Category: Blueberry

Wild Blueberry & Maple Breakfast Cake

Posted on by Mari Vasseur
Wild Blueberry & Maple Breakfast Cake

My personal eating philosophy is to eat everything in moderation. As you may know, I love enjoying desserts on occasion, but in my daily life I try to eat a variety of foods, mostly plants. One of my favorite plant foods, which happen to be loaded with antioxidants, are blueberries. Wild blueberries are especially rich in antioxidants. Wild blueberry season is during the summer, but luckily the frozen ones are available year around. I can happily eat a handful of blueberries, but it’s so much fun to make blueberry recipes too! I reached for my bag of frozen wild blueberries to make this subtly sweet breakfast cake. It reminds me of blueberry muffins or fluffy blueberry pancakes. For this recipe, I topped the cake with whipped cream and homemade Blueberry Maple Syrup, which is perfect for a weekend breakfast or brunch. For a more simple, cozy breakfast, try this cake served warm with butter and maple syrup. So delicious and comforting!

Wild Blueberry & Maple Breakfast Cake

Subtly sweet, rustic wild blueberry and maple cake, topped with whipped cream and homemade blueberry maple syrup by Brownie Mischief
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 9

Ingredients
  

Cake

  • 1 â…” cups (212g) all purpose flour, sifted
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure maple extract or natural maple flavoring
  • ½ cup (118ml) whole milk, room temperature
  • â…“ cup (75g) sour cream, room temperature
  • 1 cup (142g) wild blueberries, fresh or frozen See note below*

Blueberry Maple Syrup

  • 1 cup (142g) wild blueberries, fresh or frozen
  • ¼ cup (60ml) real maple syrup
  • 1 pinch fine sea salt
  • â…“ cup (78ml) plus 1 tablespoon (15ml) water, divided
  • 2 teaspoons cornstarch

Sweetened Whipped Cream

  • ¾ cup (177ml) cold heavy whipping cream
  • 2 tablespoons (15g) powdered sugar, sifted
  • ¼ teaspoon pure vanilla extract

Instructions
 

Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
  • In a large bowl, beat the butter, brown sugar and granulated sugar together, with an electric mixer on medium speed, until pale and fluffy. Beat in the eggs and maple extract in three additions, making sure each one is incorporated before adding the next.
  • In a small bowl, whisk together the milk and sour cream until well blended. Stir the flour mixture into the batter by hand, in two additions, followed by half of the milk mixture after each addition. Mix just until combined. Do not over mix. Gently stir in the blueberries.
  • Transfer the batter to the prepared cake pan. Smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove the cake from the pan and transfer it to a cooling rack. Serve warm or at room temperature.

Blueberry Maple Syrup

  • In a small saucepan over medium heat, cook the blueberries, maple syrup, salt and 1/3 cup (78ml) of water until the blueberries are softened, about 3-4 minutes. In a small bowl, create a slurry by whisking together the cornstarch with the remaining 1 tablespoon (15ml) of water. Stir the slurry into the blueberry mixture. Continue cooking and stirring until thickened, about 1-2 more minutes. Remove from heat and set aside to cool.

Sweetened Whipped Cream

  • In a large bowl, whip the heavy whipping cream, with an electric mixer at medium speed, until frothy. Add the powdered sugar and vanilla. Continue whipping, at medium-high speed, until medium peaks form. Do not over whip. Cover and refrigerate until ready to use.

Notes

*If you're using frozen blueberries, there's no need to defrost them first. Just gently pat them dry with paper towels before adding them to your batter. If your blueberries are very icy, rinse them with cold water, then gently pat them dry with paper towels.
Keyword blueberry, cake

Bakery-Style PB & J Cookies

Posted on by Mari Vasseur
Bakery style PB & J cookies by Brownie Mischief

Many of us think of peanut butter & jelly as nostalgic comfort food. It brings back happy memories of childhood. A peanut butter & jelly sandwich in my school lunch box was a welcome favorite in the sandwich rotation. I created my ideal PB & J cookies with those nostalgic flavors in mind. These deluxe jumbo peanut butter cookies are worthy of packing in a grown-up lunch or enjoying as a comforting snack with a tall glass of ice-cold milk or with your favorite coffee drink.

These cookies are a generous 3-inch size, but you can make them smaller if you wish. Keep in mind that the baking time will be shorter for smaller cookies. My favorite way to make these cookies is with blueberry jam and fresh blueberries. The strawberry ones took a few attempts to get right due to the juiciness of the strawberries. The instructions for the strawberry version of these cookies are in the notes below. Feel free to use your favorite jam flavor and have fun experimenting with different fruits or berries.

 

Bakery-Style PB & J Cookies

Jumbo bakery-style peanut butter cookies filled with jam & fresh fruit
Print Recipe
Course Dessert
Cuisine American
Servings 12 3-inch cookies

Ingredients
  

  • 1 cup (128g) all purpose flour, sifted
  • ½ cup (57g) cake flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, room temperature
  • ¾ cup (191g) creamy peanut butter
  • ½ cup (100g) granulated sugar, divided
  • ½ cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup (76g) blueberry jam or preserves
  • 35-45 fresh blueberries

