I love blueberries and am always on the hunt for new variations on how to bake with them. I also love a streusel/crumb topping so when I saw this recipe I knew I had to try it. Can I say, winner, winner, chicken dinner? These are mouthwatering and my new go to muffin recipe. Enjoy. Recipe courtesy of freutcake.com Makes approximately 18 muffins To print recipe click here Ingredients 6 Tablespoons butter (softened) 3/4 cup sugar 2 large eggs (room temperature) 2 cups all-p
This is a Taste of Home recipe and it is my favorite coffeecake recipe. With the crumb topping it just melts in your mouth. It can easily be doubled too. If you don’t have fresh blueberries, no worries, frozen works just fine, but don’t thaw them first, keep them frozen. Serves 8. Enjoy. Ingredients ¼ cup butter, softened 2/3 cup sugar 1 egg 1 cup, plus 2 TBSP all purpose flour, divided ½ tsp. baking powder ¼ tsp. salt ½ cup milk 1 cup fresh or frozen blueberries 1 packa
As fresh blueberry season is winding down I wanted to share one more of my favorite blueberry desserts. With lemon pound cake, lemon curd, blueberries and whipped cream this dish is absolutely delectable. There are several steps involved, (some of which you can do ahead of time) so don’t let it feel daunting. The outcome is so worth the ending. I hope you give it a go and enjoy. Recipe makes enough for about seven pint jars Lemon Pound Cake (can be made the day ahead) ½ c
Nothing says summer like something made with fresh blueberries. I love this tart and I don’t have to feel guilty eating it! It is cool, light and refreshing. And who can resist the combination of lemon and blueberries? It comes together fast too. A perfect treat for summer gatherings. Enjoy. Prep Time: 20 minutes Total time: 2 hours 10 minutes Makes 10 servings Ingredients/Crust 1/3 cup butter, softened 3 TBSP packed brown sugar 2 TBSP fat-free egg product 1-cup all-purpose f
We are getting into berry season. I love all fresh berries, but when it comes to baking with berries, blueberries are my favorite. This is a new recipe in my arsenal and I made it to serve this past Mother’s Day for brunch. The story behind the recipe says it can be served warm, room temperature or cold. I served mine cold. According to the recipe each temperature changes the characteristics of the cake but all three are supposed to be amazing. It is suggested that if you ser
I love this recipe. My sister made this for me on one of her visits back home. It was my birthday and Mother’s Day all on the same day so she did a special brunch and this was part of the meal. I love it because it makes a big 9x13 pan and the leftovers (if there are any) reheat great in the microwave. Perfect comfort food on a chilly winter day. Enjoy. Ingredients 2 cups frozen blueberries* 2 Tbsp. fresh lemon juice, divided 1 18 oz. container regular oats 3 large eggs 1
Bobi Brouse Bertling
I have been baking my pretty much my whole life. My earliest baking memory is helping my Grandma make her famous homemade buns.