These baked blueberry doughnuts have blueberries inside and out, coated with a blueberry glaze but also contain a surprise ingredient!

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Happy National Doughnut Day! I almost waited until Sunday to share this recipe in memory of the Science Sundays posts I used to share but when I found out today was doughnut day I couldn’t resist spilling the beans/blueberries a bit early.

Two months ago I was discussing how to make blueberry doughnuts taste more blueberry-ish with the owner of a local doughnut shop, Rose Dough Donuts, and discovered that the answer is ground coriander! Evidently coriander enhances blueberries and I will try to briefly explain how and why I used it in my baked blueberry doughnuts today.

Terpenes are naturally occurring aromatic compounds produced by many plants for their smell, taste, and color. Linalool is one type of terpene found in both (you guessed it) blueberries and coriander so if you add just a little coriander, preferably freshly ground, it tricks our mind into thinking there is more blueberry flavor in there.

I did also add a bit of lemon zest because citrus is also helpful in boosting those bloobs. I wasn’t taking any chances even though I used very fresh ripe blueberries that I picked up from a Farmers Market the very same day I made these baked blueberry doughnuts. Stumbling upon that market might be the real reason these blueberry doughnuts were born.

While baked doughnuts are never going to hold a candle to fried doughnuts they certainly win points in the cleanup category as I hate dealing with frying food and already have doughnut pans in my arsenal. It is a special day that I willingly deal with a vat of hot oil. Since I bet I am not alone in this sentiment, I present to you my baked blueberry doughnuts! Glazed with even more blueberry puree just incase the coriander and lemon wasn’t already doing enough work. I am not messing around when it comes to my blueberry doughnuts as they are one of my absolute favorites.

You should also try my baked strawberry-ginger glazed doughnuts that I dream about as well.

BAKED BLUEBERRY DOUGHNUTS

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Yield: 18 servings Prep Time: 30 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGHNUTS

• 3/4 cup blueberries, coarsely chopped
• 1/2 cup sugar, separated
• 2 cups unbleached all-purpose flour
• 2 tsp lemon zest
• 1-1/2 tsp baking powder
• 1 tsp ground coriander
• 3/4 cup low-fat buttermilk, room temperature*
• 2 eggs, room temperature*
• 1/4 cup honey
• 2 Tbsp unsalted butter, melted*
• 1 tsp vanilla extract

GLAZE

• 1/2 cup blueberries
• 2 cups powdered sugar

Directions

1. Preheat the oven to 400°F. Coat 3 doughnut pans with non-stick spray and set aside.
2. In a small bowl, toss the shopped blueberries with 2 tablespoons of the sugar and set aside to macerate for 10 minutes
3. In a large bowl, whisk together the flour, remaining sugar, lemon zest, coriander, and baking powder. In another bowl, whisk together the remaining wet ingredients until incorporated.
4. Pour the wet ingredients over the dry ingredients stir until just combined. Fold in the macerated blueberries until distributed..
5. Spoon or pipe the batter into the prepared pans, filling each mold about 2/3 full.
6. Bake for 8 minutes, or until golden brown. Allow the doughnuts to cool in the pan for about 3 minutes before removing onto a cooling rack.
7. While the doughnuts cool, prepare the icing. Puree the blueberries in a small food processor and passage through a fine-mesh sieve placed over a small bowl**. 
8. In a medium bowl, whisk 1/4 cup of the blueberry puree and powdered sugar together. Dip doughnuts into the glaze, and allow to set for about 10 minutes. Serve immediately.

Notes

*It is very important that the ingredients are room temperature. If they are cold the melted butter will harden when added. **Should yield approximately 1/4 cup. Use a rubber spatula if needed to help dislodge particles to let the puree run through.

Source: Adapted from my Baked Strawberry-Ginger Glazed Doughnuts.

Boos are for all ages with this non-alcoholic Halloween punch. Just mix up the three ingredients then garnish with gummy worms and lychee-blueberry eye balls.

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Happy Halloween! If you want an easy, last minute party punch this is it. Just mix together sherbet, lemon-lime pop (yes Sprite), and pineapple juice and you’ve got a delicious Halloween punch non-alcoholic style. If you have a little extra time, it’s worth also garnishing with not only gummy worms, but lychee-blueberry eyeballs.