Instructions
 

  • Preheat the oven to 350ºF. Line 2 large cookie sheets with parchment paper.
  • In a medium-sized bowl, whisk together the all purpose flour, cake flour, baking powder and salt until well blended.
  • In a large bowl, beat the butter and peanut butter together, with an electric mixer on medium speed, until smooth. Place 2 tablespoons (25g) of the granulated sugar in a small, shallow bowl and set aside. Beat the remaining granulated sugar and the brown sugar into the butter mixture until light and fluffy. Beat in the egg, then the vanilla extract until well incorporated. On low speed, beat in the flour mixture just until combined.
  • Chill the cookie dough in the refrigerator, just until easier to work with, about 15 minutes. Divide the dough into 12 equal portions, (about 60g each). Form the portions into balls, then roll them in the reserved granulated sugar. Place them about 2 inches apart onto the cookie sheets. Make indentations in each ball using a 1-inch pastry tamper or use your thumbs. Fill each indentation with about a teaspoon of jam, then top with blueberries.
  • Bake the cookies until the edges start to turn golden brown and the jam begins to bubble, about 14-15 minutes. (The cookies will spread, but if your cookies spread too much, you can shape the hot cookies when they come out of the oven by immediately placing a large round cookie cutter onto the cookie sheet over each cookie and slide it around in a circular motion a couple of times. (Or you can refrigerate the dough balls until firm prior to baking to help reduce spreading.) Let the cookies cool on the cookie sheets for 1 minute, then transfer them to a cooling rack.

Notes

To make the strawberry version of these cookies, replace the blueberry jam with strawberry jam. Optional: Cut out 12 strawberry hearts (as shown in the photo). Place the strawberries in a small bowl. Sprinkle with 1 teaspoon of sugar and let macerate for 20-30 minutes to draw out the excess juices. If you skip this step, the juice from the strawberries may make the centers of your cookies soggy. Drain the strawberries, pat dry, then place them on the cookies with the jam before baking.
Keyword cookies, jam, peanut butter

Blueberry Crumb Cake Cookies

Posted on by Mari Vasseur
Blueberry Crumb Cake Cookies

Over the holidays, my Cranberry Orange Crumb Cake Cookies went viral, so I thought it was time to introduce a spring version of the popular cookies. Blueberry Crumb Cake Cookies have homemade blueberry filling with crumble topping and a touch of lemon zest in the dough to brighten them up. The sweet-tart lemon icing gives them the perfect balance. These delightful blueberry cookies are perfect alongside a cup of tea or a glass of lemonade.

 

Blueberry Crumb Cake Cookies

Vanilla cookies with a touch of lemon zest, topped blueberry filling, crumble topping and lemon icing by Brownie Mischief
Print Recipe
Course Dessert
Cuisine American
Servings 14 cookies

Ingredients
  

Blueberry Filling

  • 6 ounces (170g) blueberries, divided about 1 1/4 cups
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon corn starch
  • 1 teaspoon lemon juice

Crumb Topping

  • ¾ cup (96g) all purpose flour
  • ¼ cup (50g) granulated sugar
  • 3 tablespoons (38g) packed brown sugar
  • â…› teaspoon fine sea salt
  • 4 ½ tablespoons (64g) cold, unsalted butter, cubed

Cookies

  • 2 cups (255g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • Zest of 1 medium lemon
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoon pure vanilla extract
  • ½ cup (85g) white chocolate chips optional

Icing

  • â…” cup (80g) powdered sugar, sifted
  • 1 small dash fine sea salt
  • 2-3 tablespoons (30-45ml) lemon juice

Instructions
 

Blueberry Filling

  • Set aside 1/4 cup (34g) of blueberries. Combine the remaining blueberries with the sugar, cornstarch and lemon juice in a small saucepan.
  • Simmer over medium-low heat, stirring occasionally, until the blueberries are softened and the sauce is a thick jam consistency, about 5-7 minutes. Stir in the reserved 1/4 cup (34g) of blueberries and cook for 1 more minute. Remove from heat and set aside to cool completely.

Crumb Topping

  • In a medium-sized bowl, whisk together the flour, granulated sugar, brown sugar and salt until well blended. Work the butter into the flour mixture with your fingertips until it looks sandy with no large pieces of butter remaining. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.

Cookies

  • Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
  • In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
  • In a large bowl, beat the butter, granulated sugar, brown sugar and lemon zest, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in two separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract. On low speed, beat the flour mixture into the batter, just until combined. Stir in the white chocolate chips, if using.
  • Form the cookie dough into 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Press a 1-inch wide indentation into each cookie using your thumb or a pastry tamper. Fill each indentation with a generous teaspoon of the blueberry filling. Top each one generously with the crumb topping. Gently press the topping onto the cookies.
  • Bake until the topping and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.

Icing

  • In a small bowl, whisk together the powdered sugar, salt, and 2 tablespoons (30ml) of lemon juice until well combined. Add additional lemon juice as needed to achieve the desired consistency. Whisk until smooth. Drizzle the icing over the cooled cookies.
Keyword blueberry, cookies

Blueberry Carrot Cake

Posted on by Mari Vasseur
Blueberry Carrot Cake

Spring is here and it’s the season to eat carrot cake! Many people have strong opinions about which add-ins are best to use in carrot cake. Some popular ones, besides the carrots themselves, include nuts, pineapple, raisins, and even coconut. My Blueberry Carrot Cake came about when I was thinking about making a breakfast carrot cake. I replaced the typical add-ins with blueberries and the results were so delicious. I originally made this cake with a maple-butter glaze which was perfect for a breakfast cake. For Easter brunch, I opted to dress up the cake with Blueberry Cream Cheese Frosting, fresh blueberries and lilacs. This combination is magical.

