Perfect Blueberry Crumble

This blueberry crumble recipe is a favorite! The nostalgic summer dessert stars a sweet tart fruit filling topped with buttery…

A Couple Cooks – Recipes worth repeating.

This blueberry crumble recipe is a favorite! The nostalgic summer dessert stars a sweet tart fruit filling topped with buttery crumbles.

Blueberry Crumble

Looking for a blueberry dessert that’s as perfect as they come? This Blueberry Crumble recipe is the perfect nostalgic treat for ending a meal. It’s got a juicy, fruity berry filling seasoned with cinnamon, allspice and lemon zest, topped with buttery, crispy crumbles. Add melty vanilla ice cream and it’s truly a sublime treat. In fact, we’ve stopped making blueberry crisp all together because this crumble is next level.

Ingredients in this blueberry crumble recipe

This blueberry crumble recipe is our favorite alternative to a crisp, though we love both nearly equally. The difference between a crumble and a crisp? Technically, a crisp has oats or nuts in the topping and a crumble does not: it’s essentially butter, flour and sugar. The lines have blurred in modern definitions of these recipes, so often you’ll see crumbles with oats. As much as we love oats, we went with the classic definition of a crumble here: and it was well worth it. Here’s what you’ll need for this blueberry crumble:

  • Blueberries
  • Granulated sugar
  • Cornstarch
  • Lemon zest
  • Unsalted butter
  • All purpose flour
  • Cinnamon and allspice
  • Baking powder
  • Salt
Blueberry

Use fresh or frozen blueberries

Don’t feel like you have to have a load of fresh blueberries for this one! This recipe calls for 4 cups fresh blueberries: which we had on hand from blueberry picking in Michigan. Don’t have access to that many blueberries? You can use frozen too! Add them to the recipe frozen: no need to defrost. Keep in mind that store-bought frozen berries can be a little more tart than fresh berries, so you may want to add a hint more sugar to the filling.

There are special precautions to take for baking with blueberries in cobbler, muffins and scones (the berries can bleed and dye the baked goods purple!). But with a crumble, there’s no risk: the berries don’t mix with the dry goods. This crumble is also a great place to use fresh blueberries that you froze to preserve them: just throw them into the pan frozen.

Blueberry crumble recipe

A note on the butter

This recipe calls for 7 tablespoons butter: which is an odd number. If you bake a lot, you’ll notice most crumble and crisp recipes call for either 6 tablespoons of butter or 8 tablespoons. But trust us! Seven is the magic number here, and it makes for absolutely perfect crumbles.

Want to make this blueberry crumble vegan? Just use vegan butter in place of standard butter: it works like a charm.

How to serve blueberry crumble

Once you’ve got your beautiful blueberry crumble, you’ll find it tastes great right out of the pan. But like most crumble recipes, it tastes even better topped with vanilla ice cream! The contrast of rich cream against the tart berries is perfection. Here are a few of our favorite toppings for this stunning dessert:

Blueberry Crumble

Leftover storage info

Want to save this blueberry crumble? This dessert saves well at room temperature, refrigerated or frozen.

  • Keep the crumble for 1 day loosely covered at room temperature. This helps to maintain the crumble texture.
  • Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly.

More blueberry desserts

This blueberry crumble is a favorite of our top blueberry desserts. Here are a few more to try:

This blueberry crumble recipe is…

Vegetarian. For vegan and plant-based, use vegan butter.

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Blueberry Crumble

Perfect Blueberry Crumble


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8

Description

This blueberry crumble recipe is a favorite! The nostalgic summer dessert stars a sweet tart fruit filling topped with buttery crumbles.


Ingredients

  • 4 cups blueberries (fresh or frozen*)
  • 1 cup granulated sugar, divided
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon, divided
  • ¼ teaspoon allspice
  • ½ teaspoon lemon zest
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 7 tablespoons unsalted butter, melted (or vegan butter)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Make the filling: In a medium bowl, mix the blueberries, ½ cup sugar, cornstarch, ½ teaspoon cinnamon, allspice, and lemon zest. Pour into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  3. Make the topping: In a medium bowl, add the remaining ½ cup sugar, ½ teaspoon cinnamon, flour, baking powder and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the filling.
  4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. You can leave it out on the counter for up to 1 day (covered, at night) so the topping can stay crisp. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly.

