Lemon Blueberry Muffins

Happy Labor Day Weekend! The unofficial end of summer has arrived. You’d be hard-pressed to know that here though, given that it’s going to be sunny and in the upper 80s. We’re spending our weekend at “The Land” as we call it – in rural Amherst County. While we still have the last remnants of summer with us, here are some bright, summery muffins with summer favorite blueberries. These muffins come together pretty easily and are juicy and tart, not overly sweet. The perfect thing to have available for snacking over a long weekend!


Lemon Blueberry Muffins

(Adapted from here!)
Ingredients:
  • 2 cups AP flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1/4 cup neutral oil
  • 1 cup milk
  • 1 egg
  • 1 large lemon (zested & juiced)
  • 6oz fresh blueberries
Instructions:
  1. Preheat the oven to 400 degrees.
  2. In the bowl of a stand mixer, sift together the first four dry ingredients.
  3. In a separate bowl, whisk together the oil, milk, egg, lemon juice, and lemon zest.
  4. Slowly pour the wet ingredients into the dry ingredients, as the mixer is running. Mix until well-combined.
  5. Gently stir the blueberries in by hand.
  6. Spoon into lined muffin tins. Bake for 15 minutes until a toothpick comes out clean.
  7. Allow to sit until cool enough to handle.
Makes 12 muffins

Lemon Blueberry Skillet Cake

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Today marks my first full week of being home with the baby on maternity leave alone and Selim’s first week being back at work. I’m learning that neither is easy. Selim has to get up early, after having frequently interrupted sleep all night, go to work all day, and be separated from this little baby he loves so much. Me, I don’t have to do most of those things, but my life completely revolves around this little 8 pound dictator. We’re lucky though – from what we understand, she’s a really good baby. (Of course, we think she’s the best baby in the entire world…!)

But I wanted to celebrate our first week back at work/home alone and have been thinking about making this cake all week. We have some lovely summer blueberries and several lemons that have been staring at me from our kitchen all week. I got this recipe from one of my favorite blogs, Seasons & Suppers (as I’ve mentioned several other times on here… Other recipes of hers that we’ve tried & shared here: Prosciutto & Basil Topped Lemon Ricotta Pappardelle & Maple & Mustard Pork with Shallots). Every recipe from this blog looks amazing, partially due to her gorgeous photography, and every single one I’ve been has turned out wonderfully! The original recipe is just for lemon cake; I added the blueberries after thinking about the combination of lemon and blueberry for the past week. Most of the blueberries sunk to the bottom while baking, making this feel like halfway between a crumble and a cake at the end. It’s moist and flavorful; definitely a keeper even if it doesn’t exactly look like a cake in the end! Also, don’t be alarmed when your pour the liquid “sauce” over the cake batter at the end. It seems like a lot of liquid and maybe a bad idea and maybe you misread the recipe – don’t worry!

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Lemon Blueberry Skillet Cake

(Adapted from Seasons & Suppers)
Ingredients:
  • 1/2 cup butter + extra
  • 1 cup sugar (divided)
  • 2 lemons, juiced (divided)
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp milk
  • 3/4 cup AP flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 {heaping} cups fresh blueberries
  • 2 tbsp cornstarch
  • Hot water
  • Powdered sugar
Instructions:
  1. Preheat oven to 375 degrees. Grease a 10 inch cast iron skillet (or a similarly-sized baking dish) with some extra butter.
  2. In bowl of stand mixer, cream together the butter and 1/2 cup sugar. Once combined, add in the juice of 1/2 a lemon.
  3. In a small bowl, lightly beat the 2 eggs together, then add them to the mixture. Follow this with the vanilla and milk.
  4. Meanwhile, sift together the flour, baking powder, and salt. Slowly add this into the mixture. Once combined, gently stir the blueberries in by hand.
  5. Now, spoon the batter into the greased skillet and spread out evenly.
  6. In another bowl, stir together the remaining 1/2 cup sugar with the cornstarch. Place the remaining juice from the other 1 1/2 lemons in a measuring cup. Additionally, fill to the 1 1/4 cup mark with hot water. Whisk this in with the sugar and cornstarch mixture.
  7. Once combined, gently pour over top of the batter and immediately place in the oven.
  8. Bake for 35-40 minutes.
  9. Sprinkle with powdered sugar prior to serving.