What do you need for Non-Alcoholic Halloween Punch?

• Lime sherbet
• Lemon-lime pop
• Pineapple Juice
• Green food coloring, optional
• Gummy worms
• Peeled whole lychee
• Blueberries

As you can tell, I didn’t use the green food coloring in my punch. Maybe I should have, but I just wasn’t feeling it at the time. I was more focused on the lychee-blueberry eyeballs and how cool they look! To make the creepy eyeballs, all you have to do is buy two cans of peeled whole lychee, drain them, and then stick a blueberry into each one. That’s it.

If the eyes aren’t enough spook factor for you, go ahead and dye the punch green, or orange, or whatever is your favorite spooky color. You could also offer another option such as Flying Purple People Eater Milkshakes. And obviously if you prefer it with booze in it, pretend to be the rebel kid in highschool and spike the punch or make Day of the Dead Margaritas.

HALLOWEEN PUNCH NON-ALCOHOLIC

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Yield: 12 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PUNCH

• 2 quarts lime sherbet*
• 16 oz. (2 cups) pineapple juice, chilled
• 1 (2L) bottle lemon-lime pop, chilled
• Green food coloring, optional

GARNISH

• 2 (15 oz). cans peeled whole lychee
• 1 pint blueberries
• 1 bag gummy worms

Directions

1. Drain the lychee, then working one at a time, place a blueberry inside of each, resembling and eyeball. Place into a medium bowl and set aside.
2. Into a large punch bowl or carafe, scoop the lime sherbet.
3. Pour the pineapple juice and lemon-lime pop over the sherbet, and lightly stir. Add green food coloring, if using, and stir just until combined.
4. Fill cups with ice, pour punch into cups, and top with lychee eyeballs and gummy worms. Serve immediately.

Notes

*I couldn't find lime so I used rainbow

Source: Adapted from Funny Money Mom.

Blueberry corn cookies taste like a blueberry cornbread muffin in cookie form – sweet and chewy corn cookies bursting with fresh blueberries.

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Bob took one bite of these and said – I feel like I just ate a blueberry corn muffin in cookie form. Mission accomplished!

I was already obsessed with my chewy sweet corn cookies and decided the only way to make them better was to add fresh blueberries inspired by my blueberry cookies. Both are amazing on their own, but there’s something nice about the freshness of the blueberries mixed with the salty sweetness of the corn cookies, especially for summer.

I did tweak them a little bit more than just adding blueberries: substituted some of the granulated sugar with light brown sugar and honey, added butter extract to really up the cornbread flavor, and turned down the baking temperature in exchange for a little longer bake time.

I felt like Goldilocks. The first batch of blueberry corn cookies baked at 350F was a bit too browned, the second batch at 325F, but the third batch at 335F was just right. Feels weird to share a recipe without a temperature set in increments of 25 degrees, but at the end of the day, what works, works!

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out Monday’s Recipes:

• Shark Sugar Cookies from Hezzi-D’s Recipes Box
• Mixed Fruit Dump Cake from A Day in the Life on the Farm
• S’mores Brownies from Jolene’s Recipe Journal
• Lemon Blueberry Semifreddo from Karen’s Kitchen Stories
• White Chocolate Raspberry Mousse from Blogghetti
• Grape Popsicle Jello Mold from Sweet ReciPEAs
• Strawberry Upside Down Cake from Cheese Curd In Paradise
• Peanut Butter Banana Icebox Cake from A Kitchen Hoor’s Adventures
• Peach Berry Fruit Salad from Jen Around the World
• Christmas Tree Cake Cupcakes from It’s Shanaka
• Summer Rice Krispie Treat S’mores from For the Love of Food
• The Best Oatmeal Cookies from Our Good Life

BLUEBERRY CORN COOKIES

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Yield: 2 Dozen Prep Time: 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup all-purpose flour
• 2/3 cup freeze-dried corn powder (about 1 cup whole)
• 1/4 cup cornmeal
• 1/4 cup corn flour
• 1-1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled to almost room temperature
• 1 cup granulated sugar, plus more for rolling
• 1/4 cup light brown sugar
• 2 Tbsp honey
• 1 egg, room temperature
• 1/2 tsp butter extract
• 1 cup fresh or frozen blueberries*

Directions

1. In a medium bowl, whisk together flour, corn powder, cornmeal, corn flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter, both sugars, and honey until creamy, about 3 minutes. Add egg and extract and beat until combined. Gradually add flour mixture, mixing until just combined. Fold in the blueberries*, careful not to break them.
3. Place extra sugar in a bowl, using a medium cookie scoop, roll tablespoons of dough into balls, roll in the sugar, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 335°F. Line cookie sheets with parchment paper or silicone baking mats. Place dough balls on prepared cookie sheets, about 2 inches apart.
5. Bake 10-12 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.  Best served fresh, store leftovers in an airtight container.

