Bready or Not Original: Blueberry Yogurt Bundt Cake
This Blueberry Yogurt Bundt Cake is really, really good, people. It has a soft, tender crumb and loads of fruit inside.
Plus, there’s some flexibility to the recipe. You can use Greek yogurt in vanilla or plain (you want it thick, not runny), or go with sour cream or crème fraiche.
You can flex with the berries, too. I used a mixture of frozen (not thawed) and fresh berries. If you use fresh berries, make sure they are washed and thoroughly dry. I had the fresh and frozen mixed in both layers within the cake.
This is the kind of bundt that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.
Bready or Not Original: Blueberry Yogurt Bundt Cake
Equipment
- large bundt pan
- nonstick spray
Ingredients
Cake batter
- 3/4 cup unsalted butter (1 1/2 sticks) room temperature
- 1 1/2 cups white sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vanilla Greek yogurt or plain yogurt or sour cream, or crème fraiche
Filling
- 1/4 cup brown sugar packed
- 1 Tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 cups fresh or frozen blueberries or a mix
Glaze
- 1 cup confectioners' sugar plus more if needed
- 1 to 3 Tablespoons half & half or milk plus more if needed
Instructions
- Preheat oven at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray. If using fresh blueberries, wash them and gently pat them dry with paper towels, picking out any stems.
- In a large mixer bowl, beat the butter and sugar until light and fluffy, about 5 to 7 minutes. Add eggs one at a time followed by the vanilla.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternatively with the yogurt. Scrape the bottom of the bowl a few times during the process.
- In a small bowl, mix together the dry ingredients for the filling: brown sugar, flour, and cinnamon.
- Spoon about a third of the batter into the bundt pan. Sprinkle about half the dry filling mix over the top. Sprinkle about half the berries over this layer.
- Repeat the process. Spoon about a third of the batter to cover the blueberries. Distribute the rest of the dry mix around the ring, followed by the blueberries. Top with the remaining batter. Use a spoon or uneven spatula to even it out across the top.
- Bake for 55 to 65 minutes, until a toothpick plunged into the middle of the cake comes out free of crumbs. Cool for 20 minutes in pan, then carefully invert onto a cooling rack. Cool completely to room temperature.
Mix the glaze
- Stir together the confectioners' sugar and 2 Tablespoons of half & half or milk. The glaze needs to be thick so that it doesn't all run off. Add more sugar or milk, as necessarily, to get a thick glaze that can just dribble. Spoon over the domed top of the cake. Let set at least 20 minutes or place in fridge. Slice and serve. Store cake under a cake dome, within plastic wrap, or in individual slices encased in plastic wrap. As individual slices, it can be frozen for later enjoyment.
OM NOM NOM!
Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)
This big casserole dish of Cookie Butter and Jelly Bars is chewy and sweet, perfect to feed a crowd! Customize it by using your favorite jelly.
I love cookie butter. You can find it in jars near the nut butters in a lot of grocery stores. There’s nothing healthy about it–it’s spice cookies pulverized with oil to make a smearable paste that you can use however you use peanut butter, such as on sandwiches or in baked goods like this.
Cookie butter makes everything taste inherently more cookie-like. It’s fantastic with jelly! I recommend using about 10-12 ounces of jelly here; less than that and the layer is thin, more than that, it can gush at the sides of the pan and stick to the foil.
These bars are best eaten within two days. After that, they will dry out a bit but they are still tasty.
Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)
Equipment
- 13×9 pan
- aluminum foil
- nonstick spray
- offset spatula
Ingredients
- 1 cup unsalted butter (2 sticks) room temperature
- 1 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 cups creamy cookie butter such as Biscoff and Trader Joe's Speculoos
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 10-12 ounces jelly or jam or preserves
Instructions
- Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray.
- In a large mixing bowl, beat together butter and sugar until light and fluffy. Add the eggs, vanilla, and cookie butter. Follow up with the flour and baking powder.
- Spread about 2/3 of the dough in the prepared pan. Using an offset spatula, spread the jam in an even layer up to about 1/2 inch of the edge. Dollop the remaining dough all over the top. Use a knife to gently form into swirls with the jelly.
- Bake for 25 to 30 minutes until the edges start to brown and the middle is set and passes the toothpick test. Let cool completely on wire rack. Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.
OM NOM NOM!
Bready or Not Original: Apple Butter Blueberry Muffins
Apple Butter Blueberry Muffins! Fruity flavors combine in a delicious way in this original recipe.
