blueberry

Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini BreadI’m just going to put it out there, the word “moist” does not have a big following. But in a bread, loaded with freshly picked (I picked mine but hey picking a carton out at the grocery store counts too) blueberries, the zing of lemon, and a superhero ingredient of zucchini, this bread is so good, sweet and tart and yes, moist.

When you add zucchini to anything, even if you squeeze the liquid out before hand, it still adds to the texture of a bread. I shred mine on a box grater (actually it is a six-sided grater – so a hexagon grater) on the fine shred side. You can do this and pop it in the freezer or the refrigerator before hand. I give the shredded zucchini a squeeze to remove extra liquid but don’t make a big deal out of it. (There is no wringing it out in a towel  or setting out overnight). Because I use a finer shred, not only is it barely detectable, the bread maintains the integrity of being lemony and blueberry without looking or tasting like a zucchini bread.Lemon Blueberry Zucchini Bread

This recipe calls for two key ingredients that you can find in abundance right now where I live. The first round of berries (bigger and sweeter) are ready, and everybody who has a garden with squash has one or two or ten extra to give away. So bake it up into a bread and put some glaze on it.

The bread uses lemon extract as well as the punch of zest. I go overboard on the blueberries because that’s how I roll, but you can certainly reduce the berries, use vanilla extract, and switch up the oil as well. I used a mixture of vegetable oil and greek style yogurt (I like what it adds to the texture of the bread). I used Siggis Vanilla yogurt, but if I had Lemon flavored yogurt on hand I would have used that, or plain-no flavor yogurt.

If I am going to cave for a sweet at my local coffee shop, it will be for the glazed lemon loaf. It better taste like lemon. Not yellow bread. So, I will be heavy-handed in the zest. You will find it in the bread as well as the glaze.

The glaze…oh you sweet lemony goodness. Glaze is temperamental in the fact that you don’t want a mouthful of sugar. You want balance of sweet and tart. You want it to not be sticky and gross all over your bread. It’s not frosting. So, you play with it. If it needs more lemon juice or heavy cream, add it. Ideally, you want it loose enough to spoon into a plastic baggie, snip the end off, and drizzle. It will firm up after a bit and maintain it’s pretty design on the top of your bread.

Fresh picked blueberriesIn a world where I can not only be productive and useful, utilizing berries I picked and fresh zucchini from the farm stand, I want a little sweet. A bread with the tart of lemon, the jewel-like blueberries, which visually and taste wise are remarkable, and the ninja like skills of hidden zucchini will get my vote every time.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread
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This deliciously moist bread combines the flavors of lemon, blueberry, with finely shredded zucchini to combine the flavors of the season. Recipe yields two loaves, or one large loaf and three smaller loaves of bread.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 2/3 Cup Vegetable Oil
  • 1 container (5.3 ounce) Greek Style Yogurt
  • 3 Eggs
  • 3 Cups AP Flour
  • 2 1/4 Cup White Sugar
  • 2 Cups Finely Grated Zucchini
  • 2 Teaspoons Lemon Extract
  • 1 Teaspoon Vanilla Extract
  • Zest of one Lemon (OK- I use three lemons but it is because that is my thing)
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 4 Cups Blueberries

Lemon Glaze:

  • 1 Cup Powdered Sugar
  • Zest of 1/2 Lemon
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Whipping Cream

Instructions

  1. Preheat oven to 350*
  2. Prepare either 2 loaf pans or four small loaf pans with cooking spray or oil.
  3. In a mixer with a paddle attachment, combine oil, yogurt, and sugar.
  4. Add eggs and combine.
  5. Add zuchinni, extracts, zest, flour, salt, baking powder, and baking soda until combined.
  6. Fold in blueberries.
  7. Pour batter into prepared pans.
  8. Bake for 50 Minutes.

