Tag: blueberries

Can Olive Oil Compete with Arthritis Drugs? | NutritionFacts.org

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What happened when topical olive oil was pitted against an ibuprofen-type drug for osteoarthritis and rheumatoid arthritis?

Fifty million Americans suffer from arthritis, and osteoarthritis of the knee is the most common form, making it a leading cause of disability. There are several inflammatory pathways that underlie the disease’s onset and progression, so various anti-inflammatory foods have been put to the test. Strawberries can decrease circulating blood levels of an inflammatory mediator known as tumor necrosis factor, but that doesn’t necessarily translate into clinical improvement. For example, drinking cherry juice may lower a marker of inflammation known as C-reactive protein, but it failed to help treat pain and other symptoms of knee osteoarthritis. However, researchers claimed it “provided symptom relief.” Yes, it did when comparing symptoms before and after six weeks of drinking cherry juice, but not any better than a placebo, meaning drinking it was essentially no better than doing nothing. Cherries may help with another kind of arthritis called gout, but they failed when it came to osteoarthritis.

However, strawberries did decrease inflammation. In fact, in a randomized, double-blind, crossover trial, dietary strawberries were indeed found to have a significant analgesic effect, causing a significant decrease in pain. There are tumor necrosis factor inhibitor drugs on the market now available for the low, low cost of only about $40,000 a year. For that kind of money, you’d want some really juicy side effects, and they do not disappoint—like an especially fatal lymphoma. I think I’ll stick with the strawberries.

One reason we suspected berries might be helpful is that when people consumed the equivalent of a cup of blueberries or two cups of strawberries daily, and their blood was then applied to cells in a petri dish, it significantly reduced inflammation compared to blood from those who consumed placebo berries, as you can see below and at 2:02 in my video Extra Virgin Olive Oil for Arthritis.

Interestingly, the anti-inflammatory effect increased over time, suggesting that the longer you eat berries, the better. Are there any other foods that have been tested in this way?

Researchers in France collected cartilage from knee replacement surgeries and then exposed it to blood samples from volunteers who had taken a whopping dose of a grapeseed and olive extract. They saw a significant drop in inflammation, as shown below and at 2:30 in my video.

There haven’t been any human studies putting grapeseeds to the test for arthritis, but an olive extract was shown to decrease pain and improve daily activities in osteoarthritis sufferers. So, does this mean adding olive oil to one’s diet may help? No, because the researchers used freeze-dried olive vegetation water. That’s basically what’s left over after you extract the oil from olives; it’s all the water-soluble components. In other words, it’s all the stuff that’s in an olive that‘s missing from olive oil.

If you give people actual olives, a dozen large green olives a day, you may see a drop in an inflammatory mediator. But according to a systematic review and meta-analysis, olive oil—on its own—does not appear to offer any anti-inﬂammatory beneﬁts. What about papers that ascribe “remarkable anti-inflammatory activity” to extra virgin olive oil? Their evidence is from rodents. In people, extra virgin olive oil may be no better than butter when it comes to inflammation and worse than even coconut oil.

So, should we just stick to olives? Sadly, a dozen olives could take up nearly half your sodium limit for the entire day, as you can see below and at 3:47 in my video.

When put to the test, extra virgin olive oil did not appear to help with fibromyalgia symptoms either, but it did work better than canola oil in alleviating symptoms of inflammatory bowel disease. Unfortunately, I couldn’t find any studies putting olive oil intake to the test for arthritis. But why then is this blog entitled “Can Olive Oil Compete with Arthritis Drugs?” Because—are you ready for this?—it appears to work topically.

Topical virgin olive oil went up against a gel containing an ibuprofen-type drug for osteoarthritis of the knee in a double-blind, randomized, clinical trial. Just a gram of oil, which is less than a quarter teaspoon, three times a day, costing less than three cents a day, worked! Topical olive oil was significantly better than the drug in reducing pain, as you can see below and at 4:37 in my video.

The study only lasted a month, so is it possible that the olive oil would have continued to work better and better over time?

Is olive oil effective in controlling morning inflammatory pain in the fingers and knees among women with rheumatoid arthritis? The researchers went all out, comparing the use of extra virgin olive oil to rubbing on nothing and also to rubbing on that ibuprofen-type gel, and, evidently, the decrease in the disease activity score in the olive oil group beat out the others.

Doctor’s Note

For more on joint health, see related posts below.

What about eating olive oil? See Olive Oil and Artery Function.

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Michael Greger M.D. FACLM

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January 15, 2026
The Food Forward Garden, by Christian Douglas: A Manual that Explains How to Design a Beautiful and Productive Landscape

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Flipping through The Food Forward Garden, the first thing you notice isn’t the fruits and vegetables—and that’s intentional. Landscape designer Christian Douglas has been creating backyard kitchen gardens in Northern California for more than 12 years; in that time he has learned that clients are much more likely to tend and harvest from the garden, if it’s also a beautiful and inspiring place to spend time. So it is no surprise that each garden in his new book is as pretty as it is productive.

From a small city backyard bordered with raised beds to chef Tyler Florence’s elaborate, terraced kitchen garden, Douglas shows us the wide range of what he calls “food forward” gardens—gardens in which the food is brought forward rather than being hidden away in a back vegetable patch. Douglas believes that vegetables, fruits, herbs, and berries should share the prime real estate in our yards with patios, pools, and even the front walk. “By learning how to integrate food into our outdoor spaces, we can make better use of our time and resources,” says Douglas. These gardens aren’t designed to feed a whole family, he adds: “We are looking for people to engage more and grow something.”

The breathtaking landscapes in this book are also an invitation to readers. Douglas believes that people might be more swayed by images of beautiful, aspirational yards than a workaday, how-to guide. This is not to say that The Food Forward Garden is not packed with practical advice—it is, especially the second half of the book, which covers growing tips and specific plants—but in this book visual inspiration is always hand-in-hand with the science of growing food.

