Family Around the Table

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Fresh Blueberry Coffee Cake

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Fresh Blueberry Coffee Cake starts the day off right.Today for Taste of Home Tuesday my fellow volunteer field editors, Maureen and Jolene, and I are sharing blueberry recipes. July 10 is national blueberry picking day so today’s theme is blueberries. Fresh blueberry coffee cake is in order. We love blueberries and were actually just talking about them. Both my husband and youngest said their favorite pie is blueberry.  In fact, here’s a link to our favorite blueberry pie. You’ll also find a recipe for blueberry muffins from Taste of Home on my site as well. Plus, July 11 is national blueberry muffin day.

While we have lots and lots of blueberries in our supermarket right now, the Florida blueberry season is over. It ends in May. A few years ago we went blueberry picking as a family but it was so very hot that spring that we haven’t gone since. I made this recipe as written but next time would add a bit of vanilla extract. Probably a teaspoon. Almond extract or lemon extract would also be delicious. I love the sprinkling of sugar on the top. My Mom always did that when she made her homemade blueberry muffins and I do it too. I also tossed the blueberries with a bit of flour so they wouldn’t sink into the batter in the pan. I love how there are hills and valleys in the finished coffee cake. Gives it interesting texture.

So grab a cup of coffee, tea or glass of milk and a slice of fresh blueberry coffee cake to start your day off right!

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Fresh Blueberry Coffee Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 9 servings

Fresh Blueberry Coffee Cake

Ingredients

  • 1 egg
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup milk
  • 3 tablespoons butter, melted
  • 1 cup fresh blueberries

Instructions

  1. In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean.
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Original recipe: Taste of Home

Jolene’s Recipe Journal Down East Blueberry Buckle
Red Cottage Chronicles blueberry pie

Want to become a Volunteer Field Editor?  Check out the requirements and blueberry pie!

Start the day with a slice of fresh blueberry coffee cake. Perfect with your coffee or tea.

Blueberry Lemon Vodka Martini

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Blueberry Lemon Vodka MartiniToday, martinis are much more than your traditional vodka or gin martini, shaken or stirred. My husband laughs because I call this new wave of martinis designer or gourmet martinis. I decided to make a blueberry lemon vodka martini for national martini day, for a couple of reasons. Blueberries are in season now and I love using seasonal ingredients. Plus, blueberry and lemon is a classic flavor combination that is popular.

I had a bottle of Cold Spring lemon vodka which I had not yet opened. I also always have blueberries in my fridge. They are a favorite fruit in my family. If you have read some of my other blog posts you’ll see how much my family loves blueberry pancakes and blueberry pie. So, I thought, why not make a martini. It was a Friday when I whipped these up for my hubby and me. We sat on the porch, listening to the rain, enjoying the end of the work week before making dinner.

The recipe I’ve included here makes one, although you will have enough blueberry reduction for a couple of drinks. The color is so lovely making it perfect for any occasion. You can refrigerate any leftover, or you can make more at one time. So for National Martini Day I present a blueberry lemon vodka martini. Enjoy responsibly!

 

Blueberry Lemon Vodka martinis are perfect for any occasion.

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Blueberry Lemon Vodka Martini

Yield: 1 cocktail

Blueberry Lemon Vodka Martini

Ingredients

  • 1 ounce blueberry reduction (recipe below)
  • 4 ounces lemon vodka
  • 1 ounce triple sec
  • Splash Sprite
  • Chilled martini glass
  • Blueberries skewered on a toothpick
  • Blueberry Reduction
  • 1/4 cup fresh blueberries
  • 1 teaspoon sugar
  • 1/4 cup water

Instructions

  1. To make blueberry reduction:
  2. In a small saucepan, combine blueberries, sugar and water. Bring to a boil, stirring occasionally. Once boiling mash blueberries. Remove from heat and set aside to cool. Once cool, strain mixture into a container.
  3. In a cocktail shaker filled with ice, combine blueberry reduction, lemon vodka and triple sec. Shake to combine and strain into a martini glass. Add a splash of Sprite and garnish with blueberry skewer. Serve immediately.

Notes

Please drink responsibility.

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Martini made with Cold Spring lemon vodka and fresh blueberriesWelcome to #NationalMartiniDay
Whether you enjoy your martini with vodka or gin, shaken or stirred, we’ve got some libations for your happy hour.

 

 

 

Easter and Spring Round-Up

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I love Easter. It’s a cheerful holiday with bright, pastel spring colors. This delightful round-up offers recipes, and one craft, for spring and Easter. A lemon blueberry loaf for breakfast, a cheese ball shaped into a carrot, cute hot cross bun(nies) for the dinner table, and no-bake bird’s nest cookies, M&M chocolate chip cookie bars, lemon blueberry parfait and lemon cookie press cookies for the dessert table.  Make a few decoupaged bunnies to decorate the table for adorable accents.
 
 
Alwayz Bakin’: Lemon Spring Cookie Press Cookies
I Say Nomato: Hot Cross Bunnies
Love My Messy Messy Mess: No-Bake Birds Nest Cookies
Cooking With Carlee: Sharadan’s Lemon Blueberry Parfait
Love My Messy Messy Mess: Decoupage Sheet Music Bunny
Alwayz Bakin’: Lemon Blueberry Loaf 



Tip of the Day – Fresh Berries – How to Store Them

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Never wash fresh berries, strawberries, blueberries, blackberries, etc. before storing them in the refrigerator. They will become soft and mushy. Wash just what you need before using them.

If you are freezing berries, wash them first and dry thoroughly. Freeze berries in a single layer on a rimmed baking sheet. Once frozen transfer to freezer safe zipper bags. Use berries right from the freezer. No need to thaw for pies, sauces, etc.

Frozen berries are a great addition to smoothies!

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