Blueberry Carrot Cake

Moist, subtly spiced carrot cake studded with blueberries and topped with blueberry cream cheese icing by Brownie Mischief
Print Recipe
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8

Ingredients
  

Blueberry Carrot Cake

  • 1 ¼ cups (159g) all purpose flour, sifted plus 1 teaspoon for the blueberries
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • â…” cup (148ml) avocado oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¾ cup (80g) finely shredded carrots
  • 1 cup (142g) blueberries plus extra for the top of the cake

Blueberry Cream Cheese Frosting

  • 3 ounces (85g) cream cheese, room temperature
  • 6 tablespoons (85g) unsalted butter, room temperature
  • 1 ¼ cups (150g) powdered sugar, sifted
  • ½ teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • 2 tablespoons (14g) frozen defrosted blueberries, with the liquid To use fresh blueberries instead of frozen, see notes below.
  • 1 tablespoon (15ml) whole milk or half & half, room temperature
  • Food-safe or edible pesticide free flowers optional

Instructions
 

Blueberry Carrot Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg until well blended.
  • In a large bowl, beat the granulated sugar, brown sugar and oil together until well blended. Beat in the eggs and vanilla, with an electric mixer at medium speed, until smooth and well incorporated. Stir in the carrots. Add the flour mixture and stir just until combined.
  • In a small bowl, toss the blueberries with 1 teaspoon of flour. Fold the blueberries into the batter. Transfer the batter to the cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 37-43 minutes. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a cooling rack.

Blueberry Cream Cheese Frosting

  • Smash the blueberries with a fork and press through a sieve into a small bowl.
  • In a medium-sized bowl, stir the cream cheese with a spatula until smooth. Add the butter and beat, with an electric mixer on low speed, until smooth.
  • Gradually mix in the powdered sugar. Add the vanilla, salt and 1 tablespoon (15 ml) of the smashed blueberries and beat until smooth. Add milk, if needed, until the desired consistency is reached. Stir with a spatula to smooth out any bubbles.

Notes

To use fresh blueberries for the frosting, place the blueberries in a small saucepan with a teaspoon of sugar and 1/2 teaspoon of lemon juice or water. Cook over medium-low heat until the sugar is dissolved and the blueberries start to soften. Smash the blueberries with a potato masher. Press this mixture through a sieve into a small bowl and let cool to room temperature.
Keyword blueberry, cake, carrot

Totoro Inspired Blueberry Tarts

Posted on by Mari Vasseur
Totoro Inspired Blueberry Tarts

If you’re a fan of the movie, My Neighbor Totoro, you’ll love these cute little tarts with bellies full of blueberry filling. I watched this movie multiple times over my break from Christmas to New Year’s Day. 2024 was such a roller coaster, that I needed something that brings happiness and comfort. I hope these yummy little cuties will bring you happiness too!

I shared my flaky pie crust recipe below along with the filling. If you want to streamline the process, you can certainly use store bought pie crust. But I must say that that I’ve made them both ways and the homemade crust tastes so much better! You can use a 4 1/2-inch Totoro cookie cutter* to make the pies or you can use the free printable pattern** I provided below. For best results, make sure your dough is nice and cold when cutting it out. You can also use any leftover pie scraps to make tiny Chibi Totoros if you like. Brush them with egg wash and sprinkle with coarse sugar. Bake for a few minutes until light golden brown.

Totoro Inspired Blueberry Tarts

Totoro-shaped blueberry tarts with vanilla icing
Print Recipe
Course Dessert
Servings 10 tarts

Ingredients
  

Crust

  • 2 ¾ cups (351g) all purpose flour
  • 1 tablespoon (14g) sugar
  • ½ teaspoon fine sea salt
  • ¼ cup (46g) vegetable shortening
  • ¾ cup (170g) cold, unsalted butter, cubed
  • ½ cup (118ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar

Filling

  • 2 ½ cups (312-340g) blueberries, fresh or frozen, divided
  • 1 teaspoon lemon juice
  • 6 tablespoons (75g) sugar
  • 4 teaspoons (13g) cornstarch
  • 1 dash fine sea salt
  • ½ teaspoon pure vanila extract

Icing

  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 ½ tablespoons (21g) unsalted butter, melted
  • 2-3 tablespoons (30-45ml) milk
  • ½ teaspoon pure vanilla extract
  • 1 dash fine sea salt

Decor

  • 1 tablespoon (11g) chopped semisweet chocolate or mini chocolate chips, melted

Instructions
 

Crust

  • In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until it's evenly distributed. Work in the butter until flat, dime-size pieces are formed.
  • In a glass measuring cup, stir the ice water and the vinegar together. Sprinkle it over the flour mixture a little at a time, stirring the dough until it comes together. You may not need all of the liquid, depending on your climate.
  • Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not over work the dough. Divide the dough into 2 equal portions. Use a kitchen scale for accuracy. Form the portions into disks, wrap them in plastic wrap and refrigerate until firm, at least 2 hours or up to overnight.

