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!

Plum berry smoothie

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Ingredients

  • 1 cup almond or coconut milk
  • 1/2 cup vanilla kefir (or whatever yogurt you have)
  • 2 large bananas, peeled (frozen ahead of time if you remember)
  • 1 plum, frozen, quartered
  • 1/2 cup blueberries
  • 1 tablespoon chia seeds
  • 2 dates
  • 3 ice cubes

Directions:

  1. Pour in the almond milk.
  2. Add the kefir/yogurt and chia seeds and dates, to soak a bit and soften.
  3. Add the frozen plum.
  4. Add the two bananas, halved.
  5. Rinse your blueberries, and de-stem them if needed, before adding.
  6. Add the ice cubes. Blend all. Serve cold.

I froze my plums that I had quartered and de-pitted. I now have two more cut plums sitting in the freezer for the next couple of smoothies.

~Jessica

Blueberry banana smoothie

IMG_20180813_093705

Ingredients

  • 1 cup almond or coconut milk
  • 1/2 cup pomegranate kefir (or whatever yogurt you have)
  • 2 large bananas, peeled (frozen ahead of time if you remember)
  • 3/4 cup blueberries
  • 1 tablespoon chia seeds
  • 3 ice cubes

Directions:

  1. Pour in the almond milk.
  2. Add the two bananas, halved.
  3. Rinse your blueberries, and de-stem them if needed.
  4. Add the kefir and chia seeds.
  5. Add the ice cubes. Blend until ready to serve.

I read that you can also freeze plums with a similarly nice slushie effect, so I quartered and de-pitted one for the next batch, sitting in the freezer now.

~Jessica

Green monster smoothie

Adapted from Oh She Glows

Ingredients:

  • 1 cup almond or coconut milk 
  • 1/2 cup kefir or plain yogurt 
  • 1-2 cup de-stemmed baby spinach 
  • 1 large ripe frozen banana, peeled and chopped into chunks 
  • 3/4 cup blueberries/strawberries 
  • 1 tablespoon chia seeds 
  • Pinch of ground cinnamon 
  • 2-4 ice cubes

Directions:

  1. Combine all ingredients in blender.
  2. Serve cold. Feel free to use whatever berries or fruit are in season!

I prefer the flavor of almond milk and whole milk kefir. Make sure you chop the banana before freezing, or it will get messy — peeling a browned slimy peel off freezing cold bananas. Perfect for summer!

~Jessica

Berry smoothie

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peanut butter creaminess on top

Adapted from Food Network Kitchen

8 ounces (225 g) fresh/frozen mixed berries (I had fresh strawberries)
2 spoonfuls of peanut butter (no bananas!)
3/4 cup (175 mL) plain yogurt, whole milk
1 cup (235 mL) almond milk
1/4 cup (60 mL) cranberry juice
1 – 2 spoonfuls of honey
ice

I would add ground flax seed and a handful of spinach if I had any. I could have added a spoonful of chia seeds, or chopped frozen bananas, or some cooked oatmeal if I wanted a thicker smoothie. Optional: Add 1/2 cup coconut water. I might try hemp, hazelnut, coconut or rice milk to substitute in the future!

~Jessica

Mixed berry cheesecake galette

I’ve previously tried smitten kitchen’s recipe but wanted to attempt it a second time, with actual cream cheese. I forgot the sugar and pistachios to finish, again, but this one tasted like real cheesecake! I used the berry instructions from her other recipe. Sugar-nut topping for sure next time 😉

Pâte Brisée (pastry dough)
400 g mixed berries, frozen
100 g honey
1/2 lemon, juice
1 spoon cornstarch

150 g cream cheese + 250 g mascarpone, softened
4 spoonfuls of sugar
3 eggs plus 1 egg white (save the yolk)
lemon zest (I forgot this)
vanilla extract (didn’t have this time)
pinch of salt

1 egg yolk, beaten
1/2 teaspoon water
turbinado or coarse sugar for sprinkling
1 spoon chopped pistachios

Add honey, lemon, corn starch to berries in a medium bowl. Beat cream cheese, mascarpone, eggs, lemon, vanilla, sugar, salt in a larger bowl. Butter baking dish. Lay out dough. Pour in cream mixture. Pour in berry mixture. Bake in oven at 175 deg C for 35 minutes. Cool. Refrigerate. Serve.

Next time, I’ll make the other Berry galette, but as a handpie with ricotta!

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~Jessica

Blueberry cheese danish

Adapted from Like Mother Like Daughter and Creative Culinary

175 g cream cheese
250 g refrigerated croissants
16 g sugar
90 g blueberries
splash of lemon juice and vanilla extract
tiny pinch of salt
ricotta (optional)
sliced almonds (optional)

Preheat oven to 200 deg C. Mix sugar and cream cheese well. Add ricotta, lemon juice + zest, vanilla, and salt. Layer crescents prettily on parchment paper, fill in with cheese, top with berries and almonds, and close the top. Bake 10-15 min. Voila!

~Jessica