Showing posts with label blueberry. Show all posts
Showing posts with label blueberry. Show all posts
Tuesday, July 14, 2026
Monday, June 23, 2025
Monday, August 12, 2024
Monday, July 1, 2024
Monday, May 30, 2022
Blueberry Scones with Lemon Glaze
For this Memorial Day, I made some Blueberry Scones, and I'm having some blueberry tea that my sister sent to me.
Monday, August 23, 2021
Monday, June 14, 2021
Blueberry Delight
It's Flag Day and I'm having some Blueberry Delight to celebrate. This dessert would also be wonderful for the 4th of July!
Monday, April 26, 2021
Blueberry Sourdough Muffins and Friendship
It's a beautiful day here in Texas and I'm serving blueberry muffins that I've made using my sourdough starter that I have kept going for the past 18 years.
Monday, August 19, 2019
Blueberry Crisp
How about some wonderful Blueberry Crisp to enjoy this summer day? I have a Jim Shore angel that my friend, Pat, gave me years ago, and a Norfolk Island Pine in an old crock that I've had since Christmas.
My friend, Joy, gave this beautifully embroidered luncheon cloth that she found while shopping with her sister. Isn't the detail so pretty?
Both of my blue teacups were from Stephanie's teacup exchange, and we are going to have some blueberry tea. Another friend, Pat, brought back this Canadian tea while she was on vacation, along with some maple tea, and ice wine tea, which are all very tasty.
Yield: Around 6-8
Blueberry Crisp
I love that crisps are so easy to put together, and every bit as good as pie, in my opinion. This crisp keeps well in the fridge, and reheats well in the microwave, even though it won't be as crispy, but it's still wonderful!
ingredients:
- 4 cups blueberries
- 1/2 cup sugar
- juice of half of a lemon
- 1/2 teaspoon cinnamon
- freshly grated nutmeg (about 1/8 teaspoon)
- 2 tablespoons cornstarch
- 1/3 cup brown sugar
- 1/2 cup old fashioned oatmeal
- 1/2 cup flour
- 6 tablespoons butter, melted
instructions:
How to cook Blueberry Crisp
- Preheat oven to 350 degrees. Spray a 9" pie pan with cooking spray.
- In a large bowl, add the blueberries, sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Toss all to combine until you no longer see any traces of cornstarch.
- In a separate bowl, mix together the brown sugar, oats, flour and the melted butter. Stir together evenly, and set mixture aside for 5 minutes, and then use your fingertips to break the mixture into crumbs; set aside.
- Turn the blueberry mixture into the prepared dish, scraping out all the juices.
- Evenly sprinkle the crumbs over the berries.
- Place the pie dish onto a cookie sheet in case of bubbling over in the oven, and bake for 45-50 minutes or until the topping is golden brown.
- Cool for 15 minutes before serving with ice cream or whipped cream.
I am sharing this with these lovely parties:
Monday, June 18, 2018
Blueberry Preserve Tart with Almonds
Would you care to join me for some Fergolotta with Almonds and Jam? I've had this recipe for some time, and finally decided to make it. You can choose one of my blue and white teacups for your tea. My friend, Joy, gave me the beautiful pottery pitcher when we first moved to Texas going on 32 years ago. Joy and I were friends in Ohio, and she and her hubby moved here six months before we did. Joy is one of those kind, gentle souls, that is always there for me.
Cissy and her brother, Caiden, joined me for Cooking/Art Camp this week. After having lunch at Chik Fil A, we went and filled up a grocery bag to donate to a local Food Pantry. My church collects these bags once a month, and my helpers found things that were needed.
Both of the kids asked if we were having Cooking Camp. I can't tell you what a JOY it is for me to know that they care so much!! We made S'Mores Pops and they had fun putting these together. I had seen this idea on the Today Show as a less calorie version of S'Mores. You just use a lollipop stick, dip the bottoms in melted chocolate, and then dip in crushed graham cracker. We also dipped some in sprinkles. These would make fun party favors, too!
My son Mike, taught the kids and I how to make a watercolor sunset painting, and then we added a fine point sharpie palm tree at the end. Aren't they pretty?
Yield: 8
Blueberry Preserve Tart with Almonds
The actual name of this recipe is Fergolotta with Almonds and Jam, and I'm not sure what magazine I cut this recipe from. It says that the recipe is adapted from Millie's Bistro, in Toronto. I had some homemade blueberry preserves, but I think raspberry, peach, or apricot would be good, too.
ingredients:
1 and 1/2 sticks (3/4 cup) unsalted butter, softened
1/3 cup sugar
1/2 teaspoon almond extract (the recipe calls for 1/4 teaspoon, but I wanted more)
1/4 teaspoon salt
1 and 1/2 cups flour
1/3 cup blueberry preserves or jam
1/3 cup sliced almonds
instructions:
Beat together butter and sugar in a bowl with an electric mixer until pale and fluffy, about 4 minutes, then beat in extract and salt.
Add flour and mix at low speed until just combined.
Reserve 1/2 cup of dough, wrap in plastic wrap, and chill.
