Twink's Treats: Blueberries Don’t Give You the Blues!
Let’s talk about blueberries. One of the most powerful berries, they are full of antioxidants, nutrients and are low calorie to boot. They are perennial flowering plants with dark blue or indigo colored berries that grow on shrub-type bushes and are harvested from May through late summer here in the United States. I’m thinking of planting a bush in my yard to see if I can grow them!
Some say eating a handful a day can help improve memory. I don’t know about that, but they are so versatile and can be used so many different ways. Blueberry muffins, blueberry preserves, blueberry pie, blueberry sauce, blueberry crunch, blueberries on cereal, etc. – the list goes on. I love them, and recently made a coffee cake with blueberries that is a keeper. It’s great in the morning with a cup of coffee, at a brunch or as dessert for dinner. As I said - the blueberry is versatile! Here’s my version of
Blueberry Crumb Cake
Streusel “Crumb” Topping:
¼ cup sugar
1/3 cup brown sugar
1 tablespoon cinnamon
½ teaspoon nutmeg
1 stick unsalted butter, melted (I use Land o Lakes)
1 1/3 cups all-purpose flour (I use White Lily)
Chopped pecans (optional)
In small bowl, mix all ingredients well in bowl and set aside.
6 tablespoons unsalted butter (I use Land o Lakes) at room temperature (3/4 cup)
¾ cup sugar
2 large eggs
1 teaspoon pure vanilla extract (McCormick’s)
1 teaspoon grated lemon zest
2/3 cup sour cream
1 ¼ cups all-purpose flour (I use White Lily)
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup fresh blueberries
In separate bowl, mix flour, baking powder, baking soda and salt. Grease a 9-inch spring form pan. Preheat oven to 350. Cream butter and sugar in the bowl of an electric mixer (I use a Kitchen Aid heavy stand mixer) on high for 4-5 minutes or until light and fluffy. Reduce speed to low, add eggs, 1 at a time, then add vanilla, lemon zest and sour cream, mixing well. Add flour mixture, mixing until just combined. Fold in blueberries. Spoon batter into pan. With your fingers, crumble the topping over the batter. Bake for 40 to 45 minutes, or until knife inserted into middle of cake comes out clean. Cool, and sprinkle with powdered sugar.
Cut a slice – and enjoy. You’ll want more!!!
Until next time, be kinder than necessary, and be thankful for small blessings!