Blueberry Cake Waffles

We picked 4 quarts of blueberries over the weekend. That’s a lot of blueberries. And we have thoroughly been enjoying eating them every time we open the fridge. But there are enough to make some fun dishes with them as well.  The first was a celebration breakfast for our daughter when she returned from her backpacking trip – Blueberry Cake Waffles!

These really do feel like you are eating cake for breakfast, but with the fun of being waffles. My only complaint with these is that the blueberries make them stick to the waffle pan, so you need to re-spray the pan after each waffle. But, overall, that is not such a big hassle.

Blueberry Cake Waffles


2 cups all-purpose flour

½ cup granulated sugar

1-1/2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

2 large eggs (from Farmer Kim)

¾ cup buttermilk

¼ cup canola oil

1 teaspoon vanilla

1-1/2 cups fresh blueberries (that we picked)


2 cups powdered sugar

¼ cup milk


Preheat a waffle iron.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.

In a medium bowl, whisk together the eggs, buttermilk, oil and vanilla. Stir the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.

Spray the waffle iron with non-stick cooking spray and add ½-cup waffle batter to each waffle side. Close and let bake for about 2-3 minutes on each side or until golden brown and crisp on the outside. Remove to a wire rack set on a baking sheet.

Meanwhile, whisk the powdered sugar and milk together in a shallow bowl until smooth. Take one cooked waffle at a time and dip it into the glaze. Place back on the baking rack, glazed side up, and let the glaze drip down the sides and set slightly.

Serve immediately and enjoy!

Makes 6.

Store in an airtight container in the refrigerator. To reheat, place on a lightly greased baking sheet in a 350°F oven or toaster oven for 5-7 minutes.

Categories: Blueberries, Breakfast, Kosher, Recipe, Vegetarian | Leave a comment

Toronto Blueberry Buns

Blueberries are one of my favorite fruits. I love their flavor, I love their color. In fact, look at the beautiful color of the filling for these buns…

The filling was so pretty and so tasty, that my husband and I devoured all the extra filling immediately. He spread it on rice cakes, I ate it with almond butter.  What a treat!

I messed up when cutting the dough, I misread the recipe and cut the dough too small and didn’t realize it until I had put the filling on. So it was pretty much a mess.  But I pulled it all together and ended up with delicious (if not beautiful) buns.

A perfect summer breakfast treat.

Toronto Blueberry Buns aka Shtritzlach

from Jewish Food: The World at Table by Matthew Goodman

For the filling:
1 1/2 cups fresh or thawed frozen blueberries (from Fifer Orchards)
1/4 cup sugar
1 tbsp. corn starch dissolved in 1/4 cup water
1/4 tsp. salt

For the dough:
1 package (~ 2 1/2 tsp) active dry yeast
1/2 cup warm water
3 cups flour
1/3 cup sugar
1 tsp. salt
3 tbsp. vegetable shortening or butter
2 eggs (from Farmer Kim)

1 beaten egg beaten with 1 Tbsp. water for egg wash
Sugar for sprinkling


Make the filling: Combine all the ingredients in a medium saucepan over medium heat. Bring to a boil, then lower heat and simmer uncovered for 5 minutes, stirring occasionally, until mixture thickens. Remove from heat and let cool.

Make the dough:  In a small bowl, dissolve the yeast in the warm water with 1/2 tsp sugar. Let stand until mixture begins to bubble, about 5 minutes.

Combine the flour, the rest of the sugar, and salt in the bowl of a standing mixer. Mix briefly to combine. Add shortening, yeast mixture  and the eggs and beat to form a stiff dough that pulls away from the sides of the bowl. Use the dough hook to knead for about 2 minutes. Divide the dough into 2 balls. Cover abd let rest at room temperature for about 45 minutes.

Make the blueberry buns: Set out a bowl of cold water. On a lightly floured surface, roll out each dough ball into a 12″ by 10″ rectangle. Cut the rectangle into quarters (one cut crosswise and one lengthwise), creating 4 pieces, each 6″ x 5″. Place a heaping tablespoon of the filling in the center of each piece.

Moisten the edges of the dough with the water, fold the short end over (creating a 3″ x5″ bun), and pinch the edges tightly closed.

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Place the buns on the baking sheets and cover with a towel and let stand 30 minutes. Brush buns with egg wash and sprinkle tops with sugar.

Bake until browned, about 15 minutes. Transfer to a wire cooling rack.


Serve warm or at room temperature. Enjoy!

Makes 8 buns.

Categories: Blueberries, Bread, Breakfast, Kosher, Recipe | Leave a comment

Peach-Blueberry Yogurt Cake

Yes, peaches again! But it is also blueberry season and, to me, peaches and blueberries are a great combination. The both taste and look beautiful together.

