Browsing Tag:

blueberry

Breakfast

Cinnamon-Sour Cream Pancakes with Blueberries

Breakfast is great any time of the day. One of my favorite breakfasts to make for visiting family during the holidays is pancakes, which are sometimes also called:

  • flapjacks
  • skillet cakes
  • hotcakes
  • griddle cakes
  • crepes blintzes
  • latkes
  • johnny cakes

No matter what you call them, they are delish. The sour cream makes these blueberry pancakes extra fluffy and light, and they will melt in your mouth. What’s your favorite garnish for the top of a big ‘ole stack of hotcakes?

Cinnamon-Sour Cream Pancakes with Blueberries

Cook Time: 15 minutes

Yield: about 16 four-inch pancakes

Ingredients

2 cups all-purpose flour
2 tablespoons dark brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 cups buttermilk
¼ cup sour cream
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 to 2 teaspoons vegetable oil, for the pan
1 cup fresh blueberries for garnish
maple syrup

Instructions

Whisk together flour, brown sugar, cinnamon, baking powder, baking soda and kosher salt in a medium bowl. In another medium bowl, whisk together buttermilk, sour cream, eggs and melted butter.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix.

Heat vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out the oil, leaving a thin film of oil on the bottom of the pan. Using ¼ cup to measure, portion batter for 3 to 4 pancakes in the pan. Cook until the edges are set, first side is golden brown, and bubbles on surface are just beginning to break (about 2 to 3 minutes).

Flip pancakes and continue to cook until second side is golden brown (about 1 to 2 minutes more). Serve pancakes immediately with syrup and blueberries on top. Repeat with remaining batter.

Notes

Recipe adapted from Brown Eyed Baker

http://bakedchicago.com/cinnamon-sour-cream-pancakes-blueberries/

Breakfast/ Gluten-Free

Blueberry Coconut Muffins [gluten-free]

gluten-free blueberry coconut muffins

As the holiday season kicks into high gear, it’s easy to “fall off the wagon” with so many butter-rich, delicious baked goods surrounding you at office parties, family gatherings and such.  One of the strategies I use to combat this potential problem is to volunteer to bring baked goods from my kitchen. That way I can control the quality of ingredients, especially their nutritional value, and ensure that there will be something delicious and nutritious available for me to snack on and for others to enjoy.

Blueberry coconut muffins are a satisfying breakfast option during the holidays or a weekend brunch. Or you could easily turn it into a dessert option for the office or family party by making bite-sized blueberry coconut mini muffins.

One of the things I like about this recipe is the use of coconut flour, coconut oil and coconut milk to achieve a flavor-upon-flavor layering that is subtle enough to let the fresh blueberries be the star of the show. I had not used coconut flour a great deal in the past, but I find that I’m using it more and more because sweet baked goods just taste better and lighter with coconut flour. The coconut flour also has a mild sweetness that elevates and pairs well with the blueberries. Did you know that coconut flour is naturally gluten-free? Every ingredient in this recipe is gluten-free. Yea!

Even though winter is nearly here, it’s still easy to find fresh blueberries in local markets. My local Mariano’s always has a great variety of berry harvests throughout the year and blueberries are available right now in Chicago.

Blueberry Coconut Muffins [gluten-free]

Cook Time: 22 minutes

Yield: 12 muffins

Blueberry Coconut Muffins [gluten-free]

Ingredients

1 1/2 cups coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup dark brown sugar
1/2 teaspoon kosher salt
1/2 cup unsweetened shredded coconut
2 eggs
1/3 cup coconut oil
2 cup coconut milk
1 teaspoon vanilla extract
1 1/2 cups blueberries

Instructions

Preheat your oven to 350 F degrees. Lightly grease a standard 12-muffin tin and set aside.

In a large mixing bowl, combine the flour, baking powder, baking soda, brown sugar, salt and coconut.

In a separate medium bowl, whisk together the eggs, coconut oil, coconut milk and vanilla. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the blueberries.

Pour the batter into the prepared muffin pan with each tin about 1/2 to 2/3 full.

Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.

http://bakedchicago.com/blueberry-coconut-muffins-gluten-free/

Breads

blueberry banana nut bread

blueberries

This blueberry banana nut bread is best when blueberries are in season. You may also use frozen blueberries, if fresh berries aren’t readily available.

Blueberry Banana Nut Bread

Preheat your oven to 350° F. Butter a 9×5-inch loaf pan and set aside.

Mash the bananas with a fork in a large bowl. Stir in the sugar, eggs, buttermilk, salt, toasted wheat germ and oats. Let stand 5 minutes or until oats soften.

Combine the flour, baking powder and baking soda in small bowl. Add to banana mixture alternately with oil, stirring just to incorporate.

Fold in blueberries and pour into the prepared loaf pan.

Bake for 50 minutes or until wooden pick inserted in center comes out clean. Let cool for 15 minutes and serve warm with butter blended with honey.

 

Ingredients

2 large, ripe bananas
2/3 cup sugar
2 large eggs
1/3 cup buttermilk
1/2 teaspoon kosher salt
1/2 cup toasted wheat germ
1 cup uncooked old-fashioned oats
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup fresh blueberries

Number of servings: 16

Cooking time: 50 minutes