Notes

*No need to defrost frozen berries before using. Note that storebought frozen berries can be a little more tart than fresh berries; if desired, add a hint more sugar to the filling (to taste). 

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Blueberry crumble, blueberry crumble recipe

A Couple Cooks - Recipes worth repeating.

Zucchini Banana Blueberry Muffins

I made Lemon Zucchini Bread, Zucchini Cookies, and Zucchini Fritters and still had extra zucchini to use up. Tis’ the season! I am not complaining because the extra zucchini led to Zucchini Banana Blueberry Muffins for breakfast…and they ar…

I made Lemon Zucchini Bread, Zucchini Cookies, and Zucchini Fritters and still had extra zucchini to use up. Tis’ the season! I am not complaining because the extra zucchini led to Zucchini Banana Blueberry Muffins for breakfast…and they are GOOD. Really good! The whole wheat muffins are made with mashed banana, shredded zucchini, and blueberries. That’s…

Easy Blueberry Baked Oatmeal

This blueberry baked oatmeal is the best way to start the day! It’s hearty, cozy-spiced and works for breakfast all…

A Couple Cooks – Recipes worth repeating.

This blueberry baked oatmeal is the best way to start the day! It’s hearty, cozy-spiced and works for breakfast all week long.

Blueberry Baked Oatmeal

Stumped on healthy breakfasts? Make a big pan of this Blueberry Baked Oatmeal! Baked oatmeal is the holy grail of easy breakfasts: once you bake up a pan, you can eat off the leftovers all week. (Move over, overnight oats!) Or, it’s the perfect special breakfast to serve for guests for breakfast or brunch. The tangy, tart pops of blueberries are a bright pairing to the hearty oats and cozy cinnamon and allspice. It’s irresistibly tasty: our 5 year old absolutely loves it…and so do we!

Ingredients for blueberry baked oatmeal

This baked blueberry oatmeal is simple to put together with ingredients you might already have on hand. All you need outside of basic pantry and refrigerator ingredients are fresh blueberries! The basic idea? Simply mix together the wet and dry ingredients, top with blueberries and bake. Here’s what you’ll need to put together this simple oatmeal bake:

  • Blueberries: Fresh is best; see below for notes on using frozen
  • Rolled old fashioned oats: Do not substitute steel cut oats, as they have a much different texture! Instead, go to Baked Steel Cut Oatmeal.
  • Sliced almonds: Nuts are optional; substitute the nut of your choice if desired
  • Egg
  • Milk (dairy or non-dairy)
  • Brown sugar
  • Neutral oil
  • Vanilla extract
  • Baking powder
  • Cinnamon, allspice and salt
Blueberry Baked Oatmeal

Can you use frozen blueberries?

Want to use frozen berries instead of fresh in this blueberry baked oatmeal? Here’s the thing: frozen blueberries can bleed into the batter of baked goods, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking. You’ll want to make sure to get them very dry here. However, if they do bleed: there’s nothing wrong with purple baked oatmeal!

Toppings for blueberry baked oatmeal

There are lots of ways to top blueberry baked oatmeal! We like to keep it simple with this one, since it’s so tasty as is. It’s ideal as a filling, easy breakfast idea or great for impressing guests at brunch. Here are a few topping ideas:

Blueberry

Diet variations

This blueberry baked oatmeal recipe is vegetarian and gluten-free. To make it dairy free, simply use your favorite dairy-free milk (we like oat milk). Want to make it vegan? Go to our Banana Baked Oatmeal and add blueberries in the same way as instructed in this recipe!

Make ahead instructions for blueberry baked oatmeal

Want to make baked oatmeal with blueberries ahead of time? We don’t recommend making stirring up the pan and placing it in the refrigerator overnight. Overnight oats call for this, but don’t try it here. The problem? The oats will absorb all the liquid and be much too dry. Here are two make-ahead options:

  • Minimal prep: Mix up the wets and dries separately and store in separate containers (with the wets refrigerated). Then, pour them together in the morning and bake.
  • Bake in advance: Bake up the entire pan in the evening, then refrigerate it for eating off of throughout the week. You can refrigerate leftovers for up to 1 week, and re-warm them in a 300 degree oven or the microwave. Or, just eat them cold right out of the fridge like we do!
Blueberry Baked Oatmeal

More blueberry recipes

This blueberry baked oatmeal was in part inspired by a huge pile of blueberries we got while blueberry picking in Michigan. If you’ve got lots of these purple berries, here are a few more blueberry recipes to try:

This blueberry baked oatmeal recipe is…

Vegetarian and gluten-free. For vegan, go to Banana Baked Oatmeal and add blueberries.

