blueberry

Bready or Not Original: Blueberry-Gingerbread Loaf

Posted by on Dec 11, 2019 in Blog, blueberry, Bready or Not, breakfast, quick bread | Comments Off on Bready or Not Original: Blueberry-Gingerbread Loaf

Fresh blueberries and gingerbread! This combo never occurred to me before, and wow was I missing out. Find out how good it is when you bake this Blueberry-Gingerbread Loaf.

Bready or Not Original: Blueberry-Gingerbread Loaf

I’m growing increasingly convinced that blueberries can make almost everything better. Case in point: Wensleydale Cheese with Blueberries. DIVINE. This recipe ranks up there, too.

Bready or Not Original: Blueberry-Gingerbread Loaf

As any gingerbread should be, this loaf is packed with spices that sing of autumn and winter. Blueberries add an incredibly fresh note, a literal burst of flavor that stands apart from the usual tart cranberry.

Bready or Not Original: Blueberry-Gingerbread Loaf

This bread is very moist and tender. It is perfect to slice for breakfasts or snacks, and it doesn’t even need an additional pat of butter.

Bready or Not Original: Blueberry-Gingerbread Loaf

I’m sharing this recipe in December because of the gingerbread/Christmas association, but let me fervently remind you that delicious foods should not be confined to any season. Print this out and save it for when summer blueberries are bountiful and cheap. Heck, even bake the bread and freeze it for later.

Bready or Not Original: Blueberry-Gingerbread Loaf

This bread smells so good, though, I bet you’ll find it hard to resist a slice or two.

Bready or Not Original: Blueberry-Gingerbread Loaf

Fresh blueberries and moist, tender gingerbread make a perfect pairing in this loaf that combines the best of summer and autumn.
Course: Breakfast, Snack
Keyword: blueberries, gingerbread, holiday, quick bread
Author: Beth Cato

Equipment

  • 9x5 loaf pan

Ingredients

  • 1/2 cup fresh blueberries 6 ounce pack
  • 1 1/2 cups all-purpose flour or mix in whole-wheat, plus extra flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter 1 stick, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar packed
  • 1 cup applesauce
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda

Instructions

  • Preheat oven at 350-degrees. Cut a piece of parchment to fit inside a 9x5 loaf pan, with paper extending up the two long sides to form a sling. Apply nonstick spray or butter to pan, place parchment inside to adhere, then grease paper as well.
  • Wash and pick through blueberries to remove any stems, smashed berries, or moldy ones. Dry blueberries and gently toss with a couple spoons of flour to coat. Set aside.
  • In a medium-sized bowl, combine the 1 1/2 cups flour, cinnamon, ginger, salt, and cloves.
  • In a big bowl, beat butter until creamy. Add both sugars, beating until combined and fluffy. Add applesauce, vanilla, and baking soda. Follow up with flour mixture, mixing until combined. Gently fold in the blueberries. Pour batter into prepared loaf pan.
  • Bake for 1 hour to 1 hour and 10 minutes, removing loaf only after middle has passed the toothpick test. Cool in pan no more than 20 minutes. THIS IS IMPORTANT, as otherwise the loaf can steam up and collapse! Let loaf continue to cool on a rack.
  • Keep stored in a plastic bag or plastic wrap for at least two days. Loaf can also be frozen for later enjoyment.

OM NOM NOM!

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    Bready or Not Original: Easy Blueberry Pie Bars

    Posted by on Sep 18, 2019 in Blog, blondies, blueberry, Bready or Not, breakfast, cookies | Comments Off on Bready or Not Original: Easy Blueberry Pie Bars

    These Easy Blueberry Pie Bars taste like blueberry cobbler in a tidier, more compact form. They are DELICIOUS.

    Bready or Not Original: Easy Blueberry Pie Bars

    Yeah, yeah, I share a lot of good recipes on here, but these are seriously amazing.

    Bready or Not Original: Easy Blueberry Pie Bars

    The recipe is pretty straightforward, too. Make the shortbread crust. Press it down. Bake. Mix up the middle ingredients, folding in the blueberries last. Sprinkle reserved crust on top. Bake. Enjoy.

    Bready or Not Original: Easy Blueberry Pie Bars

    I like that this recipe only requires a pint of blueberries, too. During the summer, I can often find a little 12 ounce clamshell container on sale for under a buck!

