Blueberry Buckle – Part 2 of the Bottomless Blueberries Trilogy

Preceded by: Lemon Blueberry Biscuits 

Our second deep dive into baking with blueberries came in the form of a blueberry buckle! I had never heard of a buckle before, but per the Farmer’s Almanac:

Buckle: A buckle consists of fruit and cake baked together, with a streusel topping. As it bakes the fruit and streusel topping makes the cake “buckle.” It very much resembles a coffee cake.

Farmer’s Almanac

I was enlightened! And this seemed like a great way to use up more blueberries as well. The end result was a moist, fruity cake with tons of blueberry flavor! My streusel could have used a bit more finessing…. but that is a story for another day!

Blueberry Buckle

adapted from Spend With Pennies

Ingredients

  • ¾ cup white sugar
  • ¼ cup butter
  • 1 egg
  • 2 teaspoons lemon zest
  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 1 tablespoon flour
  • 1 ½ cups fresh blueberries

Topping

  • ¼ cup butter + 1 tablespoon
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • ⅓ cup all-purpose flour
  • ½ teaspoon ground cinnamon

Directions

  1. Preheat oven to 350°F. Grease an 8 x 8 pan.
  2. In a large bowl, cream sugar, butter, egg & lemon zest until fluffy.
  3. In a separate bowl combine flour, baking powder, and salt. Add to sugar mixture, alternating with milk mixing just until combined.
  4. Toss blueberries with 1 tablespoon flour. Fold into batter and spread in prepared pan.
  5. Combine all topping ingredients in a small bowl until crumbly. Sprinkle over batter and bake 40-45 minutes or until a toothpick comes out clean.

The cake came out deliciously moist and fluffy and full of flavor! It was a hit with the kids. The only hiccup that I ran into was that for the streusel topping, I actually ran out of white sugar! So I ended up using just brown sugar and I think that it didn’t work out that well, ha! It came out looking more like sand rather than nice crumbly topping. But live and learn and bake a buckle for another day!

Lemon Blueberry Biscuits – Part 1 of the Bottomless Blueberries Trilogy

It all started with 11 lbs of blueberries.

Husband: “Look, it says if you pick more than 10 lbs then the price goes down!”

Me: “But its only 5 cents less per pound….”

Husband: “What a great deal!”

And thus, we were awash in a sea of bountiful blueberries, with the hefty savings of 55 cents. But it wasn’t a horrible hardship, since blueberries are sweet, full of antioxidants, and are great to snack on in their perfectly natural berry form and are also delicious in baked goods! So really… a win-win all around!

Adorable kitten picture as a bonus. Such a sweet little black kitty!

To deal with the influx of berries, let the baking commence! The first recipe I tried was this Lemon Blueberry Biscuits recipe – it was a big hit! Tender, flaky, and bursting with fresh flavor. Also, simple enough that my 3.5 year old was able to assist, always a plus!

Lemon Blueberry Biscuits

adapted from Taste of Home

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup yogurt
  • 1 large egg, room temperature
  • 1/4 cup butter, melted
  • 1 teaspoon grated lemon zest
  • 1 cup fresh or frozen blueberries
  • For glaze:
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest

Directions

  1. Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
  2. Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.
  3. In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits.

The original recipe called for lemon yogurt, which I did not have so I substituted Greek vanilla yogurt. Even without the lemon yogurt, the biscuits still had a fresh lemon flavor from the lemon zest and also the lemon glaze, but I imagine that the citrusy flavor would be even more pronounced if you used lemon yogurt! Blueberries and lemons pair wonderfully together with their sweet and tart flavors.

Hope you enjoy this delicious summery treat that captures some delicious flavors of the season!

Hot off the rack!

Pi Day Special – Shepherd’s Pie

3/14, that most special of days! For those who aren’t quite as nerdy, it’s Pi Day, celebrating π, that mathematical constant usually used for calculating areas and volumes of circles – 3.1415926535… Okay, fine, it’s basically just an excuse to celebrate pies in all shapes and forms! So in honor of this day, I’m crashing Jessie’s blog to share a recipe that I prepared myself for Pi Day!

Since we are in the middle of Winter Storm Stella (STELLLLAAAA!) here in New York, I thought rather than a sweet or dessert pie I’d prefer something a little more hearty, to get me revved up for all the snow removal we would be doing later on. Shepherd’s pie, with its fluffy mashed potatoes atop savory ground beef filling, was the perfect solution.

DSC07758

Shepherd’s Pie

Adapted from allrecipes

Ingredients

  • 4 large potatoes, cubed and peeled
  • 1 tablespoon butter (alright… I used 1.5, cuz more butter makes mashed potatoes so good!)
  • 1/4 cup shredded cheese (I used provolone, which I had on hand)
  • salt and pepper to taste
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 2 cups frozen mixed vegetables (peas, corn, carrots, beans mix)
  • 1 lb lean ground beef
  • 2 tablespoons flour
  • 1 tablespoon ketchup
  • 1 cup beef broth
  • Melted butter to brush on top of mashed potatoes

Directions

  1. Bring a pot of salted water to boil and add the potatoes. Cook until tender and easily pierced by fork, around 15 minutes. Drain in colander and mash in large bowl with butter and shredded cheese until smooth. Season with salt and pepper and set aside.
  2. Heat oil in a large frying pan. Add onion and cook until starting to turn transparent, around 3 minutes. Add celery and continue cooking for 3 more minutes. Add mixed vegetables and cook 5 more minutes. I cooked until the water from the frozen vegetables had evaporated. Set aside vegetables and clean pan.
  3. Preheat oven to 375 degrees F. In the clean frying pan, add a small amount of oil. Add ground beef and brown, around 8-10 minutes. Drain of excess fat and reintroduce the vegetable mixture. Stir in flour and cook for 1 minute.
  4. Add ketchup and beef broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
  5. Spread the ground beef mixture in an even layer in a 2 quart casserole dish. Top with mashed potatoes and spread in an even layer. Brush melted butter on top of mashed potatoes.
  6. Bake in the preheated oven for 20 minutes. If the potatoes aren’t golden brown, you can put them under the broiler for 5 minutes or until they are browned, I like to watch it to make sure it doesn’t get burnt!
  7. Enjoy the delicious fruits of your labor! I hope you enjoyed this recipe, and if you would like to visit my blog please feel free (shameless plug over).

DSC07763

a messy plate of shepherd’s pie, living life on the edge… of the table.

~Peggy