Blueberry Sourdough Pancakes

Put that sourdough discard to good use and whip up a batch of these fluffy buttermilk pancakes, studded with fresh blueberries and topped with a drizzle of maple syrup. With a flavor somewhere between a classic buttermilk pancake and a slice of French toast (you can thank the sourdough starter for that), these sourdough pancakes […]

Put that sourdough discard to good use and whip up a batch of these fluffy buttermilk pancakes, studded with fresh blueberries and topped with a drizzle of maple syrup.

With a flavor somewhere between a classic buttermilk pancake and a slice of French toast (you can thank the sourdough starter for that), these sourdough pancakes are light, fluffy, and buttery with just a hint of sweetness.

Drizzling maple syrup on a tall stack of blueberry pancakes

If you haven’t given up on your sourdough starter yet, here’s another recipe to make use of that discard.

And in fact, these pancakes or so good, you may find yourself feeding the yeasty beast for the discard alone, just to make this recipe.

That’s totally allowed. I’m sure your starter, comfy as it is napping in the fridge, will appreciate the exercise, even if it doesn’t result in a loaf of homemade bread.

Overhead, plate of Blueberry Sourdough Pancakes with pat of butter, fresh blueberries and pot of maple syrup

How are these pancakes different from old-fashioned buttermilk pancakes? Upon first taste, you might think they were just regular old blueberry pancakes. They are light and fluffy and buttery and everything that a blueberry pancake should be.

However, as you eat, you might start to notice a hint of… something… a fascinating undertone of flavor that you can’t quite pinpoint. All you know is these are possible the best pancakes you’ve ever tasted.

I like to describe them as a French toast-flavored pancakes. Which, if you think about, makes sense, since ingredient-wise they are almost identical: French toast is made from bread, milk and eggs, and pancakes made from flour, milk and eggs. Yeast, in this case, is the critical difference. So adding some natural yeast in the form of a sourdough starter, it’s no wonder they end up tasting a bit like French toast.

Now, sourdough bread has a distinctive sour flavor (I mean, that’s why it’s called sourdough, right?) but I would in no way describe these pancakes as such. There is a bit of tang, sure, but it’s more from the buttermilk, and the blueberries, than the sourdough. I think the sugar and butter tempers the sour flavor, leaving only the yeasty undertones.

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Blueberry Muffins – Baking Basics

My mum (who’s American) was the blueberry muffin baker in our house. She’d sometimes make that internet-famous ‘Jordan Marsh from scratch’ recipe for weekend breakfasts and – between the 4 of us – the whole dozen would inevitably be gone by Sunday afternoon. She taught me how to make them as well and through my own trials and internet reading, I’ve come up with my best blueberry muffin: soft & fluffy (not tough), not too sweet & packed with blueberries but not soggy!!! I’ve got a few secret ingredients up my sleeve too which make these taste SO blueberry-y (almost like a Starbucks muffin?!). Lastly, they’ve gotta have the crunchy cinnamon-sugar on top (DUH!) – fun fact, that’s the reason my site is called Top with Cinnamon – it’s because I loved the cinnamon topping on blueberry muffins (and coffee) so much. My secret ingredients for these blueberry muffins: This muffin recipe contains all the usual suspects – plain flour, butter, eggs & granulated sugar. I use baking powder & soda to leaven them but you can just use self-raising flour instead if that’s what you’ve got. I make them without vanilla extract as I find it redundant when using […]

The post Blueberry Muffins – Baking Basics appeared first on Izy Hossack – Top With Cinnamon.

a halved bluebery muffin

My mum (who’s American) was the blueberry muffin baker in our house. She’d sometimes make that internet-famous ‘Jordan Marsh from scratch’ recipe for weekend breakfasts and – between the 4 of us – the whole dozen would inevitably be gone by Sunday afternoon. She taught me how to make them as well and through my own trials and internet reading, I’ve come up with my best blueberry muffin: soft & fluffy (not tough), not too sweet & packed with blueberries but not soggy!!!

I’ve got a few secret ingredients up my sleeve too which make these taste SO blueberry-y (almost like a Starbucks muffin?!). Lastly, they’ve gotta have the crunchy cinnamon-sugar on top (DUH!) – fun fact, that’s the reason my site is called Top with Cinnamon – it’s because I loved the cinnamon topping on blueberry muffins (and coffee) so much.

a halved blueberry muffin on a plate and some whole blueberry muffins on the side

My secret ingredients for these blueberry muffins:

This muffin recipe contains all the usual suspects – plain flour, butter, eggs & granulated sugar. I use baking powder & soda to leaven them but you can just use self-raising flour instead if that’s what you’ve got. I make them without vanilla extract as I find it redundant when using my secret flavour boosting ingredients (however if you’re not adding the secret ingredients, you can whack 1 tsp of vanilla extract in the batter!).

I use a couple of secret ingredients which really enhance flavour of the muffins (but which can also be easily replaced, although the substitutes just won’t give as much flavour).

  1. My first flavour enhancer is frozen wild blueberries – I know these are common in America but in the UK I’ve only just discovered them. I’ve seen them in Whole Foods (so only available if you’re in London) but have found out that Picard (a French frozen food brand) sells them on Ocado (the supermarket delivery service). Anyway, wild blueberries are smaller, so you can pack more into each muffin, and they have a more concentrated flavour. If you can’t get them, just go for standard frozen blueberries which will also be delicious.
  2. My second special ingredient is blueberry yoghurt – It’s only a small amount of yoghurt in these (100g) so you don’t get TOO much blueberry flavour but I find that this really is the KEY to adding the most blueberry-y flavour in an easy way. It happens because the yoghurt contains a natural blueberry flavour extract so, when stirred into the batter, it really boosts these muffins to the next level. I’ve used Liberté blueberry yoghurt (it’s a 0% fat one, but works perfectly here) in mine. If you can’t get blueberry yoghurt, go for a plain yoghurt, sour cream or even buttermilk.
  3. My last special ingredient is ground coriander seed – I found this trick via Stella Parks on Serious Eats and also from the River Cottage. The flavour of the coriander seed enhances the flavour compound found in blueberries. That’s some cool food science for ya! If you’re not keen, just leave it out!

Fresh or frozen blueberries – which is better?

I always opt for frozen blueberries when baking muffins. You need to mix them into the batter still frozen (so DON’T thaw them!). I like frozen ones for a few different reasons:

  1. Frozen blueberries are a LOT cheaper in the UK than fresh ones. I know this may not be the case in some places so go with what fits your budget better. You can always freeze the fresh blueberries.
  2. Frozen are great quality all year round. They’re usually harvested in season and then frozen and stored for months so you get a great flavour from them.
  3. They mix into the batter a lot more easily. The frozen bluebs hold up to the mixing motion so they don’t all get smushed when you stir up the batter.

Now all that said, you CAN use fresh blueberries in your muffins. You just need to follow the directions in the heading below.

How do you stop the blueberries bleeding when mixing into the batter?

A lot of the time when you’re stirring blueberries into batter, they’ll ‘bleed’ causing the batter to discolour and turn purpley-blue. You can remedy this by tossing the blueberries in a bit of flour before mixing them in and ALSO by stirring gently. Using frozen blueberries helps too as they’re less likely to squish when stirred. However’ I’ve found that even if they do bleed when mixing, the purple batter will usually revert back to a cake-y colour once baked so don’t panic if your batter turns blue!

How do you stop the blueberries sinking?

A common myth is to toss the blueberries in flour to stop them sinking. This doesn’t actually work, it mainly prevents them bleeding into the batter (see above). To prevent them sinking you need to have a thick batter (like this recipe)! And/or layer your blueberries into the batter instead of mixing them in – to do this, half fill the muffin cups with batter, sprinkle on half the blueberries, top with remaining batter and finally remaining blueberries.

a whole blueberry muffin

Ingredient substitutions

  • If you want to make these with self raising flour: replace the full weight/volume of plain flour with self raising flour. Do not add the baking powder/baking soda.
  • If you want to make these without yoghurt you can use milk (cow’s or non-dairy) with 1 tsp of vinegar added so it can curdle before using it in the batter.
  • If you don’t have frozen blueberries (only fresh): don’t fold the fresh blueberries into the batter – the batter is THICK and if you try this, the fresh blueberries will end up smashed. Instead, half-fill each muffin case with the plain batter. Sprinkle half your blueberries over the batter in the cups. Top with the remaining batter and sprinkle with the remaining blueberries, pressing them down slightly into the muffin batter.
  • If you want to use vegetable oil or coconut oil: instead of the butter, use 100g (3.5 ounces) of melted virgin coconut oil or vegetable oil. You’ll also need to add an extra tablespoon of water to the muffin batter.
  • If you want to use oats: oats can add a nice texture to these muffins. To use them here, replace 60g (1/2 cup) of the plain flour with 40g (1/2 cup) rolled oats.