Press remainder with floured fingers onto bottom and sides of 10" x 1" tart pan, with removable bottom. Chill shell until firm, about 30 minutes.
Preheat oven to 350 degrees.
Spread preserves over bottom of tart shell, then crumble the reserved dough over the preserves. Sprinkle with almonds.
Bake in middle of oven until golden brown, about 40 minutes.
Cool tart in pan on a rack, then remove side of pan. Serve warm or at room temperature.
I am sharing this with these lovely parties:
Monday, September 18, 2017
100% Whole Wheat Blueberry Muffins
I made this granny square baby blanket for some young friends of mine that had their second baby boy, and thought I'd use it before I washed it for gifting. Since Fall has not officially arrived, let's enjoy some 100% Whole Wheat Blueberry Muffins with some of my pretty blue teacups, two of which I received from Stephanie's Teacup Exchange, from the The Enchanting Rose.
I always keep this basket on my coffee table in the family room, filled with plants. Isn't the Jim Shore "Peace" angel so pretty?
The two teacups on the left were from the teacup exchange from The Enchanting Rose.
Yield: recipe states 12, but I made 16
100% Whole Wheat Blueberry Muffins
These muffins are so very moist and there are no eggs in the recipe (it's not a mistake!). I was very impressed with how wonderful they are.
INGREDIENTS:
- 2 and 1/4 cups White Whole Wheat Flour or Whole Wheat Flour (what I used)
- 1 cup brown sugar
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup blueberries, fresh or frozen
- 1 teaspoon vanilla
- 1/3 cup oil
- 1 and 1/2 cups buttermilk
- cinnamon sugar or coarse white sparkling sugar, for topping
INSTRUCTIONS:
- Preheat oven to 400 degrees. Lightly grease the cups of a muffin pan; or line with paper baking cups and spray the paper cups.
- Whisk all the dry ingredients,including the blueberries
- In a separate bowl, whisk the vanilla, oil, and buttermilk.
- Pour the liquid ingredients into the dry ingredients, stirring just to combine.
- Spoon the batter into the prepared muffin cups, filling them nearly full.
- Sprinkle the tops of the muffins with the cinnamon sugar or sparkling sugar.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Remove the muffins from the oven, and after 5 minutes, transfer them to a wire rack to cool. Serve warm or at room temperature.
This blanket was a fun project using Ice Cream Scoop yarn that I bought on clearance from Michael's. Using variegated yarn makes crocheting much more interesting. Now the blanket is washed and ready to be gifted to the new baby.
I am sharing this with these lovely parties:
Thank you for your visit! xo
Monday, July 31, 2017
Blueberry Crumble
How about joining me for some Blueberry Crunch? I'm just about ready to serve it, but first let's have some iced tea, served in a pretty goblet. A local French cafe' used to serve their water, iced tea, and soft drinks in pretty goblets, and I always thought that was such a nice idea.
This is one of my very favorite dishes, which is Berry Delight, by Mikasa. Years ago, my late beloved and I stayed in a Bed & Breakfast in Wimberley, TX, and they served their meals on these pretty dishes. I scoured our Mikasa outlet store when I got home, and found these lovely sets. The dinner plate just has the same edge as the salad plate, and not the pretty berry motif in the middle.
My new favorite tea is this Blackberry Sage, by Republic of Tea. It's yummy both hot and iced. The back of the container states that "This soothing cup rekindles the spirit. The first sip produces a soft berry note floating atop the taste of smooth, clean tea. The next uncovers the head clearing character of white sage with it's wispy coolness dancing at the back of the throat. An enchanting tea and herb blend." I'm not sure that I got all that, but I do enjoy it!
Yield: 6 servings
Blueberry Crumble
Be sure to use fresh blueberries in this recipe, as frozen do not work.
INGREDIENTS:
- 1/2 cup sugar
- 4 teaspoons cornstarch
- 1/4 teaspoon salt, divided
- 5 cups FRESH blueberries
- 2/3 cup flour
- 1/3 cup old-fashioned oats
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, chilled and cut into 6 pieces
INSTRUCTIONS:
- Adjust oven rack to the lower-middle position and heat to 375 degrees.
- Combine the granulated sugar, cornstarch, and 1/8 teaspoon salt in a large bowl. Add the berries and toss to coat. Transfer to an 8" x 8" baking dish.
- Process the flour, oats, brown sugar, cinnamon, and remaining 1/8 teaspoon salt in a food processor until combined. Add the butter and pulse until dim-sized clumps form. Transfer the crumble to a bowl and pinch together and powdery parts. This is important to make the clumps of crumble. Sprinkle the crumble evenly over the berries.
- Bake until the filling is bubbling around the edges and the topping is golden brown, about 30 minutes. Cool on a wire rack for at least 30 minutes. Once the Blueberry Crumble is fully cooled, it can be wrapped in plastic wrap and refrigerated (the recipe says for up to one day, but I did longer). It also reheats well in the microwave.
I am sharing this with these lovely parties:
Thank you for your visit! xo
Monday, August 24, 2015
Blueberry Buckle
Aren't sunflowers the cheeriest, happiest flower? I had to buy a bunch at the grocery store and I'm sure they'll last for awhile. I also made a Blueberry Buckle that is bursting with blueberry flavor.