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Apple Blueberry Crisp

If Autumn had a smell, it would be a combination of apples and cinnamon. While I save my pumpkin spice love for dessert and coffee, If I had to make a candle of the greatest hits of fall smells, cinnamon wins the prize.

Apple Blueberry Crisp

We are still in the crossroads between summer and fall, with put-your-socks-on-it’s cold mornings, warm sunny afternoons, and “Did you bring your sweatshirt to the game?” evenings.

Yards display a combination of plants ready to pull up, and the marigolds which are nothing short of spectacular color wise. (Though, a marigold will never be a candle of choice in my world. No thank you.)

I am hankering to pick apples this weekend, weather permitting, and yet, I still have blueberries in the freezer. What’s a girl to do?

Last weekend we made stroganoff (recipe to come soon) and in the cool night air after supper, my kids said, “Too bad you didn’t make apple crisp. It’s a good night for it.” Sigh. Missed opportunity, but hey, I made stroganoff. so, there ya go.

Which brings me to this recipe. I have never used Gluten Free Oats, I found these at Trader Joe’s actually for another recipe (coming soon). I wanted to play with them, and here was my opportunity to make that apple crisp. But, with blueberries. I love blueberries, and after being at the Fair, where Apple Crisp is sold in the Vermont Building and Blueberry Pie in the Maine building, it made sense. Let’s mix those two flavors and put an oat crisp topping on it!

A mixture of apples, blueberries, cinnamon and sugar nestled in a ceramic baking dish that has been buttered, cinnamon and sugared, then baked for 25 minutes in the oven, without the topping.

If I were a Rhianna song, I would say my dessert is Nakey-nakey-nakey. But only for half of the baking. I like my apples to be soft but not mush. I always find that if I time the crisp based on the topping, the bottom layer is undercooked.

Apple Blueberry Mixture

That is a personal taste thing. So, I bake the fruit layer first, then add the top crisp layer, and cook for the remaining time. The crisp gets crunchy and brown, the fruit bubbles underneath. Perfection.

The best part of a fruit crisp for me is the combination of the warm spicy compote and the crunchy top layer, complimented with a cold, creamy ice cream topper.

Apple Blueberry Crisp

However, when you finally do bake the crisp and look in the freezer and find…mini ice cream sandwiches, you make due. The fourteen year old wonder that is my daughter took the time to take the chocolate sandwich part off, and place the perfect square of less than perfect vanilla ice cream on top. Well done kid, well done. That’s why you are my favorite (her brother doesn’t read the blog-he knows he’s my favorite too).

While this recipe is definitely is different, it isn’t so out of the box that it I couldn’t share it. I loved the way the oats did not get soggy, and added a nutty flavor to the crisp. Even the next day, the crisp held it’s crunch, and that says something.  Cinnamon, Brown Sugar, Oats, Blueberries, Apples, baked together to make a wonderful fall dessert, even if it was a day late.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Apple Blueberry Crisp

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A combination of fruit with a gluten free oatmeal crisp topping!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 3 Granny Smith Apples, peeled and sliced
  • 3 Macoun Apples, peeled and sliced
  • 2 Cups Blueberries – Fresh or Frozen
  • 1/3 Cup Dark Brown Sugar
  • 2 Tablespoons Cinnamon
  • 3 Tablespoons Butter

Oatmeal Crisp Topping

  1.  1 and 1/2 Cups Gluten Free Oats
  2. 4–5 Tablespoons Butter
  3. 1/3 Cup Dark Brown Sugar
  4. 1 Tablespoon Cinnamon

Instructions

  1. Preheat oven to 350*
  2. Prep your baking dish by giving it a coat of butter, then mixing some brown sugar and cinnamon and coat the baking dish. Just like you would with flour only yummier.
  3. Peel and slice apples and combine with blueberries in a bowl.
  4. Add cinnamon and brown sugar for apple mixture.
  5. Place apple and blueberry mixture in baking dish and dot with butter.
  6. Bake for 25 minutes without topping.
  7. In a new bowl, combine oats, brown sugar, cinnamon, and butter, mixing until crumbly.
  8. Remove apple blueberry mixture from oven
  9. Place crisp topping on now hot apple blueberry mixture and return to oven
  10. Continue to bake for another 25 -35 minutes. Depending on how bubbly you want your bottom layer.

