If you like blueberries and coffee cake then this recipe is for you.
Simple and delicious, you don’t have to set aside your carefree summer attitude to make this treat. Let the relaxation of summer continue as you effortless throw together this delightfully sinful cake.
Here’s what ya need:
for the cake
1/2 cup unsalted butter, room temp
3/4 cup granulated sugar
1 large egg
1/4 cup heavy cream
1/4 cup water
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour
2 1/2 cups fresh blueberries (about a pint and a handful more)
1/2 cup unsalted butter, room temp & cut into pieces
Preheat oven to 375°F and butter an 8 or 9 inch pan.
For cake: In an electric mixer cream butter and sugar. Add egg, heavy cream, water, baking powder, and salt — mix well. Add in half the flour and mix until incorporated then do the same with the second half. Fold in blueberries and pour batter into your buttered pan.
For topping: In a bowl combine brown sugar, flour, cinnamon, and butter. Mix using a pastry cutter, a fork, or your fingers until crumbly. Pour over batter.
Bake for 45 to 60 mins or until a toothpick inserted comes out clean (time will vary depending on the size of your pan). Let cool a little and serve with fresh whipped cream!!
We’ve enjoyed a lot of smoothies over the past couple of months.
And we’ve developed this simple recipe that’s good every time. It’s got all the good things turmeric, cinnamon, and cayenne, but they aren’t overwhelmingly healthy tasting, in fact they taste really good.
This recipe is a great building block for other smoothies. Start with this simple recipe then go crazy. Switch up the fruit, add a little vanilla or cacao. The possibilities are endless!!
Without further ado, the recipe:
1/2 of an avocado
1 1/2 cups frozen blueberries
1 teaspoon turmeric
1/2 teaspoon cinnamon
a light sprinkle of cayenne
1 3/4 cup orange juice
Combine all in your blender and blend. This will make two 12 ounce smoothies or one 24 ounce super smoothie.
We made our first round of blueberry yum yum a few weeks ago. And we followed the recipe, sort of. If you didn’t write the recipe down last year, here it is: THE BEST BLUEBERRY RECIPE.
The only thing we changed was the creamy filling. Instead of using frozen whipped topping we made our own whipped cream using 1 cup heavy whipping cream and 1/2 cup vanilla bean sugar. We mixed in that homemade whipped cream with local cream cheese that we picked up at the farmers market from Charleston Artisan Cheesehouse!!
And it was divine.
It’s what summer blueberry daydreams are made of:
It was so good we wanted to share it with everyone. But how were we going to share an 8×8 pan of goodness at the market?? Talk about awkward. We had to come up with a way to transport all that yum in a more efficient manner.
So we made the yum yum in the sturdiest cupcake liners we could find, and it worked beautifully!
Whether you decide to make an 8×8 dish or a bunch of mini yum yum cupcakes it’s going to be delicious.
Remember that lavender lemonade we told you about? Well, lemonade is great with a little ice, right?
But do you really like the watered down lemonade you get at the end of your glass?
If you answered yes to that last question, this post might not be for you, however look at these lovely lemonade ice cubes and maybe you’ll change your mind:
The cube on the left was made using blueberry lavender lemonade and the one on the right was made with lavender lemonade and a couple whole blueberries! You can use these cubes to keep your drink cool and keep the same intense flavor over time.
Wait. Blueberry lavender lemonade?!!
That’s right, just add a cup of blueberries when you make the simple syrup in this recipe. Let the blueberries cook over low heat until they pop and then you’ll get a simple syrup with a lovely blueberry taste!
Of course once you make the ice cubes you can put them in whatever you like. Here we put the blueberry lavender lemonade cubes into the lavender lemonade and got this pretty treat: