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.

The Blueberry Lemon Streusel Cakes is another adaption, this time from the Pioneer Woman. Just a few days ago she posted a recipe for Blueberry Crumb Cake and I thought “It’s a sign! Something else to make to get rid of all these blueberries!” This recipe is delicious just on it’s own, but I just had to make a few changes and add in the lemon. I don’t know why I have this uncontrollable urge to add lemon into blueberry recipes I just do! It’s really a match made in heaven, lemon and blueberries. Similar to peas and carrots. Or rice and beans. Or Lauren and Gordon! (Haha! Precious.)
Anyways, I added in the lemon as well as made a streusel topping instead of just a ‘crumb’ topping. AND, just to be fancy, I topped the cake with the blueberries instead of mixing them into the batter and then baked them in two round cake pans. Well, one cake pan and one pie plate to be exact. But, they turned out beautifully and most importantly delicious.
So, if you happen to run into some blueberries, snatch them up and make some of these yummy treats! They are sure to please!

Blueberry Lemon Coffee Cake Muffins

adapted slightly from Ina Garten’s Blueberry Coffee Cake Muffinsyield: 18 muffins (I got about 24)
Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
1 lemon, zested and juiced
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
for the topping:
1/2 cup sugar
1/8 teaspoon cinnamon
1/2 lemon, zested

Directions:

Preheat the oven to 350 degrees F. Place paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Stir in lemon zest and lemon juice. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup 3/4 way full. Sprinkle the topping over the batter and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Blueberry Lemon Streusel Cake
adapted from Ree Drummond’s Blueberry Crumb Cake
yield: 1-9×13 cake or 2-9 inch round cakes

Ingredients:
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
dash cinnamon

Directions:

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.

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4 Responses to “Blueberries galore! Two for one!”

  1. #
    1
    Jennifer Young — January 9, 2012 at 3:02 am

    These both look amazing! How would you adjust for using frozen blueberries? What would 2 half-pints equal?

    Reply

    • Lauren — January 9th, 2012 @ 3:27 am

      1 half pint= 1 cup and there is no adjustment in baking when using the frozen blueberries!

      Reply

  2. #
    2
    Paula — May 20, 2014 at 6:27 am

    So I made these for my daughter’s first holy Communion. They tasted awesome but they crumbled and fell apart. I had made them into mini muffins but ended up having to use it as a crumble on top of yogurt. I follow the recipe to the letter, I’m not sure what could’ve happened?

    Reply

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