Tag Archives: blueberry

Banana Blueberry Muffins

Our summer break is over, so that means getting ready for the upcoming week. I whipped up these muffins thinking of those days that start with a breakfast-on-the-go. At The Foodies’ Kitchen we’ve found that Martha Stewart’s recipes are always reliable, so when we took a look at these Banana Blueberry Muffins, we knew it was a keeper.

A few years ago, I learned that to ripen bananas to make them sweeter, you can pop them in your preheating oven for 30 minutes and you have bananas ready to transform into banana bread. So, I did the same this time. I had perfect almost-unspotted bananas, so I pierced them with a fork and into the oven.

One of the things that I loved about this recipe, is that part of the flour that it asks for is whole wheat. This makes the muffin not too cakey nor dry. With the added blueberries, that you can replace with raspberries, strawberries or even blackberries, it’s the perfect breakfast to-go. If you want smaller bites, we recommend you baking the muffins in mini-muffin molds, adjusting the baking time to 20 minutes.

Kitty

Banana Blueberry Muffins

Continue reading

Strawberry & Blueberry Frozen Yogurt

Frozen Yogurt is a great way to use ripe fruit and make it into something great… Plus, look at those colors! Today I am using strawberry purée left from the Strawberry Curd I prepared a few days before. Added a few ingredients and voilá! Frozen yogurt goodness. Who doesn’t remember going to the yogurt shop’s place and ask for your favorite yogurt mix (mine was yogurt+peaches, with peaches on the side) and watch as they prepared it, resulting in that creaminess that only their machines could. Now, you can get that reach creaminess too. The trick is to use your food processor after the yogurt has frozen. Just like they did at the yogurt shop. By mixing it twice, you are sure that all the fruit gets fully incorporated and that it will break up all the little ice pockets, resulting in a smoother frozen yogurt.

To add some more fruit fun, I also had some blueberries… so in they went. The result: the most perfect strawberry-flavored pink-colored frozen yogurt. This will make enough for 6 servings. You can easily double the recipe if needed. Also, if you want to add chopped strawberries instead of the blueberries, go ahead. You can use this recipe as a base and make up your own combinations! Share them with us, we would love to see your kitchen adventures!

Kitty

Strawberry & Blueberry Frozen Yogurt

Continue reading

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!

Kitty

Lemon Blueberry Cake

Continue reading