Here are 7 ideas to steal from this new book that blurs the line between backyard farming and high-end landscape design:

All photos excerpted from The Food Forward Garden by Christian Douglas (Artisan Books). Copyright © 2024. Photography by Sasha Gulish.

1. Grow food in view.

Above: Douglas learned through experience that his clients were much more likely to harvest the food in their gardens if they could see it from their windows.

The kitchen garden should be close to the kitchen. If it’s far away, it’s much less likely to be used. But perhaps even more important, Douglas says it should be right in sight of where you cook. “When it’s in view from the house, you can see when your strawberries are ready to harvest, you’ll know exactly when your broccoli heads are ready and not three days later when they start to go to flower,” he says. “People tend to eat more from the garden and learn faster when they’re seeing the garden several times a day.”

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October 22, 2024
Privacy Landscaping: The Best Plants to Use to Enclose Your Outdoor Space

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If you’re lucky enough to have a garden in a big city, you learn to accept the fact that while you’re out there, you’re in full view of everyone whose windows overlook your yard. Hanging an awning over your entire backyard or planting a tree big enough to screen everything isn’t a good option, since usually, getting the light you need to grow things is already a challenge.

So what are the best ways to make a small urban garden feel more private—or at least to create the illusion of privacy? For advice, we asked landscape designer Susan Welti, a partner in the Brooklyn-based Foras Studio. Susan has designed countless urban spaces; two of her gardens appear in our Gardenista book.

Here are some of her ideas to create privacy in a small city backyard.

Photography by Matthew Williams for Gardenista, except where noted.

Above: An eastern white pine tree draws the eye away from the neighbors’ houses in a Brooklyn garden designed by Foras Studio.

Is it really possible to have privacy in an outdoor city garden?

Let’s admit that it’s almost impossible to create as much privacy as you might want. “There are so many buildings surrounding you, and they’re so much bigger than you,” Susan says. “But while you can’t block out the buildings, what you can do is to create something beautiful and compelling that will hold the eye within the confines of the site, and make you feel enclosed and secure.”

Above: The neighbors’ Japanese maple trees (at right) create a bower and privacy barrier.

How can you use trees to create privacy?

“You can’t just throw in a big tree to block the view, because that also blocks the light,” says Susan. “In most city gardens there are trees in your sightline, but they’re often really big—such as oaks or maples or ailanthus. It’s nice to put in a tree that’s a more human scale. We use a lot of fruit trees—crab apple, dwarf apple, even pomegranate and fig. These all flower, which is always nice.”

Susan also recommends small understory trees like Chionanthus virginicus, known as “old man’s beard”; Amelanchier x grandiflora ‘Autumn Brilliance’ (serviceberry); and Magnolia virginiana—native magnolia or sweetbay. And if you’re not going for bloom, consider a Japanese maple—“They fit beautifully into a pared-back grassy landscape.”

Above: A row of small hornbeam trees (Carpinus caroliniana) are pruned tightly to create a flat screen against a fence.

What are the best trees for fence-line privacy?

When space is at a premium, Susan often uses trees that are pleached—trained and clipped to grow on a flat plane, like an espalier.

“Pleached trees are a powerful visual element, and you can control where they canopy out,” she says. Susan’s choice is hornbeam (Carpinus caroliniana), a native tree that takes well to pruning; she buys them already started off from Brooklyn’s Urban Arborists. “Pleached trees don’t bloom; it’s more about the shape and the beauty of the foliage.”

Can vines and climbers be used to create privacy?

“Vines are great for adding a green layer to a fence or pergola,” says Susan. “For an airy look, you want plants that have some visual porosity. We use Wisteria frutescens ‘Amethyst Falls,’ a native plant that’s less vigorous than Chinese or Japanese wisteria, and has a nice bloom.” For other flowering vines, she recommends clematis, honeysuckle, and crossvine, such as Bignonia capreolata ‘Tangerine Beauty.’ To create a wall of green, Susan suggests the vigorous, shade-tolerant Akebia ‘Shirobana’—but be aware that it’s considered invasive in some areas, so check with local authorities before planting, and be prepared to monitor its growth carefully.

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September 20, 2024
Landscape Visit: The Ultimate Indoor-Outdoor House on 36 Acres in Coastal Maine – Gardenista

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“There isn’t another site like this available anywhere near Portland, Maine,” said Russell Tyson of Whitten Architects, “and it’s the site that makes this house so unique.”

He’s describing a jaw-dropping 36 acres perched along the oceanfront in Scarborough, Maine, the site of many native habitats—rocky coastline, woods, wetlands, and meadows included. Most of the land is in a conservation trust to preserve its natural character, but that didn’t deter the owners, a young couple with two children who wanted a weekend retreat that was “the antithesis of their high-rise life in New York City.” Two acres could be developed, so they removed an existing 1980s house that had “no sort of relationship to the landscape,” said Tyson, the project architect. In its stead, they designed a four-bedroom, mostly single-story house and detached car barn with guest quarters above.

Whitten partnered with landscape architect Todd Richardson to create a strong connection between the house and landscape. They knew each other well and had collaborated before, so they designed the project’s indoor and outdoor elements in tandem. “Here, the exterior spaces were just as important as the interior ones,” said Tyson. Let’s take a look.

Photography by Trent Bell except where noted, courtesy of Whitten Architects.

Above: At the entryway, a Rockport granite boulder directs visitors from the parking court toward the front door just off to the right. A small apple orchard flanks the walkway.

The site was once part of a farm, full of rolling meadows that drop down to the shore.

Above: In the front garden are salvia and ornamental grasses mixed with lawn. “The walls extend outward from the house to throw the architecture out into the landscape,” said Richardson.

The previous house had an asphalt parking lot prominently featured in front; in contrast, said the architect, “we wanted you to park your car and forget about it for the rest of the time you are here.”

