Tag: BLUEBERRY

BLUE MOON BAKER BLUEBERRY PIE BARS ~ BLOG 365.205

Last weekend we had our 3rd annual BBQ Showdown, a sanctioned BBQ competition hosted here in our little town and judged by the Kansas City Barbecue Society. The throw down also includes a HUGE corn hole competition. Our catch phrase is BBQ, BAGS & BREWS. There are also microbreweries and wineries that participate in the weekend. There were 48 BBQ teams and 72 Corn Hole teams from all over the country that descended in our little town of 8,200. But, we were ready!!!! 😀

A couple friends of ours are part of the organizers that put on the event and put their hearts and souls into ALWAYS making it a HUGE success. From year 1 it has been just that, a HUGE success. Both previous years after expenses (costs, prize money and trophies…) they have given away over $20,000.00 in TRADE scholarships each year that Mike Rowe would be proud of. This year is no different and there will be at least that in scholarships.

This year they added an ancillary competition using blueberries from our local Blueberry supplier, NORRIS BLUEBERRY FARM in the farm community on the edge of town. They opened up the competition to the public as well as the BBQers and so I entered one of our favorite recipes for pie bars after our friends I suggested I enter. I was required to have a “team name”, hence the BLUE MOON BAKER name for the bars. Turns out I was the ONLY community member against 45 professional BBQ teams.

I didn’t think I ever had a chance 😂 But, I actually placed 14th out of 46! Not bad for a home baker with only 24 hours notice 🙂

BLUE MOON BAKER BLUEBERRY PIE BARS
CRUST & TOPPING
1 3/4 cups AP flour
1/4 cup almond flour
1 cup EXTRA FINE sugar
1/4 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature

  • Preheat oven to 350°.
  • Grease a 9×13 baking pan.
  • Whisk together the flour, sugar and salt.
  • Cut butter in with a pastry blender until the butter is evenly distributed and mixture is crumbly.
  • Reserve 1 1/2 cups for topping.
  • Press the remaining mixture into the bottom of the pan and bake 12 minutes.
  • Cool 10-15 minutes.

FILLING
4 LARGE eggs
2 cups EXTRA FINE sugar
1 cup sour cream
1/2 cup AP flour
1/4 cup almond flour

pinch salt
Zest of 1 lemon
1 teaspoon PURE almond extract

32 ounces FRESH or frozen blackberries, thawed and drained well

  • Whisk eggs in a large bowl until smooth.
  • Add sugar, sour cream, flour, salt, lemon zest and almond extract, mixing until well blended.
  • Gently fold in berries and spoon the mixture evenly over the crust.
  • Crumble remaining crust mixture evenly over the berry layer.
  • Bake 45-55 minutes or until cooked through.
  • Cool COMPLETELY before cutting.

NOTES:

  • These are VERY thick bars and baking time may vary depending on the fruit you use.
  • These bars work wonderfully with all flavors of fruit. Cherry and peach are excellent! Cranberry is wonderful at this time of year also. I like to mix a few blueberries and strawberries into the cranberries for a little extra sweetness.
  • I HIGHLY recommend non-seeded fruits.
  • If you like THICK crusts, double your crust and topping ingredients – just sayin’ 😀

BLUEBERRY LEMON CRINKLE CAKE ~ BLOG 366.305

BLUEBERRY LEMON CRINKLE CAKE inspired and adapted from TIK TOK and MASTER CHEF

Flakey, gooey yet sweet and custardy make this “cake” more similar to a yummy pastry that you’d have for a Sunday brunch dish.

