Blueberry Buttermilk Coffee Cake

It's blueberry season, y'all.  Time to get your hands on some of those delicious berries!  I picked these berries up in Michigan at a Meijer store, and they were really good.  I'm hoping to get to a farmers' market soon to pick up some local blueberries.  I'm hoping I can still get strawberries, too.  It's been a crazy month and I'm ready to get settled in and do some baking.

I did manage to throw together this coffee cake, and wow was it good.  Incredibly easy, too!  I think what made it so delicious was I used buttermilk and a special Southern flour called, White Lily.  This was my first time baking with it and I can already tell a difference over regular flour.  The cake turned out so light and fluffy.  I'll have to research more on why White Lily makes baked goods lighter.  I think it might have to do with the type of wheat they use.  Have you used White Lily before?

The blueberry cake is topped with a buttery-brown sugar crumb topping.  This could be served as a coffee cake for breakfast, or a dessert.  If you serve it as a dessert, I recommend a scoop of vanilla ice cream.

Blueberry Buttermilk Coffee Cake

2 cups all purpose flour + 1/3 cup, divided use
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened, divided use
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup buttermilk
1 1/2 cups fresh blueberries
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

Heat oven to 350 degrees F.  Spray an 8x8-inch glass baking dish with cooking spray.

In a medium bowl, sift together 2 cups flour, baking powder and salt.  In a large bowl, using a mixer on medium speed, beat together 6 tablespoons butter, sugar and vanilla until creamy.  Beat in eggs until well combined.  Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until just combined.  Gently fold in blueberries.  Spread batter into the bottom of prepared pan.

To make the topping, beat together remaining 2 tablespoons butter, 1/3 cup flour, brown sugar and cinnamon until well combined and crumbly.  Sprinkle crumble on top of cake batter.  Bake 40-45 minutes or until well risen and golden brown.  A toothpick inserted into cake should come out with moist crumbs attached.

Makes 9 servings

Morning Glory Muffins

Morning Glory Muffins

2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup brown sugar
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 cups grated carrot (I lightly steamed mine for 1 minute in the microwave to remove some of the "raw" flavor)

3/4 cup crushed pineapple
1/2 cup grated apple
1/2 cup sweetened flaked coconut, toasted
1/2 cup finely chopped pecans, toasted
1/4 cup raisins
2/3 cup quick oats

Heat oven to 350 degrees F.  Grease or line muffins cups with paper liners.  You can make 24 smaller muffins or 12 big muffins.

In a medium bowl, sift together flour, baking soda, baking powder and salt.  In a large mixing bowl, whisk together eggs, brown sugar, oil vanilla and cinnamon until well combined.  Stir in carrot, pineapple, apple, coconut, pecans, raisins and oats until combined.  Stir in dry ingredients until just combined.

Divide batter into muffin pans.  Bake 20-25 minutes or until light golden brown, and a toothpick inserted into muffin cups out with moist crumbs attached.

Cool 5 minutes before transferring muffins to wire racks to cool.

Makes 1 dozen big muffins or 24 regular sized muffins

Coconut Macaroon Cinnamon Rolls

Coconut Macaroon Cinnamon Rolls

Ingredients:
1 1/4 cups warm (not hot) coconut milk

1 packet fast rising yeast
1/3 cup granulated sugar
2 tablespoons unsalted butter, softened or non-dairy butter spread
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/4 cups all purpose flour
2/3 cup brown sugar
1/4 cup unsalted butter, softened or non-dairy butter spread
2 tablespoons unsweetened dark cocoa powder
2 teaspoons ground cinnamon

Glaze
1 cup confectioners' sugar
2 tablespoons coconut milk
1/2 teaspoon vanilla extract
1/3 cup sweetened flaked coconut
1/4 cup toasted sliced almonds
3 tablespoons finely chopped dark chocolate

Instructions:
In a large mixing bowl, stir together coconut milk, yeast, granulated sugar, 2 tablespoons butter, vanilla, salt and flour until just combined.  Using a dough hook on a mixer, on medium speed, mix for 4-6 minutes, or until dough forms a ball and is smooth and elastic.  Cover dough with a towel or plastic wrap, and allow to rise in a warm area, until doubled in bulk - about 1 hour.

Roll out dough thinly on a floured work surface, into a 20x14 inch rectangle.  In a small bowl, stir together brown sugar, 1/4 cup butter, cocoa powder and cinnamon until well combined; spread mixture all over rolled out dough.  Roll up dough, jelly roll style, until you have a big log.  Slice into equal portions and place on a greased cookie sheet.  Cover with a towel and allow to rise for 30 minutes or until doubled in bulk.

Heat oven to 350 degrees F.  Bake cinnamon rolls for 20-25 minutes, or until light golden brown.  Cool on a wire rack for 15 minutes.

To make the glaze, sift confectioners' sugar into a medium sized bowl; whisk in coconut milk and vanilla until well combined.

Drizzle glaze on top of cinnamon rolls.  Sprinkle with coconut, almonds and chocolate.

Pumpkin Dutch Baby

Pumpkin Dutch Baby (Adapted from my Mom’s recipe – thanks, Mom!)

