Tag Archives: Blueberry

Lemon Blueberry Bread

Some days I really love Pinterest. It’s perfect for getting any vague half formed creative ideas to actualization.  That was the situation I found myself in this weekend, I found this recipe while I was idly surfing Pinterest for recipes to use up the left over fruit in the fridge.

Lemon

Ingredients:

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons fresh grated lemon zest
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries (I used fresh)
  • 1 Tablespoons all-purpose flour

Lemon glaze

  • 2 Tablespons butter, melted
  • 1/2 cup powdered sugar
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Directions:

  1.  Preheat oven to 350*F and line a 9″x 5″ loaf pan with parchment paper (or lightly grease with butter).
  2. In a medium bowl, whisk the flour, baking powder and salt, and set aside.
  3. In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.
  4. While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it’s just combined.
  5. Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
  6. Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
  7. Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you’re about to add).
  8. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf.  Allow to set a few minutes, then enjoy!

Notes:

  • Now let me start out by saying that this is a pretty good recipe. However, I thought that this was going to be a little more cake and a little less bread. Completely my fault, but a little disappointing none the less. Now that being said, Andy inhaled half the loaf within three hours of me taking it out of the oven.
  • This is very much a bread you have to be very careful not to over mix your batter; a few gentle folds and leave it alone the second it comes together. I gave it a few turns too many, and after it baked, I could tell.
  • The only other thing I wanted to comment on was the note in the recipe that said the icing shouldn’t be applied to the bread until the day it was to be served. Seeing how it set up overnight I get the recommendation, but if your house is anything like mine, there is a strong likelihood that it won’t all get eaten in a single day. Was the icing better on the first day? Absolutely, but it was still perfectly good the day after. 

Blueberry-Glazed Earl Grey Doughnut

Doughnut

Continuing on my doughnut quest, I decided to make these beautiful Blueberry-glazed Earl Grey Doughnuts from Oh Lady Cakes. They were a lot different from the first doughnut recipe I tried, and I was frankly captivated by the concept of the Earl Grey infusion and the promise of brilliant purple glaze.

Doughnut Batter:
1 cup (200g) cold & devided
2-4 earl grey tea bags
1/4 cup (50g) refined coconut oil, melted
1/2 (100g) cup brown sugar
1 teaspoon pure vanilla extract
1 cup (148g) unbleached cake flour
2/3 cup (90g) unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt

Blueberry glaze
1 cup powdered cane sugar
2-3 tablespoons blueberry juice (see notes below)

Topping
Flaked coconut
Sprinkles
Vanilla glaze

Preheat oven to 325˚F. Lightly spray two 6 cavity doughnut pans with oil; set aside. Line a drinking glass with a piping or ziplock bag; set aside. In a small saucepan over medium heat, bring 1/2 cup of the almondmilk to a light rumble. Remove from heat and add tea bags, then let steep for five minutes. Once the tea has steeped, stir in the remaining almondmilk.

In a large mixing bowl, combine the oil, sugar, vanilla extract, and earl grey almondmilk; whisk thoroughly to combine then set mixture aside for 10 minutes to allow the sugar to dissolve a bit. In a small mixing bowl, whisk together the flours, baking powder, salt. When the wet mixture is ready, create a well in the center of the dry ingredients and pour in the wet ingredients; whisk just until the lumps disappear (be sure not to over mix or else your doughnuts will be dense). Pour the batter into the prepared piping bag and (if using a ziplock, snip the corner about 1/2″ up) fill each doughnut cavity 2/3 full. You should have just enough batter to fill the two pans. Bake at 325˚F for 14-16 minutes, until golden. Remove from oven and let cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.

While the doughnuts are cooling, prepare the blueberry glaze by adding the powdered sugar to a small mixing bowl. Whisk in the blueberry juice, one tablespoon at a time, until the glaze reaches the desired consistency. When doughnuts have cooled, dip into glaze then transfer to a baking sheet lined with parchment paper. Top with desired toppings then let the doughnuts sit until the glaze has hardened; about 1 hour. Doughnuts are best served the day of, but will keep (un-iced) at room temperature for up to three days, loosely covered with plastic. Ice as needed.