    Bready or Not Original: Easy Blueberry Pie Bars

    These bars keep well for as long as three days, maybe longer, in a sealed container in the fridge. They make for a great dessert, but they’d be great for breakfast, too.

    Bready or Not Original: Easy Blueberry Pie Bars

     

    Bready or Not Original: Easy Blueberry Pie Bars

    A Bready or Not Original. These delicious treats taste like a blueberry cobbler in convenient bar form!
    Course: Breakfast, Dessert, Snack
    Keyword: bars, blueberries, pie
    Author: Beth Cato

    Ingredients

    Crust

    • 2 cups all-purpose flour
    • 3/4 cup white sugar
    • 1/8 teaspoon salt
    • 1 cup unsalted butter 2 sticks

    Filling

    • 2 eggs room temperature
    • 1 cup white sugar
    • 1/3 cup all-purpose flour
    • 1/8 teaspoon salt
    • 1/2 cup sour cream or plain or vanilla Greek yogurt
    • 1 teaspoon vanilla extract
    • 1 pint fresh blueberries 12 ounces

    Instructions

    • Preheat oven at 350-degrees.Line a 9x13 pan with foil and apply nonstick spray.
    • Place flour, sugar, and salt in a large bowl. Add the butter, and use a knife and fork to chop it into crumbles. Measure out 1 cup of this crumb mixture; set aside.
    • Place the rest of the crust mix into the baking dish. Distribute evenly, then compress into a thin layer; a piece of wax paper and a heavy glass work well for this.
    • Bake for 15 minutes. In the meantime, make the filling.
    • Beat eggs, then add in the sugar, flour, salt, sour cream/yogurt, and vanilla. Gently fold in the blueberries.
    • Pour the filling over the prebaked crust. Spread out evenly. Sprinkle the reserved crust mixture over the top.
    • Bake 55 to 60 minutes, until top is golden brown and passes the toothpick test.
    • Cool at room temperature, then chill in fridge to set more firmly. Use foil to lift onto a cutting board to slice into bars. Store in sealed container in fridge with waxed paper or parchment paper between layers. Keeps for at least 3 days.
    • OM NOM NOM!
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    Bready or Not Guest: CASSANDRA COMPLEX author Wendy Nikel with Chocolate Blueberry Cupcakes

    Posted by on May 7, 2019 in Blog, blueberry, Bready or Not, chocolate, guest recipe | Comments Off on Bready or Not Guest: CASSANDRA COMPLEX author Wendy Nikel with Chocolate Blueberry Cupcakes

    I’m happy to welcome back author Wendy Nikel for the release of the 3rd book in her time-traveling novella series with World Weaver Press. The Cassandra Complex is out TODAY. Be sure to print out her previous recipes for Continuum Coffee Cupcakes and Grandmother Paradox Cherry Cupcakes.

    The third book in my Place in Time novella series, THE CASSANDRA COMPLEX, is now out into the world, which means it is once again time to make some celebration cupcakes!

    My original plan was to use one of the original Harvey Girls recipes, which have been collected online by Stephen Fried in the Harvey Girls Cookbook Project. The Harvey Girls were waitresses who worked at one of the “eating houses” (and later dining cars) of Fred Harvey, a restaurant pioneer of the late 19th and early 20th centuries. His goal was to serve good food to people traveling west on the new railroad lines, and he was very successful in doing so, thanks in part to the thousands of women who came out west to serve his food – including the protagonist of my story, Cass.

    I soon found out, though, that in trying to bake from a classic recipe like this one for Homemade Blueberry Cake, I was biting off a bit more than I could chew. Even after doing all the math to figure out how much 5 ounces of sugar is in tablespoons and how much 1 gill of milk is, my dough didn’t rise as it was supposed to, and I ended up with a sticky mess.

    It was time for Plan B. I pulled out a tried-and-true cupcake recipe, made some tweaks, and created a chocolate cupcake, topped with blueberry frosting and fresh chocolate-covered blueberries for my own version of a blueberry cake.

    I started by melting down some chocolate chips with a tiny bit of coconut oil. I created my garnishes by dropping a nickel-sized dot of chocolate on waxed paper, then stacking five blueberries together and sprinkling with sea salt before throwing them in the freezer. These are some of my favorite snack treats, so I made a couple extra.

