Sourdough Blueberry Cinnamon Muffins are quickly becoming a favorite at our house. The sourdough makes it a dense, yet tender muffin, and the addition of cinnamon brings on a whole new flavor as well as color. Our middle daughter and her family are always excited …
Try these Blueberry Eggnog Belgian Waffles when you want something a little different. Plump fresh blueberries inside an eggnog-flavored waffle, served with a dollop of sour cream and a Homemade Blueberry Syrup. A perfect choice for Christmas morning!
This summer I made my first Blueberry Crumble with Oat Flour. It was so delicious and wonderful with a scoop of vanilla ice cream.
When I was searching out recipes, I wondered this as well. What exactly is the difference? Apparently, a crisp will have either nuts or oatmeal mixed in with the sugar and butter to make a crispy top for your dessert, while a crumble is more of a streusel topping of flour, sugar, and butter. However, the majority of the recipes I found for crumbles included oats in the ingredients, which seemed quite confusing to me.
In an effort to be authentic, I decided to grind the old fashioned oats into a flour. This still gave the dessert a crispy top, without the texture of rolled oats.
I also learned that crumbles and crisps originated in Britain in World War II when supplies for pies and pastries were rationed. It’s always fun to learn the history behind food and recipes, don’t you think?
Preheat oven to 375 degrees. Prepare a 8-inch baking dish by coating with baking spray. You may use a round or square cake pan, or even a special oval baking dish, such as those pictured above by the Pioneer Woman. I love her products, especially her bakeware.
Gather your ingredients so that you have everything close at hand.
In a large bowl, whisk together the granulated sugar, cornstarch, ground cinnamon, and kosher salt. Add blueberries and lemon juice. Gently fold until blueberries are coated well. Spoon blueberries into the prepared baking pan.
Using a food processor, grind old-fashioned oats until they become a fine powder. I like to grind a larger amount than what I need and then I’ll store it for later use.
In a small bowl, combine the all-purpose flour, oat flour, brown sugar, and kosher salt. Add small pieces of butter and using your fingers, mix in until butter is fully incorporated.
Crumble the topping over the blueberries to cover the entire top surface.
Bake in preheated oven until lightly browned and sauce is bubbly, 30-40 minutes.
Serve with scoops of vanilla ice cream. This recipe will serve 4-6 people.
See more Desserts Here. View more Blueberry Recipes Here.
I first tried making this Blueberry Peach Slab Pie while on vacation with our family in Branson, MO. I wanted a fun and easy dessert to make for one of our meals there, and this pie was a perfect hit. To make things even easier, …
I love sourdough and I love blueberries, so these Blueberry Sourdough Biscuits are a perfect combination!
Blueberry Lemon Pound Cake is a yummy dessert to serve your family.
Fresh, plump, juicy berries. Moist tender cake with a hint of lemon. While a lot of pound cakes are made in Bundt pans, I like how this one is formed in a loaf pan. Sweet and simple. Unassuming, but oh so delicious.
This is a great recipe to make when blueberries are at the height of their season, when berries can be purchased for under $2 a pint. Or if you’re really motivated, try planting your own bushes. Visit Gurney’s Seed and Nursery Catalog for Planting Ideas.
I’m sure you’ve heard the tale that if you eat pound cake, you’ll gain a pound of weight. But unlike most pound cake recipes, this recipe uses less than half a pound of butter–so you have reason to be happy!
Preheat oven to 325 degrees. In small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In large mixing bowl, combine sugar, butter, and sour cream. Cream together on high speed until light and fluffy, 2-3 minutes. Add extracts. Beat in eggs, one at a time, mixing well after each.
Reduce speed to low and gradually add flour mixture , mixing well.
Rinse and drain blueberries. In a small bowl, gently mix in 1 tablespoon of flour with blueberries to prevent berries from sinking. Using a rubber spatula, fold berries into batter.
Pour into 9-inch loaf pan, sprayed with cooking spray. Bake for 60-65 minutes until center tests done with toothpick. Allow to cool on wire rack before removing from pan. Garnish with powdered sugar. Serves 10-12
This recipe makes a wonderful dessert to serve guests the next time you have company. Serve with a cup of tea or a glass of lemonade.
See more Pound Cake Recipes Here. See more Desserts Here.
Blueberry Kuchen, also known as German Coffee Cake, is a delicious dessert to serve when you have company at your house. Perfect for a weekend brunch.
My girls love these Blueberry Muffins. As do our grandchildren. Plump, juicy berries. Tender, sweet crumb.
Lemon Blueberry Scones is a delicious recipe for anyone who loves lemons or blueberries . . . or scones. Tender dough filled with dried blueberries and lightly touched with lemon zest. Continue reading Lemon Blueberry Scones
Here’s a delicious recipe for Country Blueberry Pie that uses fresh blueberries and a homemade pie crust. So yummy! Especially when served with whipping cream or ice cream!
