Buttermilk-Blueberry Breakfast Cake

I can't remember now if I first saw this on pinterest or facebook, but I pinned it so I could find it again.  I made it over Labor Day weekend and it was wonderful!  And then I kept thinking about it, thinking there was still some buttermilk left in the fridge, however when I went to the Farmer's Market yesterday, there were no blueberries.  Sadly, blueberry season must be over.  Alas, I did not get a picture the time I made it.

Ingredients

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top

*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

Instructions

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Orange Blueberry Freezer Jam

I've never made jam of any kind before, so trying a freezer recipe first seemed like a good idea.  This recipe is simple and uses just a few ingredients.  Right now the jam is still sitting at room temperature, so I haven't tried it yet, but I DID lick a bit of it from the bowl and it tasted amazing!

This recipe is from the August/September 2013 issue of Taste of Home.  It is shown on a toasted baguette with a slice of brie.  YUM!

Orange Blueberry Freezer Jam

2 1/2 cups sugar
1 medium orange
1 1/2 cups fresh blueberries, crushed
1 pound (3 oz) liquid fruit pectin

Rinse four clean 1-cup plastic containers with lids with boiling water.  Dry thoroughly.

Preheat oven to 250 degrees.  Place sugar in a shallow baking dish and bake 15 minutes.  Meanwhile, finely grate 1 Tbsp peel from orange.  Peel and chop orange.

In a large bowl, combine the blueberries, warm sugar, grated peel and chopped orange.  Let stand for 10 minutes, stirring occasionally.  Add the pectin.  Stir constantly for 3 minutes to distribute pectin.

Immediately fill all containers to within 1/2 inch of tops.  Wipe container rims.  Immediately cover with lids.  Let stand at room temperature until set, up to 24 hours.  Jam is now ready to use.

Refrigerate for up to 3 weeks or freeze up to 12 months.  Thaw frozen jam in the refrigerator before using.

Blueberry Shortcake Sundaes

The "signature" photo of this blog has always been Blueberry Shortcake Sundaes, and yet, I never posted the recipe!

This sauce is super easy and would be delicious without the ice cream on plain poundcake, or as a sauce for pancakes.  The secret ingredient is the cinnamon! 

You can use fresh or frozen blueberries.  It tastes just as good.  During blueberry season when they are on sale, stock up and freeze them for later!

It comes from the May 2010 issue Taste of Home Simple & Delicious.

Blueberry Shortcake Sundaes

1/3 cup sugar
1 1/2 tsp cornstarch
1/4 tsp cinnamon
3 Tbsp water
1 pint blueberries (1 1/2 cups)
4 slices poundcake
4 scoops vanilla ice cream
whipped cream (optional)

In a small saucepan, combine the sugar, cornstarch and cinnamon.  Stir in water and blueberries until blended.  Bring to a boil.  Cook and stir for 2-4 minutes or until thickened.

Place cake slices on four dessert plates.  Top each with ice cream and blueberry sauce.  (We like to top it with whipped cream too!)

Cucumber and Blueberry Salad with Feta

I saw this last year on the Wegmans website and have been meaning to make it since last summer.  I finally got around to picking up all the ingredients tonight and put it together.  I enjoyed it although it's not a salad I would eat every day; it's more of a special occasion kind of dish.



3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (half moon shape) (about 4 cups)
1 pint (2 cups) blueberries, rinsed and picked over
Salt and pepper to taste
1/2 cup Wegmans White Balsamic Vinaigrette (Produce Dept)
3 Tbsp thinly sliced Food You Feel Good About Fresh Mint Leaves
1 cup (about 1/4 lb) Wegmans Traditional Crumbled Feta Cheese (Cheese Shop)

Directions:
    Combine cucumbers and blueberries in large bowl. Season to taste with salt and pepper.

    Add white balsamic vinaigrette, mint, and feta. Toss gently to combine.

Citrus Blueberry Cake with Citrus Frosting

I found this recipe back in 1998 when I was living with my good friend Michele in Pittsburgh for the summer.  I was doing an internship at the Senator John Heinz Pittsburgh Regional History Center between my first and second years at the Cooperstown Graduate Program.

I don't remember what magazine it came from -- it was a women's magazine that Michele subscribed to at the time.  I copied it down and have made it for special occasions ever since!  It is fabulous.  And the homemade frosting is even BETTER!

(Next time I make it, I will take a picture!)

Citrus Blueberry Cake

Cake:

1 pkg lemon cake mix
1/2 cup orange juice
1/2 cup water
1/3 cup cooking oil
3 eggs
1 1/2 cups fresh or frozen blueberries
1 Tbsp orange zest
1 Tbsp lemon zest

Preheat oven to 350 and grease two round baking pans.

Combine cake mix, OJ, water, oil and eggs.  Beat on low for 30 seconds.  Then increase to medium speed for 2 minutes.  Fold in blueberries and both zests.  Pour into pans.

Bake for 35-40 minutes.  Cool in pan for 10 minutes.  Remove from pan to cooling rack, cool completely, and frost.  This cake is great served cold or at room temperature.

Citrus Frosting:

3 oz pkg cream cheese, softened
1/4 butter, softened
3 cups sifted powdered sugar
2 Tbsp orange juice
2 Tbsp orange zest
1 Tbsp lemon zest
1 cup whipping cream

Beat cream cheese and butter until fluffy.   Add powdered sugar and OJ.  Beat until combined.

In small, chilled metal bowl, beat whipping cream until soft peaks form.  Add to cream cheese mixture.

Add both zests and beat on low until combined.