Blueberries galore! Two for one!
First things first: I updated my pages with different photos and newer information and even added an extra one, so go check it out! Also, my formatting is all screwed up for this post and I don’t know how to fix it! Anyone know how to fix it?
A few days ago, my mother-in-law purchased a rather large pack of fresh blueberries and didn’t know what to do with them. She asked me if I’d like some and I happily took them off her hands! What did I make with them? Of course a bazillion batches of my favorite blueberry muffins and then two blueberry lemon streusel cakes. And I still have some blueberries left! Into the freezer for them.
The muffin recipe is adapted from Ina Garten’s Blueberry Coffee Cake Muffins. When I first tried this recipe, I fell in love because never before have I tasted such delicate and moist muffins. Like, they were unbelievably moist and tender. Then after a while, I started adding in lemon zest and juice to the batter and then sprinkled on a sugary topping before baking. Lo and behold the delicious blueberry muffins got better. So, that’s how I make them now and they are a favorite at my house. As a matter of fact, the first batch I made for some of my nieces and nephews was gone within 24 hours. Thats over 24 muffins devoured by four kids and two adults. They have been converted and asked for the recipe.
Blueberry Lemon Coffee Cake Muffins
1 lemon, zested and juiced
1/2 cup sugar
1/8 teaspoon cinnamon
1/2 lemon, zested
Blueberry Lemon Streusel Cake
adapted from Ree Drummond’s Blueberry Crumb Cake
yield: 1-9×13 cake or 2-9 inch round cakes
5 tablespoons butter
¾ cups granulated sugar
½ teaspoons cinnamon
1 large egg
½ teaspoon vanilla extract
2 cups all-purpose flour
2-¼ teaspoons baking powder
½ teaspoons salt
¾ cups whole milk
zest and juice of 1 lemon
2 cups fresh blueberries
for the topping:
1/4 cup butter, melted
1/2 cup brown sugar
1/2 cup all purpose flour
1/2 cup oats
zest of 1/2 lemon
Preheat oven to 350 degrees F. (I used 325 because the original recipe didn’t have a temperature listed until recently. Both will work!) Combine flour, baking powder, and a salt. Stir and set aside.
Cream butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat.
Grease a 9 x 13 inch baking pan. (I used 2-9 inch rounds) Pour in batter and smooth the top. Sprinkle fresh blueberries over the top of the cake.
In a separate bowl, combine topping ingredients. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. (Mine was done after 45 at 325 degrees in my oven). Sprinkle powdered sugar over the top, if desired. Cut into slices and serve.