PREP TIME 15 minutes BAKE TIME 1 hour. TOTAL TIME 1 hour 15 minutes

CAKE
1 package phyllo dough 2 rolls
1 cup butter melted

  • Thaw phyllo dough COMPLETELY in refrigerator overnight.
  • Preheat your oven to 350°.
  • Line a 9×13 pan with parchment paper.
  • Working with two sheets of phyllo dough stacked on top of each other gently gather into a loose accordion ruffle about an inch thick.
  • Place in prepared pan, folds facing up, and repeat until all phyllo dough has been used.
  • Lightly fluff and adjust phyllo accordions as needed to make sure they fill the pan LOOSELY! You do NOT want any dense folds.
  • Bake for 10 minutes.
  • Remove from oven and drizzle the melted butter evenly over the phyllo dough.
  • Return to oven and bake for an additional 10 minutes.

CUSTARD
1 cup WHOLE milk
2 LARGE eggs
1 cup sugar
1 tablespoon PURE vanilla extract
1 teaspoon PURE almond extract 
1 cup SMALL wild blueberries

  • Whisk together the milk, eggs, sugar, and vanilla extract in a LARGE spouted measuring cup or bowl. 
  • Remove phyllo from the oven and pour the custard EVENLY over top.
  • Bake another 30-40 minutes until the top is golden and crispy and custard is set.
  • During the last 5-10 minutes sprinkle blueberries gently and evenly, but randomly amongst the cake folds.

SYRUP
1 cup sugar
1 cup water
1 tablespoon FRESH lemon juice

  • In a small saucepan over medium heat whisk together the sugar, water and lemon juice.
  • Whisk to combine and heat to a simmer.
  • Simmer 10 minutes or until some of the liquid has evaporated and the syrup has thickened to the consistency of maple syrup otherwise it will make a soggy cake!
  • Drizzle evenly over completely baked cake.
  • Allow cake to cool to room temperature, cut, and serve.

NOTE:  Change up the flavors to your liking by using different flavored extracts, lemon zest, fresh berries or even mini chocolate chips.

LEMON BLUEBERRY SCONES ~ BLOG 366.236

Prior to last week, I had only rarely had a scone and they were always a dry, crumbly and plain. I truly never understood the appeal. Then last week I saw some at a local farm stand that looked so delectable I decided to give Tham a try again. THEY WERE DELICIOUS!!!!!! So I started searching for the perfect recipe and I found one that with a few tweaks is so YUMMY! They are sweet, tangy and filled with bursts of blueberry flavor. Don’t forget the glaze!

GLAZED LEMON BLUEBERRY SCONES adapted from LOVE NERDS

SCONES yields 8 scones
2 cups flour
1/4 cup + 1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons COLD butter
1/2 cup WHOLE milk
1/4 cup FRESH lemon juice (about 3 lemons)
2 tablespoons FRESH lemon zest
1/4 teaspoon PURE Vanilla extract
1/4 teaspoon PURE Almond extract
1 cup FRESH plump blueberries

  • Preheat oven to 400°.
  • Sift together the flour, sugar, baking powder, and salt.
  • 
Dice the COLD butter into smaller cubes. You can also use a box grater to make pieces a bit smaller.
  • Cut the butter pieces into the dry ingredients until it all resembles coarse wet sand.
    BE PATIENT! It might take a little time but the butter will break down into the mix.
  • Stir in milk, vanilla, lemon juice and lemon zest until moistened. **see note**
  • Pat the dough into an even layer on your floured work surface.
  • Sprinkle the dough with the blueberries, and GENTLY fold the blueberries into the dough without squishing them.
  • By hand, form the dough into a rectangle 1 inch thick. Once again be careful not to break the blueberries.
  • Cut the rectangle in half making 2 squares.
  • Cut each square diagonally in both directions so you have 4 triangles.
  • Place scones 2 inches apart onto a parchment or silpat lined baking sheet.
  • Bake 15-17 minutes or until golden brown.
  • Cool slightly and drizzle with Lemon glaze.

LEMON GLAZE
1/2 cup powder sugar
1 tablespoon FRESH lemon juice
Pinch of lemon zest

  • Whisk ingredients in a small bowl, adjusting lemon juice to taste and to get the consistency you need: a little more lemon juice for thinner glaze and a little less lemon juice or more powdered sugar for a thicker glaze.