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Blueberry Baked Oatmeal

Easy Blueberry Baked Oatmeal


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8

Description

This blueberry baked oatmeal is the best way to start the day! It’s hearty, cozy-spiced and works for breakfast all week long.


Ingredients

  • 1 large egg (or flax egg for vegan)
  • 1 1/2 cups milk or non-dairy milk
  • ⅓ cup brown sugar
  • 2 tablespoons neutral oil (or melted refined coconut oil)
  • 1 teaspoon pure vanilla extract
  • 2 cups rolled oats
  • ¼ cup sliced almonds (optional)
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon kosher salt
  • 1 ½ cups blueberries, divided (washed and dried)
  • Maple syrup, to serve (and/or nut butter)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.*
  2. Butter an 8 x 8″ or 9 x 9″ pan or 7 x 11 small casserole dish (shown). Place roughly half of the blueberries in the bottom.
  3. In a medium bowl, whisk the egg, then whisk in the milk, brown sugar, oil, and vanilla. Add the rolled oats, sliced almonds, baking powder, cinnamon, allspice, and kosher salt. Mix thoroughly to combine them into the wet ingredients, mixing until all the spices are integrated. 
  4. Pour the oatmeal mixture into the prepared pan (many of the blueberries will float, which is ok). Add the remaining blueberries in a layer on top.
  5. Bake 30 minutes until the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes. (The texture will fully set once it cools to room temperature.)
  6. Before serving, drizzle maple syrup. Store leftovers refrigerated for up to 1 week: eat cold or reheat in a 300 degree oven or microwave until warm.

Notes

*Make ahead instructions: do not make the entire pan in advance and refrigerate overnight because the oats will absorb all the liquid. You can mix up the wets and dries separately and store in separate containers (with the wets refrigerated), then pour them together in the morning and bake.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: Oatmeal
  • Diet: Vegetarian

Keywords: Blueberry baked oatmeal, baked blueberry oatmeal, baked oatmeal with blueberries, blueberry oatmeal bake

A Couple Cooks - Recipes worth repeating.

Blueberry Goat Cheese Appetizer

This blueberry goat cheese appetizer is easy to make and full of tangy berry flavor! Use it as a dip…

A Couple Cooks – Recipes worth repeating.

This blueberry goat cheese appetizer is easy to make and full of tangy berry flavor! Use it as a dip for crackers, crostini or bread.

Blueberry goat cheese

Appetizers should always be easy to whip up, we think! Because if you’re entertaining, there’s so much more to worry about (main dish, drinks, tableware, the list goes on). Here’s a trick that works for anytime and season: this Blueberry Goat Cheese appetizer! Imagine: a glossy, sweet tart blueberry sauce draped over a warm log of goat cheese, punctuated with pops of fresh herbs. Serve it on crackers or crostini, and no one will be able to stop dipping! You can make this with fresh or frozen berries, or as a shortcut use purchased blueberry jam. It’s always a hit in our family!

Ingredients in blueberry goat cheese

The simplicity of this appetizer idea is magic: the creaminess of the cheese with the sweet tart jam is the perfect combination. This blueberry goat cheese was inspired by our classic goat cheese appetizer, using a homemade blueberry sauce instead of purchased jam. But you can use purchased to make it even simpler! Here’s what you’ll need:

  • Goat cheese log (aka chevre)
  • Blueberry sauce: blueberries, sugar, cornstarch, and lemon juice (or purchased jam)
  • Fresh mint or thyme

Throw the goat cheese into the oven with the blueberry sauce and bake 10 minutes, then top with the fresh herbs. The oven warms it so it’s spreadable on crackers or crostini. It’s perfect in any season: summer when blueberries are at their prime, or in the fall or winter with frozen blueberries.

