Vegan Blueberry Banana Nut Muffins

Vegan Blueberry Banana Nut Muffins

My kitchen smelled so good recently, and it was all thanks to these beautiful little blueberry banana nut muffins. I honestly can’t remember the last time I baked just for me — not for work or with the intention of bringing it to a party or as a gift — but these muffins looked so delicious when I saw them online that I told myself “but they’re good for you!” and went for it.

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Blueberry Buttermilk Cake

As I have said many times, I get a lot of magazines.  They are split pretty evenly between food and mom magazines, which I think is totally normal for a single 30-year old woman with a weakness for cheap subscriptions to publications that trend towards crockpot recipes, “design on a dime” tips, and the occasional Jamie Lee Curtis interview.

Or in the case of the January 2012 issue of Woman’s Day, a Valerie Bertinelli interview…with recipes.

Nobody was more surprised than me to find myself thinking about one of Val’s favorite book group cakes (Blueberry Buttermilk) days after flipping through the issue, but I thought “Why fight it?” and made the darn cake.

And guess what?  It came out just like I dreamed it would.

Tangy buttermilk mixed with tons of frozen wild blueberries (since it’s January that was my best bet…) in a tender crumb makes for the perfect Sunday morning coffee treat.

Also, if sliced into 24 pieces, each slice clocks in at only 188 calories.

A classy cake like this would also be a jolly good choice for any of you out there looking for snacks to enjoy while you watch the premiere of season 2 of Downton Abbey this evening on PBS!  I have a feeling I will be enjoying a slice with a gin and tonic pot of tea while I roll my eyes at Mary and ponder O’Brien’s curly bangs.

Blueberry Buttermilk Cake
Adapted from Valerie Bertinelli in Woman’s Day Magazine (Oh Mylanta…)

Ingredients
2 1/4 teaspoons baking powder
3/4 tsps. baking soda
3/4 tsps. kosher salt
3 3/4 cups plus 1 Tbsp. all-purpose flour
2 large eggs
2 large egg whites
1 3/4 cups buttermilk
1 1/2 cups granulated sugar
1/2 cup canola oil
2 tsps. grated lemon zest
2 cups fresh blueberries or one 15-oz pkg frozen wild blueberries, thawed and drained
2 Tbsps.coarse sugar (optional)

Directions

  • Preheat the oven to 350 degrees, and spray a 9-inch springform pan.
  • In a large bowl, whisk together the baking powder, baking soda, salt, and 3 3/4 cups flour.
  • In a medium bowl, whisk together the eggs, egg whites, buttermilk, sugar, oil, and zest.  Make a well in the center of the flour mixture and pour in the wet mixture until just combined – do not overmix.  There should be some lumps.
  • In a small bowl, toss the blueberries with the tablespoon of flour.  Using a rubber spatula, fold all but 1/2 of the blueberries into the batter and smooth into the prepared pan.  Sprinkle the reserved blueberries on top, then sprinkle with coarse sugar.
  • Bake for 70-75 minutes or until cake is brown and a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 15 minutes, then remove the outer ring of the pan and transfer to a wire rack to cool completely.
  • Slice and serve!

Yield: 24 thin slices

Print Version

Blueberry Buckle

Can you guess what I love the most about Blueberry Buckle?

If you guessed the name itself…you are right.  I love foods with weird names.  Blueberry Buckle is allegedly called “buckle” because while it bakes the batter rises, but the berries and crumb topping weigh it down.  This causes the surface of the cake to buckle…hence the name.

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