Notes

*Frozen blueberries are easier to mix in as they will be less likely to burst.

Source: Adapted slightly from my Chewy Sweet Corn Cookies.

Have you heard about the Blue Poop Challenge Muffins? It’s a fun experiment designed to help you learn about your gut health while enjoying blue muffins.

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Nothing like a title with poop in it to draw in readers for a recipe, amiright? It’s only partly as gross as you think.

A couple weeks ago a friend asked if I had heard of the Blue Poop Challenge where you eat not just one blue muffin, but two and track when the dye comes out the other end in the form of, you guessed it, blue poop. It’s based on research examining gut health conducted by healthcare science company ZOE and researchers at King’s College London.

To be honest, I was immediately skeptical because ZOE asks you to sign up for their services upon completion of the muffin challenge. Anytime a healthcare company tries to sell you something is a huge red flag, especially when gut health research is still so very new.

What are the Blue Poop Challenge Muffins based on?

As mentioned above, the Blue Poop Challenge was derived from research done by a group of scientists who work with ZOE, published September 2021 in Gut. In this study, they used several different methods to track gut transit time of 863 healthy people. They concluded that not only is transit time a better measure of your gut microbiome that frequency and appearance, but that blue dye is a cheaper and easier option for measuring gut transit time that previously used methods.

By tracking their participants blue poo transit time and sequencing stool samples, they observed a correlation of the gut microbiome composition to transit time groups. Meaning, if you have a longer transit time, you tend to have a different gut microbiome composition than a shorter transit time.

Can Blue Poop Challenge Muffins really predict gut health?

It is important to point our that they are not making specific claims about health in this study, just correlations. After all, gut transit time it only one factor contributing to your over all “gut health”. However, a previous study by the same team published January 2021 in Nature Medicine did show a strong link between overall health, the foods you eat, transit time, and the presence of certain gut microbes. In other words, the faster the blue dye moves through your body, the more likely you are to have a healthy gut microbiome. But there isn’t enough scientific data yet to determine exactly what transit time is optimal for health.

Another short-fall of the Blue Poop Challenge? Eating two muffins one day only gives you a transit time for that particular day. Tomorrow may be different based on your diet, sleep, exercise, etc. So if you try the Blue Poop Challenge muffins, don’t stress about your results because there’s not enough data to say what it truly means – it’s more of a fun experiment.

The one intriguing thing about their program is that it effectively is crowdsourcing science which in beneficial in many ways, including getting a bigger picture of what is going on, which is what we need for their field to develop a bigger picture.

How long should the blue poop challenge take?

For the participants in their Nature Medicine study, gut transit time ranged from less than 12 hours to several days, but averaged around 29 hours.

Since I am completely enthralled by gut health and enjoy a fun little experiment, I set out to bake blue muffins for my coworkers, first ensuring that I had enough of the right blue food coloring.

Without divulging too much information, all 6 participants in my mini Blue Poop Muffin Challenge were around the average found in the published study.

What information does the Blue Poop Challenge provide?

After calculating our transit time on the ZOE website and answering some questions about our eating habits it paired us with one of the participants in their study whom had similar transit time and eating habits. By no way it is diagnostic but it goes on to tell you the good microbes that were common in your “gut twin”.

This is where the red flags come in because if you want to actually learn what microbes are in your microbiome you have to enroll in their program which will tell you what to eat based off the results. Since, as I mentioned above, there isn’t enough data I am not advocating for anyone to sign up. Maybe if you have bowel issues already and have not had success remedying it other ways, talk to your doctor about it.

BLUE POOP CHELLENGE MUFFINS

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Yield: 6 servings Prep Time: 25 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups (250g) all-purpose flour*
• 1 Tbsp (15g) baking powder
• 1/2 tsp salt
• 1/2 cup (120g) buttermilk
• 1 Tbsp lime zest
• 1 tsp vanilla extract
• 1 tsp Wilton Royal blue food coloring
• 1/2 cup (100g) vegetable oil
• 1/2 cup (100g) sugar
• 1/2 cup (100g) dark brown sugar
• 2 eggs, room temperature
• 1 pint fresh blueberries
• Coarse sugar

Directions

1. Preheat oven to 350 degrees and grease a 12-count muffin pan with non-stick spray, set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a small bowl mix the buttermilk, lime zest, vanilla extract, and blue food coloring. Set aside.
4. In a large bowl with an electric mixer, beat together the oil and sugars until light and fluffy. Add the eggs and beat until just incorporated. Alternate adding in the flour mixture and buttermilk mixture, mixing just until combined. Gently fold in the fresh blueberries trying not to break them as you stir.
5. Fill your muffin pans about 3/4 of the way full and smooth the top as best as possible.
6. Top each muffin with coarse sugar.
7. Bake for about 25 minutes or until the muffin a toothpick inserted into the center comes out clean. Let cool 10 minutes before removing from pan.

Notes

*Can be made gluten-free by substituting with a 1-to-1 gluten-free all purpose flour.

Source: Adapted from my Blueberry-Lime Streusel Muffins and Zoe.

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These blueberry cardamom ricotta muffins are secretly also made with whole wheat flour and honey for a muffin that’s just a bit more nutritious and not too sweet.

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These silly delicious muffins have been on my list of things to make since a foodie friend posted a photo of his version back in peak 2020 quarantine-baking. I’m not entirely sure why I waited so long (maybe it’s the existence of recipes for sourdough-, dark chocolate-, lime-, blackberry-blueberry muffins already on the blog) but after a serious blueberry haul from our garden it was time.

Even better that it fits right in with #FarmersMarketWeek ! While I already admitted to using blueberries from my garden, you obviously could get them from your local market if you aren’t lucky enough to have your own blueberry bushes.

Despite living in an urban area with a tiny backyard, it packs a punch with how much produce we are able to grow ourselves in a confined space. But since I don’t have a large yard, I can’t grow everything. I therefore love that I am also walking distance from the Farmers Market to grab whatever I can’t/don’t grow myself.

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Monday Farmers Market Recipes

Drink Recipes

• Peach Margaritas from Our Good Life
• Strawberry Basil Moscow Mule from Books n’ Cooks

Savory Recipes

• Asparagus Frittata with Cherry Tomatoes from Karen’s Kitchen Stories
• Bhaingan Bharta from Magical Ingredients
• Cheddar Tomato Tart from Jen Around the World
• Easy 2 Ingredient Lemon Salt from Family Around the Table
• Easy Cowboy Caviar Recipe from Blogghetti
• Greek Stuffed Tomatoes from Cindy’s Recipes and Writings
• Japchae (Korean Glass Noodles) from A Day in the Life on the Farm
• Mexican Street Corn Elote Bowls from Cheese Curd In Paradise
• Spinach Feta Quiche from Art of Natural Living

Sweet Recipes

• Blackberry Cornmeal Cobbler from Palatable Pastime
• Chocolate Zucchini Bread from Jolene’s Recipe Journal
• Peach Liège Waffles from A Kitchen Hoor’s Adventures
• Peach Pecan Bars from Hezzi-D’s Books and Cooks
• White Chocolate Raspberry Scones from Red Cottage Chronicles

BLUEBERRY CARDAMOM RICOTTA MUFFINS

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Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup honey
• 2 tsp vanilla extract
• 2 eggs
• 1 cup whole milk ricotta cheese
• 1-3/4 cups white whole wheat or whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cardamom
• 1/2 tsp salt
• 1-1/2 cups fresh or frozen blueberries
• 1/4 cup turbinado or coarse sugar, for topping (optional)

Directions

1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners; set aside.
2. In a large bowl using a hand mixer, beat together the olive oil, honey, and vanilla until homogenized. Add the eggs and mix until fully incorporated. Add the ricotta cheese and beat until creamy. Add the whole wheat flour, baking powder, baking soda, cardamom, and salt. Mix on low-speed until just combined, but mixed. Fold in the blueberries
3. Divide the batter into the prepared muffin tin liners and top with coarse sugar, if using. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pan 10 minutes before removing to a wire rack to cool completely.