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Springform Pan Blueberry Crumb Coffee Cake

Once upon a time, I went to bed with a cookbook and a stack of post its. OK, it wasn’t that long ago…no worries, I have fully accepted and embraced my nerd status. I’m ok with it.

Actually, I tend to purchase cookbooks and read them like novels. There is something about a back story to a recipe or the person creating it. Enter websites and food blogs, and I am one happy reader. Listen, some people binge watch reality tv, recipes are my thing…it’s all good.

As a teacher note- if you or your loved one doesn’t consider yourself, “a reader,” but you find yourself drawn to reading online articles, sports magazines, book about bugs, how-to books, or say, cookbooks…guess what? You are a reader. You just prefer non-fiction. I am a balanced reader, in that I read whatever, but for some people (and students in particular young students who don’t love reading) non-fiction is my in. I am teaching about bugs, and trucks, and tigers, oh my. If they are interested in what they are reading, leave it alone and let them read. 

We also have this staff breakfast on Fridays at my work where we take turns supplying the eats. It’s a collaborative friendly celebration of survival and academic excellence. So my inner breakfast bossy-pants wants to bring my best to the table, I want my staff to know I love them enough to make the good stuff.

Practice makes perfect. So, I tried out another recipe.

This recipe started out with one from the justapinch food blog. The original recipe can be found here: https://www.justapinch.com/recipes/dessert/cake/blueberry-crumb-coffee-cake.html I did make some changes because I don’t want to just use another person’s recipe, and I am also always struggling with the density of coffee cakes and muffins, and am on a cake flour bender.

I made this recipe using a springform pan, which is another new thing for me, but I think the effect of the finished cake was beautiful, and enabled me to slice it into perfect wedges for sharing.

The crumb topping for this cake is beautiful. I added more spices than the original and in truth, felt it needed more. I asked my tasters (fresh out of the gym, yes I am the bad friend who hands baked goods over after people work out) and the response was, “What? It doesn’t need anything.” Granted, it could be the boot camp talking. They work hard in those classes. Anything may have tasted good at the moment.

I once read about how one of the makers of Ben and Jerry’s Ice Cream had a condition which made him not be able to taste efficiently, which is why the flavors in that ice cream are so intense. I wonder sometimes if I suffer from the same thing? The need for more cinnamon is a thing, right? Right?

So, in addition to messing with the flour, I also added a little more sugar, more blueberries, and like aforementioned, more spice.

This deliciousness will be coming to Friday breakfast for sure, and even though it is close to perfection, I can be absolutely sure it won’t be my last recipe when it comes to blueberries, crumb topping, and the oven. Like my nerd awareness, I am ok with it. I really am.

I hope you like this recipe, and as always, thank you for coming to the table!

Chrissy

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Springform Pan Blueberry Crumb Coffee Cake

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This blueberry perfection is based on the original Recipe Blueberry Crumb Coffee Cake by Lori Newton of www.justapinch.com My alterations to the recipe include combination of flours, and minor regarding amounts of spice, sugar, and berries. Her recipe is perfection!

 

  • Author: chrissy@mythankfultable.com
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Coffee Cake

Ingredients

Scale

 

Blueberry Cake:

  • 1 C AP Flour
  • 1 C Cake Flour
  • 2 tsp Baking Powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 ¼ C granulated sugar
  • ¼ C softened butter
  • 1 egg
  • 1 tsp vanilla extract
  • ½ C buttermilk
  • 4–5 C blueberries

Perfection Crumb Topping:

  • ½ C light brown sugar
  • ¼ C AP Flour
  • ¼ C Cake Flour
  • ½ C Butter
  • 1 ½ tsp cinnamon
  • 1 tsp freshly ground nutmeg (I used a nutmeg and a microplane)

 

Instructions

 

Prepare a springform pan, buttering and flouring, then set aside. Preheat oven to 350*

Combine ingredients for crumb topping, mixing flours, cinnamon, nutmeg, brown sugar until combined. Grate butter or cut into small cubes and cut into dry mixture until form a crumble texture.