    After that, I started on the cupcakes, mixing the dry ingredients (flour, cocoa, and baking powder) in one bowl and the wet ingredients (sugar, butter, and eggs) in another before combining them together, along with some milk. These then went in cupcake trays with a couple chocolate chips on top, and went into the oven for 16 minutes at 350 degrees.

    While those were cooling, I made up my blueberry frosting. I started by blending a cup of butter until it was smooth and then alternated adding powdered sugar and blueberry pie filling until I had the consistency I wanted. I loved the color the blueberries turned the frosting – a perfect match for my new book!

    Then, it was time for my favorite part: decorating! I added two kinds of sprinkles to the top.

    And, for the final touch, I pulled my frozen chocolate-covered blueberries out of the oven and plopped them on top. And there you have it: a tasty treat for an afternoon of train riding, reading, or traveling through time.

     


    About The Cassandra Complex:

    Cass is a 22nd century university student who – like most young adults – has always believed her parents were a bit stuck in the past. But on her eighteenth birthday she learns exactly how true this is: not only are her parents time travelers, living in an era different than either was born in, but now, to ensure that history plays out as it’s supposed to, she must travel to the year 1914 to live out her adult life.

    Cass isn’t the type, though, to just sit back and watch while all the tragic events she’s learned about in her history courses play out in front of her. Not when she’s the only one in the world with the foreknowledge – and determination – to change it.

     

    The Cassandra Complex: Amazon Barnes & Noble | iTunes/Apple Books | World Weaver Press

     

    About the author:

    Wendy Nikel is a speculative fiction author with a degree in elementary education, a fondness for road trips, and a terrible habit of forgetting where she’s left her cup of tea. Her short fiction has been published by Analog, Nature: FuturesPodcastle, and elsewhere. Her time travel novella series, beginning with The Continuum, is available from World Weaver Press. For more info, visit wendynikel.com

    THE CASSANDRA COMPLEX Chocolate Blueberry Cupcakes by Wendy Nikel

    A chocolate cupcake with blueberry buttercream frosting, inspired by THE CASSANDRA COMPLEX by Wendy Nikel
    Course: Dessert
    Keyword: chocolate, cupcake
    Author: Beth Cato

    Ingredients

    Cupcakes:

    • 1 2/3 cup all-purpose flour
    • 1/3 cup cocoa powder
    • 1 teaspoon baking powder
    • 1 cup sugar
    • 1 cup butter
    • 4 eggs
    • 3 Tablespoons milk
    • chocolate chips

    Frosting:

    • 1 cup butter
    • 4 cups confectioners' sugar
    • 6 Tablespoons blueberry pie filling

    Topping:

    • Blueberries
    • Melted chocolate chips

    Instructions

    • Preheat oven to 350 degrees F.
    • Sift together flour, cocoa, and baking powder.
    • In separate bowl, blend sugar and butter.
    • Add eggs to sugar mixture one at a time.
    • Gradually add the dry mixture and milk into the sugar mixture until well blended.
    • Fill cupcake liners half full, add a few chocolate chips on the top, and bake for 15-17 minutes. Let cool.
    • Melt chocolate chips and make nickel-sized dots on waxed paper. Create a pyramid of blueberries on each dot, with 4 berries on the bottom and 1 on the top. Drizzle melted chocolate over them, sprinkle with sea salt, and freeze.
    • Beat butter until creamy. Alternate adding 1c powdered sugar and 2T pie filling, mixing well after each addition, until all ingredients are mixed in.
    • After cupcakes are cool, frost and top with frozen blueberries and sprinkles. Enjoy with a good book!
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    Bready or Not: Blueberry Hand Cake

    Posted by on Jul 4, 2018 in Blog, blueberry, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Blueberry Hand Cake

    If you’re looking for a delicious way to use up summer blueberries, oh, do I have a recipe for you.

    Bready or Not: Blueberry Hand Cake

    These Blueberry Hand Cake Bars are really easy to make. Seriously, there are only 6 ingredients!

    Bready or Not: Blueberry Hand Cake

    That said, this is a recipe for a stand mixer or hand blender will come in handy. Eggs are the leavening agent, so they need to be beaten with the sugar for an extended period of time.

