Tag Archives: blueberry

Peach Blueberry Crisp

peach blueberry crisp

For many of us, August means an abundance of fresh fruit — berries, stone fruits, melons, you name it.  I’ve been lucky enough to enjoy two “waves” of summer fruit season this summer.  Since Florida’s produce season is ahead of New York’s, I was enjoying Florida blueberries and Georgia peaches back in June and July.  Now, while I’m in New York for a few weeks, I’ve been able to enjoy the fresh, local fruit here as well.

With fresh fruit on the brain, I thought I’d sweeten things up a bit here today and share a fruity dessert.  One that comes together in no time and highlights fresh fruit — specifically, peaches and blueberries (note: you could easily substitute other berries or fruit in this recipe!): peach blueberry crisp!

peach_blueberry crisp

Because the fruit I used was so ripe, I needed to do very little in the way of sweetening the crisp.  I opted to use pure maple syrup as my sweetener of choice, but you could also use honey or agave nectar.

The buttery, crispy, crumbly topping is the icing on the cake crisp.  Simple ingredients, just like the filling.  Since only a small amount of flour is required in the topping, I actually used brown rice flour, keeping this recipe gluten free, but you could easily use all-purpose flour instead.

peachblueberry crispYou’ll notice I made the crisp in small glass jars for a nice change of pace (and single servings).  If you don’t have jars, you can just as easily make the crisp in a baking pan — I’d use a 6×8 pan, or if you don’t have that, a 8-inch square pan.

I didn’t happen to have any on hand when I photographed these crisps, but I do believe the perfect way to enjoy this crisp — especially on a hot summer day — would be to top with a big scoop of vanilla ice cream. 🙂  Either way, though, it’ll be delicious!

peach blueberry crisp 2

[print_this]Peach Blueberry Crisp

A fruity dessert with fresh peaches and blueberries, topped with a crumbly, crispy oat topping.  You can substitute frozen peaches or blueberries for fresh (do not that before baking), or other fruits, if desired.

Serves 6

Prep time: 15 minutes

Cook time: 20 minutes

  • 2 cups diced fresh peaches
  • 2 cups fresh blueberries
  • 2 tablespoons pure maple syrup
  • 1/8 teaspoon salt

Topping:

  • 1/2 cup brown rice flour (or all-purpose flour)
  • 1 cup oats (either old-fashioned or quick)
  • 1/4 cup pure maple syrup
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, chilled

Heat the oven to 375 degrees F.  Spray 6 small jars (or a 6×8 or 8×8 baking pan) with nonstick cooking spray.

In a mixing bowl, stir the peaches, blueberries, maple syrup, and salt until mixed.  Spread into the prepared dish(es).

In a separate mixing bowl, combine the topping ingredients.  Stir until crumbly (use your hands if needed).  Sprinkle the topping over the fruit.

Bake about 20 minutes or until the topping is crisp and fruit is bubbly. Allow the crisp to cool before serving.[/print_this]

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Blueberry Apricot Granola

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Hello from southeastern Pennsylvania!  I flew from Florida to New York almost two weeks ago, and it’s pretty much been nonstop travel throughout the northeast visiting people ever since.  I’m definitely doing my fair share of summer travel. 🙂

I had a break in travel yesterday, and since I seem to require homemade granola on a continual basis, I whipped up this batch of granola yesterday afternoon when I realized my supply was depleted.

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I’ve really been digging blueberries lately, so I decided to incorporate them into this batch.  I had a feeling fresh blueberries in the granola might get a bit messy (although I’m still tempted to try it — we’ll see…), so I used dried blueberries instead.  While I was at it, I added dried apricots as well — really embracing the summer fruits, I suppose. 🙂

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Because of all the fruit in the recipe, the granola really doesn’t need much in the way of sweetening.  I added a couple tablespoons of honey, but if you like your granola nice and sweet you might want to add another tablespoon or so.

This granola would be perfect over a cup of yogurt, or in a bowl on its own with milk and a handful of fresh berries tossed in.  It’s definitely a summer granola!

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[print_this]Blueberry Apricot Granola

Crunchy granola with dried fruit added for texture and natural sweetness.  Substitute your favorite dried fruit for the blueberries and apricots, if desired.

Makes about 3 1/2 cups

Prep time: 10 minutes

Cook time: 40 minutes

  • 2 cups old-fashioned (rolled) oats
  • 1/2 cup dried blueberries
  • 1/2 cup chopped dried apricots
  • 1/8 teaspoon salt
  • 1/4 cup peanut butter (or other nut butter)
  • 2 tablespoons coconut or canola oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

Heat the oven to 300 degrees F.  Line a baking sheet or pan with parchment paper or aluminum foil.

