Blueberry Streusel Cake

Blueberry Streusel Cake

Blueberries are a staple in my house. We eat them plain of course and with yogurt. But I also bake with them. There are always some muffins or scones, crisps or pies in the freezer because, as my mother used to say “just in case you get unexpected company.” And also, I like to give food away if there are workmen in the house or our mailman or UPS delivery guy comes to the door.

This cake, chock full of blueberries and topped with a crumbly streusel crust, is a favorite with everyone.

Blueberry Streusel Cake

Streusel:

• 6 tablespoons butter, margarine or solid coconut oil

• 1 cup all-purpose flour

• 1/2 cup quick oats

• 1/3 cup sugar

• 3/4 teaspoon cinnamon

cake:

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1 teaspoon salt

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 2 teaspoons grated fresh lemon zest

• 2 large eggs

• 1 cup orange juice

• 1/2 cup vegetable oil or melted coconut oil

• 1-1/2 teaspoons vanilla extract

• 2 cups blueberries

Preheat the oven to 350 degrees. Lightly grease a 9-1/2-inch springform pan (or 9-inch cake pan).

Make the streusel: Melt the butter and set it aside to cool. Place the flour, quick oats, sugar and cinnamon in a mixing bowl. Mix to distribute the ingredients. Add the melted butter and mix until crumbs form. Set aside.

Make the cake: place the flour, sugar, salt, baking powder, baking soda and lemon zest in a bowl and mix to distribute the ingredients evenly. Set aside. Beat the eggs, orange juice, vegetable oil and vanilla extract together on medium for about 3 minutes, or until thoroughly blended. Add the dry ingredients and mix for 2-3 minutes or until a thick, uniform batter has formed. Fold in the berries.

Spoon the batter into the prepared pan. Sprinkle the streusel on top. Bake for about 50 minutes or until a cake tester inserted into the center of the cake comes out clean.

Makes 8 servings

Blueberry Pie with Streusel Crust

Summer blueberries? 

Pie came to mind first. It's always pie first for me.

My mother, who was a master pie baker, never baked blueberry pie because she said the insides were either too thick and gloppy or too runny. I experimented with the fruit, sweetener and thickening agent a few times before the filling consistency was right.

Here it is! Perfect for summer. Good stuff for July 4th!

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BLUEBERRY CRUMB PIE

CRUMB CRUST:

• 3/4 cup flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 6 tablespoons butter

Combine the flour, sugar and salt. Add the butter in chunks and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal. If you use a food processor, add the ingredients to the work bowl and mix using 18-24 quick, short pulses (enough for the mixture to resemble coarse meal). Set aside.

FILLING:

• 6 cups blueberries, approximately

• 1/2 cup sugar

• 5 tablespoons all-purpose flour

• 3/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 2 tablespoons lemon juice

• 1 unbaked pie crust bottom

Preheat the oven to 375 degrees. Mix the blueberries, sugar, flour, cinnamon, salt and lemon juice in a large bowl. Pour the filling into the pie crust. Cover the top with the crumbs. Bake for 50-60 minutes or until  golden brown.

Note: you can use 3 “1-pint” boxes of blueberries. Although a liquid pint equals 2 cups, a dry pint of blueberries from most markets has a bit more.

Makes 8 servings

Sugar Crusted Blueberry Muffins

Last week I forgot about the blueberry muffins I was baking in the oven.

By the time I remembered the muffins were black, hardened fossils that reminded me of the mummified pharaohs in the museum in Cairo, Egypt.

So I made another batch and these were perfect.

SUGAR CRUSTED BLUEBERRY MUFFINS

• 2 cups all-purpose flour

• 1/4 cup sugar

• 3/4 teaspoon salt

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 cup plain yogurt, preferably Greek style

• 6 tablespoons avocado oil (or use vegetable oil or melted, cooled butter)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup blueberries

• 1-2 tablespoons crystal sugar (or use turbinado sugar)

Preheat the oven to 400 degrees. Place muffin liners inside a muffin pan or lightly grease the hollows. Mix the flour, sugar, salt, baking powder and baking soda in a bowl and set aside. In another bowl, combine the yogurt, avocado oil, eggs and vanilla extract and whisk them together until well blended. Pour the yogurt mixture into the flour mixture and mix the ingredients until they are well blended. Fold in the blueberries. Spoon equal amounts of batter into each muffin pan hollow. Sprinkle the tops with some of the crystal sugar. Bake for about 22 minutes or until a cake tester inserted into the center comes out clean.

