Blueberry Pie with Oat Crumble Topping

This past holiday weekend was mild and breezy…the perfect opportunity to head up the road to a local farm to purchase some plump, ripe blueberries.  The trip was inspired by my niece who had been “baking up a storm” to celebrate her mother’s (my sister’s) birthday.  My sister celebrates her birthday on Independence Day so her daughter prepared a few festive goodies for the occasion. After seeing a few pictures of the table setting for the party, I was inspired to uncover our vintage Mustang convertible and take a drive down the country road to pick up a five-pound box of freshly picked berries.  This is one of my favorite pie recipes as it is super simple, made with fresh, bright flavors and ingredients. There is nothing like sharing a piece of blueberry pie after dinner on a Sunday evening with the family before starting another busy work week.

Blueberry Pie with Oat Crumble Topping

1 pre-made pie crust

1/2 cup white sugar

1/3 cup all-purpose flour

2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice

5 cups fresh blueberries

Topping:

2/3 cup packed brown sugar

3/4 cup old fashioned oats

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

Pinch of nutmeg

6 tablespoons butter

Preheat the oven to 375 degrees.

Press the pie crust into the bottom and up the sides of a 9″ pie plate. In a large bowl, stir together the sugar and flour, lemon zest and lemon juice. Gently stir in the blueberries. Carefully, pour blueberry mixture into the pie crust.In a medium bowl, stir together the brown sugar, oats, flour, cinnamon, and nutmeg.  Mix in butter using a pastry blender or fork until crumbly. Spread the crumb topping evenly over the pie filling.

Bake for 40-45 minutes in the preheated oven, or until browned on top. Cover with foil if crust starts to get too dark before baking is complete.  Cool before slicing.

Whole Grain Blueberry and Banana Bites

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For the past several weeks, the market has been filled with a great selection of berries at reasonably low prices. The produce section displays an assortment of strawberries, blueberries, blackberries, and raspberries. It’s hard for me to walk by the berry aisle without filling my cart with several containers of the tasty little gems. The perfectly packed, sweet treats sit conveniently on the fridge shelf for a grab and go snack. Every morning, just before work, I slip open a container and grab a handful before heading out the door. Occasionally, I have a few berries left over at the end of the week, so I often take inventory to see what fruits I have available to throw into a muffin recipe. This week, I found two sad, overly-ripened bananas and a layer of blueberries left for my Saturday morning baking. This is the recipe I chose to assemble…

Whole Grain Blueberry and Banana Bites

1 cup whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup wheat germ
1/2 cup margarine, softened
1/3 cup sugar
1/3 cup brown sugar
2 eggs, slightly beaten
2 bananas, mashed
1/3 cup unsweetened almond milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
Instant oatmeal topping, brown sugar and cinnamon flavor (optional)

Preheat oven to 375 degrees. Line muffin pan with paper liners or silicone cups. In a bowl, combine flours, baking soda, salt and wheat germ. In a large bowl, beat margarine and sugars with a mixer until light and fluffy. Add eggs, almond milk and extracts; beat well. Mix in the bananas.
Add flour mixture to butter mixture, mix just until combined. Fold in blueberries. Divide batter among muffin cups. Sprinkle the muffins with a handful of instant oatmeal, any flavor. (Optional)
Bake for 20-25 minutes (12-15 minutes for mini muffins) or until a toothpick inserted in the center of a muffin comes out clean.

Festive Blueberry Mini-Muffins

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Festive Blueberry Mini-Muffins

Happy New Year, Everyone…
As we move toward ringing in the new year, I’ve whipped up a tray of delicious little gems to place on the holiday buffet for a relaxed New Year’s morning breakfast. After a night of celebration, it seems fitting to let the family put their feet up and enjoy the day in a relaxed atmosphere as we reflect on the past year’s blessings and welcome all the possibilities of the future.
This year, a few in the family will be lacing up their running shoes to greet the new year with an early morning 5K run while others have headed back to campus for their winter break swim training. I’ll be busy in the kitchen preparing lots of finger food novelties to be enjoyed throughout the day.
This recipe is adapted from one that I found many years ago in the Taste of Home bi-monthly magazine. This publication had always been a favorite and I used to read it from cover to cover after pulling it out of my Midwest mailbox. While I’ve changed it up a bit, the basic recipe is still the same.
For added flavor, I sprinkle a bit of flavored instant oatmeal over the top just before baking and the addition of yogurt adds to the moist and flavorful texture of this tiny treat.

Festive Blueberry Mini-Muffins

1 3/4 cups flour
3/4 cup sugar
1 teaspoon baking soda
2 eggs, lightly beaten
1 small container blueberry or vanilla yogurt
1/4 cup butter, melted and cooled
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces fresh blueberries, washed and drained well
3 tablespoons flavored instant oatmeal, optional

Preheat oven to 375 degrees. In a small bowl, combine the first four ingredients. In medium bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in blueberries. Fill mini-muffin cups coated with cooking spray. Sprinkle with a dusting of instant oatmeal, optional. Bake for 11-13 minutes or until a toothpick inserted near the center comes out clean. Cool before removing from pan to a wire rack.