Filling & Assembly

  • Set aside 1/2 cup of blueberries. In a medium-size saucepan, over medium heat, stir together 2 cups of blueberries and the lemon juice. Add the sugar, cornstarch and salt. Stir gently until the sugar melts and the mixture starts to bubble. Let the mixture simmer gently until thickened, about 3-5 minutes. Transfer the mixture to a shallow bowl. Stir in the reserved 1/2 cup of blueberries and the vanilla extract. Let cool to room temperature.
  • Preheat the oven to 375ºF (190ºCº). Line two baking sheets with parchment paper.
  • On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut out 9-10 Totoro shapes out of each dough portion using a 4 1/2-inch Totoro cookie cutter* or cut with a paring knife using the provided pattern.** You should get 20 Totoro cut-outs out of the homemade dough, only re-rolling the dough scraps once. Store bought dough will yield about 18 cut-outs, re-rolling the scraps once. (Let the re-rolled dough scraps rest in the refrigerator until firm before cutting.) Place half of the Totoro cut-outs, about 2 inches apart, onto the baking sheets.
  • Brush the edges of the Totoro cut-outs with egg wash, using your finger or a small pastry brush. Place about 2 tablespoons of the filling in the center of each one. Place a second cut-out over each one. Press the edges together with your fingers, beginning at the bottom and working your way up the sides. Wipe up any excess blueberry drips with a paper towel. Crimp the edges with a small fork. Brush the pies with egg wash. Cut a small ventilation slit into the center of each tart. Bake until the crust is golden brown and the filling starts to bubble, about 23-28 minutes. (If the ears start to brown too fast, you can cover them with small pieces of aluminum foil during the last few minutes of baking.) Transfer the tarts to a cooling rack.

Icing & Decor

  • In a medium bowl, whisk together the powdered sugar, butter, 1 tablespoon of milk, the vanilla and salt until well combined. Add additional milk as needed to achieve the desired consistency. Whisk until smooth. Spread the icing onto the bellies of the cooled Totoro tarts. Pipe dots for the eyes. When the icing has dried, you can use melted chocolate to make the eyeballs, noses and decorate the bellies.

Notes

*To find a Totoro cookie cutter, click here.
**To get the free printable Totoro pattern, click here.
Keyword pastry, pie, pocket pies, tarts

Maple Blueberry Buckle

Posted on by Mari Vasseur
Maple Blueberry Buckle

A “buckle” is a single layer cake made with fruit. It often has a crumb topping similar to a crumb cake or a coffee cake. My version of a buckle is made with blueberries and maple icing. Although blueberry desserts are typically made when blueberries are in season, this delicious cake can be made year around, because the recipe also works well with frozen blueberries. The maple flavor pairs beautifully with the blueberries and brown sugar in the cake and gives it a cozy autumn feeling.

Maple Blueberry Buckle

Tender maple brown sugar cake topped with blueberries, crumb topping and maple icing
Print Recipe
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 9 servings

Ingredients
  

Crumb Topping

  • 1 cup (128g) all purpose flour
  • ½ cup (100g) packed brown sugar
  • ¼ teaspoon cinnamon
  • â…› teaspoon fine sea salt
  • 6 tablespoons (85g) cold, unsalted butter, cubed

Cake

  • 1 â…” cup (213g) all purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg preferably freshly ground
  • ½ cup (113g) unsalted butter, room temperature
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure maple extract
  • ½ teaspoon pure vanilla extract
  • ½ cup (118ml) whole milk, room temperature
  • â…“ cup (75g) sour cream, room temperature
  • 1 ½ cups (234g) fresh or frozen blueberries, divided

Icing

  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon pure maple syrup
  • 1 tablespoon (14g) unsalted butter, melted
  • ½ teaspoon pure maple extract
  • 1 dash fine sea salt
  • 1-2 tablespoons (15-30ml) whole milk, room temperature

Instructions
 

Crumb Topping

  • In a medium-size bowl, mix the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks sandy with no large pieces of butter remaining. Press the mixture together to make chunks. Set aside in the refrigerator until ready to use.

Cake

  • Preheat the oven to 350ºF (180ºC). Line a 9-inch square cake pan* with parchment paper, leaving a couple of inches of overhang.
  • In a medium-size bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
  • In a large bowl, cream the butter, brown sugar and granulated sugar, with an electric mixer on medium speed, until light and fluffy. Beat the eggs into the butter mixture in two separate additions, making sure each one is incorporated before adding the next. Beat in the extracts until combined.
  • In a small bowl, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in three additions, alternating with the milk mixture. Mix just until combined.
  • Transfer the batter to the prepared pan. Smooth the top with a spatula. Set aside 1/4 cup (38g) of blueberries. Top the cake batter evenly with the remaining blueberries, then the topping mixture. Top with the reserved blueberries. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Do not over bake. Cool the cake in the pan. Remove the cake from pan and transfer it to a serving platter.**

Icing

  • In a small bowl, whisk together the powdered sugar, maple syrup, butter, maple extract, salt and 1 tablespoon (15 ml) of milk until well combined. Add additional milk as needed to reach the desired consistency. Whisk until smooth. Drizzle the icing over the cooled cake.

Notes

*To find the 9-inch square cake pan I used, click here.
**To remove the cake from the pan, tilt the cake pan and lift one end of the cake using the parchment paper as a handle. Gently slide the cake onto a serving platter or cutting board. You can also serve the cake directly out of the pan if you prefer.
Keyword buckle, cake, maple blueberry

Triple Berry Crumble Cheesecake Bars

Posted on by Mari Vasseur
Triple Berry Crumble Cheesecake Bars

Snacking on fresh summer berries is a treat I look forward to every year. Making desserts with berries is even more anticipated! So I decided to share my dreamy Triple Berry Crumble Cheesecake bars. The cheesecake filling is so creamy and silky. I used a combination of blackberries, blueberries and raspberries with plenty of crumb topping. Feel free to use any combination of berries you like. If you use strawberries, just cut them into chunks. The raspberry sauce is a bonus. You can also make the sauce using strawberries instead if you like. These cheesecake bars are so stress-free. There’s no water bath required and you don’t have to worry about cracking.