NOTE**: If your dough is a little dry I use ice cold vodka in the dough to make it come together. The vodka will evaporate during the baking process.

PEACH or STRAWBERRY EARTHQUAKE CAKE ~ BLOG 366.158

I found this recipe on Facebook originally and it looked so intriguing I just HAD to try it and am so glad I did! You won’t be disappointed either. The original recipe called for strawberries, but we LOVE it with peaches too. The picture on facebook is quite deceptive also – they evidently added a great looking glaze that isn’t included in their recipe. I will be adding the glaze below from now on.

EARTHQUAKE CAKE

1 white cake mix prepared per box directions
1 cup fruit pieces, chopped
8 ounces cream cheese, softened
1/2 cup unsalted butter, melted
4 cups powdered sugar
1 teaspoon PURE vanilla extract
1/2 cup sweetened and toasted coconut flakes
1/2 cup white chocolate chips, chopped

  • Preheat your oven to 350°
  • Grease a 9 X 13 baking dish.
  • Fold the chopped strawberries into the prepared cake mix.
  • Pour batter into the greased baking dish.
  • In another medium bowl, beat together the softened cream cheese, melted butter, powdered sugar and vanilla extract until smooth.
  • Drop spoonfuls of the cream cheese mixture over the cake batter in the baking dish.
  • Sprinkle coconut flakes and white chocolate pieces evenly over the top of the batter.
  • Bake 40-45 minutes until the cake is set and the edges have turned golden brown.
  • Allow the cake to cool COMPLETELY before serving. As it cools you’ll notice a beautiful cracked, earthquake cracked effect on the top, with delicious pockets of cream cheese and strawberry throughout. Top with additional chopped fruit if desired.

NOTE: Change up the fruit flavor as desired, peaches, blueberries, raspberries, blackberries or cherries work well also.

GLAZE (optional)
2 cups powdered sugar
1/4 cup lemon juice
1/2 teaspoon PURE vanilla extract

  • Whisk together the powdered sugar, lemon juice and vanilla.
  • Drizzle over cooled cake and let glaze harden 10 minutes or so before serving.
  • Transfer to serving platter and serve with FRESH blueberries or berry of choice 😀

This is what it looked like on facebook.

LEMON BLUEBERRY COFFEE CAKE ~ BLOG 366.95

Whether you need a brunch or potluck dish, this streusel topped Lemon Blueberry Coffee Cake is the perfect choice!

LEMON BLUEBERRY COFFEE CAKE

  • Preheat oven to 350°.
  • Spray a 10″ Springform pan with non-stick spray.

STREUSEL TOPPING
½ cup butter, melted
1 ½ cups AP flour
ž cup packed brown sugar
1 teaspoon PURE vanilla

  • In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

CAKE
Âź cup melted butter
Âź cup canola oil
1 cup granulated sugar
2 LARGE eggs
1 teaspoon PURE vanilla
1 cup vanilla bean yogurt or sour cream
Juice of 1 LARGE lemon
2 tablespoons lemon zest
2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen small wild blueberries (see note)

  • In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
  • Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
  • Add flour, baking powder, baking soda and salt and stir just until combined.
  • Stir in blueberries and set aside.

FILLING optional
8 ounces cream cheese
Âź cup granulated sugar
1 LARGE egg
zest from one lemon

  • With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

GLAZE optional
ž cup powdered sugar
1 tablespoon lemon juice

  • Whisk together powdered sugar and lemon juice

ASSEMBLY

  • Spread ½ of the cake batter into the bottom of the prepared pan.
  • Spread cream cheese filling in the center, staying away from the edge of the pan as much as possible.

  • Top with remaining cake batter and spread to cover as much of the cream cheese filling as possible.

  • Sprinkle the crumb topping over top.

  • Bake at 350 for 60-70 minutes, or until center is set and DOES NOT jiggle when moved. You don’t want an unbaked center! and it could take up to 80 minutes.
  • Let cake cool to room temperature before drizzling the glaze over top.
  • Serve.