Ingredients:
1/2 cup unsalted butter
1 cup canned pumpkin puree
1 1/2 cups milk
6 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 1/2 cups flour

Instructions:
Heat oven 400 degrees F.

Melt butter in a 13x9-inch baking dish in the oven.

In a large mixing bowl, whisk together pumpkin, milk, eggs, vanilla, cinnamon, nutmeg and salt until well combined.  Mix in flour until almost incorporated.  Pour mixture into dish with melted butter; stir until just combined.

Bake 25 minutes or until well risen and golden brown.

Makes 6 servings

Secretly Healthy Chocolate Zucchini Muffins

Secretly Healthy Chocolate Zucchini Muffins
 
Ingredients:

• 2 cups all purpose flour
• 1/4 cup unsweetened dark cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon melted unsalted butter
• 1/3 cup brown sugar
• 1 cup unsweetened applesauce
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups shredded zucchini (peeled)
• 1/3 cup chocolate chips plus additional for topping

Instructions:
Heat oven to 350 degrees F.  Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar, applesauce, honey, vanilla and egg until well combined.  Reduce mixer speed to low and beat in zucchini until combined.  Beat in flour mixture until just combined.  Stir in chocolate chips until combined.

Divide batter into muffin cups.  Sprinkle additional chocolate chips on top.  Bake 15-20 minutes or until well risen and a toothpick inserted into muffin comes out with moist crumbs attached.  Cool on a wire rack.

Makes 1 dozen muffins

Blueberry Banana Muffins

Blueberry Banana Muffins

Ingredients

• 2 1/4 cups cake flour 
• 1 1/2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1/2 teaspoon ground cinnamon 
• 1 large mashed banana 
• 1/2 cup milk 
• 1/4 cup melted coconut oil 
• 1 large egg 
• 1/2 cup granulated sugar 
• 1 teaspoon vanilla extract 
• 1 1/2 cups blueberries

Streusel

• 1/4 cup cold unsalted butter 
• 1/2 cup cake flour
• 1/3 cup brown sugar

Instructions:
Heat oven to 350 degrees F.  Line 12 muffin cups with paper liners.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, whisk together mashed banana, milk, oil, egg, sugar and vanilla until well combined.  Gradually fold in flour mixture until barely combined.  Fold in berries until just combined.  Divide batter into muffin cups.

To make the streusel, in a medium bowl, using fingertips or a pastry blender, blend together butter, flour and brown sugar until combined and mealy.  Sprinkle streusel on top of muffin batter.  Bake 20-25 minutes or until well risen and golden brown.  Cool 5 minutes before transferring to wire racks to cool.

Makes 1 dozen muffins

Cinnamon Buns

 Cinnamon Buns

Ingredients:
1 1/4 cups room temperature buttermilk
1 packet active dry yeast
3 3/4 cups all purpose flour*
3 large egg yolks, beaten
1/4 teaspoon salt
1/3 cup + 1/2 cup granulated sugar
4 tablespoons unsalted butter, softened + 2 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon

Glaze
2 tablespoons buttermilk
2 tablespoons maple syrup
2 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
Tiny pinch of sea salt (optional)

Directions:
To make the dough, in a large mixing bowl, whisk together buttermilk, yeast and 1 cup flour until well combined; sprinkle an additional 1 cup flour on top.  Cover with plastic wrap and set aside for 30 minutes or until bubbly and activated.  I place my bowl in the microwave with a hot cup of water.

Stir in remaining flour, egg, salt, 1/3 cup sugar and 1/4 cup butter until well combined and a dough ball forms.   Knead dough on a lightly floured surface until smooth and elastic - about 5 minutes.  Place in bowl, lightly cover and allow to rise in a warm area for 1 hour and 30 minutes, or until doubled in bulk.  Once again, I used my microwave/hot water.  You want a warm, moist environment.

On a lightly floured surface, roll out dough to a 20x12 inch rectangle. In a medium bowl, stir together 1/2 cup sugar and cinnamon until well combined.  Brush melted 2 tablespoons butter on top of dough; sprinkle with cinnamon-sugar.  Roll up dough, jelly-roll style. Slice into 6 equal pieces. Place in a greased 13x9-inch pan. Lightly cover and allow to rise in a warm area for 1 hour, or until doubled in size.

Heat oven to 325 degrees F.  Bake rolls for 20-25 minutes or until golden brown.  Drizzle with glaze.
To make the glaze, in a medium bowl, whisk together buttermilk, maple syrup, butter, confectioners' sugar, vanilla and salt until well combined.

Makes 6 huge cinnamon rolls

*May use more or less flour depending on humidity

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes  (For One)

Ingredients:
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
1/4 cup buttermilk
1 large egg
1 1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
Blueberries

Homemade Blueberry Syrup
1/4 cup wild blueberries
2 tablespoon brown sugar
1 tablespoon corn syrup
1/8 teaspoon ground cinnamon

Directions:
In a medium bowl, sift together flour, baking powder, baking soda and salt.  In a large bowl, whisk together butter, buttermilk, egg, sugar and vanilla until well combined.  Gently fold in flour mixture until just combined; allow batter to sit 10 minutes.

