Search Results: blueberry

Sourdough Blueberry Cinnamon Muffins

Sourdough Blueberry Cinnamon Muffins

Sourdough Blueberry Cinnamon Muffins are quickly becoming a favorite at our house. The sourdough makes it a dense, yet tender muffin, and the addition of cinnamon brings on a whole new flavor as well as color. Our middle daughter and her family are always excited 

Blueberry Eggnog Belgian Waffles

Blueberry Eggnog Belgian Waffles

Try these Blueberry Eggnog Belgian Waffles when you want something a little different. Plump fresh blueberries inside an eggnog-flavored waffle, served with a dollop of sour cream and a Homemade Blueberry Syrup. A perfect choice for Christmas morning!  As a girl growing up, my mom 

Blueberry Crumble with Oat Flour

Blueberry Crumble with Oat Flour

This summer I made my first Blueberry Crumble with Oat Flour. It was so delicious and wonderful with a scoop of vanilla ice cream.

 

What is the difference between a Crisp and a Crumble? 

When I was searching out recipes, I wondered this as well. What exactly is the difference? Apparently, a crisp will have either nuts or oatmeal mixed in with the sugar and butter to make a crispy top for your dessert, while a crumble is more of a streusel topping of flour, sugar, and butter. However, the majority of the recipes I found for crumbles included oats in the ingredients, which seemed quite confusing to me. 

In an effort to be authentic, I decided to grind the old fashioned oats into a flour. This still gave the dessert a crispy top, without the texture of rolled oats. 

I also learned that crumbles and crisps originated in Britain in World War II when supplies for pies and pastries were rationed. It’s always fun to learn the history behind food and recipes, don’t you think? 

 

Ingredients Needed to Make Blueberry Crumble with Oat Flour

  • granulated sugar
  • cornstarch
  • ground cinnamon
  • kosher salt
  • fresh blueberries
  • lemon juice

Topping:

  • all-purpose flour
  • oat flour
  • brown sugar
  • butter
  • kosher salt

 

Instructions for Making This Recipe

Pioneer Woman Oval Bakers

Preheat oven to 375 degrees. Prepare a 8-inch baking dish by coating with baking spray. You may use a round or square cake pan, or even a special oval baking dish, such as those pictured above by the Pioneer Woman. I love her products, especially her bakeware. 

Gather your ingredients so that you have everything close at hand.

In a large bowl, whisk together the granulated sugar, cornstarch, ground cinnamon, and kosher salt. Add blueberries and lemon juice. Gently fold until blueberries are coated well. Spoon blueberries into the prepared baking pan. 

Prepare the Crumble

Using a food processor, grind old-fashioned oats until they become a fine powder. I like to grind a larger amount than what I need and then I’ll store it for later use. 

In a small bowl, combine the all-purpose flour, oat flour, brown sugar, and kosher salt. Add small pieces of butter and using your fingers, mix in until butter is fully incorporated. 

Crumble the topping over the blueberries to cover the entire top surface. 

Bake in preheated oven until lightly browned and sauce is bubbly, 30-40 minutes. 

Blueberry Crumble with Ice Cream

Serve with scoops of vanilla ice cream. This recipe will serve 4-6 people.

See more Desserts Here. View more Blueberry Recipes Here. 

Recipe for Blueberry Crumble with Oat Flour

Blueberry Crumble with Oat Flour

This summer I made my first Blueberry Crumble with Oat Flour. It was so delicious and wonderful with a scoop of vanilla ice cream.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: English
Keyword: Fruit Crisps, Fruit Pies, Oat Flour
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Equipment

Glass Mixing Bowls
Cuisinart Food Processor
Oval Bakers
Potholders

Ingredients

  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 cups fresh blueberries
  • 2 teaspoons lemon juice

Topping:

  • 3/4 cup all-purpose flour
  • 1/4 cup oat flour
  • 1/4 cup brown sugar
  • 5 tablespoons butter
  • 1/2 teaspoon kosher salt

Instructions

  • Preheat oven to 375 degrees. Prepare a 8-inch baking dish by spraying with baking spray. Gather your ingredients so that you have everything close at hand.
  • In a large bowl, whisk together the granulated sugar, cornstarch, ground cinnamon, and kosher salt. Add blueberries and lemon juice. Gently fold until blueberries are coated well. Spoon blueberries into the prepared baking pan.

Prepare the Crumble:

  • Using a food processor, grind old-fashioned oats until they become a fine powder. I like to grind a larger amount than what I need and then I'll store it for later use.
  • In a small bowl, combine the all-purpose flour, oat flour, brown sugar, and kosher salt. Add small pieces of butter and using your fingers, mix in until butter is fully incorporated.
  • Crumble the topping over the blueberries to cover the entire top surface.
  • Bake in preheated oven until lightly browned and sauce is bubbly, 30-40 minutes.
  • Serve with scoops of vanilla ice cream. Serves 4-6.

Notes

*Unless otherwise indicated, all butter on this recipe site is salted. 