Spiced Blueberry Pie

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So confession. We’re not really the big Valentine’s Day types. I feel like I’m a middle-of-the-road kind of girl when it comes to this. I don’t hate Valentine’s Day or go on long rants against the commercialism of the day. But I also don’t really love or expect a dozen red roses with a heart-shaped box of chocolates. No offense to those who fall in either camp! To each their own…

But the moral of my story is that I wanted my sweet-tooth husband to have a Valentine’s Day treat, without falling into a cliché. I preferred to make him something myself, so here we are! (Don’t judge me that it’s in fact two days after Valentine’s Day… We’ve been on opposite schedules – him working long days and me working nights.)

If you’re running late on your Valentine’s Day celebration, or maybe doing something smart like waiting for the weekend, here’s your alternative to a box of chocolates for your sweetheart (or Galentine’s Day girl’s night). This blueberry pie is a lot easier than I expected it to be. Pies intimidate me! (And all desserts, for that matter. I think I’ve mentioned that once or twice.) The dough was super-easy to make and the filling was just a matter of stirring a few times. This recipe was based on one in the mouth-watering cookbook Pie Love. Mine isn’t quite as pretty as the ones in those cookbook photos, but we’re here for the taste right? Tasty > pretty. Plus, I think this is the first pie I’ve ever made. I’ll perfect the prettiness maybe by the 50th.

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Spiced Blueberry Pie

(Recipe adapted from the cookbook, Pie Love)
Ingredients: 
Piecrust:
  • 2 cups flour
  • 2 tbsp sugar
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 10 tbsp cold, unsalted butter
  • Ice water (6-8 tbsp)
Filling:
  • 5 cups blueberries
  • 2/3 cup Grade A maple syrup
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cardamom
  • 1/4 tsp salt
  • 1 tbsp brown sugar
  • 4 tbsp unsalted butter
  • 1 egg
  • 1/4 tsp vanilla extract
  • Additional brown sugar for sprinkling
Instructions: 
  1. Preheat your oven to 375 degrees.
  2. To prepare the dough, initially place the flour, sugar, cinnamon, and salt into the bowl of a stand mixer. Stir together.
  3. Add the butter in small pats. Turn on the stand mixer and mix until the ingredients begin to form crumbs.
  4. Add the water, tablespoon at a time, while the mixer remains on. Continue until the dough comes together and begins to form a ball.
  5. Turn the ball of dough out onto a lightly floured surface. Separate into two different sections, roughly 1/3 and 2/3 of the original ball.
  6. Take the 2/3s ball and roll it out into a round piece of dough, approximately 12 inches in diameter and 1/8th of an inch thick. Fit this piece of dough into a greased 9-10 inch pie pan.
  7. Chill the pie pan and the additional ball of dough (wrapped in plastic) in the refrigerator while preparing the filling.
  8. Rinse your blueberries and drain.
  9. Place berries and maple syrup in a large pan. Turn heat on to medium. Stir in the spices, and salt. Add the butter in pats. As the butter is melting, slowly stir in the flour. Ensure it is well combined.
  10. Cook for 8-10 minutes, stirring nearly continuously. The mixture should slowly bubble and begin to thicken.
  11. While the filling is cooking, remove the pie pan from the refrigerator and bake for 5 minutes.
  12. Roll out the remaining piece of pie dough and slice into long strips.
  13. Pour the blueberry mixture into the piecrust.
  14. Top with the long strips of dough. {Try to do it better than I did ;)}
  15. Whisk together the egg and the vanilla. Brush over top of the pie.
  16. Sprinkle additional sugar over the top.
  17. Bake for 30 minutes. You should be able to see the filling bubbling.
  18. Allow to sit out for an hour prior to slicing and serving.