We were going for our annual 4th of July celebration at Farmer Kim’s and I always bake something for it. This peach-blueberry cake worked great as a bring-along dessert.

It was the perfect level of sweetness, just sweet enough without being too sweet. It was a hit!

Peach-Blueberry Yogurt Cake

from Julia’s Album

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 stick butter, softened

1 cup sugar

2 eggs (from Farmer Kim)

1/2 teaspoon vanilla

1/2 cup Greek yogurt

2 peaches, sliced into wedges (from Fifer Orchards)

6 oz blueberries (from Fifer Orchards)

1 teaspoon granulated sugar


Preheat oven to 350°F with rack in middle. Grease the side and the bottom of a 9×3 Springform pan with butter or cooking spray. Line the bottom with parchment paper.

Sift flour, baking powder, baking soda, together into a medium bowl.

In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

Transfer the cake batter to the springform pan.

Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.

Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven.

When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.

Serve and enjoy!

Serves 8 – 12, depending upon the size of the slices.

Categories: Blueberries, Dessert, Kosher, Recipe, Vegetarian | Tags: | Leave a comment

Blueberry-Corn Quick Bread

My oldest was coming home from grad school for a visit.  That’s Arielle, my zucchini bread-baking daughter. So, obviously, I could not have zucchini bread waiting for her when she got home from the airport. Instead, I made a blueberry-corn bread.


It was kind of a cross between a corn bread and a quick bread. Especially texture-wise – it had a bit of the corn bread bite, but still the feeling of eating a super moist quick bread.  A pretty nice combination.IMG_0862

And, of course, anything with blueberries has to make you smile.


Blueberry Corn Quick Bread

Slightly adapted from Food Network Magazine

1 1/4 cup plus 1 Tbsp flour

1/2 cup fine cornmeal

1 1/4 tsp baking powder

1/2 tsp Kosher Salt

1 stick butter, softened

3/4 cup turbinado sugar

2 eggs, locally raised

1 1/2 tsp vanilla

3/4 cup milk, locally produced

Zest of 1 lemon

1 1/4 cups blueberries


Heat the oven to 350F.  Line a 9 x 5 loaf pan with parchment paper.

In a small bowl toss the blueberries with 1 Tbsp flour until coated.  Set aside.IMG_0857

In another small bowl, whisk together 1 1/4 cup flour, cornmeal, baking powder and salt.

In a large bowl, beat the butter and sugar until fluffy.IMG_0853

Beat in the eggs and vanilla.IMG_0854

Beat in the milk and lemon zest. Then add the dry ingredients, beat until combined.


Fold in the blueberries.IMG_0858

Bake for 55 – 65 minutes, until a toothpick inserted in the center comes out clean.IMG_0860



Makes 1 loaf.

Categories: Blueberries, Bread, Recipe | 1 Comment

Blueberry Galette

We were invited to a friend’s house for a 4th of July celebration. What to bring?  I had picked up a lot of blueberries, since they are now in season. so it was going to be a blueberry something.  I decided on a galette, they are easy to make, easy to transport, and they can be delicious.  And this one was…fabulous!



No need to say much more, other than that this is now a go-to recipe for me.  I especially love the crust, it was flaky and buttery and quite frankly, the best I have made.  I may try cutting down on the butter a little, 14 Tbsp is a bit indulgent. But…it was good!

Blueberry Galette

from Miriam Szokoski on

Pastry Ingredients

2 cups flour

1–2 tsp. kosher salt

Zest of 1 lemon

14 tbsp. cold butter or margarine

6 tbsp. ice water

Filling Ingredients

2 cups blueberries (locally grown)

6 tbsp. sugar

2 tbsp. fresh lemon juice

2 tbsp. flour

Pinch of salt

For the glaze

1 egg

1 tsp. vanilla extract

2 tbsp. sugar


Put the flour and salt in a food processor and pulse once or twice to combine.

Cut the cold butter into pieces and sprinkle on top the flour. Pulse in the food processor until the mixture forms large coarse crumbs.


Pour the ice water over the mixture and pulse until the dough begins to come together.


Remove dough from the food processor, wrap in parchment paper or plastic wrap, and refrigerate for at least an hour.IMG_0555

Preheat the oven to 400° F.

Toss the filling ingredients together in a bowl.


Remove the dough from the fridge and place in the center of a piece of parchment paper. Quickly roll the dough into large circle. It doesn’t need to be perfect. The key here is to work quickly and not to overwork the dough.


Place the blueberry mixture into the center of the dough and fold up the edges. It will look rustic and imperfect—that’s fine. Carefully pick up the parchment paper and transfer the galette to a baking sheet.IMG_0557

Mix the egg and vanilla in a small bowl. Brush the edges of the galette with the egg mixture and sprinkle sugar on top.IMG_0558

Bake at 400° F for 40–50 minutes, until the crust is golden. Cut into wedges and serve warm or at room temperature. Enjoy!


