Blueberry Buttermilk Pancakes

June 13, 2013 by Susan

Sometimes it takes a fair amount of motivation to prepare a delicious breakfast in the morning. I mean, you just woke up. You are still somewhat groggy. Who feels like doing a lot of preparation to eat at that hour? (Thanks to Ava that hour for us is 5:30am). So much easier to just pour yourself a bowl of cereal. And that’s pretty much what we do around here. A lot.

But these pancakes? These pancakes…the thought of them actually help me get out of bed. Yup. They are that good. And even though they are prepared from scratch, they are quick and easy. And did I mention they were delicious? And fluffy! See how fluffy they are?

Although this recipe is for blueberry pancakes don’t be afraid to omit the blueberries if you don’t have them on hand. The pancakes are just as delicious plain.

Here’s what you will need to make about 10-12 pancakes…

Recipe

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1 tbsp sugar

1 cup fresh blueberries

2 cups buttermilk

2 large eggs

grated zest of 1 lemon

Method

Whisk together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.

In a small bowl toss the blueberries with 2 tbsp of the flour mixture and set aside.

Mix together the buttermilk, eggs and lemon zest. Make a well in the center of the remaining flour mixture and add the buttermilk mixture. Stir together until just combined, leaving some small lumps in the batter. Fold in the blueberries.

Allow the mixture stand 10 minutes. You will actually see the mixture ‘grow’ a little bit!

Heat up your griddle or skillet. Once heated LOWER the flame to medium/low. Coat with some butter and ladle 1/4 cup – 1/3 cup batter per pancake, depending on how big you like your pancakes. When small bubbles appear across the surface of the pancakes flip them and continue to cook on the other side.

Serve with your favorite maple syrup. Enjoy your morning!

Recipe courtesy of Martha Stewart

Blueberry Buttermilk Pancakes

Author: Feasts And Fotos

Ingredients

2 cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground cinnamon
1 tbsp sugar
1 cup fresh blueberries
2 cups buttermilk
2 large eggs
grated zest of 1 lemon

Method

Whisk together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.
In a small bowl toss the blueberries with 2 tbsp of the flour mixture and set aside.
Mix together the buttermilk, eggs and lemon zest. Make a well in the center of the remaining flour mixture and add the buttermilk mixture. Stir together until just combined, leaving some small lumps in the batter. Fold in the blueberries.
Allow the mixture stand 10 minutes. You will actually see the mixture 'grow' a little bit!
Heat up your griddle or skillet. Once heated LOWER the flame to medium/low. Coat with some butter and ladle ¼ cup - ⅓ cup batter per pancake, depending on how big you like your pancakes. When small bubbles appear across the surface of the pancakes flip them and continue to cook on the other side.
Serve with your favorite maple syrup. Enjoy your morning!

Blueberry Crumb Cake

July 7, 2010 by Susan

During the summer months, when berries are in season, I try to prepare desserts that showcase the delicious, ripe fruit. There will be plenty of time to make a chocolate cake in the winter! I usually love a fruit crisp but wanted to try something different, maybe even unexpected. And a crumb cake is just that – I hardly see them prepared homemade. Fruit tarts and apple pies are the usual suspects. Once I tell people that I’ve prepared a blueberry crumb cake they reply…”crumb cake?”

And what a surprise it is….it’s absolutely delicious! Everyone that I’ve made this for over the past few years loves it. The cake is light and moist, studded with tender blueberries. The crumb topping is a wonderful contrast to the cake it sits upon, crunchy and nutty and most importantly not too sweet. Who doesn’t love a crumb topping?!

Needless to say, this “dessert” makes a wonderful breakfast treat paired with a big cup of coffee or tea. The only problem is making sure there are leftovers!

Here’s what you will need to make one cake that serves approximately 6-8 people…

Recipe

Topping

5 tbsp unsalted butter, room temperature

1/4 cup sugar

1/3 cup light brown sugar (packed)

1/3 cup all-purpose flour

1/4 tsp salt

1/2 cup chopped walnuts

Cake

1 pint blueberries, fresh

2 cups plus 2 tsp all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/8 tsp grated nutmeg

2/3 cup sugar

grated zest of 1/2 lemon

6 tbsp unsalted butter, room temperature

2 large eggs, room temperature

1 tsp vanilla extract

1/2 cup buttermilk

Method

Preheat the oven to 350 degrees and butter an 8-inch square pan.

First step is to make the delicious crumb topping. Basically, put all the ingredients (except the nuts) in a food processor and pulse just until the mixture forms clumps. Scrape the topping into a bowl and stir in the nuts. Either use right away or store in the fridge with a piece of plastic wrap pressed right onto the surface of the mixture.

Now for the cake…in a small bowl toss the blueberries with 2 tsp of flour to coat and set aside. In a medium bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In the bowl of a stand mixer rub the sugar and zest together with your fingertips until the sugar is moist. Add the butter and beat the butter and sugar mixture at medium speed until light, about 2-3 minutes. Add the eggs, one by one, beating for 1 minute after each addition, then beat in the vanilla extract.