Above: Flanking a porch off the bedroom wing: A birch tree at far left hovers over highbush blueberries, northern bayberry, low huckleberry, lowbush blueberry sod, and hay-scented fern. The patch on the right side of the walkway also includes black chokeberry, rhodora, and cinnamon fern.

The landscape architect chose native plants that thrive in this part of Maine.

Above: Each bedroom has a porch to encourage residents and guests to head directly outdoors in the mornings.

The house is framed in Douglas fir and stained in Cabot Nantucket White. The decking is water-resistant ipe wood, and the roof is standing seam metal in slate gray.

Above: Bordered by full-height sliding glass doors, the living room links a courtyard in front of the house to a patio on the opposing side. The landscape architect planted pitch pine here, centered on the axis of a single large pitch pine hovering over the water’s edge—the only tree along the waterfront for about 1,500 feet, visible beyond the living room.

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August 16, 2024
Blueberry Peach Galette – Simply Scratch
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This gorgeous rustic Blueberry Peach Galette is the perfect dessert to celebrate summer’s best fruit. In this recipe, sliced peaches and plump blueberries bake in a super simple sweetened pastry dough. Yields 6 servings.

So, What Is A Galette?

In a nutshell, a galette is free-formed sweet or savory pie that is baked on a sheet pan instead of a pie dish. The dough is folded onto the filling giving the pie a gorgeous rustic look.

With that said, if you have a few (ripe) peaches and wondering how to use them? Make this blueberry peach galette! I first made this dessert back in July of 2011. Although the recipe was delicious, the photos were horrible. I wish is was exaggerating. This week I decided to remake and reshoot it in hopes to breathe new life into an old recipe.

And I’m so glad I did!

To Make This Blueberry Peach Galette You Will Need:
- pâte sucrée – A super simple sweetened pastry dough – or use half a recipe of my regular pie dough.
- peaches – Use ripe but not overly ripe peaches.
- blueberries – Adds juicy sweetness with a slightly floral flavor.
- light brown sugar – Lends sweetness and flavor.
- unbleached all-purpose flour – Helps to thicken the juices released from the fruit when baking.
- vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- fine salt – Can use pink Himalayan or fine sea salt.
- butter – Adds moisture, fat and flavor to the filling.
- egg wash – Beat an egg with a splash (about 2 teaspoons) water. If you have an egg allergy, use peach or apricot jam or marmalade.
- sparkling sugar – A coarse sugar that adds sweetness and texture.
Make The Pastry Dough:

Preheat your oven to 425℉ (or 220℃).

Prepare the dough as directed in the recipe (I’ve attached the printable recipe at the end of the post) and chill. Once chilled, on a floured surface, roll the dough about 1/4- inch thick and about 14 to 15 inches in diameter. Transfer to a lined, rimmed baking sheet and refrigerate while you make the filling.

NOTE: For those with an egg allergy, use half of this regular pie dough recipe and peach or apricot preserves to brush on pastry dough before baking

Make The Filling:

In a large mixing bowl, add 2 to 3 sliced peaches, 1 cup blueberries, 1/4 cup light brown sugar, 2 tablespoons unbleached all-purpose flour, a pinch of fine salt and 1 teaspoon vanilla extract.

Use a spatula to toss until coated and all the ingredients are evenly distributed.
Set aside.

Assemble the Galette:

Place the filling into the center of the pie crust.

Fold up the sides and dot the fruit filling with 1 tablespoon butter that has been cut into pieces.

Brush the pastry dough with egg wash or use peach or apricot preserves.

Sprinkle the crust with coarse sugar or any white sugar you have on hand. I’ve added a link to a sparkling sugar in the recipe printable.

Bake on the middle rack of your preheated oven for 20 to 25 minutes or until the curst is golden brown.

Once baked, remove and let cool.

Stunning!🤩

Then slice and serve.

If you like vanilla ice cream, now would be a great time to scoop some up and saddle it right by this slice of heaven – or on top and let the warmth of the galette melt it slightly. So good!

How to Store Leftover Blueberry Peach Galette:

Store loosely covered (I use foil) at room temperature.

How Long Will Blueberry Peach Galette Last?

If stored properly, this galette should last for up to 2 days.

Enjoy! And if you give this Blueberry Peach Galette recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Blueberry Peach Galette

This gorgeous rustic Blueberry Peach Galette is the perfect dessert to celebrate summer’s best fruit. In this recipe, sliced peaches and plump blueberries bake in a super simple sweetened pastry dough. Yields 6 servings.

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour 35 minutes

1 pâte sucrée (sweetened pastry dough), see recipe notes for those with egg allergies

2 to 3 ripe peaches, cut into ½-inch slices

1 cup fresh blueberries

1 teaspoon pure vanilla extract

1/4 cup light brown sugar

2 tablespoons unbleached all-purpose flour

pinch kosher salt

1 tablespoon butter, cut into pieces

egg wash (see notes), an egg mixed with 2 teaspoons water

coarse sugar, or any white sugar you have on hand

Preheat your oven to 425℉ (or 220℃).

On a lightly floured surface roll out the chilled pastry dough to about ¼-inch thick and about 14 to 15 inches in diameter

Transfer to a parchment lined large baking sheet and refrigerate while you make the filling.

In a large mixing bowl, add sliced peaches, blueberries, sugar, flour, a pinch of fine salt and vanilla extract. With a large spatula, toss until coated and all the ingredients are evenly distributed.

Place the filling in the center of the pie crust, then fold up the sides pleating every now and then. Dot the fruit filling with 1 tablespoon butter that has been cut into pieces. Lastly, brush the dough with with egg wash (or peach or apricot preserves) and sprinkle with sugar.

Place on the middle rack of your preheated oven to bake for 20 to 25 minutes or until golden brown.

Rotating the pan halfway through. Let cool for 15 minutes before slicing and serving.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
NOTE: For those with an egg allergy, use half of my regular pie dough recipe and peach or apricot preserves to brush on pastry dough before baking.