I love apple butter. It’s delicious, versatile stuff. I’ve found it can work as a substitute in recipes that call for things like applesauce, bananas, and pumpkin puree.
Here, the inherent spiciness in apple butter adds a lot of flavor without the need to measure out extra spices–and the thick texture creates a cakey, moist crumb.
The fresh blueberries throughout are like flavor bombs, introducing a different kind of sweetness in contrast.
Do note that this recipe makes 24 muffins. It saves a lot of time if you have two pans, but this recipe could certainly be done with one. Make sure you have paper liners, though. There’s no sadness like my-muffin-is-stuck-in-the-pan sadness.
Bready or Not Original: Apple Butter Blueberry Muffins
Equipment
- muffin liners
- 2 muffin pans
Ingredients
- 1 cup fresh blueberries
- 2 cups all-purpose flour plus extra
- 1 cup white sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon heaping
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups apple butter
- 3/4 cup coconut oil liquid
Instructions
- Preheat oven at 425-degrees. Place muffin liners in two 12-count pans and apply a heavy dose of nonstick spray. Set aside.
- Wash and sort through blueberries, picking out stems or mushy berries. Pat dry. Place in a bowl. Add a tablespoon or so of flour and gently stir to coat berries. This will prevent them from sinking in the batter.
- In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a big mixing bowl, beat together the eggs, vanilla, apple butter, and coconut oil. Gradually pour in the dry ingredients, scraping bottom several times, until everything is just incorporated. Carefully fold in the blueberries.
- Scoop batter into prepared liners, filling each no more than 3/4 full.
- Bake for 5 minutes at 425-degrees. Don't open oven door. Lower temperature to 375-degrees and bake for an additional 16 to 18 minutes, until middle muffins pass the toothpick test.
- Remove pans from oven. Immediately (and carefully) use a fork to pry out each muffin. Keeping them in liners, set on rack to completely cool.
- Once cooled, pack in sealed containers. If freezing muffins, remove liners first.
OM NOM NOM!
Bready or Not Original: Blueberry Crumble Bars
Nothing says summer to me quite like blueberry bars, and this version has a delectable crumb topping and loads of blueberries!
This is really the best kind of fruit and shortbread combo. The bottom and top acquire a buttery crispness as they bake, the perfect contrast for the oozy, sweet berries.
I am frustrated when recipes only list blueberries by cup measurement, which is useless when I’m in the grocery store trying to figure out how much to buy in pints or ounces. I can say that 4 cups or 20 ounces is what you need for this recipe.
Be careful at the final stage when it’s time to slice into bars. The blueberries can stick to the foil quite a bit. Therefore, be sure to generously grease the pan prior to baking, and gently pry the foil away when ready to slice.
The recipe makes a full 9×13 pan, so be sure you have a lot of people present to eat them. These would be very dangerous treats to keep around when home alone, just sayin’.
Bready or Not Original: Blueberry Crumble Bars
Ingredients
- 3 cups all-purpose flour
- 1 cup white sugar divided
- 1/2 cup brown sugar packed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- pinch ground cinnamon
- 1 cup unsalted butter 2 sticks, room temperature
- 1 egg
- 3 teaspoons cornstarch
- 4 cups fresh blueberries 20 ounces
Instructions
- Preheat oven at 375-degrees. Line a 9x13 pan with foil and apply nonstick spray. Wash the blueberries and remove any stems or smashed berries, then gently blot dry with a towel.
- In a big bowl, mix together the flour, 1/2 cup white sugar, the brown sugar, and baking powder. Add the salt and cinnamon. Add the butter and mix until it forms crumbly dough.
- Pat about 2/3 of the dough into the prepared pan. A piece of waxed paper and a heavy glass will help compress it into an even layer.
- In another bowl, stir together the remaining 1/2 cup white sugar and cornstarch. Gently stir the blueberries to coat. Sprinkle the blueberries over the bottom crust, then crumble the remaining dough evenly over the top.
- Bake for 45 minutes, but check at the 30 minute point. If it's looking golden on top, cover it with foil then continue to bake.
- Cool at room temperature, then chill in fridge to make it even more cohesive to cut. Use the foil to lift the contents onto a cutting board. Carefully peel back the foil from the edges; a knife might help to hold the bars in place if the blueberry layer is being especially sticky.
- Slice into bars. Store in a sealed container in the fridge, with waxed paper between the stacked layers.
OM NOM NOM!
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.
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.
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.
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.
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.
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
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!
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.
Yeah, yeah, I share a lot of good recipes on here, but these are seriously amazing.
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.
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!
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
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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