Triple Berry Crumble Cheesecake Bars

A creamy cheesecake filling on a graham cracker base, topped with berries and a generous crumb topping. Served with raspberry sauce.
Print Recipe
Course Dessert
Servings 9 servings

Ingredients
  

Berries

  • 2 cups (284-312g) assorted berries I used 1 cup (142g) blackberries, 1/2 cup (78g) blueberries and 1/2 cup (71g) raspberries
  • 1 tablespoon (13g) granulated sugar
  • 1 teaspoon lemon juice

Crumb Topping

  • 1 cup (128g) all purpose flour
  • â…“ cup (66g) granulated sugar
  • 3 tablespoons (38g) packed brown sugar
  • ¼ teaspoon fine sea salt
  • 6 tablespoons (85g) cold, unsalted butter, cubed

Graham Cracker Crust

  • 1 ½ cups (170g) graham cracker crumbs
  • 2 tablespoons (25g) granulated sugar
  • â…› teaspoon cinnamon
  • 6 tablespoons (85g) melted butter

Filling

  • 16 ounces (454g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 pinch fine sea salt
  • ¼ cup (59ml) heavy whipping cream, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 large eggs, room temperature

Raspberry Sauce

  • 1 ¼ cups (142g) raspberries
  • ½ cup (100g) granulated sugar
  • ½ cup (118ml) plus 1 tablespoon (15ml) water, divided
  • 1 teaspoon cornstarch

Instructions
 

Berries

  • Combine the berries, sugar and lemon juice in a medium bowl. Let stand 30 minutes, then drain the juices.

Crumb Topping

  • In a medium bowl, whisk together the flour, granulated sugar, brown sugar and salt.
  • Work the butter in with your fingertips until it looks like wet sand and no large pieces of butter remain. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Graham Cracker Crust

  • Preheat the oven to 350ºF (180ºC). Spray an 8-inch (20.3cm) square baking dish with nonstick spray. (I used a ceramic baking dish.*)
  • In a medium bowl, mix the crumbs, sugar and cinnamon together until well combined. Stir in the melted butter until evenly distributed. Press this mixture into the baking pan. Bake until set, about 5 minutes.

Filling and Assembly

  • Turn the oven temperature down to 325ºF (165ºC).
  • In a large bowl, beat the cream cheese with the sugar and salt until well combined. Gradually beat in the heavy cream, then the vanilla extract. Beat in the eggs one at a time, just until smooth and combined. Don't over beat.
  • Pour the batter into the baking dish over the crust. Spoon the drained berries over the batter. Sprinkle on the crumb topping. Bake until the topping is golden brown and the cheesecake center is wobbly but not runny, about 45-50 minutes. The internal temperature should be 145º-150ºF (63º-66ºC).
  • Run a small offset spatula or a knife along the perimeter edges of the cheesecake to separate it from the pan. Let the cheesecake cool to room temperature, about 1 1/2 hours. Chill in the refrigerator for at least 2 hours. Cut into squares and serve with raspberry sauce.

Raspberry Sauce

  • Purée the raspberries n a blender or small food processor. Pass the purée through a mesh sieve.
  • Place the raspberries, sugar and 1/2 cup (118ml) of water in a medium saucepan over medium heat. Bring to a boil, then turn the heat down to low and simmer for 10 minutes.
  • In a small bowl, whisk together the cornstarch with 1 tablespoon (15ml) of water. Add this mixture to the saucepan and whisk until smooth. Continue cooking until thickened, about 2-3 more minutes. Remove from heat. Transfer the raspberry sauce to a bowl. Cover and refrigerate until ready to use. The sauce will thicken a bit as it cools.

Notes

*To find an 8-inch ceramic baking dish, click here.
Keyword bars, cheesecake, triple berry

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Posted on by Mari Vasseur
Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Say hello to springtime in cake form. These soft, fluffy, little lemon bundt cakes are bursting with lemon flavor and topped with a beautiful, delicious blueberry cream cheese icing. The icing gets it’s natural beauty from fresh blueberries. The colors and flavors of these cakes remind me of sunshine and spring blooms. I decorated my cakes with tiny blue violas from my garden. They would also look pretty topped with fresh chamomile flowers.

I used a bundtlette pan with six 1-cup servings. To find the pan I used, click here. This recipe also works as cupcakes using a standard muffin pan. The baking time will be a bit shorter. If you’re not a fan of blueberry icing, you can glaze the cakes with lemon icing instead. To find my lemon icing recipe, click here.

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

by Mari Vasseur
Soft, fluffy lemon bundtlette cakes topped with blueberry cream cheese icing
Print Recipe
Course Dessert
Servings 6 Bundtlette cakes

Ingredients
  

Lemon Simple Syrup

  • ¼ cup (50g) granulated sugar
  • Juice of one medium lemon plus enough water to make 1/4 cup (59ml)

Lemon Bundt Cakes

  • 1 ¼ cups (142g) cake flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (150g) granulated sugar preferably fine granulated sugar (not powdered sugar)
  • Zest of 2 medium lemons
  • ½ cup (107 ml) vegetable oil or neutral oil of your choice
  • 2 large eggs room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ cup (59 ml) whole milk room temperature
  • ¼ cup (57g) sour cream room temperature

Blueberry Cream Cheese Frosting

  • â…“ cup (57g) blueberries
  • 2 teaspoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • ½ cup (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • ½ teaspoon pure vanilla extract
  • ½ cup (60g) powdered sugar, sifted
  • 2-4 tablespoons (30-59 ml) whole milk room temperature

Instructions
 

Lemon Simple Syrup

  • In a small saucepan, combine the sugar, lemon juice, and water over medium-low heat. Cook and stir gently just until the sugar is dissolved. Set aside to cool.