For Cake:

Cream together butter, sugar, until light yellow, add in egg, vanilla, and small amount of buttermilk. Combine dry ingredients, then add to mixture slowly, alternating with remainder of buttermilk. Gently fold in blueberries.

Put batter into prepared springform pan, and top with crumble topping.

Depending on your oven, bake anywhere between 45-60 minutes, testing the center until the tester comes out clean with just a little crumb.

Cool and slice in to wedges.

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Cinnamon Crumble Blueberry Muffins

The perfect blueberry muffin. Why are you so darn elusive? I have so many blueberries, and yes they can go in a protein smoothie. But little cups of cinnamon and blueberries fresh out of the oven call to me like sirens. “Chrissy…chrissy…come to me!” (Your food calls to you, right? No?)

My breakfasts are so healthy and almost never consist of a baked good. Hey, it’s only recently that I have made a point of eating: a.) breakfast and b.)healthy breakfast. I have learned that coffee, even if it is great coffee, isn’t breakfast (I know, I am sorry, but it isn’t). Now-a-days it’s yogurt, or fruit, or a smoothie, you know the drill. Avocado toast or protein cereal is usually the most carb-y I get for my morning meal.

But then, it’s blueberry season and I JUST CAN’T STOP. I continue to quest for a muffin with just the right crumb. No tunnels, no big pocket of air, no paperweights. Bursting with berries, smelling like a cinnamon candle, worth it’s weight in calories. If I am going to indulge in basically a mini cake for breakfast, it has to be really good. Cheat meal good.

This muffin has more spice in the batter, more spice in the crumb. The batter contains a combination of plain, greek yogurt as well as sour cream. It also has my new found super ingredients in muffins, raw apple cider and baking soda. This is a throw in the mixer batter, and easy to do.

As always, I put way more berries than the average girl. If it is a blueberry muffin it should be a blueberry muffin. Otherwise it’s just, oh I don’t know. yellow cake. With a blueberry dragged through it. And that cake is not worth the bake.

As always, I left some muffins naked (in our house that means no crumb topping) to soothe the savage beasties. The ones that still need to complete their summer work for school.

Maybe the fresh smell of baked goods will motivate them to finish Lord of the Flies and the AP work sitting on their desks under their swim masks, and the clean laundry that needs to be put away. Sigh.

Well, even if these muffins don’t inspire the completion of summer work, they do inspire me to get up and do the next thing on the checklist that composes my day. After all, its not every morning the siren call of berries and cinnamon call out to you, is it?

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Cinnamon Crumble Blueberry Muffins

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Cinnamon-y blueberry muffin perfection. What everyone should wake up to for breakfast!

  • Author: chrissy@mythankfultable.com
  • Prep Time: 10 Minutes
  • Cook Time: 15-20 Minutes
  • Total Time: 46 minute
  • Yield: 18 -24 Muffins 1x
  • Category: Muffins
  • Method: Baking

Ingredients

Scale

 

 Muffins:

  • 2 large eggs
  • 1 C Granulated Sugar
  • ½ C Vegetable Oil
  • 1 TBSP Vanilla Extract
  • 1 tsp Baking Soda
  • 1 tsp Apple Cider Vinegar
  • ½ C Sour Cream
  • ½ C Plain, Greek-style yogurt
  • 1 C AP Flour
  • 1 C Cake Flour
  • 1 Tsp Cinnamon
  • 2 ½ C Blueberries

Crumb Topping:

  • ¾ C Light Brown Sugar
  • 1 TBSP Cinnamon
  • 5 TBSP Butter
  • ¾ C AP Flour

 

Instructions

 

Preheat Oven to 350* and line muffin tins with liners.