Are these vegan/can they be veganised?

Whilst this muffin recipe isn’t vegan (it contains eggs & dairy) you can easily veganise it. Replace the butter with melted vegan block butter. Replace the yoghurt with a soy-based, dairy-free yoghurt. Replace the eggs with 2 tbsp ground flax seed mixed with 6 tbsp hot water, mixed in a small bowl and left until gelatinous, before adding to the batter.

Storing/freezing blueberry muffins:

You can store blueberry muffins at room temperature overnight – they’ll last like this for up to 4 days. Just keep them in an airtight tupperware box and they’ll stay moist & delicious. You can even warm them up in the oven (180C/350F for 5 minutes) or microwave if you prefer.

As for freezing them, just pop them into a resealable sandwich bag and freeze for up to 3 months. You’ll want to let them defrost at room temperature overnight before eating, though.

Other muffin recipes:

Blueberry Muffins

Blueberry Muffins

Yield: 9 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

These blueberry muffins couldn't get any easier! A simple batter to mix up by hand to make moist & fluffy muffins, packed with blueberry flavour (just like Starbucks!).

Ingredients

  • 230g (2 cups minus 1 tbsp) plain white flour (all-purpose flour)
  • 160g (3/4 cup) granulated sugar
  • 1/4 tsp ground coriander seed
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp fine table salt
  • 115g (1/2 cup) unsalted butter, melted
  • 100g (1/4 cup plus 2 tbsp) blueberry yoghurt (or plain yoghurt if you can't get blueberry)
  • 2 tbsp water
  • 2 large eggs
  • 200g (1 3/4 cups) frozen blueberries, preferably wild

Sugar topping:

  • 2 tbsp caster sugar (superfine sugar)
  • 1/2 tbsp ground cinnamon

Instructions

  1. Preheat the oven to 180°C (350°F) fan. Line a standard muffin tin with 9 paper muffin liners.
  2. Place the flour, sugar, coriander seed, baking powder, baking soda and salt into a large bowl. Stir with a whisk to combine.
  3. Pour in the melted butter and stir with the whisk until the mixture becomes too clumpy to stir. Then use your fingertips to rub the butter into the dry ingredients until you have a sandy mixture with a crumbly texture (try to break up any large clumps of mixture).
  4. In a medium bowl whisk the yoghurt, water and eggs together until smooth. Pour this into the crumbly mixture in your large bowl. Stir together well until combined (try to make sure there are no large clumps of the sandy mixture remaining). The batter should be quite thick!
  5. Add the frozen blueberries and fold into the batter. They will most likely bleed and make the batter turn purple but this is absolutely fine! Just try not to smash up the blueberries as you fold.
  6. Divide the batter between the muffin cups. Mix the caster sugar & ground cinnamon together in a small bowl and sprinkle the mixture over the top of each muffin. Bake for 25-30 minutes until cracked on top - a toothpick inserted into the centre of a muffin should come out without any batter attached to it (but will probably have some blueberry juice on there).
  7. Allow to cool in the tin for 10 minutes before eating.
  8. To store: keep in an airtight container for up to 4 days. To freeze, pop into a resealable sandwich bag and freeze for up to 4 months, letting them defrost overnight at room temp before eating.

Notes

No butter? use 100g vegetable oil or melted coconut oil instead and add an extra tablespoon of water to the batter

No baking powder/soda? Use self-raising flour instead of the plain flour

No yoghurt? Use buttermilk or sour cream instead. If you don't have those either, use an equal amount of milk mixed with 1 tsp vinegar and let it sit until curdled before adding to the batter.

Vegan: use melted vegan butter, use a soy-based yoghurt & use 2 tbsp ground flax seed mixed with 6 tbsp hot water instead of the eggs.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Blueberry Muffins – Baking Basics appeared first on Izy Hossack - Top With Cinnamon.

Blueberry Coffee Cake Muffins

Moist and tender coffee cake muffins studded with fresh blueberries and a cinnamon sugar topping that bakes to a delightful crunch. Turns out my grandma’s old fashioned sour cream coffee cake recipe makes for some pretty spectacular muffins. For a while now I’ve wondered if my grandma’s old fashioned coffee cake recipe would translate into […]

Moist and tender coffee cake muffins studded with fresh blueberries and a cinnamon sugar topping that bakes to a delightful crunch.

