and salt.
- I allowed it to sit for a couple of hours to have the flavors meld
Recipe Suggested by friends
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This was my turn to pick one of this month’s Ina Garten Recipes for Barefoot Bloggers. Unfortuntely when I received the email we were out of town, but more importantly away from my cookbooks. I could only think about the wonderful blueberry murffins I had made once and had never posted about. Plus it is blueberry season in most parts of the country so I was thrilled to make them again w/o frozen berries. As I am typing this post I keep going to the fridge to grab a handful of the berries we picked today. For local readers, Swift Creek Berry Farm is still open for business and full of berries.
The recipe I chose was Streusel topped Muffins.
The first time I made them My husband kept asking me if I bought them!!
Blueberry Streusel Muffins
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp Kosher salt
- 2 cups buttermilk, shaken
- 1/4 lb (1 stick) unsalted butter, melted and cooled
- 1 1/2 tsp grated lemon zest
- 2 extra-large eggs
- 2 cups fresh blueberries (2 half-pints)
For the Streusel Topping
- 1/4 cup all-purpose flour
- 1/2 cup light brown sugar, lightly packed
- 1 tsp ground cinnamon
- 1/4 tsp Kosher salt
- 4 tbsp (1/2 stick) cold unsalted butter, diced
- Preheat the oven to 375 degrees F. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt in to a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter. Don’t overmix! With a standard (2 1/4″) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- For the topping, place all the ingredients in the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tbsp of the streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.
The other Barefoot Blogger recipe was Greek Panzanella Salad which I will post about tomorrow.
[shopeat_button]
This was my turn to pick one of this month’s Ina Garten Recipes for Barefoot Bloggers. Unfortuntely when I received the email we were out of town, but more importantly away from my cookbooks. I could only think about the wonderful blueberry murffins I had made once and had never posted about. Plus it is blueberry season in most parts of the country so I was thrilled to make them again w/o frozen berries. As I am typing this post I keep going to the fridge to grab a handful of the berries we picked today. For local readers, Swift Creek Berry Farm is still open for business and full of berries.
The recipe I chose was Streusel topped Muffins.
The first time I made them My husband kept asking me if I bought them!!
Blueberry Streusel Muffins
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp Kosher salt
- 2 cups buttermilk, shaken
- 1/4 lb (1 stick) unsalted butter, melted and cooled
- 1 1/2 tsp grated lemon zest
- 2 extra-large eggs
- 2 cups fresh blueberries (2 half-pints)
For the Streusel Topping
- 1/4 cup all-purpose flour
- 1/2 cup light brown sugar, lightly packed
- 1 tsp ground cinnamon
- 1/4 tsp Kosher salt
- 4 tbsp (1/2 stick) cold unsalted butter, diced
- Preheat the oven to 375 degrees F. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt in to a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter. Don’t overmix! With a standard (2 1/4″) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- For the topping, place all the ingredients in the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tbsp of the streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.
The other Barefoot Blogger recipe was Greek Panzanella Salad which I will post about tomorrow.
[shopeat_button]
According to an email I received from Cold Stone, today is national ice cream day. Isn’t everyday a good ice cream day!! So I thought I post this week’s recipe.
A few weeks ago in the paper there was an article about no cook ice creams and titled “Skinny Dipping” Well I so excited about it and thought I would give one a try that would use up some blueberries we recently picked and save my waist a little!!
These recipe were considered Frozen Yogurts which I have not made yet which was also intriguing. The pictures looked better than mine. They suggest you can serve this right away but mine was soo runny. It also was very sweet. Next timeI think I will forgo the extra sugar, the french vanilla yogurt was sweet enough.
It was a good alternative to the whole cream dessert but really isn’t that was ice cream is all about.
For my friends with milk allergies in their families I bet you could try it will soy yogurt!!
Happy Ice Cream Day!!
SUMMER BERRY FROZEN YOGURT RECIPE
- 3 cups fresh berries (blueberries,strawberries, raspberries, blackberries), mashBed
- 1 cup granulated sugar
- 4 cups of low-fat vanilla yogurt ( I used non fat wonder if that made a difference)
Mix all ingredients together in a bowl
Freeze in an ice cream freezer following manufacturer’s instructions
Serve immediately or transfer to a freezer container and freeze
[shopeat_button]
According to an email I received from Cold Stone, today is national ice cream day. Isn’t everyday a good ice cream day!! So I thought I post this week’s recipe.
A few weeks ago in the paper there was an article about no cook ice creams and titled “Skinny Dipping” Well I so excited about it and thought I would give one a try that would use up some blueberries we recently picked and save my waist a little!!
These recipe were considered Frozen Yogurts which I have not made yet which was also intriguing. The pictures looked better than mine. They suggest you can serve this right away but mine was soo runny. It also was very sweet. Next timeI think I will forgo the extra sugar, the french vanilla yogurt was sweet enough.
It was a good alternative to the whole cream dessert but really isn’t that was ice cream is all about.
For my friends with milk allergies in their families I bet you could try it will soy yogurt!!
Happy Ice Cream Day!!
SUMMER BERRY FROZEN YOGURT RECIPE
- 3 cups fresh berries (blueberries,strawberries, raspberries, blackberries), mashBed
- 1 cup granulated sugar
- 4 cups of low-fat vanilla yogurt ( I used non fat wonder if that made a difference)
Mix all ingredients together in a bowl
Freeze in an ice cream freezer following manufacturer’s instructions
Serve immediately or transfer to a freezer container and freeze
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