Serving: 1piece, Calories: 380kcal, Carbohydrates: 50g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 29mg, Potassium: 138mg, Fiber: 2g, Sugar: 22g, Vitamin A: 751IU, Vitamin C: 4mg, Calcium: 26mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
Yield: 1 crust

Easy Pâte Sucrée (Sweet Pastry Dough)

Pâte Sucrée is a sweetened pastry dough that is tender, less flakey and cookie like. Perfect for single crust pies, quiche and tarts.

Prep Time: 25 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

1/2 cup unsalted butter

1½ cups unbleached all-purpose flour, plus more for rolling out the dough

3 tablespoons sugar

pinch fine salt

1/4 cup ice cold water

1 egg yolk

1 teaspoon white vinegar

Dice the butter into small cubes and freeze for 20 minutes.

Meanwhile, whisk together the flour, sugar and salt. Drop in the butter and use a pastry blender to cut it into the flour/sugar.

In a small bowl, whisk together the water (no ice), egg yolk and vinegar. Pour this into the bowl with the dry ingredients and use a spatula to combine. Then knead until the dough comes together, adding a little more water if needed.

Shape and wrap tightly with plastic wrap and refrigerate for 30 to 60 minutes.

Dust a clean surface and your rolling pin with flour.

Roll out the chilled pâte sucrée to fit a pie plate, tart pan or simply stamp with a biscuit cutter for mini-pies or tarts. Whatever your plans, follow the recipes instructions for the oven temperature and baking times.

Serving: 1g, Calories: 1694kcal, Carbohydrates: 180g, Protein: 23g, Fat: 99g, Saturated Fat: 60g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 26g, Trans Fat: 4g, Cholesterol: 439mg, Sodium: 28mg, Potassium: 248mg, Fiber: 5g, Sugar: 37g, Vitamin A: 3100IU, Calcium: 81mg, Iron: 9mg

Author: Laurie McNamara

Course: homemade

Cuisine: French
This recipe was originally posted on July 6, 2011 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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August 8, 2024
BLUEBERRY PUDDING CAKE – The Southern Lady Cooks
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This Blueberry Pudding Cake is so easy to make and is made in an 8X8 so it’s perfect for a small gathering or when you just want a snack size dessert.

If you love this recipe you may also want to give this Blackberry Pudding a try! It’s made in a 9X13 and one of our favorite summer recipes.

❤️WHY WE LOVE THIS RECIPE

We love any dessert made with fresh blueberries and we also love a smaller dessert. This easy recipe is easy to throw together and a wonderful topped with ice cream. It’s a great summer treat you can really enjoy year round!

🍴KEY INGREDIENTS
- Fresh blueberries
- Lemon juice
- All-purpose flour
- Salt
- Baking powder
- Cooking oil
- Vanilla extract
- Cinnamon
- Sugar
- Evaporated milk (could use regular milk)
- Topping Ingredients
- Cornstarch
- Sugar
- Water
🍽️HOW TO MAKE

This recipe is easy to make and you can throw it together quickly! You don’t even need a mixer, which is always a plus.

COOKING STEPS

Step 1
Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and kind of mix so they are coated. Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Add Topping.

Step 2
Boil one cup water in microwave or on stove and mix with sugar and cornstarch in a separate bowl making sure it is well blended. Pour over dough and berries. Bake in preheated 350 degree oven for 45 to 55 minutes until browned on top. Serve with ice cream or just plain.

⭐TIP

If you want to make this in a 9X13, you will need to double the recipe. Also, take a minute and read the comments on this recipe. Great reviews!

OTHER BLUEBERRY RECIPES
Blueberry Shortcake – This is such a delicious dessert and perfect for any summer gathering! We all love this one.

Sour Cream Blueberry Pie – This pie is so easy to make and has a wonderful crumble topping. Such a hit!

Blueberry Biscuits – Add these to your breakfast menu! We added a powdered sugar glaze and they are so good.

Fresh Blueberry Cheesecake – This is one of our most popular recipes for a reason! The homemade crust is amazing.
Blueberry Pudding Cake

Judy Yeager

This Fresh Blueberry Pudding Cake is wonderful to take to any gathering! It’s made in an 8X8 and perfect for a small group or when you want a snack size dessert.

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Course Dessert

Cuisine American, southern

2 cups fresh blueberries You can make this using all kinds of berries

1 tablespoon lemon juice

1 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

3 tablespoons cooking oil I used Canola

2 teaspoons vanilla extract

1 teaspoon cinnamon

1 cup sugar

1 cup evaporated milk could use regular milk

Topping:

1 tablespoon cornstarch

1/4 cup sugar

1 cup boiling water

Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and kind of mix so they are coated. Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Add Topping.

Topping Instructions

Boil one cup water in microwave or on stove and mix with sugar and cornstarch in a separate bowl making sure it is well blended. Pour over dough and berries.

Bake in preheated 350 degree oven for 45 to 55 minutes until browned on top.

Serve with ice cream or just plain.

Keyword blueberry cake, blueberry pudding cake, easy cake recipe, easy dessert, easy recipe, pudding cake

Let us know by commenting below!

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Judy Yeager

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July 17, 2024
Christian Douglas: An Interview with the Bay Area Landscape Architect

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When multiple people we admire tell us we should check out The Food Forward Garden, a new gardening book coming out this fall, we pay attention. “It’s a design manual on the art, craft, and importance of growing food closer to home,” says its author, landscape architect Christian Douglas, who has made a name in the industry designing beautiful gardens that provide both nourishment and beneficial habitats. Now based in the Bay Area, he began his career in England, creating landscapes for historic estates and London townhomes, after which he spent several years “exploring desert ecologies and regenerative agriculture throughout the world.” Today, his work is an appealing reflection of this background: His landscapes are a little structured, a little wild—and always teeming with life.

Christian’s book hits bookstores this October. In the meantime, read his thoughts below on the “Russian doll” method of planting, the plant he’s “fallen deeply for,” and his current garden fetish.