Reduce the mixer to low and add the flour mixture and the buttermilk alternately, starting with the flour. You will add the flour in 3 parts and the buttermilk twice. The batter will be thick and creamy. With a rubber spatula gently mix in the berries. You don’t want them to burst.

Pour the batter into the buttered pan and smooth the top with a spatula. Scatter the crumb topping onto the batter, breaking it apart with your fingers. Once the batter is mostly covered with the crumb topping press down on the topping ever so slightly.

Bake for 65-75 minutes until the crumbs are golden and a tooth pick inserted into the middle of the cake comes out mostly clean. Transfer the cake to a rack and cool.

Recipe courtesy of Dorie Greenspan

Blueberry Crumb Cake

Author: Feasts And Fotos

Ingredients

Topping
5 tbsp unsalted butter, room temperature
¼ cup sugar
⅓ cup light brown sugar (packed)
⅓ cup all-purpose flour
¼ tsp salt
½ cup chopped walnuts
Cake
1 pint blueberries, fresh
2 cups plus 2 tsp all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
⅛ tsp grated nutmeg
⅔ cup sugar
grated zest of ½ lemon
6 tbsp unsalted butter, room temperature
2 large eggs, room temperature
1 tsp vanilla extract
½ cup buttermilk

Method

Preheat the oven to 350 degrees and butter an 8-inch square pan.
First step is to make the delicious crumb topping. Basically, put all the ingredients (except the nuts) in a food processor and pulse just until the mixture forms clumps. Scrape the topping into a bowl and stir in the nuts. Either use right away or store in the fridge with a piece of plastic wrap pressed right onto the surface of the mixture.
Now for the cake...in a small bowl toss the blueberries with 2 tsp of flour to coat and set aside. In a medium bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In the bowl of a stand mixer rub the sugar and zest together with your fingertips until the sugar is moist. Add the butter and beat the butter and sugar mixture at medium speed until light, about 2-3 minutes. Add the eggs, one by one, beating for 1 minute after each addition, then beat in the vanilla extract.
Reduce the mixer to low and add the flour mixture and the buttermilk alternately, starting with the flour. You will add the flour in 3 parts and the buttermilk twice. The batter will be thick and creamy. With a rubber spatula gently mix in the berries. You don't want them to burst.
Pour the batter into the buttered pan and smooth the top with a spatula. Scatter the crumb topping onto the batter, breaking it apart with your fingers. Once the batter is mostly covered with the crumb topping press down on the topping ever so slightly.

Blueberry Buttermilk Scones

June 23, 2009 by Susan

Dear lord these are delicious.

If I ever happen to be in a bakery (I try to avoid them due to my occassional lack of self control) I rarely ever choose scones. I think the few times in my life that I’ve ever even eaten a scone I remember it to be very crumbly and dry. Sort of like a brick. Who would pay money for these things?? As far as I was concerned, I would rather have a muffin or croissant any day.

Then along comes Martha Stewart and her blueberry buttermilk scones. I can’t say enough about these things. They are spectacular! So this is what a scone is supposed to taste like! Ah ha!

The aroma while baking these is intoxicating. The end product was slightly crumbly on the outside, soft and tender on the inside. And that burst of blueberries adds a wonderful natural sweetness. I love blueberries, they are sweet and delicious and are perfect to snack on. Perfect size to just pop into your mouth. It’s just an added bonus that they are very healthy and full of antioxidants.

After preparing the dough, I cut the scones a bit smaller (more narrow) than normal, figuring it would be better on my waistline to eat smaller portions. What a joke. These were so good I ate TWO of the smaller scones. See what I mean about the self control? I baked off a few the first day reserving part of the dough in the fridge until the next day. They came out just as yummy. Also, leftover scones are delicious reheated in a toaster oven for a few minutes until warmed through.

I did make a few slight changes to the recipe. I used whole wheat flour in place of cake flour and I used less sugar (as I usually do). I used regular buttermilk, not low-fat. Not sure they sell a low fat version where I shop. Lastly, I added the lemon zest.

Here’s what you will need to make 10-12 scones….

Recipe

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 1/2 tablespoon granulated sugar

2 1/2 tsp baking powder

3/4 tsp salt

4 ounces (1 stick) cold unsalted butter, cut into small pieces

1 heaping cup fresh blueberries

zest of one small lemon

1/2 cup buttermilk

1 large egg, plus 1 large egg lightly beaten for egg wash

1/2 teaspoon pure vanilla extract

fine sugar for sprinkling

Method

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Whisk together flours, granulated sugar, baking powder and salt in a large bowl. Add butter and rub with your fingers until mixture has the texture of course meal. Gently stir in blueberries.