In a mixing bowl, combine the oats, blueberries, apricots, and salt.  Stir to combine.

In a small microwave-safe bowl, combine the peanut butter, oil, honey, and vanilla. Microwave on high about 30 seconds or until the peanut butter begins to melt.  Stir until smooth.

Pour the peanut butter mixture over the oats; stir until combined.  Spread into the prepared pan.  Bake 35 to 40 minutes, stirring every 10 to 15 minutes, until the granola is lightly toasted.  Allow the granola to cool completely.  Granola can be stored in an airtight container at room temperature. [/print_this]

Blueberry Recipes

Did you know July is national blueberry month?  It is!  Judging by the size of the blueberries I picked yesterday morning, I can’t argue that.

Blueberries the size of grapes!

Given the occasion, I thought I’d reminisce a bit and share some of my favorite blueberry recipes I’ve posted here over the years.  While I brainstorm new blueberry recipe ideas, of course. 😉

Blueberry Muffin Blondies. These soft, chewy bars taste like a muffin but in blondie form. They’re made from a mix, but you could easily toss in fresh blueberries to up the blueberry factor a bit.

Blueberry “CHO”conut Cookies.  Made with greek yogurt, these cookies are soft and moist with crisp edges, bursting with blueberry and subtle coconut flavor.

Blueberry Coconut Muffins. They’re like the cookies above, but in muffin form. And my favorite greek yogurt -infused muffin recipe on the blog to-date.

Blueberry Muffin Snack Cake. Perfect for breakfast on-the-go or a quick snack, this simple cake is made with greek yogurt for extra moistness.  You could add fresh raspberries or blackberries for an extra sweet cake.

Vanilla Blueberry Ice Cream. I don’t own an ice cream maker, which means whenever I’m at my mom’s house, I inevitably take advantage of the one she owns.  This vanilla blueberry ice cream is perfect on a hot summer afternoon.

Blueberry Corn Muffins. The name alone speaks for itself — how can you go wrong when you combine two classic muffins?

Blueberry Banana Scones. Ah, my newfound love for scones. These bake up super-soft thanks to banana and greek yogurt, while the blueberries add pops of sweetness and color throughout.

Have a good weekend! I’ll be back next week with a new (blueberry) recipe. 🙂

Coconut Blueberry Muffins

coconut blueberry muffins

This is going to sound pretty obvious based on the title of this post, but if you like blueberries and you’re a fan of coconut… you’ve come to the right place!

The coconut in these muffins is inescapable, so if you’re not a fan of coconut, I have to let you know you may not love these muffins.  That’s because the coconut comes at you not once, not twice, but three times: coconut oil, coconut flakes, and coconut greek yogurt.

Coconut greek yogurt?  Yep — these muffins were inspired by the new coconut Chobani greek yogurt.  Remember when they sent me all those “top secret” new flavors to try?  Well, I’m letting the cat out of the bag — coconut was one of those.  And it’s delicious.

coconut blueberry muffins little bitty bakes

I’ve been trying to use up my stash of blueberries here in Florida before I head up north to New York (for a month!) next week, and these coconut blueberry muffins are my latest creation.  My sister already knows how obsessed I am with these muffins — I’m pretty sure I’ve texted her every morning this week explaining to her the awesomeness of these little gems.  Abby, I will be forcing you to try them very soon — we can even do a gluten free version.

The yogurt keeps the muffins really moist while the coconut oil gives the muffins that crumbly texture we all love.   I also relied on the same trick I did for these muffins with baking time, which means you get tall and fluffy muffins.

If you’ve got any extra blueberries lying around this blueberry season, I’m urging you to make these.  Even though I’ve made quite a few muffin recipes using greek yogurt before, but these are easily my favorite.  A must-try!

coconut blueberry muffins lbbakes

[print_this]Coconut Blueberry Muffins

Coconut greek yogurt, coconut oil, and shredded coconut are added to traditional blueberry muffins for a tropical twist.

Makes 12 muffins

Prep time: 10 minutes

Cook time: 25 minutes

  • 12 ounces (2 6-ounce containers) coconut Chobani lowfat greek yogurt
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup coconut oil
  • 2/3 cup sugar
  • 2 1/2 cups white whole wheat flour (or all-purpose)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups fresh or frozen blueberries*
  • 1/4 cup shredded unsweetened coconut or coconut chips**

Heat the oven to 425 degrees F.  Spray a muffin tin with nonstick cooking spray.

In a small mixing bowl, stir the yogurt, milk, eggs, oil, and sugar until mixed.  Set aside.

In a large mixing bowl, combine the flour, baking powder, and salt.  Stir to combine.  Add the yogurt mixture to the dry ingredients, mixing gently with a rubber spatula until the batter is just mixed (the batter will be thick).  Fold in the blueberries and coconut.

