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:
Combine blueberries, 1/2 cup sugar, and 1/8 cup H2O in saucepan, cook on low heat until berries are soft (about 15 mins). Combine cornstarch and 1 1/2 Tablespoons H2O in a cup, stir well. Add to blueberry mixture. Cook stirring constantly until thickened. Let cool.
Preheat oven to 350 F. Combine flour, butter, and pecans in mixing bowl, mix well. Press dough in 8×8 pan. Bake 20 mins. Let cool.
For vanilla filling:
Combine cream cheese and 1/2 cup vanilla sugar, beat until smooth. Fold in whipped topping. Spread over crust. Pour berry topping over this. Refrigerate until serving.
We had a wee bit of topping left over from our father’s day cheesecake and a little homemade vanilla ice cream hidden away in the freezer.
Inspired by one of our favorite blueberry treats, blueberry yum yum, we decided to put these two together and add a lavender pecan shortbread crumble.
Wait, what’s blueberry yum yum?
Oh friends, the minute we make some we’ll let you know. But right now let’s talk about this little beauty:
The perfect desert for a hot summer evening!
For the blueberry topping you can follow the recipe for our cheesecake topping here.
If you want to make your own vanilla ice cream here’s what we did:
3 1/2 cups heavy cream
1/2 cup water
1 cup vanilla sugar
Combine the water, 1/2 cup of the heavy cream, and the vanilla sugar in a bowl. Stir until the sugar is dissolved. Stir in the rest of the heavy cream.Now pour that mixture into your ice cream maker and follow your machine’s directions from there!
Now for the lavender pecan shortbread crumble:
1 cup of butter (two sticks)
2 cups of flour
1 cup of pecans, chopped
1/4 cup lavender sugar (or just enough to coat dough)
Set oven for 350 F. Line a baking sheet with parchment paper. Combine butter, flour, and pecans in a bowl and mix them until they are evenly blended together. Sprinkle some lavender sugar in a small dish or bowl. Now it’s time to get a little messy, take a ball of the dough and flatten it to be about half an inch thick. Dip both sides in the lavender sugar and place on your baking sheet. Bake for 20 minutes. The edges will look golden and rather crumbly! When they are cool you can try to preserve their cookie shape or just go ahead and crumble them.
And there you have all the parts, the only thing left is to throw them all together and enjoy!
Here is the cheesecake we had for father’s day this year. It has a graham cracker crust with lemon filling and a lovely blueberry lavender topping!
It was so good we thought we should share the love so here’s how to make it:
2 cups crushed graham crackers
6 tablespoons unsalted butter
3 8-ounces packages of cream cheese, room temperature
1 1/3 cups vanilla sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
2 tablespoons grated lemon peel
4 cups blueberries
1 cup lavender sugar
1/4 cup lemon juice
1/4 cup cornstarch
For crust: Preheat oven to 350 F. Butter a 9 inch springform pan. Blend crumbs and melted butter in a bowl. Press mixture into bottom and up sides of prepared pan. Bake 5 min and let cool.
For filling: Keep the oven at 350 F. Beat cream cheese until soft. Gradually blend in vanilla sugar. Beat in eggs, one at a time. Mix in lemon juice and lemon peel. Pour into crust. Bake until slightly puffed, about 50 min. Cool.
For topping: Combine blueberries, lavender sugar, and lemon juice in a saucepan, cook on low heat until berries are soft (about 15 mins). Combine cornstarch and 2 Tablespoons H2O in a bowl, stir well. Add cornstarch mixture to blueberry mixture, cook, stirring constantly until thickened. Remove from heat and let cool then add to the top of your cooled cake!