Blueberry Buckle Coffeecake

More Michigan blueberries at the farmer's market used for a blueberry coffeecake.  Fresh is best!

Streusel

1/3 cup sugar

1/2 cup flour

1 teaspoon cinnamon

1/8 teaspoon salt

1/4 cup (4 tablespoons) unsalted butter

Cake

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1/4 cup (4 tablespoons) unsalted butter

1 large egg

1 teaspoon pure vanilla extract

1/2 cup 2% milk

2 cups fresh blueberries

Preheat oven to 375 degrees.  Lightly grease a 9" square baking pan.  

Prepare the topping:  

     Mix the sugar, flour, cinnamon and salt in a small bowl.  Cut or run in the butter using your fingers, or two knives or a fork. (I use my fingers), until its crumbly.  Set aside.

Prepare the cake:

     In a medium size bowl blend the flour, baking powder and salt together.  Set aside.  Using your mixer, beat together the sugar, butter, egg and vanilla.  Alternately add the milk and the flour mixture to the sugar/butter mixture ending with flour.  Add blueberries and gently fold together only until blended. 

batter will be thick.  Spoon the batter into the prepared pan.  Sprinkle the topping over the batter.

Bake the cake for 40-45 minutes, or until a toothpick or knife inserted into the center comes out clean.

Remove the cake from the oven and set it on a rack to cool for 10 minutes.  Serve right from the pan.  Sprinkle with powdered sugar.  

Approximately 12 servings.  

Fresh Summer Frittata with Zucchini, Tomato and Goat Cheese

There are so many options for fillings for a frittata.  This meatless frittata used
fresh vegetables available at the farmer's market. A simple salad and french baguette is all that's needed to make it a compete meal.  

2 tablespoons olive oil
1/2 sweet onion, finely chopped
2 cups chopped zucchini
1 cup chopped tomatoes
1 clove garlic, minced
1/2 teaspoon sea salt
8 eggs, well beaten
1/2 cup milk
1/4 tsp. salt
1/4 tsp. pepper
4 ounces crumbled goat cheese

Preheat the oven to 350 degrees.

In a 10" oven safe skillet (I used cast iron), heat the olive oil over medium high heat.  Add the onion and saute, stirring occasionally until translucent, about 5 minutes.  

Add the chopped zucchini, tomato, garlic and sea salt.  Continue sautéing until zucchini has softened and skin of the tomatoes begin to wilt, about 5 - 8 minutes.  

In a mixing bowl, whisk the eggs until well beaten, stir in the milk, salt and pepper.  

Pour the egg mixture over the vegetables in the skillet. Sprinkle with the goat cheese.  Cook until edges start to pull away from the pan, 5-7 minutes.  Bake at 350 until set, 16-18 minutes.  

Let frittata sit 15 minutes before slicing and serving.

Sausage Stuffed Zucchini Boats

When zucchini (green and/or yellow makes a nice color combination) and tomatoes are abundant in July at the farmers market, this is a delicious yet easy dinner.  Try using hot italian sausage or ground beef.  Chef Paul made these with sweet Italian sausage for a weeknight meal using one of each type zucchini and did a great job.  

4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
1 pound sweet loose Italian sausage
1 clove garlic, minced
1 small onion, minced
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup fresh parmesan cheese, finely grated
1/2 cup shredded mozzarella cheese
1/4 cup seasoned breadcrumbs

Directions:

Preheat oven to 400 degrees. 

With a teaspoon or a melon baller works really well,  scoop out the flesh from the interior of the zucchini, so they resemble boats. 

Place the zucchini boats in a greased 9 x 13 inch casserole dish.  

Chop the zucchini flesh and set aside.

In a medium saute pan over medium-high heat, add the olive oil.  Add the sausage and cook for 5 minutes.  Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper.  Cook until softened, about 4 minutes.

In a medium bowl, add the Parmesan cheese, mozzarella and breadcrumbs.  Mix to combine.

Spoon in and mound the sausage mixture into the zucchini boats.  Sprinkle the breadcrumb mixture over the top.  Place in oven and bake until golden on top, 20 minutes.

Lemon Glazed Tea Bread with Fresh Blueberries

A large container of fresh blueberries from the Farmers Market is perfect for this delicious tea bread that is so easy to make.  These blueberries come to us from Michigan.

Bread:

2 cups flour
1 tablespoon baking powder
1 cup sugar
1/4 teaspoon salt
1 teaspoon lemon zest
1 1/2 cups fresh blueberries
2 teaspoons fresh squeezed lemon juice
3 tablespoons vegetable oil
2 large eggs
1 cup milk (I used 2%)

Glaze;

2 tablespoons fresh lemon juice
1/4 cup sugar
1 teaspoon fresh lemon zest

Combine flour, sugar, baking powder and salt.  Stir in blueberries carefully and the lemon zest.

In another bowl, beat eggs; add milk, oil and lemon juice.  Stir into the dry ingredients mixture, just until moistened.

Pour into a greased 9 x 5 inch loaf pan.  Bake at 350 degrees for 55 minutes to 1 hour or until toothpick tests clean.  (I baked the loaf exactly 55 minutes).

Prepare glaze by combining all ingredients.  After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread.

Let cool for 10 minutes, remove to a wire rack to cool completely.  

Summer Triple Berry Crisp

Berries were abundant at the local Farmer's Market yesterday.  This crisp was easy and delicious.  I baked it ahead of time and simply warmed it in the oven when ready to serve.  I served it with vanilla custard from our local ice cream 
shoppe.

2 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup sugar
1/4 cup flour
1/4 tsp. cinnamon

Crisp Topping:

1 cup rolled oats (do not use Quick oats)
1/2 cup flour
1/2 cup dark brown sugar
1/2 cup granulated sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Homemade sweetened whipped cream or vanilla ice cream, for serving.

Preheat oven to 350.  Butter a 9 inch square porcelain or glass baking dish.

Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pan.

Prepare the topping:  Combine the oats, flour, both sugars and salt in a bowl.  Use a pastry blender or 2 knives or your fingers to work in the butter until topping resembles coarse meal.  Sprinkle evenly over the berries.

Place the baking dish on a baking sheet.  Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour.

Remove the crisp to a rack to cool slightly.  

Serve in dessert bowls with whipped cream or ice cream.