Blueberry Goat Cheese

Tips for the homemade blueberry sauce

This homemade blueberry sauce is quick and easy to make: it takes under 10 minutes and has an incredible burst of sweet berry flavor. Here are a few notes about the process:

  • Use fresh or frozen blueberries. Since you’re cooking them down into a sauce, frozen berries work just as well here!
  • This recipe uses approximately half of the sauce recipe. Use the remainder as a sauce for pancakes, yogurt or ice cream.
  • Vary the fruit if you like! You can also vary the fruit flavor with any type of frozen fruit you like: raspberries, blackberries, or strawberries are very tasty. Or try with frozen peaches or mangos for a fruity spin!
Blueberry Goat Cheese

How to serve blueberry goat cheese

Once you pull the blueberry goat cheese out of the oven, you can serve it immediately! Baking the cheese makes it warm enough to be spreadable on breads or crackers. Here are a few ideas to use for dipping in:

Make ahead tips

Want to make blueberry goat cheese in advance? Taking it to a party? Here’s what to do:

  • Make the blueberry sauce in advance. It takes about 10 minutes to whip up, then refrigerate for up to 1 week before serving.
  • Transporting to a party? Bake at your house first. Then cover the dish in foil and wrap it a towel to keep it warm. It should stay warm for about 20 minutes.
  • Or, bake at the party. Or, have the host preheat the oven for you in advance! Pop it in right when you get to the party.
Blueberry Goat Cheese

More goat cheese recipes

There’s so much to make with this versatile cheese! Here are a few of our top goat cheese recipes for making the most of chevre:

This blueberry goat cheese appetizer is…

Vegetarian and gluten-free.

Print
Blueberry goat cheese

Blueberry Goat Cheese


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8

Description

This blueberry goat cheese appetizer is easy to make and full of tangy berry flavor! Use it as a dip for crackers, crostini or bread.


Ingredients

For the blueberry sauce (*or 10 tablespoons purchased blueberry jam)

  • 2 cups blueberries, fresh or frozen
  • ¼ cup granulated sugar
  • ¼ cup + 2 tablespoons water, divided
  • 1 tablespoon cornstarch
  • ½ tablespoon lemon juice
  • 1 pinch salt

For the blueberry goat cheese appetizer

  • 10 ounces goat cheese log
  • 10 tablespoons blueberry sauce
  • 1 tablespoon chopped fresh mint or thyme
  • Crostini, bread or crackers, for serving

Instructions

  1. Place the blueberries, sugar, and ¼ cup water in a saucepan and heat over medium heat. Bring to a low boil, then cook, stirring occasionally, for about 5 minutes until the blueberries begin to break down, mashing them with a wooden spoon. Make sure not to let the pot boil over.
  2. Place the cornstarch in a small bowl and mix with 2 tablespoons water. Add it to the sauce and simmer for about 1 minute, stirring constantly, until thickened.
  3. Remove from the heat and stir in the lemon juice and salt. The sauce will thicken even more as it cools. Serve immediately or refrigerate until serving (store up to 1 week refrigerated).
  4. When ready to serve, preheat the oven to 350 degrees Fahrenheit.
  5. Spread ½ cup of the blueberry sauce in a small baking dish. Add the goat cheese log. Top with 2 tablespoons of the blueberry sauce. Bake for 10 minutes.
  6. Remove the dish from the oven and top with fresh mint or thyme. Use as a dip for crostini, bread, or crackers.
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Appetizer
  • Diet: Vegetarian

Keywords: Blueberry goat cheese

A Couple Cooks - Recipes worth repeating.

Blueberry Galette

A blueberry galette is better than pie! This rustic blueberry berry tart is easy and irresistible, with a flaky crust…

A Couple Cooks – Recipes worth repeating.

A blueberry galette is better than pie! This rustic blueberry berry tart is easy and irresistible, with a flaky crust and sweet tart berries.

Blueberry Galette

Got blueberries and want a baking project? Here’s a treat that’s tastier than blueberry pie, in our opinion. Try this Blueberry Galette! This free-form blueberry tart is so simple to whip up with no special equipment: and the flavor is out of this world. The filling is piled with sweet tart berries, sweetened just enough and heightened with lemon zest and a sprinkle of cinnamon. It’s all encased in a golden flaky pastry crust, which forms a charming frame for the berries. Top with vanilla ice cream and it’s a heavenly summer dessert. This one is a favorite over here!