I so love using this teacup that I received awhile back, in a teacup exchange that my friend Stephanie had at the Enchanting Rose. She will be having another one in September if you'd like to join in, and you don't need to have a blog to participate.
I just love scenes on teacups and this is the saucer. Don't you just love the setting?
This recipe comes from my very old Betty Crocker Cookbook that I received as shower gift back in 1970. The recipe is listed under Favorite Coffee Cake, and the Blueberry Buckle is a variation. I hope you'll try it! I used fresh blueberries, but spread them out on a rimmed cookie sheet to freeze quickly. This easy trick makes for folding them in a lot easier and also, the batter doesn't turn an unpleasant purple. The topping makes this coffee cake extra special.
Blueberry Buckle
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening ( I used softened butter)
3/4 cup milk
1 egg
2 cups blueberries (freeze them first as they are easier to fold in and won't turn the batter purple)
Topping (below)
Heat oven to 375 degrees. Grease a round 9" pan, or an 8 x 8" or 9 x 9" square pan.
Blend all ingredients together, except for blueberries and topping. Beat vigorously for 1/2 minute.
Fold in the frozen blueberries and then spread in prepared pan.
Sprinkle topping over batter and bake 45-50 minutes.
Topping
Mix 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup soft butter.
This past week, I took my grandsons out to the movies and to dinner. It's always fun to be with my guys!
This sweet picture of Harper was taken when she was eight months old. She is nine months old right now and is crawling everywhere, and pulling herself up. It won't be long and she'll be walking!
I am sharing this with these lovely parties:
Tea Time Tuesday
Thank you for your visit! xo
Wednesday, July 2, 2014
Blueberry Kuchen
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We are having Blueberry Kuchen for our tea on the patio today. I'm using my dishes that I purchased last year from the thrift store. The teddy bear figurines were another thrift store find.
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I'm having tea in my special mug. I just love this Liberty stoneware pattern.
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This Blueberry Kuchen recipe from my Penzey's catalogue is so tasty. I hope you give it a try!
1 1/2 cups flour
3/4 cup sugar
2 t. baking powder
1 1/2 t. grated lemon peel
1/4 -1/2 t. ground nutmeg (I love freshly grated)
1/2 t. cinnamon
1/4 t. salt
2/3 cup milk
1/4 cup melted butter
1 egg, beaten
1 t. vanilla
2 cups fresh or frozen blueberries
Topping
3/4 cup sugar
1/2 cup flour
1/4 cup melted butter
Preheat oven to
350°. In a large bowl, sift together the flour, sugar, baking powder, lemon peel, nutmeg, cinnamon and salt. Add the milk, melted
butter, egg and vanilla. Beat until well blended, about 2 minutes. Pour
into a greased 9x13 pan.
For the topping, combine the sugar and flour. Add the butter and mix with a fork until the topping is crumbly. Sprinkle the blueberries over the cake batter and then sprinkle the topping over the blueberries. Bake at 350° for 40 minutes or until the batter is golden brown.
For the topping, combine the sugar and flour. Add the butter and mix with a fork until the topping is crumbly. Sprinkle the blueberries over the cake batter and then sprinkle the topping over the blueberries. Bake at 350° for 40 minutes or until the batter is golden brown.
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The flowers are from Costco and are perfect for the 4th of July!
I am sharing this with:
Monday, July 29, 2013
Dutch Blueberry Apple Pie with Sugar Cookie Crumble
How about some pie and a cuppa tea in the garden today? I've saved you a slice! I'm using my Brentwood by Adams, English Ironstone.
1 unbaked pie crust, homemade or store-bought
1 T. flour
1 t. sugar
Fit the pie dough into a 9" glass pie pan. Sprinkle the bottom of the dough with the flour and the sugar. Put into the refrigerator until firm, or about 30 minutes. Meanwhile, make the filling.
Filling:
2 cups blueberries
3/4 cup sour cream
1/2 cup sugar
1/2 cup brown sugar
1 t. cinnamon
3 T. flour
1 t. lemon zest
juice from 1/2 large lemon
Sugar Cookie Crumble (recipe follows)
In a large pot, combine apples, blueberries, sour cream, both sugars, cinnamon and flour. Over medium heat, stir together and bring to a light boil (about 10 minutes). Reduce heat to a simmer and add lemon zest and juice, Stir together and then remove from heat.
Preheat oven to 400 degrees.
Pour filling into pie shell. Bake in oven for 10 minutes. Remove from the oven and add Sugar Cookie Crumble to the top, covering all the way to the edges of the pan to prevent berries from splattering.
Reduce heat to 350 degrees. Bake pie for an additional 40-45 minutes.
Remove and let cool. Serve with freshly whipped cream or vanilla ice cream.
Sugar Cookie Crumble: In a food processor, combine 1 cup sugar, 1 cup flour, 1/2 cup butter and a pinch of salt. Pulse together until combined.
NOTE: The next time I make this, I may not use a bottom crust and just bake it as a crisp!
Thank you for your visit! xo
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