Makes 10

Summer Salad with Blueberries

Whether it’s the hot weather or a meatless Monday, a good salad always comes in handy. This is one of my summer favorites:

BLUE SALAD (WITH GREEN)

1 head leaf lettuce or 6 cups mixed greens
1 cup blueberries
1 cup crumbled blue cheese
3 tablespoons chopped chives or scallion tops
1/3 cup olive oil (or use avocado oil)
3-4 tablespoons Balsamic vinegar
1/4 cup chopped toasted almonds, optional
Tear the lettuce into smaller pieces and place them in a salad bowl. Add the blueberries, cheese and chives and toss the ingredients. Pour in the olive oil and toss the ingredients again. Add 3 tablespoons of the Balsamic vinegar, toss and taste, add more Balsamic vinegar to taste. Serve and garnish with the toasted almonds if desired.

Makes 4-6 servings

Blueberry Buttermilk/Yogurt Muffin

It’s not exactly blueberry season here. In fact it’s gloomy and a big rain and windstorm is likely. And I do have some blueberries that aren’t exactly perfect summer blueberries. So I decided to use them to make some blueberry muffins, which are exactly perfect and also cheerful looking enough to brighten my morning.

I usually have buttermilk in my house because I like to bake with it. I also have a canister of buttermilk powder just in case….. however, if you don’t have buttermilk you can use plain kefir or yogurt (stir it to loosen it a bit) or use 1 tablespoon lemon juice plus enough milk to equal one cup and let it stand for 5 minutes. 

Brighten your day with these:

BLUEBERRY MUFFINS

• 4 tablespoons butter

• 1-3/4 cups all-purpose flour

• 1/4 cup sugar

• 1-1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1 tablespoon grated fresh orange zest

• 1 cup buttermilk or 1-1/4 cups plain yogurt, stirred

• 1 large egg

• 3/4 teaspoon vanilla extract

• 1 cup fresh blueberries

Preheat the oven to 400 degrees. Place 10 muffin liners inside a muffin pan or lightly grease the hollows. Melt the butter and set it aside. In a bowl mix the flour, sugar, baking powder, baking soda, salt and orange zest. In a second bowl, mix the buttermilk, egg and vanilla extract. Pour the liquid ingredients plus the melted butter into the flour mixture and stir only to blend ingredients (do not mix vigorously). Fold in the berries. Drop the batter in equal amounts into the prepared muffin tin cups (the number will depend on the size of the muffins) to about 2/3 filled. Bake for 22-26 minutes, depending on size, or until a cake tester inserted into the center comes out clean.

Makes 10

Nectarine and Blueberry Crisp

It’s getting to be that time of year in Connecticut — when the produce is at its summer peak and you know there’s only about a month to eat it up and use it up before the Jewish holidays come and we focus more on festive dinners and heartier food.

The nectarines couldn’t be better than they are right now — so here’s a treat that’s perfect for now. But here’s the thing — you can freeze this and reheat for a holiday dinner. The recipe can be either dairy or dairy-free.

Nectarine and Blueberry Crisp

• 1 cup all-purpose flour

• 3/4 cup old fashioned oats

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• pinch of salt

• 1/2 cup butter (or use margarine, solid coconut oil, vegetable shortening or a combination of these)

• 3 large ripe nectarines or peaches

• 4 cups fresh blueberries

• 1/3 cup sugar

• 2 tablespoons lemon juice

• 2 tablespoons all-purpose flour

Preheat the oven to 375 degrees. Combine the 1 cup flour, oats, brown sugar, cinnamon and salt in a bowl. Cut the butter into chunks and work into the dry ingredients until the mixture is crumbly. Set aside. Cut the nectarines into chunks and place them in a bowl. Add the blueberries, sugar, lemon juice and flour and toss ingredients. Spoon into a baking dish. Top with the crumb mixture. Bake for about 45 minutes or until the top is golden brown.

Makes 8 servings

Sugar Crusted Blueberry Muffins

This year’s blueberry crop has been magnificent. We’ve been eating them for snacks and with granola or cereal for breakfast and with some shlag for dessert.

But I’ve also made several kinds of quickbread, muffins and such. I give away a lot and always put some in the freezer just in case I get some unexpected company.

These sugar-crusted muffins were especially delicious so I am making them again when my cousins come for a summer sleepover.

Coffee, some eggs and muffins — breakfast is done.