Lemon Bundt Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour a bundtlette pan with six 1-cup servings. Make sure to thoroughly grease and flour all of the crevices. (To find the pan I used, see note below.*)
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt until well blended.
  • In a large bowl whisk together the sugar and lemon zest until well combined. Add the oil, eggs, and vanilla extract and whisk until smooth and creamy.
  • In a small bowl, whisk together the milk and sour cream. Stir the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Stir just until combined.
  • Fill the cake pan wells half full with the batter. (If using a standard muffin pan, fill the wells 2/3 full.) Bake until the tops are springy and a toothpick inserted in the centers of the cakes comes out clean or with a few crumbs attached, about 14-16 minutes. Check for doneness a couple of minutes early to avoid over baking. (Baking time is shorter for a standard muffin pan.) Cool the cakes in the pan for 8 minutes, then turn the cakes out onto a cooling rack. Brush the warm cakes generously with lemon simple syrup.

Blueberry Cream Cheese Icing

  • In a small saucepan, combine the blueberries, sugar and lemon juice. Stir occasionally over medium heat, until the blueberries start to soften and the mixture starts to bubble. Smash the blueberries with a potato masher or the back of a spoon. Let the mixture simmer gently until thickened to a jam consistency, about 2-3 minutes. Strain the cooked blueberries through a mesh sieve for a smooth consistency. You can skip this step if you prefer a chunky consistency. Set aside to cool to room temperature.
  • In a medium-sized bowl, beat the cream cheese and butter together until smooth. Don't over beat. Cream cheese tends to curdle if beaten too much.
  • Add the powdered sugar, vanilla and 2 tablespoons (30ml) of milk and beat until smooth and well blended. Stir in the cooled blueberries until combined. Stir in more milk as needed to achieve the desired consistency. Spoon or drizzle the icing onto the cooled lemon cakes.

Notes

To find the bundt cake pan I used, click here.
Keyword cake, lemon bundts

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

Posted on by Mari Vasseur
Blueberry Cornmeal Tea Cakes with Honey Butter Icing

If you’re looking forward to spring as much as I am, you’ll love these tender, fluffy Blueberry Cornmeal Tea Cakes. They taste like soft, sweet cornbread with the added freshness of juicy blueberries. The Honey Butter Icing adds the perfect, sweet finish. Who doesn’t love cornbread slathered with honey and butter? It’s a match made in heaven and it works so well on these delightful tea cakes.

I placed them upside down because they look more pretty and elegant that way. I added some fresh, pesticide free violas to the tops. They would also be cute decorated with fresh blueberries or chamomile flowers.

This versatile recipe can also be made into muffins by filling the muffin pan cups 2/3 full instead of 1/2 full. The baking time may be a little longer. Place the muffins right side up on the cooling rack.

To see the inside of the tea cakes, watch the TikTok video. Click here.

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

Sweet, soft cornbread cakes with blueberries, topped with honey butter icing
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 12

Ingredients
  

Blueberry Cornmeal Tea Cakes

  • 1 ¼ cups (159g) all purpose flour, sifted
  • ½ cup plus 2 1/2 tablespoons (130g) granulated sugar
  • ¼ cup (36g) cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • ¾ cup (170g) sour cream
  • ¼ cup (57ml) vegetable oil or neutral oil of your choice
  • 2 tablespoons (28g) unsalted butter, melted
  • ¾ teaspoon pure vanilla extract
  • Zest of 1 small lemon
  • 1 cup (170g) blueberries

Honey Butter Icing

  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon honey
  • Pinch fine sea salt
  • 1-2 tablespoons whole milk or half and half

Instructions
 

Blueberry Cornmeal Tea Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour a 12-serving muffin pan*.
  • In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
  • In a medium bowl, whisk together the eggs, sour cream, oil, butter, vanilla and lemon zest until smooth.
  • Stir the wet ingredients into the dry ingredients until combined. Don't over mix. A few lumps are okay. Fold in the blueberries.
  • Fill the muffin cups half full. Bake until the tops of the cakes are light golden, the tops are springy and a toothpick inserted into the center of the cakes comes out clean, about 14-16 minutes.
  • Cool the cakes in the pan for 5 minutes, then remove them from the pan and place them upside down on a cooling rack. Top the cooled cakes with Honey Butter Icing.

Honey Butter Icing

  • In a medium bowl, whisk together the powdered sugar, butter, honey, salt and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Whisk until smooth.

Notes

To find the muffin pan I used, click here.
Keyword blueberry, cake, cornbread

Blueberry Lemon Crumb Cakes

Posted on by Mari Vasseur
Blueberry Lemon Crumb Cakes

The texture and flavor of these cute Blueberry Lemon Crumb Cakes is immaculate. You’ll love them so much, you won’t want to share, but this recipe makes six 4-inch personal crumb cakes, so you’ll have one all to yourself. You’ll understand once you taste the soft, fluffy lemon scented cake with juicy blueberries, a generous amount of sweet crumb topping and a lemony cream cheese icing. I was a bit hesitant to share this recipe. But I was taught to share recipes by my two grandmothers who were amazing cooks and bakers. They shared their knowledge and recipes with anyone who asked. Recipes are a legacy that should be passed on to family and friends. If you’re reading this, I consider you a friend. So enjoy this recipe that’s especially dear to me, because it’s based on my Grandma’s Apple Crumb Cake recipe.