Scoop the batter into the prepared muffin tins.  If desired, sprinkle the top of each muffin with additional coconut.  Bake at 425 degrees F for 5 minutes, then lower the heat to 375 degrees F and bake for 15 to 20 minutes or until the edges are golden brown and the muffins are fairly firm to touch.  Allow the muffins to cool in the tins 5 to 10 minutes before removing.  Store any leftover muffins in an airtight container for up to 2 days.  You can also freeze any extra — simply wrap each muffin in aluminum foil, and place the muffins in a freezer bag.

*If using frozen blueberries, do not thaw the berries before adding to the batter — simply fold the frozen berries into the batter.

**I used Trader Joe’s coconut chips, but shredded coconut would work fine as well. [/print_this]

Blueberry Banana Scones

blueberry banana scones

Did you know July is national blueberry month?  It is.  And well, you know what that means…

Blueberry picking (!)…  An abundance of blueberries (!!)…  Lots of blueberry recipes. (!!!)

I’m just apologizing in advance for what is sure to be an onslaught of blueberry recipes in the coming weeks.  Starting with these blueberry banana scones.  One of these and a mug of coffee on a lazy summer morning — I’m not sure it gets a whole lot better than that.

blueberry banana scones littlebittybakes

These scones are very similar to the strawberry banana scones I made awhile back, but with a few differences.

I used banana lowfat Chobani greek yogurt in the recipe, which gave the scones even more banana flavor while also upping the moisture factor and keeping the nutrition situation in check.  I should warn you that by using greek yogurt in the recipe, and therefore less butter than a typical scone recipe, these scones are a bit softer than you might buy at a bakery.  But I assure you that isn’t a bad thing in the slightest. 🙂

Also, using part oats in the recipe gives the scones a bit more texture and chewiness than you might get in a typical scone.  I love adding oats into recipes here and there for their wholesomeness, extra fiber, etc., but if you don’t care for that, you could simply replace the oats with extra flour.

blueberry banana scones lbbakes

If you don’t have fresh blueberries on hand, go pick some you can easily substitute frozen berries in this recipe.  Just make sure you don’t thaw the frozen blueberries before adding them into the batter, or else you’ll end up with very blue scones. 🙂

See you later this week for another blueberry recipe — I think it’s even better than these scones!

[print_this]Blueberry Banana Scones

Scones baked with banana and greek yogurt for extra soft, fluffy texture.  Blueberries add fresh, sweet flavor to the scones; feel free to substitute your favorite berry for the blueberries.

Makes 12 scones

Prep time: 20 minutes

Cook time: 30 minutes

  • 2 large overripe bananas, mashed (about 1 cup)
  • 2 tablespoons milk (any kind; I used unsweetened vanilla almondmilk)
  • 1 (6-ounce) container Chobani low fat banana greek yogurt
  • 1 1/2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (or white whole wheat flour)
  • 1/2 cup quick cooking oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter (cold), cut into small pieces
  • 1 cup fresh blueberries
  • Coarse sugar, for topping

In a small mixing bowl, stir the mashed banana, milk, yogurt, honey, and vanilla until mixed well.

In a large mixing  bowl, stir the flour, oats, baking powder, and salt.  Cut in the butter with a fork, until the mixture is crumbly.  Stir in the wet ingredients, mixing until just blended (do not overmix!).  Gently fold in the blueberries.

Turn the dough onto a surface lined with parchment paper.  Form into 2 disks, each about 1 inch thick.  Cover with an additional sheet of parchment paper; place the disks on a cookie sheet.  Chill in the freezer 10 to 20 minutes.

Heat the oven to 400 degrees F.  Remove the dough from the freezer, removing the top sheet of parchment paper.  Slice each disk into 6 equal slices; use a spatula to pull the scones apart (I recommend placing them at least 1 inch apart).  Sprinkle the top of scones with coarse sugar, if desired.  Bake 20 minutes, or until the edges are golden brown.  Allow the scones to cool slightly before serving.[/print_this]

Blueberry Corn Muffins

Blueberry Corn Muffins LBBakes

Happy Monday!  I hope your weekend was as laid back and leisurely as mine was.  Honestly, I don’t think I’ve had a weekend so full of nothingness (read: no school work!) since December.  I’m enjoying a brief break from grad school while I can. 🙂  I cannot tell you how good it feels to have time to read blogs, go for long runs, enjoy some sun, etc.

