Peach and Blueberry Crisp

Oh summertime, how delectable your fruits are.  Peach season is in full swing in these parts and I may have gotten a bit carried away when picking last week and ended up with way more peaches than I knew what to do with.  That’s a lie, I totally knew what to do:  devour them!  They were fantastic!  While I haven’t done much cooking with peaches before, I did try making this delicious crisp.  This was a wonderful combination of in-season fruit.  Everything about it is delicious.  The crisp, is sweet and chewy, the peaches get buttery soft, the blueberries are little bursts of flavor.  There’s just a hint of cinnamon which adds a great warm taste, but isn’t overwhelming.  It’s really fantastic, and with a dollop of Greek yogurt it totally counts as a breakfast food.  Or be traditional and serve with a scoop of vanilla ice cream.  Just make sure you enjoy the fruits of the season!

Peach and Blueberry CrispPeach and Blueberry Crisp (A Seat at the Table)

Serves 6

Adapted from Brown Eyed Baker

  • 2 lbs (about 8-9) fresh peaches, peeled, pitted and cut into wedges
  • 2 Tbsp granulated sugar
  • 1 1/4 tsp cornstarch
  • 1/2 lemon, juiced
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 heaping cup blueberries

Toss the peaches with sugar and set in a colander over a bowl to collect the juice.  Let sit for about 30 minutes, while you make the topping.  In a small bowl, whisk together about 1/4 cup drained peach juice, cornstarch, lemon juice, cinnamon and salt.  In a bowl, mix together the peach slices, juice mixture and blueberries.  Pour into a 2-quart baking dish (9×13 would probably be sufficient).

Preheat oven to 350°F.

Topping:Peach Blueberry Crisp (A Seat at the Table)

  • 1 cup all-purpose flour
  • 2 Tbsp granulated sugar
  • 1/4 cup loosely packed light brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 6 Tbsp unsalted butter, softened and cut in pieces

Whisk together the dry ingredients.  Add vanilla and butter and use a pastry cutter or your clean hands to blend in the flour mixture until crumbly.  Spread mixture on a baking sheet lined with parchment paper and bake for about 20 minutes, or until lightly browned and firm to the touch.  Then lower the oven rack and increase oven temperature to 375°F.

Carefully transfer the toasted topping to the peach-blueberry mixture, spreading in an even layer and pressing down slightly.  Sprinkle with sugar and bake for about 30 minutes, until golden and bubbly.  Cool for about 15 minutes on a wire rack before serving.

Double Berry Buttermilk Bundt Cake

Sometimes failure in the kitchen happens.  It’s unfortunate when you spend time and ingredients trying to create something wonderful and end up with a mess.  But in today’s case, at least the mess tasted delicious.  This bundt is the perfect blend of sweet (not too sweet) cake with sweet/tart berries studded throughout.  The cake is pillowy soft and super scrumptious, I was almost glad it fell apart since that meant I got to sneak tastes!  Despite the bundt failure, this is definitely a cake I’d try to make again, it’s just too scrumptious to defeat me.  Next time, use actual butter to grease the bundt pan, and sprinkle with flour, apparently a good greasing with cooking spray wasn’t enough.  I hope you try this, and I hope you have better luck than I did.  Good luck!

Double Berry Buttermilk Bundt CakeDouble Berry Buttermilk Bundt (A Seat at the Table)

Serves 10-12

Adapted from Smitten Kitchen

  • 2 3/4 (355 grams) cups plus 2 Tbsp all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 lemon, zested
  • 3 large eggs, room temperature (put in a hot water bath if you forget to take them out early)
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk
  • 3 cups mixed berries (I used fresh blueberries and blackberries)

Preheat oven to 350°F.

In a bowl, whisk together 2 3/4 cup flour, baking powder, and salt.

Double Berry Buttermilk Bundt Cake (A Seat at the Table)In a stand mixer or large bowl, cream butter, sugar and lemon zest until light and fluffy, about 3 minutes.  With the mixer on low, add eggs one at a time, scraping down the sides as necessary.  Beat in vanilla.

