Ingredient: blueberries

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 I originally made this cake with a maple-butter glaze which was perfect for a breakfast cake.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

Blueberry Muffin Upside Down Cake

Posted on by Mari Vasseur

Upside down cakes are so much fun and slightly exciting when you flip the pan over and cross your fingers. This blueberry version tastes like a soft, moist blueberry muffin in cake form. It’s heavenly served warm from the oven with vanilla ice cream or whipped cream on top.

Blueberry Muffin Upside Down Cake

Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8

Ingredients
  

  • 1 cup (227g) unsalted butter, softened and divided
  • ¼ cup plus 2 tablespoons (75g) packed brown sugar
  • ½ teaspoon fine sea salt plus extra for the topping
  • 2 cups (312g) blueberries
  • 1 ¼ cups (162g) all purpose flour, sifted
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon cinnamon
  • â…› teaspoon ground nutmeg, preferably freshly ground
  • ½ cup plus 2 tablespoons (125g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup (118ml) whole milk, room temperature

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Spray an 8-inch round cake pan* with nonstick spray.
  • In a small saucepan, melt 6 tablespoons (85g) of the butter with the brown sugar and a pinch of salt. Simmer for 1 minute, then transfer the mixture to the cake pan. Arrange the blueberries on top.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and 1/2 teaspoon of salt.
  • In a medium bowl, beat the remaining 10 tablespoons (142g) of butter and the granulated sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs and the egg yolk in 3 separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract until well combined. On low speed, beat in the flour mixture in 2 separate additions, followed by half of the milk after each addition. Beat unit combined.
  • Gently spoon the batter into the cake pan over the top of the blueberries. Smooth the top with a spatula. Bake until the top is golden brown and a knife inserted into the center of the cake comes out nearly clean, about 45-50 minutes. You don't want to see raw batter on the knife, but a little moisture is okay. Let the cake cool in the pan for 5 minutes. Run a knife around the perimeter and invert the cake onto a serving platter. Serve warm or at room temperature.

Notes

To find my favorite  8-inch round cake pan, click here.
Keyword blueberry upside down, cake

Blueberry Galette with Lavender Cream

Posted on by Mari Vasseur
Blueberry Galette with Lavender Cream

This rustic Blueberry Galette is so much easier to make than blueberry pie, but it’s equally delicious. It’s bursting with fresh blueberries on a tender, flaky crust. it’s heavenly served with a cloud of lavender cream.

Blueberry Galette with Lavender Cream

Print Recipe
Course Dessert
Cuisine French
Servings 6

Ingredients
  

Crust

  • 1 â…“ cups (170g) all purpose flour
  • 1 tablespoon (13g) sugar
  • ¼ teaspoon fine sea salt
  • 2 tablespoons (24g) vegetable shortening
  • 6 tablespoons (85g) cold, unsalted butter, cubed
  • ¼ cup (59ml) ice water
  • 2 teaspoons apple cider vinegar
  • Egg wash: 1 egg whisked with 1 tablespoon of water
  • Coarse sparkling sugar for sprinkling

Lavender Whipped Cream

  • ¾ cup (177ml) heavy whipping cream
  • 1 teaspoon dried culinary lavender*
  • 1 ½ tablespoons powdered sugar, sifted
  • 1 drop violet gel food coloring
  • 2 drops lilac gel food coloring

Blueberry Filling

  • 4 cups (625g) blueberries
  • 6 tablespoons (75g) sugar
  • 2 tablespoons (20g) cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt

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 dispersed throughout. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  • Mix the ice water and vinegar together in a small bowl. Sprinkle over the flour mixture a little at a time, stirring until dough 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! Form the dough into a disk. Cover with plastic wrap and refrigerate at least one hour or up to overnight.

Lavender Whipped Cream

  • In a small saucepan, heat the heavy cream and lavender over medium heat, just until bubbles form around the edges. Turn the heat down to low and simmer gently for 1 minute. Strain the lavender cream into a medium bowl. Cover and refrigerate until chilled, about 1 hour.
  • Whip the lavender cream until thickened. Add the powdered sugar and food coloring, if using. Whip until medium peaks form, being careful not to over beat. Set aside in the refrigerator until ready to use.