    Bready or Not: Blueberry Hand Cake

    So if you make this by hand, consider this your arm workout for the day.

    Bready or Not: Blueberry Hand Cake

    The baked bars are just downright summery and fresh. Cakey, light, perfectly sweet. I could come up with more adjectives, I’m sure.

    Bready or Not: Blueberry Hand Cake

    If you want more of my blueberry recipes, be sure to check out:
    Blueberry Pound Cake with Lemon Glaze
    Jumbo XXL Lemon-Blueberry Muffins
    Gluten-Free Blueberry Muffin Breakfast Truffles
    Guest Post: Pat Esden with Old Fashioned Blueberry Cake

    Bready or Not: Blueberry Hand Cake

     

    Bready or Not: Blueberry Hand Cake

    This simple recipe results in blueberry hand cake that is great for breakfast or snacks.
    Course: Breakfast, Snack
    Keyword: bars, blueberries, cake
    Author: Beth Cato

    Ingredients

    • 12 ounces fresh blueberries two pints
    • 3 eggs room temperature
    • 1 3/4 cup white sugar
    • 3/4 cup unsalted butter softened
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour divided

    Instructions

    • Preheat oven to 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.
    • Gently rinse the blueberries, removing any stems or smashed ones, and set the clean berries in a small bowl.
    • Using a mixer, beat the eggs and sugar for about 5 to 7 minutes, until pale in color and almost doubled in volume. The eggs are the leavening agent in this recipe, so it's important they are beaten until thickened, with the batter forming a ribbon as the beaters lift up.
    • Add the butter and vanilla, and mix for another two minutes. Measure out 1/2 cup of flour and carefully stir it into the blueberries to coat them, which will reduce sinking into the batter during the baking process. Slowly stir the remaining 1 1/2 cup of flour into the batter. By hand, gently fold the blueberries into the batter.
    • Pour batter into the ready pan. Bake for 40 to 50 minutes, until lightly browned and the center passes the toothpick test. Let cool completely before lifting up contents by the foil to slice into bars. Eat within two days, or freeze for later enjoyment.
    • OM NOM NOM!
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    Bready or Not: Blueberry Pound Cake with Lemon Glaze

    Posted by on Jul 5, 2017 in Blog, blueberry, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not: Blueberry Pound Cake with Lemon Glaze

    Blueberries are in season, so let’s get baking!

    Bready or Not: Blueberry Pound Cake with Lemon Glaze

    This cake is sheer perfection. This has the tender texture of a pound cake, with added sweetness from dapples of blueberries.

    Bready or Not: Blueberry Pound Cake with Lemon Glaze

    Oh yeah, and then there’s the glaze. When I was meddling with the base recipe, that version felt so… naked.

    Bready or Not: Blueberry Pound Cake with Lemon Glaze

    The lemon glaze adds a bit more sweetness, and a tartness that contrasts perfectly with the blueberries.

    Bready or Not: Blueberry Pound Cake with Lemon Glaze

    The glaze looks gorgeous, too!

    This cake is perfect for breakfast, brunch, or dessert. Whenever the heck you want it, really.

    Bready or Not: Blueberry Pound Cake with Lemon Glaze

    Modified from Through Her Looking Glass.

    Bready or Not: Blueberry Pound Cake with Lemon Glaze

    Use your bundt pan to create a luscious blueberry-studded pound cake. The thick lemon glaze adds some lovely, delicious oomph.
    Course: Breakfast, Dessert, Snack
    Keyword: blueberries, bundt cake, lemon
    Author: Beth Cato

    Ingredients

    Cake

    • 6 ounces blueberries washed, drained, and patted dry
    • 3 cups flour divided
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup unsalted butter 2 sticks, room temperature
    • 2 cups white sugar
    • 4 large eggs room temperature
    • 1 1/2 teaspoons vanilla extract

    Glaze

    • 1 1/2 cups confectioners' sugar sifted
    • 1 Tablespoon + milk
    • 1/2 teaspoon lemon extract