Source: Inspired by Daniel Moroyoqui, adapted from Half Baked Harvest.

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If you enjoy other no-bake fruit pies you have to try this no-bake blueberry pie with a graham cracker crust and a filling made with partly cooked and partly fresh blueberries.

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You’ve heard of no-bake strawberry pie, but what about blueberry?

Normally when I think of blueberry pie, I think of a double crust, lattice baked pie. But this version has a single graham cracker crust instead. Half of the blueberries are cooked on the stove top and the other half are mixed in whole. Granted, if you don’t like the texture you could cook them all together, but I enjoy the freshness.

I especially enjoyed getting a little fancy with my whipped cream, flavoring it with lemon and thyme.

This recipe is another from my mom’s recipe box, although apparently she acquired it from Ely, Minnestota in 1981 which lead me to assume it is from my dad’s mother’s side of the family. My dad didn’t seem to think it was my grandmother’s recipe however so who knows.

I am fairly certain I had this version of blueberry pie before when I was in highschool. I have memories of eating it with one of my friends, being appalled as she picked out the whole berries because she didn’t like them.

Meanwhile, I used to hate berry pies when I was younger, because I always associated mushy fruit with being rotten, and thus the texture of a baked fruit pie was revolting. I am sure there is some lingering effects of that which make me enjoy this version of blueberry pie with fresh blueberries mixed into the cooked filling.

In life news, it’s been a rough week. Our cat Tigger (technically my husband’s first but I adopted him as my fur-child) cross the rainbow bridge a week ago. He had been battling an infection for a couple months that we couldn’t get ahold of with antibiotics and he deteriorated fast last weekend. Our hearts are broken and we miss that sweet gingerbread loaf dearly.

We will eventually adopt another cat (or two) but we are not ready yet. He was not so easily replaced. But we do want to help other cats find a loving home. Maybe after the holidays so we will be sure to be home for a stretch of time.

Two years ago: Honey Roasted Garlic Ice Cream with Balsamic Swirl

Eight years ago: Pizza Tacos

Nine years ago: Easy S’mores Ice Cream Sandwiches

Ten years ago: Eggplant Stuffed Shells

NO-BAKE BLUEBERRY PIE

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Yield: 1 pie Prep Time: 5 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 prepared 9-inch graham cracker crust (or homemade)
• 3 cups fresh blueberries, divided
• 3/4 cup water
• 3/4 cup sugar
• 3 Tbsp cornstarch
• Whipped cream, for serving

Directions

1. In a medium pot, combine 1-1/2 cups blueberries, water, sugar, and cornstarch. Bring to a boil and reduce to low heat. Stirring frequently until thickened, about 10 minutes.
2. Transfer to a bowl and place in the fridge to cool for 20 minutes. Remove, stir in remaining 1-1/2 cups blueberries, pour in prepare crust, and chill 4 hours or overnight until set.
3. Serve with fresh whipped cream.

Source: Adapted slightly from a recipe my mom got from Ely, Minnesota in 1981 (and therefore likely from my father’s mother’s side of the family)

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These bite-sized blueberry lemon ricotta mini cheesecakes are fresh, zesty, and sweet. Complete with a graham cracker pecan crust!

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Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours!  What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

I bought my mini cheesecake pan in 2011 and it’s probably the most used baking pan I own. Trying to come up with a new recipe for a themed week (ahem Lemon Week)? Bought too many of the latest Oreo flavor (which happen to fit perfectly inside for crusts)? Love cheesecake but not the long baking time? It’s seriously the best. And then there are pans I have never used like my popover pan. Oops. Next themed week?

What sets these mini cheesecakes apart from all the others I have made, is the addition of ricotta. I have added goat cheese before, much to my delight, so why not another creamy cheese to blend with cream cheese? And since we already know lemon goes well in blueberry ricotta cake, why not blueberry lemon ricotta min cheesecakes?

Since it’s lemon week not only did I add lemon zest, but also extract and lemon curd on top! Plus a dollop of blueberry jam and a fresh blueberry because I just love the two flavors together. You could add some to the cheesecake itself if you prefer.