Blueberry Filling and Assembly

  • Line a large baking sheet with parchment paper. On a lightly floured surface, roll the dough into a 12-inch round. Transfer the dough to a baking sheet. Refrigerate for 15 minutes. Meanwhile, preheat the oven to 400ºF (205ºC).
  • In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract and salt. Mix until well combined.
  • Brush a 2-inch border of egg wash on the surface of the pie dough. Spoon the blueberries onto the dough within the border. Fold the dough border over the blueberries, towards the center, pleating the edges about every 2-inches. Brush the edges with egg wash. Sprinkle with coarse sugar.
  • Bake until the crust is golden brown and the filling is bubbly, about 28-35 minutes. Serve warm or at room temperature with lavender cream.

Notes

*To find culinary lavender, click here.
Keyword blueberry, galette, pastry

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 Pecan Banana Bread

Posted on by Mari Vasseur

This banana bread was a happy accident. One morning, I wanted to make banana bread but my recipe called for three over-ripe bananas. I realized that I only had two, so I changed my recipe, adding blueberries, toasted pecans, a pecan crumb topping and a brown sugar cinnamon glaze. The results were so tender, moist and delicious that I can confidently say this is the best banana bread I’ve ever tasted. And I’ve tasted a lot of banana bread. I’ve tried many different recipes and tasted loaves baked by other people. I also like picking up a slice of banana bread at bakeries and coffee shops sometimes, alongside my coffee or tea.

The three biggest problems I typically see with banana bread are rubbery texture, dry texture or bland flavor. Over mixing can cause a rubbery loaf, so when you add your dry ingredients to the batter, mix it just until the flour is incorporated, to avoid excess gluten formation. To avoid a dry loaf, make sure not to over bake it. Test it before you think it might be done. When measuring your dry ingredients, weigh them for the best results. Sometimes people inadvertently add too much or too little flour when using measuring cups.

For the best flavor and sweetness, make sure to use very ripe bananas when making banana bread. I like to use bananas that are soft and covered with brown spots. I avoid the black, oozing bananas, even though you may see people on social media recommending them for use. These are technically rotten bananas and can give your banana bread an unpleasant fermented flavor. The toasted pecans in this recipe add texture and a rustic nutty flavor. Even people who don’t like nuts tend to appreciate them in this banana bread. But you can certainly leave them out if you like. The addition of cinnamon, nutmeg and vanilla also add lovely flavor to this loaf. This banana bread is quite delicious on its own, but the crumb topping and brown sugar glaze take it over the top!

 

Blueberry Pecan Banana Bread

by Mari Vasseur
Moist tender banana bread with blueberries and toasted pecans, topped with pecan crumb topping and brown sugar cinnamon glaze.
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

Crumb Topping

  • â…“ cup (1 1/2 oz 43g) all purpose flour
  • â…“ cup (67g) packed brown sugar
  • ¼ teaspoon ground cinnamon
  • pinch fine sea salt
  • 2 ½ tablespoons (64g) cold, unsalted butter, cubed
  • 2 tablespoons (14g) chopped pecans

Blueberry Pecan Banana Bread

  • 1 ½ cups (191g) all purpose flour, sifted (plus 2 teaspoons for the blueberries)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • 1 cup (200g) packed brown sugar
  • â…“ cup (70ml) vegetable oil or neutral oil of your choice
  • 2 large eggs
  • ½ cup (113g) sour cream or full fat Greek yogurt
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cups ( 175g) mashed over-ripe bananas (about 2 medium bananas)
  • ½ cup (60g) coarsely chopped toasted pecans
  • Generous 1 cup (170g) blueberries
  • 1 teaspoon lemon juice

Brown Sugar Cinnamon Glaze

  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (28g) unsalted butter
  • ¼ teaspoon cinnamon
  • 1 pinch fine sea salt
  • 2 tablespoons (30ml) heavy whipping cream
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon powdered sugar, sifted

Instructions
 

Crumble Topping

  • In a medium bowl, combine 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. Mix in the pecans. Press the mixture to together to form chunks. Set aside in the refrigerator until ready to use.