8–12 slices





Categories: Blueberries, Dessert, Kosher, Recipe, Vegetarian | 3 Comments

Blueberry-Lime Butter in the Slow Cooker

This seems to be my year to experiment with my slow cooker for making preserves.  Today I decided to use all my remaining frozen blueberries to make blueberry butter.

I chose to pair it with my abundance of dried limes.  Most blueberry butter recipes call for lemon zest and lemon juice, I decided to use ground dried lime and lime juice (you can use lime zest if you do not have dried limes).


The combination of the lime and blueberry flavors is wonderful; it taste both woodsy and sunny at the same time. The slow cooker makes the process fairly easy, albeit long.  It took all day, so plan it for a hanging around the house day.

Blueberry-Lime Butter in the Slow Cooker

1.5 kg frozen blueberries ( or about 3 quarts fresh) (locally grown)

2 cups granulated sugar

1 tsp ground dried limes

2 Tbsp lime juice

2 tsp ground cinnamon

1/4 tsp ground nutmeg


Put the frozen blueberries in the slow cooker and cover.  Cook on low for an hour, then use an immersion blender to puree the blueberries.

Cook on low for between 5 and 7 hours – keep the lid ajar with either a wooden spoon or chopsticks.  Check the butter after 2 hours and then every hour to track the progress.  When it starts to thicken (about an hour before you think it will be done, add the sugar, lime and spices.  stir in and use an immersion blender again to smooth out the butter.

If you are getting ansty (like me) remove the lid and turn the slow cooker to high.  But check on the butter and stir ever 10 minutes to prevent burning the butter.  The butter is done when it is the texture of ketchup and spreadable.

When it is nearing completion, prepare a boiling water bath and sterilize 3 pint jars, 6 8-oz jars or a combination.

When the butter is done, turn off the slow cooker and ladle the butter into the prepared jars.  Wipe the rims, apply the lids and rings and process in a boiling water bath for 10 minutes.

The sealed jars can be stored in a cool, dry place for up to 6 months.  Enjoy!

Makes 3 pints.

Categories: Blueberries, Recipe, Vegetarian | Tags: , , | 1 Comment

Blueberry Cake

A blueberry coffee cake – another winner from!  I made this last year to rave reviews by my friend Karen’s family.  So I decided to make it again this year for a work retreat.  The reviews were just as high this time around.

Since I, once again, did not change a thing about their recipe other than to use local eggs and blueberries, I will not repeat the recipe, but rather direct you to their site for it.  To make that journey (and it is worth it), click here.

If you are not enticed enough yet, here are some more pics…


The Blueberries


Hot out of the oven

A plate that went quickly!

Categories: Blueberries, Breakfast, Dessert, Kosher, Recipe | Tags: , | 1 Comment

Blueberry Oat Bran Pancakes

Happy Fourth!

I am very excited about this post.  It is the first time Cam is the chef and I am the assistant.  We discussed our plan the night before so he would know what to expect and what tools we would use.

Cammy’s pancake tools

We made our pancakes with oat bran and whole wheat flour.  In addition to being healthier, the bran adds a nice texture to the pancake, giving it a more substantial mouth feel.

Although we did not use her recipe, we used Mollie Katzen’s Blueberry Pancake instructions from her cookbook Pretend Soup to let Cam be able to “read” the steps.  As soon as he finished eating he asked when he can cook again!

Blueberry Oat Bran Pancakes

3/4 cup oat bran

1/2 cup whole wheat flour

1 Tbsp baking powder

1 tsp salt

1/4 tsp cinnamon

1/4 tsp ginger

1 egg (from Farmer Kim)

1 cup milk

1 Tbsp butter, melted

2 tsp honey, warmed slightly (use local)

~1 cup blueberries, more or less (use local)

butter for the pan

In a large bowl, mix together dry ingredients.

In a medium bowl, add egg, milk, butter and honey – whisk.

Pour wet ingredients into dry, whisk just til combined.

Heat the griddle/pan over medium-high heat.

Coat with butter, add batter 1/2 cup at a time.  Sprinkle on blueberries (as many as is your preference). When bubbles start to form in pancake, check the bottom, if golden brown, flip.

Cook another minute or 2, chec bottom.  When golden brown, they are done.  Enjoy!

For a red, white and blue breakfast, serve with homemade strawberry sauce and powdered sugar.

Serves 4.

Categories: Blueberries, Breakfast, Cammy's Cooking Adventures, Recipe, Vegetarian | Tags: , , , | 4 Comments

Blog at

%d bloggers like this: