Blueberry Upside-Down Skillet Cake

I think this is such a great idea. I love blueberries.  A lot. I really am not too much of a fan of other fruits. There are just a few:  Blueberries, blackberries, nectarines, grapes, apples, esp. Granny Smith, raisins, but that is dried fruit but it is still fruit and I love that. Are cranberries a fruit? I am not sure, but I like them both fresh and dried. I guess they are a fruit. This just shows my lack of knowledge. And I am too lazy to check it out.

I think the orange juice in this in this recipe will likely make it. I have orange juice in my cranberry relish recipe for Thanksgiving and it makes me happy. It just works. Sometimes you just need that slight acidity with a little sweetness – not the over powering citrus like a lemon. But some times you need that too – Pecorino Chicken is a great example. Indeed.

D&D_2029

4 Tbs unsalted butter, cubed
1 cup packed light brown sugar
1/4 orange juice
1 cup fresh or frozen blueberries
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 large egg, room temperature
1/2 cup whole milk
8 Tbs unsalted butter, melted
1/2 tsp vanilla

Preheat oven to 400 degrees. In a ten-inch oven proof* skillet, melt butter over medium low heat, stir in brown sugar until dissolved. Remove from heat. Stir in orang juice and the place blueberries over mixture.

In a large-ish bowl, sift together flour, sugar, baking powder, and salt. In a large bowl, mix together egg, milk, butter, and vanilla until blended. Add wet ingredients into flour mixture, until it just comes together – do not over mix. Pour over blueberry in the skillet.

Bake 18 – 22 minutes or until toothpick comes out clean. Cool 10 minutes before inverting onto serving plate. Dust with some powder sugar, or, whipped cream, or vanilla ice cream or whatever strikes your fancy.

Notes: I am going to make this again. I did not let it bake enough to set the cake. Boo. That said, the parts that I did eat were really good. I may make this the next time with frozen (organic – yes, I did it) blueberries which means I could make it just about any time.

Source: I got nothing. And I really feel bad about that. If someone recognizes this –  let me know. I want to give credit where credit is due. But sometimes I just mess up in this department.

* If you are not sure if your skillet, esp. the handle, is heat-proof at this temperature, just wrap the handle in a couple of layers of heavy duty foil. It works. See: Apple Sour Cream Butterscotch Upside-Down Cake that I make all the time, especially for the Boy’s birthday.

D&D_2022

Blueberry Muffins

I am not a usual fan of self-rising flour. I mean you can make self-rising flour out of all-purpose flour is you want to – not too difficult. But I went ahead and made the “investment” for this recipe. I always keep frozen organic blue berries in the freezer and thought this just might work really well. We will see how I modify this recipe – in my head some lemon zest should be involved, but since is the first time I have made this recipe, I will be true to it.  Or try to. And then at some point in the future, maybe, modify it.

D&D_18702 3/4 cups King Arthur unbleached self-rising flour
3/4 cup granulated sugar
3/4 cup buttermilk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1 to 1 1/2 cups fresh or frozen blueberries
Sanding sugar

Preheat oven to 400°F. Prepare the muffin pan by lining them with papers, then spraying the papers with non-stick baking spray; this helps release the muffins from the papers. Whisk together the flour and sugar over a piece of waxed paper.

In a bowl, whisk together the milk, oil, eggs, and vanilla. Add to the dry ingredients, stirring until the flour is moistened; it will be a bit lumpy. Quickly and gently stir in the blueberries. Fill the muffin cups 3/4 full; sprinkle muffins with sanding sugar.

Bake the muffins for 20 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven, and allow them to cool for 3 to 5 minutes in the pan. Remove them from the pan and serve warm or at room temperature. Wrap airtight and store at room temperature for several days; freeze for longer storage.

29 May 2017 – These were easy to make, but somehow they were on the dry side. Need to investigate because I like a recipe where I have everything on hand, but I wonder what I need to do for a more moist muffin.

Source: King Arthur Flour

I really need to read reviews before I make a recipe – lots of people substituted melted butter for the oil. I will certainly do that next time. I will say though, the berries, at least did not all sink to the bottom and that was a blessing.

The Boy really liked these and that is enough for me.

 

Butter / Egg Usage – October 2016

1 October 2016 – Red Onion White Wine OJ Butter Sauce Pasta with spinach tortellini  – 4 Tbs

14 October 2016 – Ghirardelli Chocolate Chip Cookies – 16 Tbs / 2 large eggs

15 October 2016 – Buttermilk Blueberry Muffins – 5 1/2 Tbs / 2 large eggs

19 October 2016 – Shortbread – 16 Tbs

19 October 2016 – Best Oatmeal-Raisin Cookies – 12 Tbs / 1 large egg

25 October 2016 – Cheddar, Corn, and Sausage Muffins – 4 Tbs / 2 large eggsdd_1591

27 October 2016  – Lemon Bars – 16 Tbs butter / 5 large eggs

28 October 2016 – Pecan Sandies – 16 Tbs butter

28 October 2016 – Lemon Crisps– 8 Tbs butter / 1 large egg

97.5 Tbs = 12.1875 sticks = 48.75 ozs = 3.04 pounds 

13 eggs 

I will have to add this all up just to see where it gets me for this year. This is not a bad month after all. Might even make up for my crappy summer. But probably will not. 