Turns out my grandma’s old fashioned sour cream coffee cake recipe makes for some pretty spectacular muffins.

Scattered blueberry muffins and loose blueberries on a marble background

For a while now I’ve wondered if my grandma’s old fashioned coffee cake recipe would translate into muffins.

The answer?

Resoundingly YES.

I may as well burn all my previous muffin recipes because this one beats them all. Sorry sourdough muffins, these coffee cake muffins have my whole heart (ok ok that’s not fair to the sourdough muffins which really are quite good. Seeing as these are made with butter, sour cream and almost double the sugar, I mean, it’s not entirely a fair comparison).

Split blueberry muffin to show inside texture, on marble with more muffins and blueberries in the background

I think the keys that make this recipe so spectacular are twofold: sour cream for adds moistness, richness and a hint of tang, and the crispy sugar topping for a truly terrific textural experience.

I’m always a fan of muffins with toppings; the more streusel the better, I say. But sometimes it pays to be minimalist. In this case, a simple sprinkle of cinnamon and sugar bakes up into a light and crispy topping that puts any streusel to shame. Not to mention it’s way, way easier.

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Lemon Blueberry Pancakes

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote. Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do! Ingredients for the best lemon blueberry pancakes This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes: All purpose flour: you can also use half and […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.

Lemon blueberry pancakes

Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do!

Ingredients for the best lemon blueberry pancakes

This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes:

  • All purpose flour: you can also use half and half all purpose and whole wheat flour: you may need a splash of extra milk
  • Baking powder, sugar and salt
  • Egg
  • Milk
  • Greek yogurt
  • Lemon juice and zest
  • Neutral oil like grapeseed, organic canola oil, or organic vegetable oil
  • Blueberries: fresh or frozen
Lemon blueberry pancakes

How to add berries to pancakes: the secret!

Here’s the biggest mistake people make with blueberry pancakes: they add the blueberries to the pancake batter. What’s wrong with that? Well, there’s a better way to add berries to pancakes. How should you add berries to pancakes?

  • Pour the batter onto the griddle, then place the blueberries on top of each pancake. Why?
  • This makes for even blueberry distribution! Place the berries in the batter itself and it makes lumpy pancakes and uneven distribution. You’ll thank us later.
Blueberry compote

Use fresh or frozen berries: you don’t even need to thaw

Got loads of fresh blueberries for these lemon blueberry pancakes? Perfect! Fresh berries are our favorite for adding to blueberry pancakes. But guess what? Frozen are just as good!

Here’s a question: do you need to thaw frozen blueberries for pancakes? Good news: no! There’s no need to thaw frozen berries because they defrost as part of the cooking process. Defrosting blueberries can be a messy business, and once they’re thawed they can make purple streaks in baked goods and pancakes. So just pop them in frozen: it works like a charm!

Variations on lemon blueberry pancakes

Want a vegan variation on these lemon blueberry pancakes recipe? Here’s what to do to make it plant-based:

  • Substitute almond milk for the milk AND Greek yogurt. Use 1 cup almond milk total, then add a few more splashes to get to a pourable consistency.
  • Use a flax egg for the egg. A flax egg is simply flax seed plus water, combined to form a gel that’s used in vegan baking. It acts as a binder just like a real egg.

Or, go to Vegan Blueberry Pancakes and add 2 tablespoons lemon juice and 2 teaspoons lemon zest.

How to make lemon blueberry pancakes

Topping ideas for lemon blueberry pancakes

These lemon blueberry pancakes are stunners! Of all of our pancake recipes, they’re one of our favorites because they’re so unique and fresh. Step them up by topping them with even more incredible flavors. Here are some of our favorite topping ideas:

  • Maple syrup: The easiest basic topping is maple syrup: and it’s oh so good.
  • Compote (highly recommended!): This Blueberry Compote we made to go especially with these pancakes! It’s lightly sweetened with maple syrup and full of berry flavor.
  • Sauce: Or try this Blueberry Sauce: it’s even sweeter and thicker!
  • Nut butter: Nut butter is great for pancakes because it makes a filling breakfast by adding a hit of plant-based protein. Try Almond Butter, Cashew Butter, Peanut Butter
  • Toasted nuts: These add a great crunch! Try Toasted Almonds, Toasted Pecans or Toasted Walnuts.
  • Whipped cream: If you like a decadent pancake, top with Homemade Whipped Cream.
  • Sweetened Greek yogurt: For a healthier spin, mix a little maple syrup with Greek yogurt for a creamy topping.
Lemon blueberry pancakes

This lemon blueberry pancakes recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the notes in the section above. For a gluten free pancake, go to Gluten Free Pancakes.