Blueberry Pecan Banana Bread

  • Preheat the oven to 325ºF (165ºC). Line the bottom a 9 x 5-inch loaf pan* with parchment paper. Grease and flour the insides.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well blended.
  • In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until creamy and well blended. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the pecans.
  • In a small bowl, gently toss the blueberries with the lemon juice, then toss them with 2 teaspoons of flour. Fold 3/4 of the blueberries into the batter. Transfer the batter to the prepared loaf pan. Top with the remaining blueberries, then the crumb topping.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, about 55-60 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer to a cooling rack to cool completely.

Brown Sugar Cinnamon Glaze

  • In a small saucepan, whisk the brown sugar, butter, cinnamon and salt together over medium heat until the sugar dissolves and the edges start to bubble. Remove from heat and whisk in the heavy cream, vanilla and powdered sugar until smooth. Set aside to cool slightly. Drizzle over the cooled banana bread.

Notes

*To find the loaf pan I used, click here.
Keyword blueberry pecan banana, loaf

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 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

Blueberry Crumble Bars

Posted on by Mari Vasseur

Crumb bars with fruit are classic, rustic bars that are easy to make and so delicious. These Blueberry Crumble Bars happen to be the best I’ve ever tasted! With a tender, almost addicting shortbread crust, the filling is perfectly sweet and blanketed with plenty of crisp crumb topping. They’re perfect to pack in a lunch, take on a family picnic or as an addition to a backyard cookout. Everyone who tries these comes back for seconds!

 

Blueberry Crumble Bars

by Mari Vasseur
The best Blueberry Crumble Bars ever! Tender shortbread crust topped with sweet blueberry filling and generous crumb topping
Print Recipe
Course Dessert
Servings 12

Ingredients
  

Crumb Topping

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

Crust

  • 1 ½ cuts (191g) all purpose flour, sifted
  • ¼ cup plus 2 tablespoons (42g) powdered sugar, sifted plus extra for sprinkling on top
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup (170g) unsalted butter, room temperature

Blueberry Filling

  • 3 ½ cups(454-510g) blueberries
  • 1 teaspoon lemon juice
  • â…” cup (131g) granulated sugar
  • 2 teaspoons cornstarch

Instructions
 

Crumb Topping

  • In a medium-sized bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon and salt until well combined. 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 until ready to use.

Crust

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, overlapping the ends a couple of inches. These will be handles to lift the bars out of the pan.
  • In a medium-sized bowl, whisk together the flour, powdered sugar, baking powder and salt until well combined. In a large bowl, beat the butter until smooth. Add the flour mixture and beat just until combined.
  • Press the dough evenly into the baking pan. Bake until the surface looks light golden brown, about 15-20 more minutes. Meanwhile, prepare the filling.

Blueberry Filling

  • In a large bowl, toss the blueberries with the lemon juice. Mix in the sugar and cornstarch. Pour the blueberry mixture over the warm crust. Top evenly with the crumb topping. Return the pan to the oven and continue baking until the topping is golden brown and the filling starts to bubble, about 28-33 minutes. Let cool completely before removing the bars from the pan. Sprinkle with powdered sugar.
Keyword bars, blueberry crumble

Blueberry Nectarine Cobbler

Posted on by Mari Vasseur

Many families have an old favorite recipe for cobbler. I’m sharing my dad’s recipe with you and it’s definitely comfort food. It took awhile to get the ingredient amounts right because he never measured them. He used whichever fruit was available and plopped the dough on top haphazardly with a big spoon. But it was always delicious and came from the heart and that’s what mattered.

This recipe is so easy and versatile. Feel free to use peaches instead or use the berries of your choice. Make sure to enjoy it warm with a scoop of vanilla ice cream.