In a mixer or in a mixing bowl with hand held beaters, combine oil, eggs, sugar, and vanilla extract. Combine until creamy and smooth. Add vinegar, sour cream, yogurt, and cinnamon. Incorporate flours and cinnamon at a slower speed, until combined (don’t over mix)

Fold in blueberries, scoop into prepared muffin tins.

If using crumble topping, mix brown sugar, cinnamon, and flour together, and cut in butter until crumbly.

Sprinkle on top of muffins, and bake for 18 minutes.

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Lemon Zinger Blueberry Pie

Lemon Zinger Blueberry Pie

For many years I was not a fan of pie. I am not sure how or why this is, but for most of my life, I would only eat pie on Thanksgiving.  You know, the holiday where eating pie for breakfast is perfectly acceptable? Then, there is the whole transition to fruit filled pie…I mean, Chocolate Bourbon Pecan or Pumpkin, I could sink my teeth into, but fruit? Meh.

Fast forward two decades and I have gotten in touch with my inner pie child.  It could be my first read of Martha Stewart’s Pies and Tarts Cookbook, could be the fact that I became the host of Thanksgiving, or that in the summer we have access to fresh berries, peaches, and then apples…anyway, game on. I’m converted.

But here’s the catch..Blueberry pie can disappoint. The filling can be gelatinous and have the consistency of “canned” filling…it also can be watery and soupy with berries hanging around in blue water. There is nothing worse than cutting into blueberry pie and the filling runs out; with the bottom crust left behind, pale and swimming in the pan. Its just bad. So bad.

This pie is the end result of my many bad blueberry pies before it…and I think this one finds the perfect consistency, or as close as I can get with my Jedi pie skills. This filling requires you to cook most of the berries with cornstarch and sugar, creating a thicker pie filling. Then, fresh uncooked berries are added to the mixture before placing into the pie shell. It seems like work, but essentially, you are putting ingredients into a pan and giving it a stir until it bubbles and looks delicious. I’m a multi-tasker but nature, so this is when I am doing something else in the kitchen. There is always something else to do in the kitchen, so take this extra step to cook the filling.

But, is it sweet?

I like my blueberry pie to taste like blueberries. So, this pie doesn’t have a lot of sugar in the recipe. There is 1/2 C of sugar for the whole pie. Like your pie sweeter? Easily fixed, add more sugar. I’ve seen pie recipes with 1 and 1/2 C sugar in them, so you have some fairly good room to wiggle here. This recipe also calls for lemon zest and lemon juice. The lemon compliments and enhances the tartness of the blueberries. Again, this influences the sweetness, so if you like a sweeter pie, by all means, add more sugar. The berries used in this pie were picked at the peak of the season, and were sweet enough on their own.

Lastly, the crust. So, true confession…for this pie I used refrigerated dough purchased at the grocery store. Don’t judge. When I make multiple pies or for a holiday, I bang out handmade crusts from Noni’s sacred recipe like nobody’s business. When I am throwing together a pie for my people on the fly, trust me, they are happy to have pie and just like instant mashed potatoes…sometimes nobody needs to know. When you take the time to freehand cut stars out of the pie crust, people aren’t thinking, “Man, I hope that didn’t come from the refrigerator section.” If you do have those kind of people in your life, rethink who you are sharing your blueberry pie with.