Print
Lemon blueberry pancakes

Easy Lemon Blueberry Pancakes


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 medium pancakes
  • Diet: Vegetarian

Description

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.


Ingredients

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup full fat Greek yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons neutral oil (vegetable or grapeseed)
  • 1 cup blueberries, fresh or frozen
  • For serving: Blueberry Compote or maple syrup

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, lemon juice, lemon zest, and neutral oil.
  3. Stir the wet ingredients into the dry ingredients. If the batter is too thick, stir in another splash of milk (the consistency of each yogurt brand varies).
  4. Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles, then place blueberries into the top of each pancake. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter.
  5. Serve immediately with blueberry compote or maple syrup.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Lemon blueberry pancakes

More pancake recipes

Love pancakes? We’ve got lots of ideas for you! Here are some of our favorites:

  • Greek Yogurt Pancakes Light, fluffy, and full of flavor! No buttermilk needed.
  • Sour Cream Pancakes The perfect pancake: ultra fluffy, lightly tangy, and so delicious!
  • Blueberry Buttermilk Pancakes These are the easiest, fluffiest, tangiest, most tender blueberry buttermilk pancakes. You need them in your life—stat.
  • Banana Oatmeal Pancakes These deliciously pancakes are made in a blender using oats and bananas: no flour! They’re gluten-free and delicious.
  • Carrot Cake Pancakes Moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Blueberry Peach Galette with Cinnamon Sugar Crust.

Making summer dessert dreams come true with this blueberry peach galette. I live for a good galette! Seriously. When I first discovered galettes, my world changed. Feeling that pie dough is high maintenance in itself – let alone trying to work the dough into the pie dish and making the edges all pretty. I have […]

The post Blueberry Peach Galette with Cinnamon Sugar Crust. appeared first on How Sweet Eats.

Making summer dessert dreams come true with this blueberry peach galette.

blueberry peach galette with cinnamon sugar galette

I live for a good galette!

Seriously. When I first discovered galettes, my world changed. Feeling that pie dough is high maintenance in itself – let alone trying to work the dough into the pie dish and making the edges all pretty. I have patience for many food related things but that was never one of them. I’ve got better at it over the years, but the galette is the answer to a quick and delish pie-like treat!

blueberries and peaches

The “rustic” feel of the galette is just another word to say that you don’t have to be as precise in making pretty crust. As long as your filling works and your pie crust recipe is legit? The galette wins! 

I’ve made quiiiiiite a few here on the blog. The first I ever made was a ginger peach galette. I’ve done sour cherry, apple cheddar and savory versions like summer chicken pot pie and butternut squash. They are all so darn good. Something about bites of that crust. Yum. 

blueberries and peaches in galette dough

This version is a spin on my blueberry peach cobbler bars in The Pretty Dish. Those bars are incredible and if you don’t have the book yet, go grab a copy

Blueberry peach is such a perfect summer combo and one that I find myself craving.

Right?

So I took a note from this stone fruit tart I made last year and used a cinnamon sugar crust too, which is crunchy and crispy and a texture lovers dream. Oh my gosh.

sprinkling cinnamon sugar on dough

HEAVEN!

This crust is so wildly good! I like to use a mix of turbinado sugar and cinnamon because the coarse granules make the crust even better. It’s just SO extra crunchy. Please please try it.

blueberry peach galette with cinnamon sugar galette

And the filling is a bubbly blueberry peach bomb. I swear the inside of this just straight up tastes like SUMMER. Then it mixes with the ice cream and you just don’t even know what to do with yourself.

blueberry peach galette with cinnamon sugar galette topped with ice cream

Oh oh! And you can easily make the galette dough ahead of time of course – store it in the fridge and use when ready. Other fruits work in the filling, though I am most partial to berries and stone fruit, of course.