What is your favorite cheesecake flavor?

Wednesday #LemonWeek Recipes

• Lemon Crinkle Cookies by Fresh April Flours
• Lemon Poppy Seed Muffins by House of Nash Eats
• Lemon Cake from Scratch by SueBee Homemaker
• Lemon Brownies by Lemon Blossoms
• Lemon Forward Margarita by Our Good Life
• Lemon Garlic Rice by Hezzi-D’s Books and Cooks
• Lemon Doodles by The Redheaded Baker
• Meyer Lemon Vanilla Salad Dressing by Shockingly Delicious
• Air Fryer Lemon Pepper Chicken by Daily Dish Recipes
• Lemonade Vodka Shooters by Our Crafty Cocktails
• Lemon Potatoes /Potato Podimas /Podimas Style by Magical Ingredients
• Lemon Sour Cream Pie by Devour Dinner
• Roasted Potatoes with Lemon, Oregano, and Feta by Cheese Curd In Paradise

Six years ago: Blueberry-Lime Cheesecake Granola Parfaits

Seven years ago: Grown-Up Macaroni and Cheese

Eight years ago: Spaghetti Avocado

Ten years ago: Baked Zucchini Fries with Balsamic Aioli

BLUEBERRY LEMON RICOTTA MINI CHEESECAKES

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Yield: 1 dozen Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 2 oz. graham crackers
• 1 oz. pecans
• 2 Tbsp unsalted butter, melted

FILLING

• 8 oz cream cheese, room temperature
• 1/2 cup ricotta cheese, room temperature
• 1/2 cup sugar
• 1 egg, room temperature
• Zest from 1 lemon
• 1 tsp lemon extract

TOPPING

• 1/2 cup lemon curd
• 1/2 cup blueberry jam
• Fresh blueberries and lemon slices, for garnish

Directions

1. Preheat oven to 350 degrees. Lightly coat a 12 mini cheesecake pan with cooking spray.
2. Add graham crackers and pecans to a food processor and pulse until finely ground. Combine crust mixture and melted butter in a bowl until well combined.  Spoon into 12 mini cheesecake cups, and press into the bottom of each cup (I used a tall shot glass).  Partially bake for 10 minutes, or until slightly golden, then remove from oven.
3. In a stand or handheld electric mixer beat the cream cheese, ricotta cheese, and sugar until smooth.  Beat in egg, lemon zest, and lemon extract until combined.
4. Pour the filling evenly into the 12 cups. Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely.
5. Remove cheesecakes from pan and top each with a spoonful of lemon curd, blueberry jam, and garnish with fresh blueberries and lemon slices.  Refrigerate until ready to serve.

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Jam out with fresh blueberries and pears with featuring ginger and cardamom. You’ve never had a jam session like it.

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Last week I shared a recipe for preserving those last summer peaches into a jam along with raspberry and lime. But I made another at the same exact time! Because the best jam sessions are done all at once.

I split a 5 lb. box of Michigan blueberries with my neighbor and the first thing I did with them is to make this jam, along with pears, ginger, and just the smallest hint of cardamom. 

The flavor inspiration came from this crustless ginger blueberry pear pie I made a long time ago that was a huge hit, and one of my favorite recipes pear cardamom sauce. I forget how amazing good pears can be and I need to make a point to bake with them more often!

I thawed out some frozen sourdough English muffins on which to spread this tasty jam, but it would be good on just about anything on which you would normally spread jam. Other alternative ideas would be to add it to a cocktail or homemade salad dressing.

Or get really wild and make my blueberry cinnamon roll burgers. I really hope I’m not the only person who will ever make that recipe. It’s a bit of work and kind of scary but I promise it’s so good! But if you only make the cinnamon rolls with this jam involved I will call that a win.

What would you use this jam for?