    Instructions

    • Preheat oven at 350-degrees. Prepare a 10 or 12-cup bundt pan by applying Pam with Flour or buttering well and dusting with flour.
    • In a small bowl, gently stir the blueberries with 1/4 cup flour. This will keep the blueberries from sinking in the batter as it bakes. Set bowl aside.
    • In a medium bowl, stir the remaining flour with the baking powder and salt. Set aside.
    • In a mixing bowl, cream the butter and sugar together until fluffy. Add the eggs one at a time, followed by the vanilla. Beat it until fluffy again.
    • Slowly mix in the dry ingredients until just blended. Follow that by gently folding in the blueberries.
    • Use a rubber spatula to pour the batter into the ready pan. Bake for 50 minutes to 1 hour, until it passes the toothpick test.
    • Let the cake cool for about 10 minutes, then invert it onto a rack to completely cool. Once the cake is at room temperature, mix the glaze. Add enough milk to give it the desired pourable consistency. Drizzle it over cake.
    • Store cake in fridge.
    • OM NOM NOM!

    Bready or Not: Blueberry Pound Cake with Lemon Glaze

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    Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

    Posted by on Apr 26, 2017 in Blog, blueberry, Bready or Not, breakfast, lemon, muffin | Comments Off on Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

    You could made normal, piddly muffins. Or you can make ENORMOUS HONKIN’ MUFFINS like the kind you get in bakeries. These Jumbo XXL Lemon-Blueberry Muffins taste pretty darn good and will fill your belly, too.

    Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

    These muffins pans are surprisingly cheap. Amazon has a couple different kinds. Search for “jumbo muffin pan” or “Texas muffin pan.” (Because everything is bigger in Texas).

    Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

    Confession: one reason I like these muffins is because they are pretty. I add a couple blueberries on top to make sure they don’t all sink, and I add some turbinado sugar to make them glisten.

    Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

    Then there’s the size. Look at the pictures here and you’ll see that silver cup for size contrast. That’s 1 cup. Yeah.

    Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

    If that’s too much muffin for you to eat, you can easily cut one in half. Or you can do what I do and freeze most of the batch. Wrap’em up in a few layers of plastic wrap and they’ll keep well in the freezer for a few weeks.

    Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

    That’s a perfect way to make these cakey lemon-blueberry bombs last a little longer!

    Modified from Sally’s Baking Addiction. Shared another version of this recipe in 2013 on my LiveJournal.

    Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

    Use a jumbo muffin pan to make delicious and ginormous lemon-blueberry muffins, just like the kind you get in bakeries! These muffins are best eaten within a day or two, but they can also be frozen to enjoy later. Eat at room temperature or warmed.
    Course: Breakfast, Snack
    Keyword: blueberries, lemon, muffins
    Author: Beth Cato

    Ingredients

    • 3 cups all-purpose flour
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 2 eggs room temperature
    • 1 lemon zested and juiced
    • 1 cup white sugar
    • 1 cup milk or almond milk or half & half
    • 1/2 cup canola oil
    • 1/2 teaspoon vanilla extract
    • 6 ounces fresh blueberries washed and patted dry
    • sparkling sugar optional, or turbinado sugar for the top

    Instructions

    • Preheat oven at 425-degrees. Use nonstick spray or butter on the muffin pan.
    • In a medium bowl, mix together the flour, baking powder, salt, lemon zest, and cinnamon. Set aside.
    • In a large bowl, whisk together the eggs and sugar. Mix in the milk, oil, lemon juice, and vanilla extract. Mixture will be pale and yellow.
    • Gradually stir the dry ingredients into the wet ingredients, making sure to scrape the bowl, but don't overmix. The batter will be thick and somewhat lumpy.
    • Carefully fold in the blueberries, reserving some to place on top of the muffins.
    • Pour the batter into the greased muffin tins, filling just about to the top. Add the reserved blueberries and some turbinado or sparkling sugar, if desired.
    • Bake at 425-degrees for 5 minutes, then reduce oven temperature to 375. Continue to bake for about 25 minutes. The tops should be lightly golden, and the muffins should pass the toothpick test. Allow them to cool for 10 minutes in pan, then remove to begin eating or to allow them to cool completely on a rack. (If you leave the muffins in the pan too long, they will steam and get soggy.)
    • Muffins are best eaten within a day or two, but they can also be frozen for later enjoyment. Eat at room temperature or zap in the microwave to warm up.
    • OM NOM NOM!

     

    Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

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