Photography by Sasha Gulish, courtesy of Christian Douglas, unless otherwise noted.

Above: Christian, pictured here in the garden of celebrity chef Tyler Florence, a client and friend.

Your first garden memory:

Gardening with my father on our wild and weedy 1970s Oxfordshire allotment. Eating muddy carrots and earthing up potatoes. Wheelbarrow rides and grass paths. Watering cans and runner beans.

The seed that started it all..

Garden-related book you return to time and again:

Second Nature by Michael Pollan. A wonderful love letter to gardens.

Instagram account that inspires you:

Todd Carr and Carter Harrington’s @hortandpott. These two creatives are fascinating to watch as they develop their business and homestead in Upstate New York. Maximalist, botanical heaven.

Describe in three words your garden aesthetic.

Above: Christian’s mid-century hilltop home in San Rafael. “We love to host and entertain. Our neighbor’s children love charging around the native meadow and foraging in the kitchen garden,” he says.

Curated, timeless, immersive.

Plant that makes you swoon:

A tangle of Carex pansa and California poppies. I’ve fallen quite deeply for Eschscholzia californica ‘Alba’ (poppies) these past few years. Something about the buttery lemon blooms feel soft and delicious on the eyes, especially when a bumble bee is romping around on the anthers.

Plant that makes you want to run the other way:

Blocks of ‘Platinum Beauty’ Lomandra. I can’t quite get to grips with the “why” of variegated grasses.

Favorite go-to plant:

Above: “Edible decoration for my outdoor lounge area.” Pictured is ‘Bountiful Blue’ blueberry in a basket planter—”these Prolific smaller varieties have been bred specifically home gardens”—and ‘Rogers Red’ grape creeping in underneath. Photograph by Christian Douglas.

Vitis ‘Rogers Red’ (grape) and I are having a moment lately. It doubles wonderfully as a shade vine and rambunctious groundcover, with delicious table grapes and crimson leaves in the autumn. Lower water use. Great for florals, too.

Hardest gardening lesson you’ve learned:

Close your gate. While both are lovely to have in the garden, deer and vegetables don’t play well together. I’ve learned (and subsequently, unlearned) that lesson far too many times to remember.

Unpopular gardening opinion:

Above: For a client in in Marin, Christian replaced a lawn with a stylized French potager with willow planters and gravel/brick pathways. Espalier apple, pears and fig frame the perimeter.

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July 14, 2024
BLUEBERRY SHORTCAKE
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This Blueberry Shortcake is made with a shortcake-style biscuit and a delicious blueberry sauce topped with whipped cream. It’s a delicious summer treat!

If you love blueberries, you will want to give this Blueberry Loaf Cake a try! It’s easy to make and wonderful for any gathering with coffee.

❤️WHY WE LOVE THIS RECIPE

This blueberry shortcake is an easy dessert and so good. The sweetness of the blueberries with the shortcake is absolutely delicious. it’s so good topped with whipped topping or ice cream! This dessert comes together quickly and the shortcake will keep so you can make it up in advance.

🍴KEY INGREDIENTS
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Butter
- Egg
- Milk
- Blueberry Sauce Ingredients Needed:
- Sugar
- Cornstarch
- Water
- Blueberries
- Lemon juice
- Butter
SWAPS

You can try this with other fruits, such as blackberries or raspberries. The sauce will be delicious made with those too.

🍽️HOW TO MAKE

This dessert is easy to make and the shortcake is a great recipe that you can use with other recipes.

COOKING STEPS

Step 1
Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk. Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.

Step 2
Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)

Step 3
Whisk together sugar, cornstarch, and water in a pot on top of the stove. Bring to a boil and add the 2 cups of blueberries. Cook about 5 minutes and remove from stove. Add lemon juice and butter.

Step 4
To serve: Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle. Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.

⭐TIP

This sauce is great on many things! Wonderful on pancakes, waffles and ice cream. If you have some leftover you can definitely use it for other things.

OTHER BLUEBERRY RECIPES
Sour Cream Blueberry Pie – This is a pie you will make over and over! The topping is what makes this pie wonderful and you can’t taste the sour cream.

Best Blueberry Cobbler – This is a really easy cobbler and one your friends and family will love. It’s wonderful with ice cream.

Delicious Blueberry Biscuits – These biscuits are a wonderful way to start the day! You can add the glaze or leave it off.

Blueberry Cream Cheese Biscuits – These are made with canned biscuits and we all love them. They are a great addition to a weekend morning!
STORING, REHEATING & SERVING SIZE

We store the shortcake in an airtight container and the blueberry sauce in the refrigerator. You can heat up each in the microwave. This makes about 10-12 shortcakes.
Blueberry Shortcake

Anne Walkup

Blueberry Shortcake is a wonderful summer dessert. This recipe is made with a biscuit style shortcake and a delicious blueberry sauce, topped with whipped cream. Your friends and family will love this delicious dessert.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Course Dessert

Cuisine American, southern

2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup butter or 4 tablespoons softened

1 egg

3/4 cup milk

Blueberry Sauce Ingredients

1/2 cup sugar

3 1/2 teaspoons cornstarch

1 cup water

2 cups blueberries

1 tablespoon lemon juice

4 tablespoons butter

Shortcake Instructions

Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk. Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.

Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)

Blueberry Sauce Instructions

Whisk together sugar, cornstarch, and water in a pot on top of the stove. Bring to a boil and add the 2 cups of blueberries. Cook about 5 minutes and remove from stove. Add lemon juice and butter.

To serve: Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle. Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.

This sauce is great for ice cream or any kind of cake.

Keyword Blueberry Shortcake

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Anne Walkup

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June 6, 2024
Blueberry Pistachio Spring Salad – Simply Scratch
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This Blueberry and Pistachio Spring Salad is a fun and fresh salad loaded with toppings like blueberries, candied pistachios and crumbled feta cheese drizzled with a homemade creamy pomegranate salad dressing! Yields 4 entree salads or about 6 to 8 side salads.