Buttermilk Blueberry Muffins

I am trying to expand my collection of muffin recipes – both sweet and savory. Blueberries come to mind immediately for me. And in this case with buttermilk, to keep the sweet from overpowering the whole thing, I think I will be a happy camper at the end of this little experiment. Besides, I topped each muffin with Turbinado sugar – love the crunch of that.dd_1581

A notice, though, to all you people developing recipes for muffins – those of us baking muffins have one of two sized pans – a 6 cup muffin pan or a 12 cup muffin pan – strange numbers, like 15, are not appreciated at all. Come on, really? Thankfully, this is sane recipe that makes – wait for it – 12 muffins.

2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 cup butter, room temperature
1 cup sugar
2 large eggs
2 tsp vanilla extract
1 cup buttermilk
1 1/2 cups blueberries*
Turbinado sugar, for topping

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by the vanilla extract. Stir in one third of the flour mixture, followed by half of the buttermilk. Mix in another third of the flour mixture, followed by the remaining buttermilk. Stir in all remaining flour, mixing until no streaks of dry ingredients remain. Fold in blueberries until well-distributed. *If using frozen blueberries rinse first, dry well, and then toss in 1 tbsp flour before folding in.**
Divide batter evenly into prepared muffin cups. Each cup should be full of batter. Sprinkle with coarse sugar.
Bake for 21-24 minutes, until the muffins are domed, lightly browned on top and a toothpick inserted into the center of each muffin comes out clean. Transfer muffins to a wire rack to cool completely.

Makes 12, thankfully.

Source: Baking Bites

** I have also heard you can toss with confectioners’ sugar too which makes a degree of sense since confectioners’ sugar has corn starch in it. May try that next time.

These were pretty damn tasty blueberry muffins. I do think frozen fruit, in this case, organic, was the way to go. With that you can make blueberry muffins in December if you get yourself in the mood. Which I just might – these went over well with the MotH and The Boy and also the office. That just makes me really happy. I suppose I’m just a simple creature. Making food that makes people happy, makes me happy. I suppose that can be a bit dorky, but it is what I am.

Also, I do love those muffin cups. They are supposed to be like grass and I really like them. They are Wilton Petal Grass Baking Cups. We just don’t have a lot of options for cool muffin cups around here, and sometimes I need something not too terribly expensive to make up my free shipping order on Amazon, so there we are. There are several more on my list … yeah!

2015 Butter Usage (by Month – August)

1 August 2015 – 3 Tbs – Peanut Butter Fudge
1 August 2015 – 8 Tbs – Peanut Butter Cookies

6 August 2015 – 2 Tbs – Everyday Orzo
6 August 2015 – 2 Tbs – Rutabega

7 August 2015 – 16 Tbs – Ghirardelli Chocolate Chip Cookie

D&D_0408

Peanut Butter Fudge – AB

14 August 2015 – 8 Tbs – Peach Cobbler

15 August 2015 – 16 Tbs – Blueberry Cookies

19 August 2015 – 2 Tbs – Peach Clafoutis

20 August 2015 – 2 Tbs – Gruyere Orzo (again)

22 August 2015 – 3 Tbs – Rice Krispy Treats
22 August 2015 – 8 Tbs – Gruyere Crackers
22 August 2015 – 16 Tbs – Lemon Sour Cream Cookies

28 August 2015 – 16 Tbs – Peanut Butter Fudge  – AB

Total 102 Tbs = 12.75 sticks = 3.1875 pounds

Finally, a respectable number. Damn Skippy!!

Best (?) Blueberry Cookies

I’m not really sure where to start with this. I have actually (some how hate that word) started this post three times already, but have deleted it each time. So here goes … I so very much wanted this to work because the blueberries this year have been amazing and it will not be too much longer and then they will be done. They may be already. That is sad because then the wait begins again.
So here’s the deal: this recipe, for me, did not work at all. Though the dough did taste great – who does not eat raw cookie dough?? Um, yeah.

I went back, thank goodness I keep up (mostly) where a recipe or inspiration comes from, and looked at the comments for this recipe and scrolled through them. At first I was just depressed because everyone was raving. Then I double checked to make sure I used all the correct ingredients – check. I had chilled dough – check. Then I scrolled further down the comments, and there, exactly, was the problem I was having. Thank goodness, I was not crazy, at least, not on this occasion.
From what I’ve read, it is the baking soda that was the issue or lack of baking powder. Either way! I’m going to get into that science this winter and plan to try again next year because I so want this to work. But please, do not try this until I get a better handle on it.

This is the original recipe. I so hoped it would work. But for me, it did not.

Makes about 30 cookies Note: I’ve had people ask me if you really have to chill cookie dough before baking. [Hello, duh] The answer is that you can get away with skipping it in some recipes, but with these cookies, it is absolutely necessary. The dough will be too soft to bake before a good two hours in the fridge, so plan accordingly. Carrie Vasios

2 cups (10 ounces) all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 cup packed light brown sugar

3/4 cup granulated sugar

16 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

2 eggs

1 cup blueberries

In a medium bowl, whisk together flour, baking soda, and salt; set aside. In a large bowl, whisk together brown sugar, sugar, and melted butter until smooth. Whisk in vanilla extract and eggs until combined. Add flour mixture and whisk until just incorporated. Use a rubber spatula to gently mix in blueberries. Cover dough with plastic wrap and let chill for at least two hours and up to overnight.

Adjust oven racks to middle and upper positions and preheat oven to 375°F. Line two baking sheets with parchment paper. Drop dough by the rounded tablespoon onto baking sheet. Bake until golden, 13-15 minutes. Let cool 3 minutes then transfer to a wire rack to finish cooling.

So do you post a recipe that does not work for you? Is it just a warning? I’m still not sure what to do with this. Ugh.