NOTES 

  • Frozen blueberries will release more moisture as they bake, so you may want to reduce the oil to 2 tablespoons if using frozen berries.
  • Both the cheesecake filling and the glaze are optional – just depends on how much sweetness and decadence you want for the occasion.

BLUEBERRY LIME CHEESECAKE

BLUEBERRY LIME CHEESECAKE

FILLING
1 (3-oz.) box lime Jell-O
1 cup SMALL wild blueberries, thawed and drained WELL
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • Place juices in a measuring cup and heat in microwave for 2 minutes.
  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.

ASSEMBLY

  • Alternate dollops of cream cheese mixture ,Jell-O mixture and blueberries into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers as desired.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm.

GARNISH (optional)
1 cup whipped topping
blueberries

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with several blueberries, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos as well as orange and vanilla.  What flavor combination do you like?  Use your imagination!

BANANA LEMON BLUEBERRY FRENCH TOAST

BANANA LEMON BLUEBERRY* FRENCH TOAST
1 16 ounce loaf DAY OLD sourdough, french or brioche bread, cut into 1 inch cubes
2 LARGE roasted bananas (OPTIONAL) see note
1 1/2 cup WILD small blueberries*
6 LARGE eggs
4 large egg whites
2 cups milk
1/3 cup PURE maple syrup
ZEST and juice of 1 LARGE lemon
1 tablespoon PURE vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
Powdered sugar, butter and maple syrup for serving

  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Spread a layer of the roasted bananas on the bottom of the baking dish

 

  • In a large mixing bowl whisk together the eggs, egg whites, milk, lemon juice, lemon zest, vanilla extract, cinnamon and salt.
  • Fold in the bread pieces.
  • Pour mixture into baking dish evenly.
  • Sprinkle blueberries over bread pieces.
  • Cover the baking dish tightly with saran and refrigerate over night.

 

  • Remove baking dish from refrigerator and let sit out while you preheat the oven to 350°.
  • Bake uncovered 45-55 minutes until golden brown and center is set.
  • Serve dusted with powdered sugar or butter and maple syrup.

NOTE:*

  • You can substitute the blueberries with just about ANY other berry, peaches or even apples making this recipe just as delicious!
  • Let the bread cubes sit out on the counter overnight. The dryer they are, the more custard they will absorb. You want them to be crispy like croutons.
  • This can be frozen, but I really don’t recommend it – it always seems soggy to me.
  • This is a GREAT way to use up bananas if you need to, but the recipe works wonderfully even without them.

LEMON BLUEBERRY TURNOVERS

LEMON BLUEBERRY TURNOVERS
4-6 inch pieces of puff pastry
1 lemon, juiced
2 cups small wild blueberries
1 tablespoon cornstarch
1/2 cup + 2 tablespoons powdered sugar
1 egg

  • Preheat oven to 425°.
  • Line a baking sheet with parchment paper and set aside.
  • In a small bowl whisk egg.
  • In a medium bowl stir together the blueberries, cornstarch, 2 tablespoons of the lemon juice and 2 tablespoons of
  • the powdered sugar.
  • Arrange the puff pastry squares on the parchment paper several inches apart.
  • Drain blueberries for a couple minutes.
  • Lightly brush the edges of the puff pastry.
  • With a slotted spoon divide the blueberry mixture among the puff pastry pieces.
  • Gently fold a corner over to form a triangle and secure edges by firmly pressing the edges together with your fingers.
  • Brush the outside of the turnovers with the beaten egg.
  • Make a 1 inch slice on the top of each turnover.
  • Bake the turnovers 14-18 minutes until golden, turning the pan half way through.
  • While the turnovers are baking, make the glaze.
  • In a small bowl whisk together 1/2 cup powdered sugar and 1 tablespoon lemon juice. If too thick add a bit more lemon juice.
  • When turnovers are done, let cool at least 10 minutes before drizzling glaze over top.

NOTE: I like to use the juice that drain off the blueberries.