I used a six serving shallow jumbo muffin pan to bake the cakes. The muffin cups are 4 inches across by 1 inch deep. To find the pan, click here. A hamburger bun pan for 4-inch buns will work too. If you happen to have six 4-inch cake pans, those work nicely. I used jumbo muffin liners to line the muffin cups, which fit perfectly by pressing them in around the inside bottom edges.

Blueberry Lemon Crumb Cakes

Fluffy, soft lemon cakes with blueberries, crumb topping and lemon cream cheese icing
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 6 4-inch crumb cakes

Ingredients
  

Crumb Topping

  • ¾ cup (96g) all purpose flour
  • â…“ cup (66g) granulated sugar
  • 2 tablespoons (25g) packed brown sugar
  • â…› teaspoon fine sea salt
  • 4 ½ tablespoons (64g) cold, unsalted butter, cubed

Crumb Cakes

  • 1 ¼ cups (159g) all purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • â…œ teaspoon fine sea salt
  • 6 tablespoons (85g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • Zest of two medium lemons
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure lemon extract
  • â…“ cup (78ml) whole milk, room temperature
  • ¼ cup (57g) sour cream, room temperature
  • 1 cup (170g) blueberries
  • 1 teaspoon all purpose flour for blueberries

Cream Cheese Icing

  • 1 tablespoon (14g) cream cheese, softened
  • 1 tablespoon (14g) unsalted butter, melted
  • ¾ cup (85g) powdered sugar, sifted
  • 1 pinch fine sea salt
  • 2-3 tablespoons (30-45ml) fresh lemon juice

Instructions
 

Crumb Topping

  • In a medium bowl, whisk the flour, sugar, brown sugar and salt together.
  • Work in the butter with your fingertips until the mixture looks like the consistency of wet sand. Press the mixture together to make chunks. Set aside in the refrigerator until ready to use.

Crumb Cakes

  • Preheat the oven to 350ºF (180ºC). Line a 6-serving shallow jumbo muffin pan* with jumbo muffin liners.** Jumbo muffin liners will fit by pressing them around the inside bottom edges.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • In a large bowl, cream the butter, sugar and lemon zest with an electric mixer on medium speed, until light and fluffy.
  • Beat the egg and egg yolk into the butter mixture in 2 separate additions, making sure each addition is incorporated before adding the next. Beat in the extracts until combined.
  • In a small bowl, whisk the milk and sour cream together.
  • On low speed, mix the flour mixture into the batter in 2 additions alternating with half of the milk mixture after each addition. Beat just until combined.
  • Transfer the batter to the prepared baking pan, evenly distributing the batter and filling the cups about half full.
  • In a medium bowl, toss the blueberries with 1 teaspoon of flour and place them into the cups on top of the batter, about 1 ounce (28g) in each. Top each one with crumb topping.
  • Bake until a toothpick inserted into the center of the cakes comes out clean, about 25-30 minutes. Let the cakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.

Cream Cheese Icing

  • In a medium bowl, whisk together the cream cheese, melted butter, powdered sugar, salt and 1 tablespoon (30ml) of lemon juice. Add additional lemon juice, a little at a time until your desired consistency is reached. Drizzle over the cooled cakes.

Notes

*To find the muffin pan I used, click here.
**To find jumbo muffin liners, click here. To find 4-inch cake pans, click here.
Keyword blueberry lemon, cake

Blueberry Lavender Cookies

Posted on by Mari Vasseur
Blueberry Lavender Cookies

Blueberry cookies remind me of a time when I was little. Every year my family would take a road trip up to Northern California. My parents loved stopping at roadside stands to buy fresh produce on the way back. One year my dad bought an enormous box of blueberries. When we got home, for the next couple of weeks, we ate far too many blueberry pancakes. My dad also used the blueberries in his famous cobbler, which was delightful. Then he made biscuits which turned out like rocks and we all laughed. My favorite blueberry creations that year were the blueberry shortcake and blueberry cookies. I’m sharing my version of the blueberry cookies, with the addition of lavender to make them a little more special.

My Blueberry Lavender Cookies start with butter and homemade lavender sugar. The original cookies had fresh blueberries plopped into the dough, which is perfectly fine if you’re making muffins. To reduce the soggy spots that form as the fruit releases its juices while baking, I typically macerate or cook fruit before it’s added to many of my recipes. The extra step makes a big difference. A quick, cooked blueberry compote is folded into the batter of these cookies, making pretty blueberry swirls. I finished these cookies with a sprinkle of sparkly sanding sugar in a lilac shade. This is optional, but very pretty. You can also make extra lavender sugar to use for sprinkling on your cookies. Sprinkle the sugar on before baking or after the cookies bake, while they’re still warm.