One year ago: Buckeye Trail Mix

Two years ago: Tropical Granola Chocolate Bark

Three years ago: Bacon Buckeyes

Four years ago: Bourbon, Bacon, and Maple Mini Cheesecakes

Five years ago: No-Bake Chocolate Hazelnut Pie

Seven years ago: Marble Malt Cake with Peanut Butter Malt Frosting

Nine years ago: Stone Fruit Hand Pies

BLUEBERRY PEAR GINGER JAM

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Yield: Eight 8 oz jars

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 (8 oz.) canning jars, with two-piece lids
• 5 cups sugar, leveled
• 2 cups finely chopped fresh pears
• 2 cups fresh blueberries
• 1 (1.75 oz.) box fruit pectin
• 1/2 tsp unsalted butter (optional)
• 1 Tbsp fresh grated ginger
• 1/8 tsp ground cardamom

Directions

1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
3. Place exact amount of sugar in a large bowl and set aside.
4. Place pears and blueberries in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the ginger, and cardamom, and skim off any foam.
5. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
6. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

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Fresh blackberries and blueberries are waiting to burst inside these cupcakes and then topped with a refreshing lavender buttercream.

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Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

This is another recipe that I made for my #BakersAgainstRacism fundraiser I did last month (previously shared the recipe for the coconut lemon bars).

I was a bit nervous feeding people a cupcake flavored with lavender because my husband is often very offended by floral flavors, but even he admitted that the frosting has just enough to be tasty and refreshing without taking over as the predominant flavor – a blend of blackberry and blueberry.

Others loved the flavor as well and they are so stinking pretty too!

I baked these during the days when it was raining frequently and the temperatures were not over 90 every day. Now I try to avoid turning on my oven. A fact that will prove itself with my second recipe for #SummerDessertWeek I have planned to share on Friday.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• CopyCat Disney Dole Whip from Big Bear’s Wife 
• Tropical Icebox Cake from A Kitchen Hoor’s Adventures
• Birthday Cake Ice Cream from Simply Inspired Meals
• Fresh Peach Sorbet from Blogghetti
• Key Lime Pie Milkshakes from Love and Confections
• Lemon Corn Panna Cotta from Pastry Chef Online

Summertime Pies:

• Blueberry Pie from A Day in the Life on the Farm

Sweet Summertime Cakes and Cupcakes:

• Rainbow Tie Dye Cake from Hezzi-D’s Books and Cooks
• Sour Cream Pound Cake from Savory Experiments
• Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
• Slab Strawberry Shortcake from Cheese Curd In Paradise
• Berry Lavender Cupcakes from The Spiffy Cookie
• Mini Tropical Fruit Upside Down Cakes from For the Love of Food
• Chocolate Zucchini Cream Cheese Cupcakes from Cindy’s Recipes and Writings

No Bake Treats:

• Orange Creamsicle Fruit Dip from Sweet Beginnings
• Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
• No Bake Birthday Cake Bites from It’s Shanaka

Baked Desserts:

• Southern Peach Cobbler from Back To My Southern Roots
• Raspberry-Blueberry Crisps from Karen’s Kitchen Stories
• Blackberry Dumplings from Palatable Pastime
• S’mores Creme Brulee from Jolene’s Recipe Journal
• Mini Cherry Pies from Our Sutton Place

Four years ago: Strawberry Avocado Salad with Pistachio-Crusted Goat Cheese

Five years ago: Gluten-Free Cherry-Berry Galette

Six years ago: Single Serving Oven-Fried Onion Rings

Eight years ago: Orzo with Parmesan and Basil

Nine years ago: Italian Herb & Cheese Fettucine

BERRY LAVENDER CUPCAKES

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Yield: 12 cupcakes Cooking Time: 25 MInutes 25 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup chopped blackberries and blueberries

FROSTING

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1-1/2 cups powdered sugar
• 1/2 tsp lavender extract
• 1 Tbsp heavy cream (or milk)
• A couple drops of purple food coloring
• Extra berries and dried lavender, for garnish

Directions

1. For the cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with liners, and set side.
2. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped berries, and beat on medium speed until evenly distributed.
3. Pour into cupcake liners, filling 2/3 of the way full, and bake for 20-25 minutes or until set. Let cool before frosting.
4. For the frosting: While the cupcakes cool, prepare the frosting.  In a large bowl, beat butter and sugar until light and fluffy. Mix in lavender and cream until distributed. Add drops of food coloring until it reaches a light purple color. Add more powdered sugar or cream to reach desired consistency.
5. When the cupcakes are completely cool, frost and top with berries and dried lavender.

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Flaky pie crust, creamy filling, and fresh glazed blueberries are what make this blueberries and cream galette a simple winner.