Especially when mixed together!

blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

P.S. I am probably the person that steals all of the crunchy crust right there.

blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

Don’t forget a big scoop of vanilla bean ice cream! 

Can’t be beat.

sliced blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

Blueberry Peach Galette

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Blueberry Peach Galette with Cinnamon Sugar Crust

This blueberry peach galette is a summer dessert dream. Juicy blueberries and peaches in a cinnamon sugar crust. Delish!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 2 hours
Servings 4 people
Author How Sweet Eats

Ingredients

dough

  • 4 cups sifted all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg lightly beaten
  • 1 teaspoon white vinegar
  • 1/2 cup ice cold water
  • 1 1/2 cups cold unsalted butter cut into pieces, 3 sticks or 24 tablespoons
  • 1 egg + a few drops of water beaten together, for brushing
  • ¼ cup raw turbinado sugar + ½ teaspoon cinnamon, for sprinkling

filling

  • 1 ½ cups blueberries
  • 2 peaches, thinly sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • fresh mint, for garnish
  • vanilla ice cream. for serving

Instructions

dough

  • NOTE: this makes TWO galette crusts! I highly suggest following this recipe and making two - stick one in the freezer so you have it when needed. You can freeze it for 3 months!
  • Add the flour, sugar, cinnamon and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  • Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so separate it into 2 sections now, – or separate it after it’s refrigerated.
  • Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
  • After 30 minutes, preheat the oven to 400 degrees F.

filling

  • Combine the blueberries and peaches in a large bowl. Stir together the sugar, cornstarch , lemon juice and salt. Pour it over the fruit and toss well.
  • Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.)
  • Roll one of the pie crusts into a… “rustic”shape – like a big circle with ragged edges, until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
  • Layer the fruit in the center leaving a 2-inch+ border of crust. Once the fruit is layered, fold the crust over top of it. Brush the crust with the beaten egg wash.
  • Sprinkle on the cinnamon sugar mixture and press it into the crust. Sprinkle any of the exposed crust with the sugar.
  • Bake the galette until the crust is golden and the fruit is syrupy, about 40 to 45 minutes. Let it cool slightly before serving with ice cream and a fresh mint leaf.

blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

How is this so heavenly?! 

The post Blueberry Peach Galette with Cinnamon Sugar Crust. appeared first on How Sweet Eats.

Favorite Fruit Salad

This Fruit Salad with Citrus Poppy Seed Dressing is colorful, sweet, and the perfect side dish to any meal. It’s refreshing, healthy, and always a crowd pleaser. Feel free to mix up the fruit, depending on what is in season. Every time I take thi…

This Fruit Salad with Citrus Poppy Seed Dressing is colorful, sweet, and the perfect side dish to any meal. It’s refreshing, healthy, and always a crowd pleaser. Feel free to mix up the fruit, depending on what is in season. Every time I take this Fruit Salad with Citrus Poppy Seed Dressing to a party…

The post Favorite Fruit Salad appeared first on Two Peas & Their Pod.

Blueberry Muffins

These homemade blueberry muffins are light, fluffy, and PACKED with blueberries! They’re an all-time favorite, perfect for weekend brunches and grab-and-go breakfast. Continue reading “Blueberry Muffins” »

These homemade blueberry muffins are light, fluffy, and PACKED with blueberries! They're an all-time favorite, perfect for weekend brunches and grab-and-go breakfast.

Continue reading "Blueberry Muffins" »

Triple Berry Chickpea Crunch Salad.

Summer hasn’t really started until you make a triple berry salad. This beauty is loaded with lots of my favorite ingredients, tastes incredible and is perfect for your 4th of July weekend. Even if you’re just hanging out at home! Remember when I shared the blueberry summer salad and told you that I already had […]

The post Triple Berry Chickpea Crunch Salad. appeared first on How Sweet Eats.

Summer hasn’t really started until you make a triple berry salad.

triple berry chickpea crunch salad

This beauty is loaded with lots of my favorite ingredients, tastes incredible and is perfect for your 4th of July weekend.

Even if you’re just hanging out at home!

blueberries, blackberries, strawberries

Remember when I shared the blueberry summer salad and told you that I already had made a berry salad for summer that I loved? Well here we are!

This is it. 

The blueberry summer salad is definitely more of a side salad and one that can be a summer house salad to essentially go with anything. 

cinnamon crunch chickpeas

This triple berry salad is more of an entree salad. One that is filling and satisfying with more hearty ingredients. Works for dinner tonight if you wish. 