Add 1/3 of the flour, beating until just combined, then add 1/2 the buttermilk, repeat ending with the last 1/3 of flour.  Toss the berries with the remaining 2 Tbsp flour, then gently fold them into the batter.  The batter will be very thick.

Generously butter your bundt pan and sprinkle with flour.  Scoop batter into prepared pan in an even layer.  Bake for about 55-60 minutes, turning halfway through and covering with foil if the top begins to get too dark, cake is done when a toothpick inserted into the center comes out clean.

Blueberry Corn Salad

I made this salad last year, and apparently forgot to blog about it.  It’s a great summer salad, super refreshing and full of surprising flavors.  I made it for our Fourth of July party and forgot to mention what it was.  Sister thought it was olives and corn, and was quite surprised when it was sweet (pleasantly surprised)!  The blueberries and corn burst with sweetness against the smokiness from the cumin, and the tartness from the lime juice.  It takes full advantage of the fresh produce this season.  This works great as a salsa over grilled chicken, or is a great on it’s own as a side salad.

Blueberry Corn SaladBlueberry Corn Salad (A Seat at the Table)

Serves 6-8

Adapted from Two Peas and Their Pod

  • 3 ears of corn
  • 1 cup blueberries
  • 1/2 cucumber, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 jalapeno, seeded and minced
  • 1/4 red onion, minced
  • 1 lime, juiced
  • 2 Tbsp olive oil
  • 2 tsp honey
  • 3/4 tsp ground cumin
  • 1/4 tsp salt
  • fresh ground pepper, to taste

Bring a large pot of water to a boil and add your shucked corn, boil for about 5 minutes.  Drain and let cool.

In a large bowl, combine blueberries, cucumber, cilantro, jalapeno, and red onion.  Once the corn has cooled enough to handle, cut kernels off the corn and add to bowl.  In a small bowl, whisk together the remaining ingredients and pour over salad.  Chill until ready to serve.

Blueberry Buttermilk Breakfast Cake

Happy Mother’s Day!!

Sister came down early to celebrate Mother’s Day, so we had our Mother’s Day brunch a day early.  When we were growing up Sister and I would make breakfast in bed for Mom.  So breakfast foods are our traditional celebration.  This year Mom requested this herbed ricotta tart, and something fruity for dessert (because it’s brunch you totally get a brunch dessert, right?)  So after a bit of Pinterest browsing we settled on this recipe.  It’s a great recipe!  This is the perfect amount of sweet and tart, with a great crumb and a slightly sweet crust.  The blueberries, burst with purple deliciousness and balance wonderfully with the lemon zest that gives this cake a fresh, vibrant taste.

Thanks, Mom for all that you do.  You’re absolutely amazing.  And you have excellent taste in cake 🙂

Blueberry Buttermilk Breakfast CakeBlueberry Buttermilk Breakfast Cake slice (A Seat at the Table)

Serves 4-6

Adapted from Alexandra’s Kitchen

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large lemon, zested
  • 3/4 cup granulated sugar (plus a Tbsp for sprinkling on top)
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 2 cups all-purpose flour (1/4 reserved for tossing with blueberries)
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk

Preheat oven to 350°F.  Grease an 8×8″ pan with cooking spray and set aside.

Cream butter with lemon zest until light, add sugar and continuing beating until fluffy.  Add the egg and vanilla and beat until combined.Blueberry Buttermilk Breakfast Cake (A Seat at the Table)

Toss blueberries with 1/4 cup flour (this keeps the berries from sinking).  Sift together the flour, baking powder, and salt.  Alternate adding in the flour and the buttermilk, beginning and ending with the flour.  Be careful to only mix until just combined after each addition.  Fold in the blueberries.

Pour batter into the prepared baking dish and sprinkle with a little sugar.  Bake for about 35-40 minutes, or until golden on top and a toothpick inserted into the center comes out clean.  Serve and enjoy!