Yield: 12 doughnuts

*I make blueberry juice by simmering a big handful of frozen blueberries + a tablespoon of water over medium high heat (if you use the store bought stuff, your icing may be much lighter in color).

 

Notes:

  • Do you see that glaze? How amazing is that color?
  • These were a drier, denser doughnut that I had anticipated. I think the next time I’ll decrease the bake time and leave my batter a little looser. I think the dense quality was due to over mixing.
  • I love that these are vegan, and the overall product is pretty tasty, but it is definitely one of those baked goods that you bite into and can tell that they’re a bit “different”.
  • So one weird thing did happen with these: they looked great the night I baked them, but by the following morning, the doughnuts had actually absorbed the glaze, making for weird sugary wet patches in the doughnuts, not to mention a rather unattractive exterior. So for now, let’s just call these a “day of” baked good.

Very Blueberry Scones

I finally did it guys: I made scones. This might not seem like a huge thing for you seasoned bakers out there, but for a Florida girl, trying to keep tiny pieces of butter cold in the middle of summer is not the easiest thing. Especially when you have to work the dough, however briefly, with your hands. I saw this recipe from Smitten Kitchen a couple of weeks ago, but I had been under the weather, and it seemed like a perfectly good excuse to avoid baking a bit longer. Please excuse the horrible photos; I took these at 7am on Sunday right after I finished baking, and I wasn’t wearing glasses or contacts. In my defense, I thought they looked pretty okay at the time.

Scone 1

Ingredients

1 cup (125 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
Zest of 1 lemon, finely grated
3 tablespoons raw (turbinado) or light brown sugar
2 teaspoons baking powder
1/2 teaspoon coarse or kosher salt
5 tablespoons cold unsalted butter, cut into small bits
1 cup fresh blueberries
2/3 cup (150 ml) milk, whole is best here
1 large egg, beaten
1 tablespoon raw (tubinado) or other coarse sugar for finishing

Directions

Heat oven to 400°F (205°C). Line a large baking sheet with parchment paper.

In a large bowl, combine flours, zest, sugar, baking powder and salt. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender. Stir in blueberries, then milk, mixing only until large clumps form. Use your hands to reach inside the bowl and gently (so gently) knead the mixture into one mass. The more you knead, the wetter the dough will get as the blueberries break up, so work quickly and knead only a few times, if you can get away with it.

Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc. Cut into 8 to 10 wedges, do not fret if the blueberries are now making a mess of the dough; it will all work out in the oven. Transfer wedges to prepared baking sheet, spacing them apart. Brush the tops of each with egg, then sprinkle with coarse sugar.

Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm. I find most scones to be best the first day, but these were not bad at all on day two, gently rewarmed in the oven before eating.

If freezing: I like to freeze scones unbaked and usually hold any egg wash until I’m ready to bake them. Simply spread the wedges on a baking sheet and chill until frozen solid and will no longer stick to each other, and pack tightly into a freezer bag. You can bake them right from the freezer; you’ll only need 2 to 4 minutes extra baking time.

Scone 2

*This is the point where I started celebrating, 1-because they were done & 2-because I almost dropped them taking them out of the oven but managed to right the baking sheet at the last moment.

Notes:

  • I was so pleased that these worked out. They were my first attempt at scones, and there my have been a bit of fist pumping and dancing around the kitchen as they came out of the oven a perfect golden brown.
  • I had to add an additional 1/3 cup of milk (bringing the recipe total to 1 cup) before my dough would come together. There was an initial freak out when the dough wouldn’t come together, but I added the extra milk, and it looked just like the pictures. This did, however, add another 5 minutes to the bake time.
  • Having read the full post, I know why the author chose to go half and half with regular all purpose and whole wheat flour, but the next time, I think I am going to do 100% all purpose. It’s just a texture/flavor preference for me. That being said I immensely enjoyed my scone, and by the end of the day, Andy had eaten the other 7.
  • You HAVE to add the zest, it makes the flavor so much more bright and complex. Andy even managed a garbled, “the lemon really makes it” around his ginormous second bite of scone. He’s so cute when he is happy.

