Tag Archives: blueberry

Lemon Blueberry Cake

There’s something that it has become my thing. My birthday thing. I love to bake my own cake. And something else that has become my thing… Make it a citrus flavored cake. As soon as I saw this Lemon Blueberry Cake recipe popped up on Pinterest, I knew it was the chosen one for me to bake. Like Sally, who originally shared the recipe, puts it: it is a sweet lemon layer cake with juicy blueberries with a delicious (but not overly sweet) cream cheese frosting.

The cake kept great for a couple of days, but after you’ve sliced it, make sure you store it in the fridge covered, so it won’t dry up. I took the hint from Sally as well, and baked it in three different pans, that way I wouldn’t have to slice the cake into three layers. I used frozen blackberries, and it worked perfectly! Just make sure to coat them with all-purpose flour as the recipe states.

The cake was a hit. With a sweet and tangy flavor, this Lemon Blueberry Cake was definitely the favorite dessert. Since I was using frozen blueberries, I didn’t use them for garnish, but instead golden-colored sanding sugar. If you have blueberries, raspberries or strawberries they would look gorgeous!


Lemon Blueberry Cake

Continue reading

Blueberry, Tangerine and Spinach Smoothie

For the past weeks I’ve been replacing most of my morning breakfasts (and coffee) with fresh smoothies. A few days ago, I found this recipe with spinach. Have to say, I’ve been skeptical about spinach in my smoothies, but since this is the year of changes… I’m up for it! Surprisingly… this smoothie does not taste bitter like spinach. The tangerine and orange juice do a great job masking the strong flavor.

Don’t get me wrong, I love spinach, but in savory dishes or salads… not sweet smoothies! But, this is just perfect. The tanginess of the blueberries paired with the juices make this smoothie a perfect match for a tough morning. After taking these smoothies, I’ve found no need of having a cup of coffee so early in the day. They keep me satisfied throughout the morning (and I am drinking more water than usual… yay!). I had a little mishap with the blender. The pitcher was starting to crack, so it leaked and I couldn’t blend it all the way to the consistency that I wanted: without all the bits and pieces you see in the photo. But, turned out great nonetheless. I’ve made it a few more times and with a new pitcher all is well again. The secret is to blend the spinach with the juice first, then the tangerines (as they have quite some juice in them) and lastly adding the blueberries. You could add ice, but since I am using frozen blueberries there was no need.

Don’t give the leafy greens the bad eye, give this Blueberry, Tangerine and Spinach Smoothie a chance!


Blueberry Tangerine Spinach & Smoothie

Continue reading

Blueberry Smoothie

After the holidays everybody wants to get back in the healthy wagon, so we are giving you some ideas for a quick and on-the-go breakfast for those busy weekdays. Smoothies are perfect to pack up nutrients and vitamins, you can take it on the go and not miss the most important meal of the day. I will be sharing some of my favorite recipes for breakfast smoothies with you, starting with this Blueberry Smoothie.

A few days ago I got my hands on frozen blueberries, so naturally the first recipe is a Blueberry Smoothie. I adapted a recipe from Cat Cora, but added a bit of oatmeal to it. If you’re thinking that you’ll stay hungry , you’re not! This will keep you satisfied until lunch. Just make sure you keep the good work by having a healthy and balanced lunch and dinner.

I am already thinking of mixing some fruit and greens to have a different twist on my smoothies. What fruits or greens would you like me to try? I am open to suggestions!


Blueberry Breakfast Smoothie

Continue reading

Mini Blueberry Pies

I finally mustered the courage to make these. I was afraid they would be tricky to assemble and I would end up wasting ingredients.  I made the dough this time, sometimes I cheat and use frozen pie dough,  but I really wanted to make these using a homemade crust .  It doesn’t take much effort to make a homemade crust  when you use a food processor, and the result will always be better than the store bought kind.  The trick is not to overwork the dough. Just blend it until it is all combined and the dough is formed.  Resist from mixing or kneading the dough too much, which activates the gluten in the flour and affects the texture of your baked crust. Instead of a flaky crust, you’ll have a dense one.  When using butter, make sure it is cold and not at room temperature.

When I finished my dough, and I went through the assembly steps, I was glad to see they are not difficult to make at all!

I tried different designs for the top crust, and I can tell you right away you should try the lattice top to get the prettiest result. I completely covered some of them, but the blueberry juice oozed from their side and ended up looking a little messy (you’ll see in my photographs).

I will try this recipe again using different fillings, apple will probably be next.  I tried to explain the procedure on the steps below, but you can pretty much get the idea just from the photographs, I promise it’s not hard to make.  I also included a video of how to make a lattice top on Step 5 of the assembly procedure.


Mini Blueberry Pies

Crust Recipe from Martha Stewart
Filling Recipe adapted from Tidy Mom
Assembly tips: Adventuress Heart

Makes 6 mini pies

For Pie Crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Egg Wash:
1 egg
1 tablespoon water


  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

For Pie Filling:

2 1/2 cups blueberries (fresh or frozen)
1/2 cup sugar
2 tablespoons flour
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest


  1. Gently combine berries, sugar, flour, cornstarch, lemon zest and lemon juice in large bowl.


  1. Preheat oven to 425 F.
  2. Roll out pie dough and using either a cookie cutter mold, ramekin, a small round plate or anything round that has a diameter of 4 1/4 ” for the bottom crust and 3 1/2″ for the top crust.   ( My cookie cutter was under 4″, so I kept the dough a little thicker and rolled it out after I cut it to make it larger in diameter).
  3. Place your pie dough rounds inside the holes of your cupcake mold (you don’t need to grease the cupcake mold, the pie crust has enough butter to prevent it from sticking).  Using your fingers, gently press down the sides and bottom to make sure you’re getting a proper shape.
  4. Add the blueberry filling all the way to the top.
  5. Roll out the remaining dough to make the tops.  Use your round mold, and make any design you like.  If you will use a top crust to completely cover the top, try to seal the sides properly to help the filling stay inside during baking.  ( I recommend using a lattice pattern)
  6. Once the mini pies have been assembled, brush the tops with an egg wash to create a golden and shiny finish.
  7. Bake for 30 minutes or until golden in color.  Start to check them on minute 25.

Serve with vanilla ice cream, or whipped cream.

For Pie Filling:
  • 2 cups blueberries (fresh or frozen)
  • 1/2 cup sugar
  • 1-2 Tablespoons flour (depending how juicy they are)
  • 1 Tablespoon lemon juice