Key Lime and Blueberry Muffins

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Well, it seems the last of the blueberries have made their way to the farmer’s market as the fall season begins and apples, peaches, and pears showcase their beauty and flavor in the weeks to come.
As I peered into the fridge this morning, I noticed a pint of blueberries and a few containers of key lime Greek yogurt on the shelf. I remembered using this combination of flavors some years ago in a blueberry yogurt muffin recipe that I had in my kitchen file. I rummaged through the worn folder to find what I was looking for and was delighted to see I hadn’t misplaced it. The combination of key lime and blueberry is quite similar to that of lemon and blueberry except for the added punch that key lime lends to the recipe. Give this one a try, I think you’ll like it.

Key Lime and Blueberry Muffins

1 cup flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup key lime flavored Greek yogurt
1 teaspoon vanilla extract
3 tablespoons oil
2 tablespoons milk
1/2 cup fresh blueberries

Note: This recipe makes 6 regular-sized muffins.

In a bowl, combine dry ingredients. In a separate bowl, combine the egg, yogurt, vanilla, oil and milk. Stir in the dry ingredients just until moistened; fold in the blueberries.
Fill greased or paper-lined muffin cups three-fourths full. Lightly sprinkle with crumble topping, optional. (See recipe below)

Crumble Topping
1/2 c. flour
1/2 c. sugar
3 tbsp. butter
Combine flour, sugar. Cut in butter. Sprinkle over muffins before baking. Store any leftovers in the fridge for future baking.

Bake muffins at 350° for 20-22 minutes or until a toothpick inserted near the
center comes out clean. Cool for 5 minutes before removing from pan. Continue cooling on a wired rack.

Oh My Goodness Oat-n-Nut Blueberry Scones

20140803-092840.jpgAfter a busy week of meetings, county fair obligations, car pools, and laundry, I finally found time for a little early morning baking. Yesterday, while the house was quiet and the family was still sound asleep, I brewed a cup of coffee and popped a few batches of scones into the oven for a light and fancy breakfast. As the children woke and entered the kitchen, I could see their eyes widen as they caught a whiff of the delicious scones while they finished baking. The almond extract, pecans, and blueberries all lent a hand as their enticing aromas danced through the house. Gosh, I miss the days when I could find time to bake nearly every day. Times change and busy schedules prevail. Still, it was wonderful to find time this week to enjoy the pleasures of early morning baking and cherished time spent with the family over breakfast.

20140803-093000.jpgOh My Goodness Oat-n-Nut Blueberry Scones

1 1/2 cups whole oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
6 tablespoons butter, cubed
1/2 cup milk
1 teaspoon almond extract
1 cup fresh blueberries
1/2 cup pecans, chopped

Preheat oven to 375 degrees. Lightly grease a baking sheet. Combine oatmeal, flours, sugar, baking soda, baking powder, and salt together in a medium sized bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir milk and extract into the flour mixture until just combined. Lightly fold in the pecans and blueberries. On a lightly floured surface, collect the dough into a ball and pat into a large circle about 1″ thick. Cut into 8 wedges, and place on prepared baking sheet. Bake in preheated oven until lightly browned, 20 to 25 minutes.

Bountiful Blueberry Bread

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As the steamy months of July and August set in, blueberry season is upon us. Farmers all over the Midwest have sent out postcards to local residents reminding them to stop by the farm for a taste of the season’s best.
Several farms in our area sit just a few minutes from our home. Making the daily drive back from work, I usually stop by for a large 5 lb. box of fresh picked berries.
Years ago, our family used to picnic at the local blueberry farms as we would spend the early morning hours picking blueberries that would be eaten or frozen for future use. As my children grow older and our days a bit more busy, we have difficulty finding the time to pick berries as we once did. None the less, we still seem to find time to enjoy the flavor of these beautiful little gems.

Bountiful Blueberry Bread

1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup vanilla yogurt
1/4 cup milk
1/4 cup vegetable oil
1 egg
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups blueberries, coated with 2 teaspoons of flour

Preheat oven to 350 degrees. Spry with cooking spray a loaf pan.
Mix flour, sugar, baking powder, and salt in a large bowl. Stir yogurt, milk, oil, egg, vanilla, and almond extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.

Blueberry Bagel Bake

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I am one frugal gal… This morning, I searched through the fridge for left overs that looked to be past their prime. In the very back corner, I spotted a half eaten bag of blueberry bagels and I thought that they might taste delicious added to a breakfast bake made up of eggs, milk, bagels, and apples. To my delight, the end product tasted delicious!

Blueberry Bagel Bake

4 stale blueberry bagels, cubed (Use any flavor you like)
1 large apple, cored, peeled, and chopped
1/2 cup brown sugar
1 tsp cinnamon
4 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Place cubed bagels in a greased deep dish pie plate; set aside. In a small microwave safe bowl, mix apple, brown sugar, and cinnamon. Microwave until apple is soft and juices bubble; about 3 minutes on high. Pour mixture over bagels; mix well. In a medium bowl, mix eggs, milk, vanilla and almond extract. Pour over bagel mixture making sure bread is completely soaked. Bake at 350 degrees for 30-40 minutes until golden brown. Serve with a sprinkle of powdered sugar and syrup.

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