Ingredients for a blueberry galette (aka blueberry tart)

A galette is a rustic French tart: a round pie made without a pie plate using a folded pastry crust. There’s no need for a pie plate or precise rolling and sizing of the dough. Simply roll it out, place on a baking sheet, and fold over the crust. This formula makes killer desserts (like this peach galette), and this blueberry filling is one of our favorites. Even better: you can use fresh or frozen blueberries! Here’s what you’ll need for this rustic blueberry tart:

  • Blueberries: Fresh are best, but frozen work great here too! Since the filling is cooked until the berries are soft and jammy, frozen berries work just as well.
  • Granulated sugar and turbinado sugar
  • Lemon zest
  • Cornstarch
  • Cinnamon
  • Butter
  • Flour
  • Salt
  • Baking powder
  • Egg
Blueberry Galette

Tips on working with galette dough

The most important part of this blueberry galette? The dough! This pastry dough is very easy to work with: and you don’t need to shape it like you would for a pie. However, there are a few things to note about the method. Here’s what to keep in mind:

  • Spoon and level the flour (or weigh it in grams). Spoon the flour into the measuring cup, then level it with the back of the spoon. This provides most accurate measurement: scooping flour right out of the container packs it in, which can result in more flour in a cup. Or better yet, use a food scale and weigh the flour out in grams.
  • Use a pastry cutter or fork to cut the butter into the dough. Mash the butter into the dry ingredients until a pebbly texture forms.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is most accurate).
  • Chill 1 hour. This is important so that the butter can chill again: otherwise, the crust can melt in the oven.
  • Roll into a 12-inch circle on a floured surface. Pick up the dough and add more flour to the surface as necessary if it’s sticking.
  • Gently fold it up to create a 2-inch crust. You’ll need to overlap the folds to make a circle: see the photos.
  • Brush with an egg wash and sprinkle with sugar. An egg wash makes a nice golden sheen on the crust! If you have it, chunky turbinado sugar makes a nice crunch on the crust; but granulated sugar works too.

Toppings for this blueberry galette

How to serve this blueberry galette? This rustic pie tastes great on its own, but we love it with a small dollop of vanilla ice cream. The way the cream compliments the tangy berries is unreal! Here are a few more ideas for toppings:

Blueberry Galette

Storage info

Got leftovers of this blueberry galette? Place it in a storage container and refrigerate for up to 4 days. Making it to serve the next day? Leave it out on the counter for an hour or so before serving to let it come to room temperature. You can also gently reheat it in a 350 degree oven.

More blueberry recipes

Want to make more with this sweet berry? Here are some of our favorite blueberry recipes:

This blueberry tart recipe is…

Vegetarian. For vegan, substitute vegan butter.

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Blueberry Galette

Blueberry Galette


  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8

Description

A blueberry galette is better than pie! This rustic berry tart is easy and irresistible, with a flaky crust and sweet tart pops of berries.


Ingredients

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 cups blueberries, fresh or frozen
  • ½ cup granulated sugar
  • ½ teaspoon lemon zest
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt

Instructions

  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Mix the filling ingredients in a medium bowl: blueberries, sugar, lemon zest, cornstarch, cinnamon and salt.
  5. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  6. Pile the blueberries in the center of the crust and spread them in an even layer, leaving at least 2 inches of dough around the outside edge. Evenly sprinkle the sugar in the bottom of the bowl over the top. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. 
  7. Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust with turbinado sugar (or more granulated sugar). 
  8. Bake the galette for 28 to 32 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Blueberry galette, blueberry galette recipe

A Couple Cooks - Recipes worth repeating.

Blueberry Cream Cheese Coffee Cake

You should know by now that I love coffee cakes (I mean, any excuse to eat cake for breakfast, right?) and this blueberry cream cheese variation may just be my favorite one yet! With a moist and tender crumb, fresh summer blueberries, and a ribbon of sweetened cream cheese running through the middle, this bold […]

The post Blueberry Cream Cheese Coffee Cake first appeared on Love and Olive Oil.

You should know by now that I love coffee cakes (I mean, any excuse to eat cake for breakfast, right?) and this blueberry cream cheese variation may just be my favorite one yet!

With a moist and tender crumb, fresh summer blueberries, and a ribbon of sweetened cream cheese running through the middle, this bold breakfast cake is bound to make your morning better (or your afternoon, for that matter, as it can be enjoyed any time of day!)

