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!
In a large bowl, cream sugar, butter, egg & lemon zest until fluffy.
In a separate bowl combine flour, baking powder, and salt. Add to sugar mixture, alternating with milk mixing just until combined.
Toss blueberries with 1 tablespoon flour. Fold into batter and spread in prepared pan.
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!
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!
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.
Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.
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!
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
Combine all ingredients in blender.
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!
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
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!
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!
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
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!