Nutrition

Calories: 313kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 379mg | Potassium: 110mg | Fiber: 3g | Sugar: 33g | Vitamin A: 332IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg
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Blueberry Peach Slab Pie

Blueberry Peach Slab Pie

I first tried making this Blueberry Peach Slab Pie while on vacation with our family in Branson, MO. I wanted a fun and easy dessert to make for one of our meals there, and this pie was a perfect hit. To make things even easier, 

Blueberry Sourdough Biscuits

Blueberry Sourdough Biscuits

I love sourdough and I love blueberries, so these Blueberry Sourdough Biscuits are a perfect combination! Grands Biscuits used to sell a blueberry biscuit that I adored. But then they stopped making them. These Blueberry Sourdough Biscuits rival those sold in stores. They are that 

Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake

This pound cake recipe is a yummy dessert to serve your family. Fresh, plump, juicy berries. Moist tender cake with a hint of lemon. Sweet and simple. Click to Tweet

Blueberry Lemon Pound Cake is a yummy dessert to serve your family.

Fresh, plump, juicy berries. Moist tender cake with a hint of lemon. While a lot of pound cakes are made in Bundt pans, I like how this one is formed in a loaf pan. Sweet and simple. Unassuming, but oh so delicious.

Blueberry Bushes from Gurney's Seed

This is a great recipe to make when blueberries are at the height of their season, when berries can be purchased for under $2 a pint. Or if you’re really motivated, try planting your own bushes. Visit Gurney’s Seed and Nursery Catalog for Planting Ideas.

I’m sure you’ve heard the tale that if you eat pound cake, you’ll gain a pound of weight. But unlike most pound cake recipes, this recipe uses less than half a pound of butter–so you have reason to be happy!

Ingredients Needed to Make Blueberry Lemon Pound Cake

  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • sugar
  • butter
  • sour cream
  • vanilla extract
  • lemon extract
  • large eggs (3 of them)
  • fresh blueberries
  • powdered sugar

Instructions for this Recipe

Preheat oven to 325 degrees. In small bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In large mixing bowl, combine sugar, butter, and sour cream. Cream together on high speed until light and fluffy, 2-3 minutes. Add extracts. Beat in eggs, one at a time, mixing well after each.

Reduce speed to low and gradually add flour mixture , mixing well.

Rinse and drain blueberries. In a small bowl, gently mix in 1 tablespoon of flour with blueberries to prevent berries from sinking. Using a rubber spatula, fold berries into batter.

Pour into 9-inch loaf pan, sprayed with cooking spray. Bake for 60-65 minutes until center tests done with toothpick. Allow to cool on wire rack before removing from pan. Garnish with powdered sugar. Serves 10-12

This recipe makes a wonderful dessert to serve guests the next time you have company. Serve with a cup of tea or a glass of lemonade.

See more Pound Cake Recipes Here. See more Desserts Here.

Recipe for Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake

Here's a yummy dessert to serve your family when blueberries are in season.
No ratings yet
Print Rate
Course: Dessert
Cuisine: American
Keyword: Blueberries, Pound Cake
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 10

Equipment

KitchenAid Mixer
Rubber Spatula
USA Loaf Pan
Cooling Rack

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 3/4 cups butter softened
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 large eggs
  • 1 cup blueberries rinsed and drained
  • 1 tablespoon flour
  • powdered sugar

Instructions

  • Preheat oven to 325 degrees. In small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  • In large mixing bowl, combine sugar, butter, and sour cream. Cream together on high speed until light and fluffy, 2-3 minutes. Add extracts. Beat in eggs, one at a time, mixing well after each. Reduce speed to low and gradually add flour mixture , mixing well.
  • In a small bowl, toss blueberries with 1 tablespoon flour to prevent berries from sinking in the batter. Fold berries into batter. Pour into 9-inch loaf pan, sprayed with cooking spray. Bake for 60-65 minutes until center tests done with toothpick. Allow to cool on wire rack before removing from pan. Garnish with powered sugar. Serves 10-12

Notes

*Unless otherwise indicated all butter on this site is salted.
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Pinterest Pin - Blueberry Lemon Pound Cake

Blueberry Kuchen

Blueberry Kuchen

Blueberry Kuchen, also known as German Coffee Cake, is a delicious dessert to serve when you have company at your house. Perfect for a weekend brunch. What makes it so great? It’s moist. And filled with a pint of fresh, plump blueberries. Plus, it’s topped 

Blueberry Muffins

Blueberry Muffins

My girls love these Blueberry Muffins. As do our grandchildren.  One of my favorite “grandma” moments was helping our granddaughter Emma make these muffins when she was staying with us one weekend. She loves blueberries, and she loves to cook. I called her into the 

Lemon Blueberry Scones

Lemon Blueberry Scones

Lemon Blueberry Scones is a delicious recipe for anyone who loves lemons or blueberries . . . or scones. Tender dough filled with dried blueberries and lightly touched with lemon zest. Continue reading Lemon Blueberry Scones

Country Blueberry Pie

Country Blueberry Pie

Here’s a delicious recipe for Country Blueberry Pie that uses fresh blueberries and a homemade pie crust. So yummy! Especially when served with whipping cream or ice cream!  I didn’t make a homemade blueberry pie until just a few years ago. In fact, we rarely