Lightly coat a nonstick skillet with butter or cooking spray.  Place 2 large blobs of batter (or 4 smaller blogs) in skillet.  Top with as many blueberries as you want.  Cook 3 minutes or until golden brown; flip, and cook an additional 2 minutes or until golden brown. 

To make the homemade blueberry syrup, stir together blueberries, brown sugar, corn syrup and cinnamon in a small saucepan; bring to a boil.  Boil 2 minutes or until thickened, stirring frequently while mashing the blueberries.  Serve syrup over pancakes.

Makes 1 serving

German Chocolate Monkey Bread

German Chocolate Monkey Bread

3/4 cup unsalted butter, softened, divided use
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups all purpose flour
3/4 cup brown sugar
2 teaspoons ground cinnamon

Glaze
1/3 cup sweetened condensed milk
1/3 cup semi-sweet chocolate chips
1/4 cup sweetened flaked coconut, toasted
1/4 cup finely chopped pecans, toasted

Heat oven to 350 degrees F. Coat a Bundt pan with cooking spray.
In a food processor, pulse together 1/2 cup butter and sugar until creamy. Add eggs, sour cream, baking powder, baking soda and salt, and pulse until well incorporated. Add flour, and pulse until just combined and dough forms a ball.

In a small bowl, stir together brown sugar and cinnamon until well combined. Melt remaining 1/4 cup butter in a small bowl.

On a floured surface, pat dough into an 8x8-inch square. Slice into 6x7 rows, to make 42 pieces. Roll pieces into balls. Roll balls in butter, followed by brown sugar. Line evenly into Bundt pan, sprinkling pecans over each layer. Bake 30 minutes, or until well risen and golden brown. Cool on a wire rack for 12 minutes. Run a knife around outer/inner edges, and invert monkey bread onto a serving platter.

To make the glaze, stir together sweetened condensed milk and chocolate in a small saucepan, over low heat, until melted and smooth. Stir in coconut and pecans until combined. Drizzle glaze over monkey bread.

Serves 6-8, I would say

Crunchy Biscoff Banana Bread

Crunchy Biscoff Banana Bread

1 cup mashed ripe banana
3/4 cup Crunchy Biscoff
2/3 cup granulated sugar
2 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
Banana chips, for garnish (optional)

Heat oven to 350 degrees F.  Coat a loaf pan with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together banana, Biscoff, sugar and eggs until well combined and doubled in volume - about 3 minutes.  Beat in baking powder, baking soda, salt and vanilla until combined.  Reduce mixer speed to low and beat in flour until just combined.  Place batter into pan; top with banana chips.  Bake 50-55 minutes or until deep golden brown, well risen, and a toothpick inserted into bread comes out with moist crumbs attached.  Cool on a wire rack before slicing.

Makes 1 loaf

Apricot-Almond Scones

 






Apricot-Almond Scones

2 1/2 cups bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons cold unsalted butter
1/2 a package (7 ounce) almond paste
2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup coarsely chopped dried apricots
1/2 cup finely chopped toasted almonds

Glaze
1 cup confectioners' sugar
2 1/2 tablespoons milk
1 tablespoon unsalted butter, melted
3/4 teaspoon almond extract
Pinch of sea salt

Pulse together bread flour, baking powder, baking soda and salt in a food processor until well incorporated.  Add butter and almond paste, and pulse until just combined and mealy.

In a large mixing bowl, whisk together eggs, granulated sugar and vanilla until well combined.  Gently stir in dry ingredients, apricot and almond until just combined (mixture will be clumpy).  Pat dough into a 9-inch tapered round on a lightly floured surface.  Slice into 8 equal triangles.  Transfer triangles to a large ungreased cookie sheet (dough won't spread much), and chill in the refrigerator for 30 minutes.

Heat oven to 375 degrees F. 

Bake scones 18-20 minutes or until deep golden brown.  (If you want the tops to be shiny, before baking, whisk together an egg and 2 teaspoons of water until combined.  Brush the tops of dough with egg mixture.) Cool 1 minute before transferring to wire racks to cool. 

To make the glaze, sift confectioners' sugar into a medium mixing bowl.  Whisk in milk, butter, almond extract and sea salt until well combined.  Drizzle glaze over cooled scones.

Makes 8 large scones

Tina's Perfect Pumpkin Spiced Pancakes

Tina's Perfect Pumpkin Spiced Pancakes

1 cup milk
2 tablespoons fresh lemon juice
2 tablespoons butter, melted
1 large egg
3/4 cup canned pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 1/2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 cup finely chopped pecans or walnuts, toasted

In a large mixing bowl, whisk together milk and lemon juice until combined; allow to sit 10 minutes. Whisk in butter, egg, pumpkin and vanilla until well combined.

In a medium mixing bowl, sift together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Whisk in pecans until combined. Fold dry ingredients into wet ingredients until just combined. Allow batter to sit 5 minutes.

Heat a greased skillet over medium heat. Add about 1/4 cup batter, per pancake, to skillet. Cook 1-2 minutes per side, or until golden brown and set. Serve with maple syrup and bacon!