When it comes to baking time? Here’s something you will find with my recipes. YOU CAN’T RUSH STUFF. When it is done, you know. You may like your crust browner. Personally, when I can smell the filling, and it looks like it is bubbling and thick, coming up through the top layer of crust, I take it out of the oven. Disclaimer: You also can’t WALK AWAY AND FORGET! This is a fruit pie people. If you have ever let fruit filling bubble over onto the bottom of the oven, trust me, you’ll remember next time. For good measure, I place the biggest cookie sheet I own under the pie. Pie goes on the top rack, cookie sheet goes in the rack below. Drips caught, smoky kitchen averted.

This pie is perfect warm with a scoop of ice cream. Or with your coffee the next morning for breakfast. Hey, it has fruit, right?

Thank you so much for coming to the table!

Chrissy

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Lemon Zinger Blueberry Pie

Lemon Zinger Blueberry Pie

Chrissy@mythankfultable.com

Ingredients:

4 C fresh blueberries

2 additional C blueberries

½ C Sugar

¼ C Cornstarch

1-2 Tbsp Lemon juice

Zest of one Lemon

Directions:

Combine in a non-reactive pan over medium heat until blueberries are bubbling and mixture thickens. Remove from heat. Let cool slightly.

Add additional 2 C of blueberries to the mixture and pour into prepared pie crust.

Add top layer pie crust – I free handed stars on the top crust.

Bake at 350* for 50 minutes. I ended up baking an additional 10 minutes, waiting for the crust to be golden brown and the mixture bubbling.

Tomato Summer Salad

Tomato Summer Salad

“Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.”  – Miles Kingston

Typically, this may be true. But THIS salad is not your traditional fruit salad. SO…color me wiser than wise.

In our part of New England, there is this fantastic cafe named Auntie Cathie’s Kitchen. She serves gluten-free pancakes the size of a platter…either filled with fresh blueberries and served with lemon glaze or chocolate chips or peaches…(and if you can eat the whole stack you get a groovy t-shirt). When she makes an omelette, it is light and fluffy and filled with fresh local ingredients. Have I mentioned the cupcakes??? So basically, if I can pick a place to have breakfast, I am there. If you live in western mass, you need to check it out. www.auntiecathies.com

This recipe is loosely based on a recipe she made, I have changed it to suit what is growing in my garden and what I have in my pantry, but essentially it is a summer fruit and vegetable salad that goes well with everything. It’s fantastic as it is for a main dish (It is a standard lunch around here). It is great served over quinoa, or fresh greens, as a side dish, you get the picture. It’s easy, it doesn’t require you to use the oven, and its healthy!!!

Would I have thought to mix peaches and tomatoes together normally? No, but at this time of year, when the tomatoes taste like the sunshine and fresh peaches are available locally, you would not believe how amazing this combination is. Throw in some cucumber slices, blueberries, and some fresh feta, drizzle with a vinaigrette of your choice, you are good to go. I personally love Lemon and Thyme Marinated Feta from Whole Foods, but any Feta will do! Don’t want to add cheese? You do your thing. Like Pete the Cat says, “It’s All Good.”

Thanks so much for coming to the table!

Chrissy

Tomato Summer Salad

Ingredients:

Tomatoes (you can use any beautiful tomato(es) you get your hands on)

1 Cucumber

1 Fresh Peach

1/2-1 C Blueberries

1/2 C Feta cheese

Vinaigrette Dressing:

White Balsamic Vinegar (I use Grapefruit White Balsamic Vinegar from Mainly Drizzle)

Olive Oil

Pink Himalayan Sea Salt – to taste

Fresh Ground Pepper – to taste

 

Directions:

Slice tomatoes and Cucumbers. Cube peach into small chunks. Combine with blueberries and feta cheese. Combine vinaigrette ingredients (I don’t actually measure- I just do two of the vinegar to one oil) Toss and serve!

Printable Recipes

Tomato Summer Salad

 

I Messed With Betty’s Buckle

It’s blueberry season in our area. Call me an old fashioned girl, but there is something special when my daughter and I head out to our local farm, buckets in hand, ready to pick. Yes, you can buy them in the grocery store or your local farm stand, but there is nothing like being a part of the process. If you are lucky, the season extends for several weeks.