 

Blueberry Nectarine Cobbler

Vintage fruit cobbler with blueberries & nectarines or peaches
Print Recipe
Course Brunch, Dessert
Servings 6

Ingredients
  

  • 6 medium ripe nectarines or peaches, peeled and thickly sliced about 2 1/4 lbs (1 kg)
  • 2 teaspoons lemon juice
  • ½ teaspoon pure vanilla extract
  • â…“ cup (67g) packed brown sugar
  • 1 tablespoon (8g) corn starch
  • ¼ teaspoon ground cinnamon
  • 1 ½ cups (227g) blueberries
  • 1 cup (113g) all purpose flour
  • ½ cup (100g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 5 tablespoons (70g) cold butter, cubed
  • â…“ cup (75g) cold sour cream
  • 1 tablespoon (15ml) cold milk
  • 1 tablespoon (13g) coarse sugar for sprinkling

Instructions
 

  • Preheat the oven to 400ºF (200ºC). Grease a 2 quart baking dish.
  • In a large bowl, toss the nectarines with the lemon juice. Add the vanilla, brown sugar, cornstarch and cinnamon. Stir gently to combine. Fold in the blueberries.
  • Transfer the fruit mixture to the prepared baking dish. Bake for 10 minutes.
  • Meanwhile, in a medium-sized bowl, whisk together the flour, granulated sugar, baking powder and salt until well blended. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces from. Stir in the sour cream and milk just until a shaggy dough forms.
  • Remove the baking dish from the oven. Top the fruit with 2-tablespoon-sized portions of dough. Sprinkle the dough with coarse sugar.
  • Return the baking dish to the oven and continue baking until the topping is deep golden brown, about 25 minutes. Let cool at least 15 minutes before serving, to allow the sauce to thicken.
Keyword blueberry nectarine, cobbler

Lemon Blueberry Cloud Cookies

Posted on by Mari Vasseur

Once, some time ago, I made some soft, melt-in-your mouth cookies and posted them on the internet. A viewer got triggered and insisted that cookies must be crunchy. I have to disagree! Cookies can be crunchy, crisp, soft, chewy, sandy or anything your heart desires. These soft, pillowy cookies are light and airy like little clouds. They could almost be called little cakes. The texture is similar to whoopee pies, but not as sticky. They’re delightfully delicious and have been well-loved by my family for two generations. They’re perfect for a spring teatime treat or alongside a glass of lemonade at a picnic.

Lemon Blueberry Cloud Cookies

Soft, pillowy cookies made with ricotta cheese and fresh blueberries, topped with a tangy lemon icing
Print Recipe
Course Dessert
Servings 36 cookies

Ingredients
  

Cookies

  • 2 cups (255g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (240g) ricotta cheese, room temperature
  • Zest of 1 large lemon
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (142g) blueberries plus extra for the tops

Icing

  • 1 ½ cups (181g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • 1 dash fine sea salt
  • 2-3 tablespoons (30-45ml) lemon juice

Instructions
 

Cookies

  • Preheat the oven to 350ºF (180ºC). Line two cookie sheets with parchment paper.
  • In a medium-size bowl, whisk together the flour, baking powder and salt until well combined.
  • In a large bowl, beat the butter, with an electric mixer on medium speed, until smooth Add the ricotta cheese, sugar and lemon zest. Beat until well combined. Beat in the egg and vanilla until incorporated. On low speed, gradually mix in the flour mixture, just until combined. Fold in the blueberries.
  • Place rounded tablespoon-size portions of dough about 2 inches apart onto the cookie sheets. Top the cookies with additional blueberries. (If your cookie dough is sticky and hard to work with, refrigerate it just until it's easier to work with, about 30 minutes to 1 hour.)
  • Bake until the bottom edges of the cookies are lightly browned, about 11-13 minutes. Transfer the cookies to a cooling rack. Top the cooled cookies with icing. Best eaten the day they're made.