I first had a version of this salad over years ago when visiting our good friends, Mike and Heidi. They just welcomed a beautiful baby boy into the world and we were stopping by to see him, hold him and feel those teeny-tiny baby toes through his pj’s. While we were there we scarfed down a delicious lasagna, garlic bread and this incredible salad. It was my first time having blueberries and feta in the same salad, but I was up to trying something new.

And after the first bite I was anxious to share this flavor combo with you.

To Make This Blueberry Pistachio Spring Salad You Will Need:
- salad greens – In this recipe, I combine butter lettuce and a mix of spinach and baby lettuces.
- candied pistachios – Or you can just use non-candied and lightly salted.
- blueberries – Adds a pop of color, juicy sweetness with a slightly floral flavor.
- pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
- watermelon radish – Lends a pop of color and has slightly sweet and peppery flavor.
- avocado – Adds creaminess along with vitamins, minerals and omega 3 fatty acids.
- thinly sliced red onion – Thinly sliced and, this part is optional, soaked in ice water to remove some of the strong bite.
- feta cheese – Adds delicious salty flavor that pairs perfectly with the ingredients in this salad. If vegan, use vegan feta-style cheese.
- pomegranate vinaigrette – Homemade or store-bought will work.
- freshly ground black pepper – This will add some subtle bite and flavor.
Make the candied pistachios:

In a medium skillet, measure and add 2 tablespoons honey and 2 tablespoons white sugar. Today I used hot honey instead of regular – so good! Using a spatula, stir these together over medium heat until the sugar has dissolved and the mixture is bubbling. Adjust the heat accordingly so it doesn’t burn. Add in 1 cup of pistachios, stir to coat the pistachios. Turn the heat up to medium-high. Stir continuously until the pistachios are completely coated and the pistachios start to toast and are fragrant. About 1 to 2 minutes. Transfer the hot and sticky pistachios to a parchment paper or a silicone baking mat to cool.

Once cool, break apart.

Make The Vinaigrette:

I posted this recipe yesterday! It was so simple all you do is throw the ingredients into a high-speed blender and blend until smooth.

Build The Salad:

On a large platter or in a large bowl, add 5 ounces spring greens with 6 ounces chopped butter lettuce. Then top that with thinly sliced radish, avocado, red onion, blueberries, pomegranate arils, candied pistachios and crumbled feta cheese.

Drizzle with the creamy pomegranate dressing!!

That’s really it! I do like to sprinkle my salad with a little more of that cracked black pepper before I start inhaling it. But that’s just me.

This blueberry and pistachio spring salad was such a surprise. I guess I expected the blueberries to be super sweet and then thinking of that mixed with the feta and pomegranate honey dressing, however it was quite the opposite.

This salad works great as a side dish, but for a more complete meal try it with sliced grilled chicken or even salmon would be amazing! You guys are going to love this salad I just know it!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Blueberry Pistachio Spring Salad

This Blueberry and Pistachio Spring Salad is a fun and fresh salad loaded with toppings like blueberries, candied pistachios and crumbled feta cheese drizzled with a homemade creamy pomegranate salad dressing! Yields 4 entree salads or about 6 to 8 side salads.

Prep Time: 20 minutes

Total Time: 20 minutes

5 ounces spring mix salad greens

6 ounces chopped butter lettuce

candied pecans

1/2 medium red onion, sliced thin

1 watermelon radish, thinly sliced

1 to 2 small avocados, sliced

1 cup blueberries

1/3 cup pomegranate arils

2 ounces crumbled feta cheese

creamy pomegranate dressing

Toss the salad greens together and arrange on a platter or divide among bowls. Top with candied pistachios, red onion, radish, avocado, blueberries, pomegranate arils and feta.

Drizzle with desired amount of pomegranate dressing right before serving. Optional: Top with freshly ground black pepper.

If you’re not interested in making your own pomegranate dressing, Simply Dressed by Marzetti makes a similar one that isn’t to bad for you either.

Serving: 1g, Calories: 174kcal, Carbohydrates: 18g, Protein: 5g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 13mg, Sodium: 194mg, Potassium: 595mg, Fiber: 6g, Sugar: 8g, Vitamin A: 1967IU, Vitamin C: 27mg, Calcium: 113mg, Iron: 1mg

Author: Laurie McNamara

Course: Salads

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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March 26, 2024
Blueberry Banana Bread – Simply Scratch
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Blueberry Banana Bread is moist, flavorful and bursting with blueberries. Slice and serve with a smear of salted butter and prepare to fall in love. This recipe yields 1 loaf (but can be easily doubled) and will serve 8 to 10 depending on how thick or thin you slice it.

I love banana bread. So when Malloree came to me and says “can you make blueberry banana bread” you do just that. Because not only did she ask sweetly, but also because it sounds like an amazing combination. Just thinking about spreading butter on warm slice and I’m a goner.

Blueberries + Banana Bread = Heaven.

To Make This Blueberry Banana Bread You Will Need:
- unbleached all-purpose flour – Gives structure to the banana bread.
- baking powder – Will create lightness in the batter, which makes it rise.
- baking soda – Creates a gas while baking which helps the bread rise.
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- fine salt – Use either sea salt or pink himalayan.
- bananas – Use very (and I mean very) ripe bananas for added moisture, flavor and sweetness.
- unsalted butter (melted) – Adds moisture, richness and flavor.
- granulated sugar – Adds sweetness and flavor.
- light brown sugar – For a touch of sweetness and subtle caramel-y flavor.
- egg – Lends richness and flavor.
- milk – Adds moisture. Feel free to use any milk you have on hand.
- vanilla – Adds warmth and enhances all of the other flavors in this recipe.
- blueberries – Adds a pop of color, juicy sweetness with a slightly floral flavor.
Preheat your oven to 325℉ (or 160℃).