Lifting a cut slice of Blueberry Cream Cheese Coffee Cake on a wire rack, showing the swirl of cream cheese layered inside.

This pesky recipe. Considering it’s nearly identical to my other coffee cake recipes (which are all based on my grandma’s recipe for sour cream coffee cake), I didn’t anticipate it needing quite so many tests. But that cream cheese swirl just didn’t want to cooperate. First the cream cheese was too liquidy, making it nearly impossible to spread the final layer of thick cake batter on top. Then my blueberry distribution was off, resulting in a base of blue and barely anything in the top half. A few proportion and process changes improved the process greatly.

The cream cheese layer sunk a little bit in the final version, but I’ve decided I’m ok with that because this coffee cake is amazing and I didn’t want you to have to wait any longer for the recipe.

Seriously.

I brought in one of my early tests to ceramics class, and heard from more than one of my classmates that this cake was one of the best things I’ve made. Which is saying a lot, considering they’ve also gotten to taste test my chocolate chai cheesecake bars, black sesame-stuffed matcha cookies, and blackberry lemon bars.

(more…)

Classic Blueberry Pancakes

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake…

A Couple Cooks – Recipes worth repeating.

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake up!

Blueberry pancakes

Got a load of beautiful berries? Let’s make Blueberry Pancakes! There’s nothing better than the scent of frying up golden batter on a weekend morning (right?). Here’s how to make your morning dreams happen. This blueberry pancake recipe is classic and basic, using ingredients you probably already have on hand. It makes flapjacks that are light and fluffy, with just the right classic flavor interrupted by tangy pops of purple berries. In a word: they’re perfection.

Ingredients in blueberry pancakes

This blueberry pancakes recipe is based on our classic pancake recipe, which we developed after a lot of testing and research. (We will say, it made for a tasty few weeks!) What we found? Here’s the combination of ingredients that make very best blueberry pancakes:

  • All purpose flour
  • Granulated sugar
  • Baking powder and salt
  • Egg
  • Milk
  • Unsalted butter or neutral oil
  • Vanilla extract
  • Lemon juice or vinegar: Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar: it works too!
  • Fresh blueberries (or substitute frozen!)
Blueberry Pancakes

The best method for adding the berries

If there’s one thing about blueberry pancakes to know, it’s this: when to add the berries to the batter. How do you get the most even blueberry distribution? Place the berries right onto the batter while it’s cooking on the griddle. Why? If you place the berries into the bowl of batter, it makes lumpy pancakes and uneven berry distribution. Placing them right on top, you get even circular pancakes with just the right amount of fruit in each.

There’s just one thing to note: when you add the berries while the cakes are on the griddle, the “top” side of the pancake won’t really show much of the berries visually. And that’s ok! You can see them when you slice through the middle.

Tips for cooking blueberry pancakes

Once you’ve got the berry method sorted, there’s not much to cooking blueberry pancakes! They’re similar to any standard pancake recipe you’ve made. Here are a few best practices for getting them evenly golden brown:

  • Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating (we had a cast iron griddle that would cook each pancake to a different color!). Non-stick is helpful and you don’t have to grease it.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat.
  • Approximate about ¼ cup batter per pancake. This tends to make a medium-sized pancake.
  • Don’t worry if the first pancake doesn’t work! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
Blueberry Pancakes Recipe

Blueberry pancakes variations

Once you’ve tried the standard, there are several ways to vary these blueberry pancakes. Here are a few fun adders and alternate methods to try:

More blueberry recipes

Love this purple berry? Here are a few more ways to use it:

This blueberry pancakes recipe is…

Vegetarian.

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Blueberry pancakes

Classic Blueberry Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 medium pancakes

Description

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake up!


Ingredients

  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 large egg
  • ¾ cup + 2 tablespoons milk
  • ¼ cup melted unsalted butter or neutral oil
  • ½ teaspoon vanilla
  • ½ teaspoon lemon juice or vinegar*
  • 1 cup blueberries
  • Optional: Blueberry Sauce, to serve

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
    In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
  2. Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.)
  3. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup), then place a small handful of 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 cooked through.
  4. Place the cooked pancakes under and inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with maple syrup or Blueberry Sauce.

Notes

*Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar.

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

Keywords: Blueberry pancakes, Blueberry pancake recipe, blueberry pancake, blueberry pancakes recipe

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