Blueberry Lavender Cookies

Chewy lavender scented sugar cookies with crisp exteriors and swirls of blueberry compote.
Print Recipe
Course Dessert
Servings 16 cookies

Ingredients
  

Blueberry Compote

  • ½ teaspoon corn starch
  • 2 tablespoons water
  • ¾ cup (4 oz or 113g) blueberries, fresh or frozen
  • 2 teaspoons lemon juice

Lavender Sugar

  • 1 cup plus 2 tablespoons (7 7/8 oz or 223g) sugar
  • 1 ¼ teaspoons dried culinary lavender*

Blueberry Lavender Cookies

  • 2 cups (9 oz or 255g) all purpose flour, sifted
  • 2 tablespoons corn starch
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 10 tablespoons (5 oz or 142g) unsalted butter, softened
  • 1 large egg white
  • 1 teaspoon pure vanilla extract
  • lilac, lavender or purple decorative sanding sugar optional

Instructions
 

Blueberry Compote

  • In a small bowl, whisk together the cornstarch with 1 tablespoon of water.
  • In a small saucepan over medium heat, combine the blueberries, lemon juice and remaining 1 tablespoon of water, stirring until the blueberries soften and start to release their juices. Smash the blueberries slightly with the back of the spoon. Stir in cornstarch mixture. Turn the heat down to low. Simmer until thickened to a jam consistency, about 1-2 minutes.
  • Transfer the blueberry compote to a small bowl and set aside to cool to room temperature.

Lavender Sugar

  • In a small food processor or a clean spice grinder, combine 1/4 cup of the sugar with the lavender. Pulse a few times to chop the lavender into smaller bits. Add the remaining sugar and pulse a few more times to combine.

Blueberry Lavender Cookies

  • Preheat your oven to 350ºF (180ºC) Line two large baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
  • In a large bowl, beat the butter and lavender sugar with an electric mixer, until light and fluffy.
  • Add the the egg white and vanilla and beat until well combined.
  • On low speed, add the flour mixture in two additions and mix just until combined.
  • Add dollops of the blueberry compote to the batter. Fold in gently, but don't completely combine it. You want to see swirls of blueberry.
  • Place 2-tablespoon size portions of dough about 2 inches apart onto prepared baking sheets. I used a #30 portion scoop.*** Sprinkle with decorative sugar if desired.
  • Bake until tops of cookies are set and bottom edges turn light golden brown, about 10-14 minutes. Transfer the cookies to a cooling rack. Do not over bake. Test one cookie before baking the entire batch if you are unsure about how to determine the doneness of cookies.

Notes

*To find culinary lavender, click here.
**To find the decorative sanding sugar I used, click here.
***To find the scoop I used, click here.
Keyword blueberry lavender, cookies

Blueberry Ripple Scones

Posted on by Mari Vasseur
Blueberry Ripple Scones

Once there was a blueberry scone. She was good and reliable. One day she felt bored and tired of her soggy blueberries. She thought about her friend, the other blueberry scone. The one with the dried blueberries. The shriveled up blueberries reminded her of raisin bran. “It’s time for a change,” she thought. So she grabbed her friend, and they headed over to Brownie Mischief for a makeover.

That’s how Blueberry Ripple Scones were born, at least in my imagination. These scones are the new and improved, elevated version of blueberry scones. They have a ribbon of sweet blueberry compote swirling through the tender vanilla dough, making them look beautiful and taste delicious. Although the blueberry compote is quick to make, it requires a little more effort than simply folding blueberries into the dough. But it’s definitely worth it. I like to make my compote the night before, then it’s ready to go when I make my scones in the morning.

Blueberry Ripple Scones

Vanilla scones with ribbons of sweet blueberry compote and crunchy sugar topping
Print Recipe
Course Breakfast, Brunch
Servings 8 scones

Ingredients
  

Scones

  • 1 ¾ cups (7 7/8 oz or 226g) all purpose flour, sifted
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 7 tablespoons (3 1/2 oz or 100g) cold, unsalted butter, cubed
  • ½ cup (4 oz or 113g) cold heavy cream Plus more for tops
  • ¼ cup (2 oz or 57g) cold sour cream
  • ¾ teaspoon pure vanilla extract
  • â…“ cup (3 1/2 oz or 100g) blueberry compote Recipe below
  • coarse sugar for tops

Blueberry Compote

  • ¾ cup (4 oz or 113g) blueberries
  • 3 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice

Instructions
 

Scones

  • Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Work the butter into the flour with your fingertips or with a pastry blender, until pea size pieces form.
  • In a small bowl whisk together the heavy cream, sour cream and vanilla.
  • Stir the cream mixture into flour mixture until a shaggy dough is formed.
  • Turn the dough out onto a lightly floured surface. Pat the dough into an oval. Spoon dollops of blueberry compote onto the dough. Fold the dough over onto itself 3 times.
  • Form the dough into a 1-inch thick round, about 6 1/2-inches in diameter. Cut the dough into 8 wedges.
  • Place the scones 2 inches apart on the prepared baking sheet. Chill the scones in refrigerator for 20 minutes.
  • Heat your oven to 375ºF. Brush the tops of scones with heavy cream. Sprinkle with coarse sugar.
  • Bake until the edges look golden brown, about 18-22 minutes.

Blueberry Compote

  • In a small saucepan over medium heat, cook the blueberries, sugar, cornstarch and lemon juice, stirring until the sugar is dissolved and the blueberries start to release their juices.
  • Turn the heat down to low and simmer, stirring occasionally, until thick and jammy, about 3-4 minutes. Remove from heat and let cool completely. Cover and store in refrigerator until ready to use.

Notes

*To find coarse sugar, click here.
To find purple coarse sugar, click here.
Keyword blueberry, scones