Entertaining Kitchen - Mother/Daughter Series 2015 - Decadent Blueberry Almond Coffee Cake

Don't let the title worry you, this recipe is pretty simple.  Most of the ingredients are probably staples in your pantry and refrigerator.  

PV and I made this coffee cake after we traveled one Saturday to pick blueberries at The Berry Patch.  I highly recommend them if you have a desire to purchase blueberries.  It was a jaunt for us but we didn't mind.  We were in the mood for a road trip and a free Saturday in June due to rain!

This will be one of those cakes we make again and again.  Especially since we have 21.5 pounds of blueberries in the freezer! :)  Also because it includes almond flavor and I love that!

We hope you enjoy the recipe.  It was supplied by another orchard that we stopped at on our way home.  Pome on the Range.  We picked up some absolutely awesome tasting peaches!  They also gave us some advice on how to care for our peach trees we have here at home.  So glad we stopped there too!

Decadent Blueberry Almond Coffee Cake                                   Printable version

2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
2 eggs
1 tsp. almond extract
1/2 cup milk
2 cups blueberries

Topping
1 egg white
3 tbls. sugar
1 cup sliced almonds

Preheat oven to 350 degrees and grease a 2 qt. glass baking dish (I used a 13x9 pan)

Sift flour, baking powder, salt and set aside.  Beat butter and sugar until light and fluffy. Beat in eggs and almond extract.  Add flour mixture and milk beating on low speed.  Fold in the berries.  Spread mixture in baking pan.

Prepare topping; lightly beat egg white and add sugar and almonds, stirring to coat.  Spoon mixture over batter and spread evenly.

Bake 45-50 minutes. Cool and serve.

Thanks for stopping by!
Julie and PV

Entertaining Kitchen - Mother/Daughter Summer Series - Lemon Blueberry Bread

I personally love the taste of lemon and blueberry together and my sister shared a great recipe with me last week!  I had a sample of this recipe when she made it and I fell in love!  

This week PV and I made it as one of our recipes to try for the Mother/Daughter Summer Series.  I measured all the ingredients out and she did the mixing!  It was quick and easy too!

The original blogger to share it was Stephanie @ Back for Seconds!
To get this great recipe, just click the link below!

Lemon Blueberry Bread

Be sure to head on over and look over her blog and other recipes! She has a whole slew of them for you!

Thanks for stopping by!
Julie & PV

Blueberry Muffins & Vacation Memories!

I haven't been posting much lately.  Today I felt inspired to share a recipe that I have come to love!  I stumbled across the recipe a couple years ago at this great website! I'm sure a few of you are familiar with the site!

To Die For Blueberry Muffins!  That is what they are called and they are just wonderful and do not take very long to whip up! So come on along with me & let's make some muffins!

This is a shot of the ingredients I used!

 After gathering your ingredients you will want to preheat your oven 400 degrees and I usually get my liners in the muffin tin.  If you do not have liners you will want to spray them with Pam or something like that.

Here is where I started assembling the ingredients!  Dry ingredients first in a bowl! Stir them together.

Here's a clever idea from the actual recipe!  Put your oil in a measuring cup, then your egg, and fill it the rest of the way to 1 cup line with milk! (Yes I forgot the milk in the ingredient photo op!) 

You will now combine the the dry ingredients with the liquid.  It is a thick batter, so don't be concerned when it comes out that way!

Now! Here is the part I love!  Adding the blueberries! 

This is where the vacation story comes in!  The blueberries I used today have been nicely tucked away in my freezer since July.  We took a vacation to St. Louis, Missouri, and on our way back we stopped HERE to pick blueberries.  

It was extremely hot picking but it was well worth it and I am glad we stopped!  Here are a couple photos from that expedition!

It was late in the season, and the drought had taken it's toll on the berries, but you know what!  THEY STILL TASTE GREAT in the middle of winter!

Fold in the berries with the batter.

All mixed together & ready to put into our muffin tins!

How about a close up of this blueberry beauty mixture!

You will now load up your muffin liners with the batter!

Streusel topping is next!  Grab your cinnamon, sugar, flour, and butter! I used a fork, and as you can tell I don't have much patience to work & work at getting the butter into tiny chunks! My chunks are pretty big!

Put as little or as much stresuel as you would like on top of the muffin batter.

Bake at 400 degrees for 20 to 25 minutes!  

Then when they are done, sit down, grab your  favorite beverage and prepare to be taken away to a land of warmth and blueberry goodness!

Do you have a vacation memory that involves food?  It could be a place you ate, or when you eat a particular food it takes you back to a vacation or a  memory!  Please feel free to share! I'd love to hear about it! And you never know, you might recommend a new place or food for Milton & I to try!

Thanks for stopping by!

Julie

Ingredients:

1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg

1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.

PS: Frozen blueberries would probably work fine too, but I have only used fresh!