Sugar Crusted Blueberry Muffins

• 2 cups all-purpose flour

• 1/3 cup sugar

• 3/4 teaspoon salt

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 cup plain yogurt, preferably Greek style

• 6 tablespoons avocado oil (or use vegetable oil or melted, cooled butter)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup blueberries

• 1-2 tablespoons crystal sugar (or use turbinado sugar)

Preheat the oven to 400 degrees. Place muffin liners inside a muffin pan or lightly grease the hollows. Mix the flour, sugar, salt, baking powder and baking soda in a bowl and set aside. In another bowl, combine the yogurt, avocado oil, eggs and vanilla extract and whisk them together until well blended. Pour the yogurt mixture into the flour mixture and mix the ingredients until they are well blended. Fold in the blueberries. Spoon equal amounts of batter into each muffin pan hollow. Sprinkle the tops with some of the crystal sugar. Bake for about 22 minutes or until a cake tester inserted into the center comes out clean.

Makes 10

Blueberry-Orange Crumb Cake

Post Passover — what could be better than a slice of crumb cake chock full of fresh blueberries?

Blueberry-Orange Crumb Cake

Crumb Layer:

• 1/2 cup all-purpose flour

• 1/2 cup quick oats

• 1/2 cup shredded coconut

• 1/4 cup brown sugar

• 1 teaspoon grated orange zest

• 6 tablespoons melted coconut oil (or use butter)

Place the flour, oats, coconut, brown sugar and orange zest in a bowl and mix until well blended. Pour in the coconut oil and blend it in. Crumble the mixture with your fingers or a fork and set it aside.

Cake:

• 2 cups all-purpose flour

• 1/2 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1 tablespoon grated orange zest

• 2 large eggs

• 1 cup orange juice

• 1-1/2 teaspoons vanilla extract

• 1/2 cup melted coconut oil (or butter)

• 2 cups blueberries

Preheat the oven to 350 degrees F. Lightly grease a 9-1/2-inch springform pan. Combine the flour, sugar, baking powder, baking soda, salt and orange zest in the bowl of an electric mixer. In another bowl, combine the eggs, orange juice, vanilla extract and melted coconut oil. Pour the liquid ingredients into the dry ones and stir only to combine: do not overbeat. Turn the batter into the prepared pan. Top with the berries. Cover with the crumb layer. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean.

Makes one cake serving 8

Blueberry Scones

More treats from the piles of blueberries I’ve been buying. These scones aren’t too sweet, so they’re nice for breakfast. Sometimes I sprinkle the unbaked scones with turbinado sugar if I’m going to serve them with tea or coffee in the afternoon - they’re sweeter and prettier with the sugar crystals on top.

Blueberry Scones

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 2-1/4 teaspoons baking powder

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon grated lemon peel      

• 6 tablespoons butter

• 1 large egg

• 1/2 cup buttermilk or plain yogurt

• 1 cup blueberries

• Turbinado sugar, optional

Preheat the oven to 425 degrees. Lightly grease a cookie sheet or line it with parchment paper. Combine the flour, sugar, baking powder, baking soda, salt and lemon peel in a bowl. Add the butter in chunks and work the butter into the dry ingredients until the mixture resembles coarse meal. Mix the egg and buttermilk together and add them to the dry ingredients. Mix until a soft dough forms. Add the blueberries and gently mix the dough to incorporate them, taking care not to crush the fruit. Break the dough in half and place on a floured surface. Press each half into a circle about 3/4” thick. Cut each circle into six wedges and place on the prepared cookie sheet. Sprinkle with some turbinado sugar if desired. Bake for 12-15 minutes or until the scones are browned and well risen.

Makes 12

Blueberry Torte

I read that blueberries are healthy so I’ve been making all sorts of stuff with them. Here’s one tasty way to eat more blueberries:

Blueberry TORTE

• 1-1/2 cups all-purpose flour

• 1 teaspoon grated lemon peel

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 cup unsalted butter

• 1/2 cup sugar

• 2 large eggs

• 1/2 cup unflavored yogurt

• 1-1/2 cups blueberries

• lemon juice (about one tablespoon)

• 1 tablespoon sugar, preferably crystal or turbinado sugar

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. Mix the flour, lemon peel, cinnamon, salt, baking powder and baking soda and whisk the ingredients to blend them completely. Set aside. In the bowl of an electric mixer, beat the butter and 1/2 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Add the flour mixture to the butter mixture and beat for a minute or two at medium speed until thoroughly blended. Add the eggs and yogurt and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the berries on top of the cake, pressing them slightly into the batter. Sprinkle the lemon juice over the top of the cake. Sprinkle with the remaining tablespoon of sugar. Bake for 50-55 minutes or until lightly browned and a cake tester inserted into the center comes out clean.

Makes 8 servings