Spray a standard loaf pan with nonstick spray with flour OR grease with a little butter and lightly coat with flour (tapping out any excess).

Prep The Dry Ingredients:

In a small bowl, measure and add 1 cup unbleached all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon fine salt and 1/4 teaspoon ground nutmeg.

Whisk to combine and set off to the side.

Prep The Dry Ingredients:

In a large mixing bowl, add 1/4 cup melted (and cooled slightly) unsalted butter, 1/4 cup each white and light brown sugar. Mix by hand or use a hand mixer, stirring until combined and is light and creamy.

In a shallow bowl or plate, mash 2 medium ripe bananas.

To the butter and sugar mixture, add the mashed banana, 1 egg, 1 tablespoon milk and 1 teaspoon vanilla extract.

Stir well to incorporate.

Toss 1 cup blueberries with a little bit of the dry ingredients – about 2 teaspoons or so.

Combine The Wet and Dry Ingredients:

Gradually add 1/3 of the dry ingredients at a time, mixing after each addition.

Lastly, add in the blueberries (and any excess dry ingredients) into the banana bread batter.

Gently fold in the blueberries.

Transfer the blueberry banana bread batter to the prepared pan.

BAKE THE BANANA BREAD:

Spread it smooth and bake on the middle rack of your preheated oven for 40 to 45 minutes OR until a tester comes back clean when inserted into the middle of the bread. Rotate halfway through baking too ensure even baking.

Once baked, remove and let rest for 10 to 20 minutes before carefully removing and transferring to a wire rack to finish cooling.

Once mostly cooled, slice and serve.

Although delicious as is…

This bread is best when served warm with softened salted butter. Maybe even a drizzle of honey and a cup of coffee or tea too!

HOW TO BEST STORE AND FREEZE THIS Blueberry BANANA BREAD:

Allow the bread to cool completely before storing. This quick bread will last up to 3 to 4 days on the counter if wrapped tightly in plastic wrap. For freezing, double wrap each loaf in plastic wrap and then in aluminum foil. Freeze up to 4 months.

Enjoy! And if you give this Blueberry Banana Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Blueberry Banana Bread

Blueberry Banana Bread is moist, flavorful and bursting with blueberries. Slice and serve with a smear of salted butter and prepare to fall in love. This recipe yields 1 loaf (but can be easily doubled) and will serve 8 to 10 depending on how thick or thin you slice it.

Prep Time: 25 minutes

Cook Time: 40 minutes

Cooling Time: 40 minutes

Total Time: 1 hour 45 minutes

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon fine salt

1/4 teaspoon ground nutmeg

2 medium ripe bananas

1/4 cup unsalted butter, melted and cooled slightly

1/4 cup granulated sugar

1/4 cup light brown sugar

1 large egg

1 tablespoon milk, use milk of your choice

1 teaspoon pure vanilla extract

1 cup blueberries

Preheat your oven to 325℉ (or 160℃). Spray a standard loaf pan with nonstick spray with flour OR grease with a little butter and lightly coat with flour (tapping out any excess).

In a small bowl, measure and add flour, baking powder, baking soda, ground cinnamon, fine salt and ground nutmeg. Whisk to combine and set off to the side.

In a large mixing bowl, add the melted (and cooled slightly) unsalted butter and both sugars. Mix by hand or use a hand mixer, stirring until combined and is light and creamy.

In a shallow bowl or plate, mash 2 medium ripe bananas.

Add the mashed banana, egg, milk and vanilla extract to the butter and sugar mixture. Stir well to combine.

Toss the blueberries with a little bit of the dry ingredients (about 2 teaspoons or so) and set a side for minute.

Gradually add 1/3 of the dry ingredients at a time, mixing after each addition. Lastly add in the blueberries (and any excess flour/dry ingredients) and gently fold to incorporate.

Transfer the blueberry banana bread batter to the prepared pan, spreading it evenly with a spatula. Bake on the middle rack for 40 to 45 minutes OR until a tester comes back clean when inserted into the middle of the bread. Rotate halfway through baking too ensure even baking.

Once baked, remove and let rest for 10 to 20 minutes before carefully removing and transferring to a wire rack to finish cooling.

Slice and serve with softened salted butter or as desired.

Serving: 1slice, Calories: 207kcal, Carbohydrates: 35g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 253mg, Potassium: 161mg, Fiber: 2g, Sugar: 19g, Vitamin A: 244IU, Vitamin C: 4mg, Calcium: 34mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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February 29, 2024
Blueberry Crumb Cake – Simply Scratch
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Grab a cup of coffee and sit down with a piece of this Blueberry Crumb Cake! Studded generously with plump blueberries and topped with a simple crumb topping that gives this cake delicious texture! This recipe yields 12 servings.

You know how bakery muffins have that crumbly sugar topping? Well, so does this cake.

It’s like a blueberry muffin but in cake form and I’m so in love with it.

A simple cake batter studded with blueberries is topped with a crumbly topping and baked to perfection. Immediately after being baked, I sprinkle the entire cake with a little sugar for even more crunchy texture and some sparkle.

Blueberries in desserts is my favorite. However, blueberries in cake with a crunchy crumb topping is my weakness.

To make this Blueberry Crumb Cake you will need:
- unbleached all-purpose flour – The base for the cake batter.
- baking soda – Creates a gas while baking which helps the cake rise.
- baking powder – Will create lightness in the batter, which makes it rise.
- fine salt – Use either sea salt or pink himalayan.
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- unsalted butter – Adds moisture, richness and flavor.
- granulated sugar (white) – For sweetening and flavor.
- egg (room temperature) – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
- vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and airy texture.
- blueberries (fresh) – Adds sweet and slightly floral flavor.
optional for serving:

Preheat your oven to 350℉ (or 180℃) and grease a 9×13 baking dish.

Start by adding the 2 cups unbleached all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg into a mixing bowl.

Whisk until combined and then set it off to the side.