Another thing I seem to be doing more of while my work pace has slowed… brainstorming new recipes to try (so obvious, I know).  Really though, it’s so nice to be able to redirect my creative energies toward recipes for a change.  Be on the lookout for some good ones to come!  Beginning with these blueberry corn muffins.

blueberry corn muffins

There’s really nothing too crazy about this recipe, just two of my favorite muffins rolled into one.  I fell in love with corn muffins back in college, and blueberry muffins are, well, just a classic that I’ve enjoyed forever (haven’t we all?).  It only seemed right to team the two up and see what happened…

BlueberryCorn Muffins

Good things, that’s what happened. 😉

The muffins are crumbly yet moist, and subtly sweet, just like you’d expect with a regular corn muffin.  But then, just about every bite, you’re greeted with the fresh, sweet burst of juicy blueberry.  I guess I ought to “team up” recipes more often!

Blueberry Corn Muffins _ LBBakes

[print_this]Blueberry Corn Muffins

Two great muffins in one!  Blueberries are folded into corn muffin batter, making for a subtly sweet, moist corn muffin with juicy blueberries throughout.  If using frozen berries, do not thaw before adding to the batter (fold frozen berries directly into the batter).

Makes 12

Prep time: 10 minutes

Cook time: 20 minutes

  • 1 1/2 cups white whole wheat flour (or regular all-purpose flour)
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 tablespoons canola oil
  • 1 large egg + 1 egg white
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon  flour

Heat the oven to 400 degrees F.  Line a muffin tin with paper liners.

In a large mixing bowl, stir the flour, cornmeal, sugar, baking powder, and salt.  Make a well in the center of the bowl; add the milk, oil, egg and egg white to the well, mixing those ingredients until blended, then mix the entire bowl, until just combined.

In a small bowl, toss the blueberries with the 1/2 tablespoon flour, coating the berries.  Add the berries to the batter, stirring until just mixed (mixing too much will give you blue batter!).

Divide the mixture into the prepared muffin tin.  Bake the muffins 15 to 20 minutes, or until the muffins are golden brown.  Allow the muffins to cool 5 minutes before removing from the pan to cool completely.  Store the muffins in an airtight container 2 to 3 days, or freeze.[/print_this]

Vanilla Blueberry Ice Cream

Happy Thursday!  I hope your week is treating you well.  I’m finally starting to feel like a regular, alert person — traveling back from Europe really took its toll on me last week!  Anyhow, I’ve been spending my week doing some last minute packing before I head to Florida this weekend, but I’ve been finding time to relax and enjoy my last few days in upstate New York, too.

Yesterday I went blueberry picking for the first (and last) time of the season.  I guess my busy summer travel schedule kept me away from the blueberry patch this year, but I was surprised to find that we were still able to pick a bunch of berries this late in the season!  I’m not complaining, though, because I’m really good at mixing blueberries into everything I eat — yogurt, sandwiches, by the handful, and in ice cream!

That’s right — if the summer heat is getting to you, you’ve come to the right place today!

I’ve got a simple, fool-proof recipe for a delicious vanilla blueberry ice cream that is sure to relieve any heat-related fatigue and put a smile on your face.  You do need an ice cream maker for the recipe, but you can get one almost anywhere these days, and it’s totally worth the investment. 🙂

I actually didn’t make this ice cream — my mom did!  But it was too good not to share here on the blog.  I’m not even usually the biggest fan of fruity ice creams (cookies ‘n cream is my #1), and even I loved it.  Just make sure you use really ripe berries and quality vanilla, and it’ll be smooth sailing from there!

[print_this]Vanilla Blueberry Ice Cream

Rich and creamy vanilla ice cream with sweet blueberries in every bite.  Don’t have blueberries on hand?  Substitute strawberries, raspberries, or blackberries (or all three!) for an equally tasty ice cream.

Makes about 6 to 7 cups

Prep time: 20 minutes

Cook time: n/a (mix time 25 minutes)

  • 3 cups fresh blueberries
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups whole milk
  • 2 3/4 cups heavy cream
  • 2 teaspoons vanilla extract

In a small bowl, stir the blueberries and 1/2 cup of sugar until the blueberries are coated evenly.  Allow the blueberries to sit for 2 hours, then strain the berries and reserve the juices.  Mash half of the berries (the amount you mash is up to you!).

In a medium mixing bowl, stir the milk and remaining 1 cup of sugar with a wire whisk until the sugar dissolves.  Stir in the heavy cream, reserved blueberry juice, mashed blueberries, and vanilla.

Place the freezer bowl in the ice cream maker; turn the ice cream maker on.  Pour the mixture into the freezer bowl and allow it to mix 20 to 25 minutes or until the mixture is thickened.  Add the remaining blueberries in the last 5 minutes of mixing.  The ice cream will be soft, but you can obtain the desired firmness by transferring to a a container and freezing.  Store the ice cream in the freezer; allow the ice cream to sit at room temperature 10 to 15 minutes before serving.[/print_this]