Baking Fail: Blueberry Dutch Baby

I don’t know about you guys, but I find that I have ridiculously high expectations for recipes I find online.  I feel like if someone took the time to photograph and post about an amazing something or other that they’ve discovered, it should be amazing. Obviously, as I type this I contradict myself.  A few of the recipes I have posted have been things I didn’t like (anything with pumpkin), but this morning I once again found myself disproportionately disappointed with a new recipe. Always with Butter is the blog I where I found the recipe for the sinfully delicious Chocolate Cherry Coffee Bread, so when I decided to whip up a Blueberry Dutch Baby for breakfast this morning, I was really looking forward to tasting the results. Long story short, it just wasn’t what I was expecting.  I was thinking it would be like a cross between a pancake and a crepe. Not sweet, but still fluffly and bread-like, and it just wasn’t. The consistency was right, but the flavor was really egg-y, more like a cross between a crepe and a fluffy omelet. Andy loved it, but I settled for grapes and nutty grain toast instead.

Blueberry Dutch Baby

Oh well, you win some, you lose some.  I still say give it a go, see what you think. All and all it really isn’t a difficult recipe, and if you lack a 12″ iron skillet like I do, you can make do with a non-stick cake pan…or a greased regular cake pan.  My only other advice, keep an eye on your dutch baby, mine baked up a little faster than the recipe indicated so I had to pull it out a few minutes early to avoid over cooking it.

Photo and recipe are from the aforementioned website.


Blueberry Galettes: Faking it While Making it

I am a huge fan of fresh produce. Obviously there are times when I have to make do with frozen or canned (shudder) goods, but give me a fresh bunch of crisp leafy greens or a fragrant juicy peach and I am a happy girl. Right now the grocery store and farmers markets are bursting with fresh berries and I just can’t seem to get enough. I had to run to the store yesterday for light bulbs and I came back with a pint of blueberries and two pints of strawberries.   I had every intention of eating the berries straight out of the container, but I found a recipe for Blueberry Galette while I was researching potential dessert options for the 4th of July.

Looks good right? I knew immediately that I need to make this recipe, for Andy of course, I was only thinking of him. Seriously. Okay, maybe I wanted to try a bite or two, but still I had moderately altruistic intentions. Then I read the recipe. Make my own crust? Mmmmm, no, not on a Wednesday. But wait! I already have some delicious Pillsbury pie crust in the fridge. Okay, game on. So here is the modified recipe:

 

For the filling:
1 pound (510 grams) fresh blueberries
1/3 cup (60 grams) sugar
2 tablespoons (20 grams) cornstarch
1/2 teaspoon (1 gram) ground nutmeg
Zest of 1 lemon

1 egg, for egg wash
Sanding sugar, for sprinkling

Cover sheet pans with parchment paper and pre-heat oven to 400 degrees (or the temp specified on the back of your dough box)

Take refrigerated pie dough out of the fridge 10-15 minutes before baking or zap it in the microwave for 15-20 seconds.  Cold dough will crack and brake, room temperature dough is a little easier to handle.

Combine the sugar, cornstarch, nutmeg and lemon zest in a bowl. Add the blueberries and toss to coat.

Roll out refrigerated pie dough. Spoon 1/2 of the blueberry mixture into the center of each disk and fold the dough up and over the filling. Brush with the dough with the egg wash and sprinkle with the sanding sugar.

Place the galettes on the prepared sheet pans and bake until crust is golden and the filling is bubbling, about 30-35 minutes, rotating the sheet pans halfway through.

Serve warm or at room temperature. Store galettes in the fridge for up to 3-4 days

I topped my pastries off with a little cinnamon whipped cream and ta-da, an amazing dessert that looks and tastes impressive and only takes 45minutes to whip up!

Images and original recipe from here.