Icing

  • In a medium-size bowl, whisk together the powdered sugar, melted butter, salt and 1 tablespoon (15ml) of lemon juice until well combined. Add additional lemon juice as needed to achieve the desired consistency. Whisk until smooth.
Keyword cookies, lemon blueberry

Blueberry Earl Grey Tarts

Posted on by Mari Vasseur
Blueberry Earl Grey Tarts

These Blueberry Earl Grey Tarts have three individual components, which, when combined together, are absolutely delicious. I experimented with each separate component of this recipe until I perfected them individually. The tart crust is flaky and tender, yet sturdy enough to hold the filling. The filling is just sweet enough for my sweet tooth and the whipped cream has just enough Earl Grey flavor.

This recipe makes enough whipped cream to cover the entire tops of the tarts or you can be like me and try to be artistic and avant-garde with your whipped cream. To make the Earl Grey infused whipped cream, use your favorite Earl Grey tea, whether it’s loose leaf tea or a teabag. We don’t discriminate here. All forms of tea are welcome! I do have a favorite Earl Grey tea. If you want to check it out, click here. The tea will make your whipped cream a dull pale yellow. This issue is purely aesthetic. I added a tiny bit of violet gel food color which brightens the whipped cream. You can add more if you want a lavender shade.

 

Blueberry Earl Grey Tarts

Mari Vasseur
Personal-sized tarts with sweet blueberry filling, topped with Earl Grey whipped cream
Print Recipe
Course Dessert
Servings 6 4-inch tarts

Ingredients
  

Tart Crust

  • 1 ½ cups (191g) all purpose flour, sifted
  • ¼ cup (30g) powdered sugar, sifted
  • ¼ teaspoon fine sea salt
  • ½ cup (113g) cold, unsalted butter, cubed
  • 1 large egg yolk
  • 1-2 tablespoons (15-30ml) ice water

Blueberry Filling

  • 4 cups (about 565-600g) blueberries
  • â…” cup (132g) sugar
  • 1 ½ tablespoons (12g) corn starch
  • 1 tablespoon (15ml) lemon juice

Earl Grey Whipped Cream

  • 1 cup (237ml) heavy whipping cream
  • 2 teaspoons Earl Grey tea leaves or 1 tea bag
  • 2 tablespoons (15g) powdered sugar, sifted
  • 1 small drop violet gel food coloring

Instructions
 

Tart Crust

  • In a large bowl, whisk together the flour, powdered sugar and salt until well blended. Work in the butter and egg yolk, with a pastry blender or with your fingertips, until pea sized pieces are formed. Add ice water one tablespoon (15ml) at a time until the dough comes together.
  • Form the dough into a disk. Wrap in plastic wrap and chill in the refrigerator for at least one hour or up to overnight.
  • On a lightly floured surface, roll the dough to a scant 1/4-inch thickness. Cut the dough into six 5-inch rounds.
  • Press the rounds into six 4-inch or 4 1/4-inch tart pans. Dock the bottoms of the tart crusts with a fork. Freeze for 30 minutes.
  • Meanwhile, preheat oven to 375ºF (190ºC). Place the tart pans on a large baking sheet. Line the tart shells with 6-inch parchment rounds. Fill with pie weights. (You can use dried beans or rice if you don't have pie weights.)
  • Bake the tart shells for 12 minutes. Remove the parchment paper and pie weights. Continue baking until the tart shells are light golden brown, about 4-6 more minutes.

Blueberry Filling

  • Set aside 1 cup (155g) blueberries. Combine the remaining 3 cups blueberries, sugar, corn starch and lemon juice in a medium-sized saucepan.
  • Simmer over low heat, stirring occasionally, until blueberries are softened and sauce is thickened, about 5 minutes. Stir in the reserved 1 cup of blueberries during the last minute of cooking. Remove from heat and let cool completely.

Earl Grey Whipped Cream

  • Combine the heavy cream and tea leaves or tea bag in a small saucepan. Heat just until bubbles form around the edges.
  • Transfer the mixture to a small bowl, cover with plastic wrap and let cool. Pass the cream through a sieve to strain the out tea leaves or remove the tea bag. Cover the surface with plastic wrap and place in refrigerator to chill.
  • Transfer the chilled cream to a large bowl. Whip with an electric mixer until thickened. Add the powdered sugar and food color in separate additions and continue whipping at high speed just until stiff peaks begin to form.
Keyword blueberries, tarts