In another bowl whisk together buttermilk, 1 egg , lemon zest and vanilla. Drizzle over flour mixture and stir lightly with a fork until the dough comes together but a small amount of flour remains in bowl. It’s important to not overwork the dough.

Turn out dough onto work surface and gently knead dough once or twice just to incorporate the flour. Pat the dough into a 1-inch thick round. Cut the round into approximately 10-12 wedges. Transfer to baking sheet.

Brush the top of each scone with egg wash and sprinkle generously with sugar. Bake until golden brown and cooked through, roughly 25 minutes. Transfer scones to a wire rack to cool.

Just try to control yourself – you will be tempted to eat these piping hot out of the oven! Use restraint until they are cool enough so you don’t burn your mouth.

Blueberry Buttermilk Scones

Author: Feasts And Fotos

Ingredients

1½ cups all purpose flour
½ cup whole wheat flour
1½ tablespoon granulated sugar
2½ tsp baking powder
¾ tsp salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
1 heaping cup fresh blueberries
zest of one small lemon
½ cup buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
½ teaspoon pure vanilla extract
fine sugar for sprinkling

Method

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Whisk together flours, granulated sugar, baking powder and salt in a large bowl. Add butter and rub with your fingers until mixture has the texture of course meal. Gently stir in blueberries.
In another bowl whisk together buttermilk, 1 egg , lemon zest and vanilla. Drizzle over flour mixture and stir lightly with a fork until the dough comes together but a small amount of flour remains in bowl. It's important to not overwork the dough.
Turn out dough onto work surface and gently knead dough once or twice just to incorporate the flour. Pat the dough into a 1-inch thick round. Cut the round into approximately 10-12 wedges. Transfer to baking sheet.
Brush the top of each scone with egg wash and sprinkle generously with sugar. Bake until golden brown and cooked through, roughly 25 minutes. Transfer scones to a wire rack to cool.

Peach and Blueberry Crisp

January 2, 2009 by Susan

Is it a crisp? Or is it a crumble? Never quite understood the exact difference between the two, probably because they are so similar! Apparently, a crumble has a ‘struesel’ topping whereas the crisp has a butter, sugar and oat topping. So the inclusion of oats is what makes a crisp a crisp.

I know that it’s winter and not exactly peach and blueberry season, but I just love this combination for a crisp. A more season appropriate crisp would be apple and pear, which I do make alot and is quite delicious. Here’s what I love about crisps…you can use any combination of fruit you like. It’s quite versatile. And, you can make them ahead and keep them in the fridge, baking off when needed. Lastly, this dessert is mostly fruit, so you can feel good about eating a second helping!

This recipe is adapted from Anne Burrell. I like it because it’s not overly sweet and it doesn’t call for a ton of butter. Also, I particularly like the addition of chopped almonds in the topping. Anne has her own show now on the Food Network. She’s a little spunky – and I like it. I have also been to Centro Vinoteca, where she is the chef, and the food is very yummy. It’s an open kitchen, so I was able to see her in there, cooking away, which is kinda cool.

This is what you will need to make this crisp, serving 6…

Filling

4-5 peaches, peeled and sliced

1 container blueberries

3 tablespoons all-purpose flour

1/4 cup tightly packed brown sugar

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 small lemon, juiced

Pinch kosher salt

Topping

1 1/4 cups all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/2 cup sugar

1/4 stick cold unsalted butter, cut into pea sized pieces

1/2 cup sliced almonds

Pinch kosher salt

1 to 2 tablespoons cold water

Method

Preheat the oven to 350 degrees.

For the filling – toss the peaches and blueberries in a large bowl with the lemon juice. Add the rest of the ingredients and stir to combine. Pour the filling into a baking dish.

For the topping – combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture starts to pull together. You will know it’s ready when you can pinch a small amount of the mixture and it sticks together.

Loosely sprinkle the topping over the fruit. Bake for roughly 25-35 minutes, or until hot and bubbly.

Savor every spoonful because before you know it….

Peach and Blueberry Crisp

Author: Feasts And Fotos

Ingredients

4-5 peaches, peeled and sliced
1 container blueberries
3 tablespoons all-purpose flour
¼ cup tightly packed brown sugar
2 tablespoons sugar
½ teaspoon vanilla extract
½ small lemon, juiced
Pinch kosher salt
Topping
1¼ cups all-purpose flour
½ cup rolled oats
½ cup brown sugar
½ cup sugar
¼ stick cold unsalted butter, cut into pea sized pieces
½ cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water

Method

Preheat the oven to 350 degrees.
For the filling - toss the peaches and blueberries in a large bowl with the lemon juice. Add the rest of the ingredients and stir to combine. Pour the filling into a baking dish.
For the topping - combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture starts to pull together. You will know it's ready when you can pinch a small amount of the mixture and it sticks together.
Loosely sprinkle the topping over the fruit. Bake for roughly 25-35 minutes, or until hot and bubbly.