Often, you hear the people talking in the next row, or young families taking their children on an adventure for the first time. That’s when I look at my now willowy fourteen year old and think, “didn’t we do this with the baby carrier yesterday?” Sigh.

There is a sense of community and accomplishment to berry picking that is really unique. For every person I share this with who thinks, “OH COOL!” there is another person who gives the blank glazed over stare. As in, “That sounds painful.” I get it, to each her own. For some reason, I think the berries I pick myself…always taste sweeter. I’m sticking to it.

Blueberry picking is something we have done for years. I am a huge fan of supporting local businesses, and especially the farms in our area. By doing this, hopefully one day (WAY) down the road I can bring my grandchildren for the same experience.

A Blueberry Buckle is essentially a really great blueberry coffee cake. So for my base I used a recipe a friend of mine makes and brings to school if we are lucky. Thanks Lisa for sharing Betty’s goodness. Of course, leave it to me to mess with a good thing…

The original recipe can be found here and it is amazing.

https://www.bettycrocker.com Blueberry Best Coffee Cake

So here is where I went off trail…

  1. I switched out half of the flour with Cake Flour. Cake flour is silky and light, and I found it made the cake batter less dense.
  2. I also make extra crumble topping because, well, crumble topping is a good thing. You really can’t have too much crumble topping.
  3. The blueberries are almost doubled because I like a little cake with my blueberries. There is nothing like cutting a slice and seeing the abundant bright violet blue of steamy blueberries (I’m sorry, did you think I waited to slice this up?).
  4. I also switched out the extract to have either Almond or Vanilla because in our house…Almond Extract has a special place. Something about the smell, it’s a certain magic. (Yes, I swoon over extract). You can adjust the hot water to make the drizzle either thicker or looser depending on your taste.

This Blueberry Buckle is basically made in three bowls. The topping bowl, the cake batter bowl, and the drizzle bowl. It is made very quickly and is not stressful, I promise.

I used a smaller baking pan to make the serving size taller, and with the addition of the cake flour the overall result looked like one of those muffins you get at the good coffee shops…just bigger.

I tend to share everything I bake, so this got divided up and given away…which was a good thing, because it was really really good. It is quintessentially the perfect sidekick to my kick-off-the-day-large-cup of coffee.

Thank you for coming to the table!

Chrissy

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I Messed With Betty’s Buckle

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This is based on Betty Crocker’s Original Blueberry Buckle recipe. SO good, with some changes in the flour, berries, and spices.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale

Crumble Topping 1⁄2 C Sugar

2/3 C Flour
2 Tsp Cinnamon
1⁄4 C Softened butter

Cake:
1 C All-Purpose Flour
1 C Cake Flour
1⁄4 C Oil
3⁄4 C Milk
1 Egg

1 Cup Granulated Sugar
1 1/2- 2 Teaspoons Vanilla Extract
2 1⁄2 Tsp baking powder
3 -4 Cups Blueberries ( I used fresh- I believe frozen would work just as well)

Warm Vanilla Drizzle
1⁄2 C Powder Sugar
1⁄2 Tsp Vanilla or Almond Extract 1 Tsp Hot Water

Instructions

 

  1. Preheat oven to 375. Prepare an 9 x 9 inch pan with cooking spray.
  2. Prepare Crumble Topping. Mix dry ingredients and cut in butter until consistency is crumbly.
  3. Mix Cake ingredients until combined well and stir in blueberries. I typically like my blueberries with a side of cake- so you can tailor the quantity to your liking. 3 cups will be ample, 4 cups will be just shy of overboard…but that’s how I like it.
  4. Spread batter into pan,
  5. Top with Crumble Topping
  6. Bake for 40 -50 minutes.
  7. Prepare Warm Vanilla Drizzle
  8. When cake is slightly cooled – time to slowly drizzle the drizzle!

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