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Today is the final day of #BrunchWeek so it seemed fitting to finish things of with a more dessert-like recipe – a pastry-like pie inspired by a mini blueberry galette served in town.

I love pies, but I love galettes even more. There’s a larger crust to filling ratio, so all my crust lovers raise your hands.

The other bonus is that these babies are super simple to make. No frills, no fuss. Although I did take an extra step with this galette to bake a cream cheese filling into the crust before topping it with glazed blueberries post-oven.

I’m all about that post-oven step in my recipes lately…

You could easily make these minis for a hand-pie/individual pie option but that would have required even more work. And who wants that?

Just roll out your pie crust, spread the cream cheese mixture, fold up the edges, bake, and top with berries! Maybe add a dollop of whipped cream, I’m not going to say no.

And with that, I am signing off for #BrunchWeek until next year! Despite not having giveaways to hype it up this year I hope you enjoyed following along and saved a few new recipes to try. Be sure to flip around through the other blogs that participated! Links are listed below for today’s recipe selection.

Beverages Recipes

• Einspänner (Viennese Coffee with Whipped Cream) by Tara’s Multicultural Table
• Strawberry Rhubarb Mimosas by Kate’s Recipe Box

Bread, Grains, and Cereal Recipes

• Biscuit Ebelskiver by A Kitchen Hoor’s Adventures
• Bourbon Pecan French Toast Casserole by Love & Confections
• Chocolate Chip Mini Muffins by Family Around the Table
• Homemade Cream Cheese Danish by Big Bears Wife
• Soft Summer Herb Bread Knots by Karen’s Kitchen Stories

Egg Recipes

• Easy and Airy Cheese Soufflé for Two by Making Miracles
• Sausage Egg and Cheese Breakfast Roll-Ups by Cheese Curd In Paradise

Fruit and Veggie Recipes

• Blueberries and Cream Galette by The Spiffy Cookie
• Home Fries by Hezzi-D’s Books and Cooks

Meat, Poultry, and Fish Recipes

• Turkey and Cheese Rollups by The Mandatory Mooch
• Vegan Bacon, Egg, and Cheese Breakfast Burrito by Happily Curated Chaos

Dessert Recipes

• Chocolate Raspberry Crumb Bars by Sweet Beginnings
• Cookies and Cream Macarons by April Golightly
• German Plum Cake (Pflaumenkuchen) by Caroline’s Cooking
• Keto Cheesecake Fluff by Keto Basic AF
• Strawberry Swirl Cheesecake by Amy’s Cooking Adventures

One year ago: Top 10 Go To Recipes – Savory

Three years ago: Grilled Pineapple Poundcake Kabobs

Four years ago: Weekly Meal Plan: June 27-July 3

Five years ago: Snickerdoodle Cupcakes

Six years ago: Red, White & Berry Hand Pies

Seven years ago: Creamy Chicken and Herb Skillet

BLUEBERRIES AND CREAM GALETTE

Print

Yield: 6 servings Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST & FILLING

• 1 refrigerated pie crust (or homemade)
• 8 oz. cream cheese, room temperature
• 1/3 cup sugar
• 1 egg yolk
• 1 tsp vanilla extract
• Pinch of salt
• 1 egg + 1 tsp milk, beaten for brushing
• Coarse sugar

TOPPING

• 1/4 cup water
• 1/4 cup powdered sugar
• 1 Tbsp fresh lime juice
• 3 cups fresh blueberries

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In a medium bowl, blend together the cream cheese, sugar, egg yolk, vanilla, and salt. Set aside.
3. Roll out dough onto the prepared baking sheet. Leaving a 2-inch border of crust, spread cream cheese mixture evenly in the center. Fold the crust over the filling on the edges. Brush the exposed crust with egg mixture and sprinkle with coarse sugar.
4. Bake 15-25 minutes, or until the crust is golden. Place sheet on a wire rack to cool.
5. While the crust bakes, prepare the blueberries. In a large skillet over moderate heat, boil the water, powdered sugar, and lime juice, stirring occasionally until slightly thickened, about 2 minutes. Remove from heat and add berries, gently tossing to coat. Set aside to cool.
6. Once everything is cool, pour blueberries on top and spread to cover. Slice and serve (best served the same day.)

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