Depending on where you live, blueberry season may be here already or getting close. Whether you pick your own blueberries or buy them at the farmers’ market or grocery store, baking with fresh blueberries is the best! I first made this recipe for Local Blueberry Crisp when I did a review of The Freds at Barneys New York Cookbook by Mark Strausman about 3 years ago. Freds at Barneys New York was a luxury dining destination in the Big Apple where you would often find actors, sports figures, fashion designers, and other celebrities enjoying a meal. Mark Strausman was the chef. Unfortunately, when I googled the restaurant recently, I found that it was “permanently closed.” It may have taken a hit during the pandemic, which was a hard time for so many restaurants.Continue reading
I posted a recipe for some Blueberry Buttermilk Muffins last week, and I have another blueberry recipe for you this week—Blueberry-Orange Bread! This recipes makes a good-size 9×5″ loaf, has a subtle orange flavor and aroma, and is brimming with lots of blueberries! The fresh blueberries and yogurt give this quick bread a nice moist texture, and the orange juice, orange zest, and orange extract give it a delicious citrus flavor. Continue reading
This recipe was a little experiment for me. I wasn’t sure how it would turn out, but I really liked it! This Blueberry-Applesauce Bread is a great quick bread for summer-into-fall. It has the fresh blueberries of summer combined with fall apple flavor, thanks to the Continue reading
Cornbread and cornbread muffins remind me of fall. Maybe because chili reminds me of fall too–and chili and cornbread go together so well. It’s officially fall now, but I wanted to give a last nod to summer by adding a summery element to these cornbread muffins–fresh blueberries! The blueberries give this slightly-sweet cornbread a great flavor. And the corn kernels help make the muffins good and moist. These muffins are actually great any time of the year. Serve them for breakfast or for a snack later in the day!
BLUEBERRY CORNBREAD MUFFINS by NancyC
Makes 17 muffins
- 1 cup yellow cornmeal
- 1 cup all-purpose unbleached flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 Tablespoons butter, melted
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups fresh blueberries
- 1 cup fresh or frozen (and thawed) corn kernels
- Optional: granulated or coarse sugar, for sprinkling on top of muffins
Preheat oven to 350″F. Line muffin tins with 17 paper muffin liners.
In large bowl, blend the cornmeal, flour, sugar, baking soda, baking powder, and salt. Set aside.
In medium size bowl, blend melted butter, buttermilk, eggs, and vanilla extract. Stir this buttermilk/egg mixture into the flour mixture, mixing everything well. Fold in the blueberries and corn. Lightly sprinkle tops of muffins with sugar, if desired.
Fill each muffin liner 2/3 to 3/4 full and bake at 350˚F for 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool in muffin tin for about 5 minutes, then remove muffins and cool completely on wire rack.
Fall really came up fast for me this year, how about you? What types of goodies do you like to bake to welcome in the fall season?
I found some blueberries at a really good price at my local market, so it was the perfect time to make this Blueberry Almond Pound Cake! If you like blueberries, you will need to try this–it’s so moist, dense, and rich! You can also use frozen blueberries in this cake, but the baking time will be slightly longer. I prefer using fresh blueberries because the frozen berries tend to give the batter a blue-ish color. The almonds and almond extract give this pound cake a really nice flavor and the glaze adds a little extra sweetness. Serve it for dessert at dinner or at a brunch with coffee or tea.
BLUEBERRY ALMOND POUND CAKE by NancyC
Makes one 10″ bundt cake
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 (8-ounce) block of cream cheese, softened
- 1 teaspoon almond extract
- 2 cups sugar
- 4 large eggs
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3/4 cup sliced or coarsely chopped almonds
- 2 cups fresh or frozen blueberries, thawed
- 2 cups powdered sugar
- 3 to 4 Tablespoons Half & Half (light cream), depending on desired consistency
- 1/2 teaspoon almond extract
- 2 Tablespoons sliced or coarsely chopped almonds for garnish (you can lightly toast them if you prefer)
Preheat oven to 350 degrees. Grease and flour a 10″ bundt pan; set aside.
In large bowl, blend butter, cream cheese, almond extract, and sugar until mixture is creamy and fluffy. Add eggs, one at a time, and blend well after each addition.
In a small bowl, combine flour, baking powder and salt. Add flour mixture to creamy mixture and mix well.
Stir in sliced almonds, mixing to evenly distribute in batter and then gently fold in the blueberries and blend evenly into the batter. Spoon batter into prepared bundt pan. Bake 50 minutes or until golden brown and toothpick inserted in center comes out clean or almost clean (do not overtake, or cake will be dry).
Let cake cool in pan for 10 minutes, then remove from pan onto a serving plate (you may need to loosen the edges of the cake from the pan a little with a knife). Let cake cool completely.
While cake is cooling, mix the glaze ingredients and after cake cools, drizzle glaze over the cake. Sprinkle the almonds on top. Makes about 8-10 servings.
Have you been enjoying fresh blueberries this summer too? What kind of blueberry baked goods have you been making lately?