Blueberry Pancakes with Blueberry Sauce

So blueberries are back in the stores!  Yippee!  I adore fresh blueberries, and couldn’t resist the temptation to buy some on a whim when I saw them last week.  So glad I did.  They’re fresh and bright, sweet and delicious, and the perfect taste of spring to keep me going through these ridiculously cold weeks we’ve been having.

In addition to eating them fresh from the carton, I whipped up a batch of blueberry pancakes, to really indulge with this fruity delight.

I also made a blueberry sauce with frozen berries to serve on top.

Blueberry Pancakes with Blueberry SauceBlueberry Pancakes

Serves 4-6

Adapted from Crepes of Wrath

  • 2 1/4 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 1/2 Tbsp baking powder
  • 1 tsp salt
  • 2 eggs, separated
  • 2 1/2 cups milk
  • 3 tsp vanilla extract
  • 1/4 cup olive oil
  • 1 lemon, zested
  • 1 cup (or more) fresh blueberries
  • 1 Tbsp flour, for the blueberries

Combine flour, sugar, baking powder, and salt in a large bowl and set aside.  Separate the eggs, placing egg whites in a medium bowl, and egg yolks in a large bowl.  Add milk, vanilla, olive oil, and lemon zest to the bowl with the egg yolks, and whisk until well mixed.  Mix into the dry ingredients until just combined.  Then beat the egg whites with an electric whisk until stiff peaks form (it’ll look like whipped cream).  In a small bowl, toss blueberries with flour and fold into the batter.  Carefully fold the egg whites into the batter, leaving it kind of chunky from the egg whites, which will make super soft and fluffy pancakes.

Preheat griddle to 350°, or heat a large skillet over medium-high heat.  Lightly grease with cooking spray.  Scoop batter (about 1/3 cup each) onto hot griddle.  When bubble start to form on top, flip the pancakes and allow to cook for another minute or two.  Remove from pan and add next batch.  Serve with blueberry sauce and/or maple syrup.

Blueberry SauceBlueberry Pancakes with Blueberry Sauce

  • 2/3 cup water
  • 2 tsp cornstarch
  • 1/3 cup sugar (or more to taste)
  • 1 1/2 cups frozen blueberries

In a small saucepan, bring water and cornstarch to a simmer, mixing well until cornstarch dissolves.  Add sugar and blueberries and bring to a boil.  Press blueberries against the side of the pot with a spatula to help them burst as they heat up.  Let simmer for 10-15 minutes, until thickened.

Blueberry Muffin Top Cookies

Mom and I went berry picking the other day.  We’ve been going berry picking for as long as I can remember.  Growing up we always went strawberry picking and sometimes raspberry picking.  While it wasn’t always my favorite activity due to the bugs and accidentally picking up gross berries, we would stop at a bakery on our way home and cool off with some delicious treats.  When we got home my amazing Mom would then make jam out of the fresh berries!  So after all these years, berry picking is one of my favorite traditions!

Recently the farm we go to started having blueberry picking!  Blueberry picking is probably the best berry to take kids to.  The plants are a perfect height for kids, there aren’t a lot of bugs and the likelihood of sticking your fingers into rotten fruit is pretty minimal since the blueberries can easily fall of the bush when they’re overripe.  Blueberry picking is super easy, which means that we came home with tons of delicious blueberries!  Besides eating them by the handful, I tried these soft, cakey cookies.  You can also make them with thawed frozen blueberries, so they’re good any time of the year.

Blueberry Muffin Top Cookies

Makes about 25 cookies

Adapted from Iowa Girl Eats

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup salted butter, room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1 lemon, zested
  • 1 cup blueberries, thawed if frozen

Preheat oven to 375°F.

Whisk together flour, baking powder, and salt in a bowl.  In a large bowl, cream together the butter and sugar.  Beat in the egg.  Add the milk, vanilla, and lemon zest until well combined.

Slowly stir in the dry ingredients until just combined.  Gently fold in the blueberries.

Use a cookie scoop and scoop the dough onto a greased cookie sheet.  Bake for 12-15 minutes or until slightly golden brown on the bottom.  Best served fully cooled.