With that being said, it’s still definitely a salad that you could take to a picnic! Or a gathering with friends. Like one big potluck salad, if you will. 

triple berry salad

This isn’t the first triple berry salad I’ve made. Years ago, I created this one to get myself to eat more kale. IT WORKED.

There’s something about the strawberry + blueberry combo that is just so good. So wonderfully summery. I find that with those two berries, blackberries, raspberries or even cherries work.

triple berry chickpea crunch salad

And let’s talk about those chickpeas!

Cinnamon crunch chickpeas to be exact. One of my favorite things ever ever ever.

I prep roasted chickpeas nearly every week. They are a staple on a lot of my salads. These ones are cinnamon-y with a slight hint of heat. They are super crisp and delish and add incredible texture to the salad. They also add satiety, making this a great salad for dinner too!

The chickpeas, combined with the avocado and sunflower seeds (hello, more crunch) add so much to this bowl.

triple berry chickpea crunch salad

Now… what to drizzle on top?

One of my favorite dressings to make is a shallot vinaigrette. I have lots of them here on the blog. And I usually prefer using a shallot dressing over adding raw onion to my salads. You may think they are the same thing, but they totally aren’t! 

In the vinaigrette, the shallots marinate a bit and get softer, losing some of the tangy, spicy bite. They almost turn into pickled onions, which you know I adore.

triple berry chickpea crunch salad

Please put it on the must-make list!

triple berry chickpea crunch salad

Triple Berry Salad with Cinnamon Crunch Chickpeas

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Triple Berry Crunch Salad

This triple berry salad is topped with cinnamon crunch chickpeas and the most delicious shallot vinaigrette. Perfect for summer!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

cinnamon crunch chickpeas

  • 1 14 ounce can chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • pinch cayenne pepper

salad

  • 8 to 10 cups spring greens
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 avocado, thinly sliced
  • ¼ cup roasted sunflower seeds

shallot vinaigrette

  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 shallot diced
  • 1 garlic clove minced
  • pinch salt and pepper
  • 1/3 cup olive oil

Instructions

cinnamon crunch chickpeas

  • Preheat the oven to 425 degrees F.
  • Pat the chickpeas completely dry with a paper towel. Place them on a baking sheet and toss with the olive oil, cinnamon, salt and cayenne. Roast for 25 to 30 minutes, tossing once or twice during cook time.

salad

  • To assemble the salad, season the greens with a pinch of salt and pepper. Toss in the berries and the avocado. Drizzle on the dressing and toss the salad a few times. Top with the crunchy chickpeas and sunflower seeds. Serve!

shallot vinaigrette

  • Whisk together the vinegar, honey, mustard, shallot, garlic, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

triple berry chickpea crunch salad

Those avocado wedges though.

The post Triple Berry Chickpea Crunch Salad. appeared first on How Sweet Eats.

A Genius Blueberry Pie Just in Time for the Summer Season

If you’ve ever cooked a blueberry for more than a minute, you know their fatal flaw.A blueberry is really just a sack of tart-sweet juice, barely contained by a thin, taut orb of skin. It’s nature’s tiniest water balloon, and like any good water balloo…

If you've ever cooked a blueberry for more than a minute, you know their fatal flaw.

A blueberry is really just a sack of tart-sweet juice, barely contained by a thin, taut orb of skin. It's nature's tiniest water balloon, and like any good water balloon, it wasn't designed to last.

So when we want to bake them into a pie, we know they're going to swell through their skins and surrender all their juice, which then needs to be jammed up with sugar and thickeners. There's nothing necessarily wrong with that—throw on a scoop of vanilla ice cream and it's not not going to get eaten.

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Berry Caprese Salad

This beautiful Berry Caprese Salad is a great simple salad for summertime! It only takes 10 minutes to make and Is the perfect side dish for Memorial Day, the 4th of July, Labory Day, or any day! During the hot summer months, I only want to eat salads,…

This beautiful Berry Caprese Salad is a great simple salad for summertime! It only takes 10 minutes to make and Is the perfect side dish for Memorial Day, the 4th of July, Labory Day, or any day! During the hot summer months, I only want to eat salads, watermelon, and ice cream. Ok, let’s go…

The post Berry Caprese Salad appeared first on Two Peas & Their Pod.