In a larger mixing bowl, add 5 tablespoons butter and 3/4 cup sugar and using a hand mixer, mix until combined. It should look a little crumbly at first, but that’s okay.

Then add in 1 large egg and 1/2 teaspoon vanilla extract and mix until combined.

Next add in 1/3 of the flour mixture and mix until just incorporated. Then add in 1/3 cup of (1 cup total) buttermilk and mix until just combined. Alternate adding these ingredients until both are incorporated.

Do not over mix.

Cake batter perfection.

To the batter, add 1 pint fresh blueberries, and use a spatula to gently fold them into the batter. You DO NOT want to use your mixer because your blueberries will explode and your cake batter will be a purple-blue color. Stop as soon as all the blueberries are incorporated.

After that, pour the cake batter into a lightly greased 9×13 baking dish.

Set this aside and let’s get started on the crumble topping!

TO make the crumb topping you will need:
- 6 tablespoons unsalted butter
- 1/2 cup both sugar and flour
- 1/4 teaspoon ground cinnamon
- pinches of kosher salt
After that, use a pastry blender, to cut the butter into the flour and sugar mixture until blended and resemble a fine crumb.

Sprinkle an even layer of the crumb topping over the blueberry cake batter and place the baking dish on the middle rack of your preheated 350° oven. Bake for 40 to 45 minutes.

Lastly, carefully remove the blueberry crumb cake out of the oven.

And then immediately sprinkle with 1 tablespoon granulated sugar. The sugar will give the top some extra crunchy texture but it also makes it sparkle. Place cake pan on a wire baking rack and let rest 20 minutes before slicing and serving.

Finally, serve with coffee or tea and maybe a scoop of vanilla ice cream or whipped cream. Because there are no rules here. This blueberry crumb cake is moist and bursting with blueberries. However the crumble topping gives the cake some crunch which is a nice contrasting texture.

Got blueberries? Make this crumb cake! I have no doubt that you will love this one as much as we do!

How To Store Blueberry Crumb Cake:

Wrap or cover tightly with plastic wrap or transfer to an air-tight container and store at room temperature. Or refrigerate for up to 5 days.

How Long Will Blueberry Crumb Cake Last?

If stored properly, this crumb cake will last up to 3 to 4 days.

Can You Freeze This Blueberry Crumb Cake?

Yes! Wrap individual pieces in plastic wrap and then foil OR store in a freezer safe container or bag for up to 3 months. Remove and defrost overnight on your countertop.

Enjoy! And if you give this Blueberry Crumb Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings

Blueberry Crumb Cake

Grab a cup of coffee and sit down with a slice of this Blueberry Crumb Cake! Studded generously with plump blueberries and topped with a simple crumb topping that melts into the moist and delicious cake!

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

FOR THE CAKE:

2 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

5 tablespoons softened unsalted butter

3/4 cup sugar

1 large egg

1/2 teaspoons vanilla extract

1 cup low-fat buttermilk

1 pint fresh blueberries

FOR THE CRUMB TOPPING:

6 tablespoons unsalted butter

1/2 cups granulated sugar

1/2 cups unbleached all-purpose flour

1/2 teaspoon ground cinnamon

1 pinch kosher salt

1 tablespoon granulated sugar, for sprinkling

MAKE THE CAKE:

Preheat your oven to 350℉ (or 180℃) and grease a 9×13 baking dish.

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

Next, in a larger mixing bowl, add the butter and sugar and mix until combined.

Add the egg and vanilla and mix until completely combined.

Next, alternate adding a third of the flour mixture and then 1/3 of the buttermilk. Mixing until just combined. Repeat until both are gone. Don’t over mix.

Use a spatual and fold in the blueberries gently until incorporated. Pour the batter into the prepared pan and set aside.

MAKE THE CRUMBLE:

In a mixing bowl, add the butter, sugar, flour, cinnamon and salt. Using a pastry cutter, blend until combined.

Sprinkle an even layer on top of the cake and place on the middle rack of your preheated oven. Bake for 45-50 minutes or until a tester comes out mostly clean with a few crumbs attached.

Once baked, remove from the oven and immediately sprinkle with 1 tablespoon of sugar.

Place cake pan on a wire baking rack and let rest 20 minutes before slicing and serving.

Serving: 1piece, Calories: 308kcal, Carbohydrates: 49g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 44mg, Sodium: 247mg, Potassium: 99mg, Fiber: 2g, Sugar: 27g, Vitamin A: 375IU, Vitamin C: 4mg, Calcium: 47mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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January 28, 2024
Blueberry Streusel Muffins
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Homemade blueberry streusel muffins are a super easy treat, snack, or breakfast.

These muffins turn out light and moist with lots of fresh berries and a buttery cinnamon streusel topping!
- These blueberry muffins are a delicious treat made with a handful of staple pantry ingredients.
- Make and freeze extra muffins to pop in a backpack or briefcase.
- Bake in any size – mini muffins, medium, or jumbo-sized muffins, and enjoy them anytime!
Ingredients for Blueberry Muffins
- Flour: The base of these muffins is all-purpose flour. If you’re gluten-free, a 1:1 gluten-free flour blend can be substituted.
- Baking Powder: This is the leavening agent and it helps the muffins rise and become fluffy.
- Sugar: Granulated white sugar is added for sweetness and texture.
- Milk: Adds moisture and richness – it can be replaced wiht any dairy free alternative like almond milk.
- Butter: Use melted unsalted butter for richness, flavor, and moisture. If you have salted butter, skip the salt in the recipe.
- Egg: Binds the ingredients together and adds structure.
- Almond Extract: This gives a lovely flavor that pairs beautifully with the blueberries. Replace it with 1 teaspoon of vanilla extract, 1 teaspoon of lemon zest, or ½ tsp cinnamon.
- Blueberries: Fresh or frozen blueberries work just fine in this recipe. If using frozen berries, they may discolor the batter a little bit – be sure not to thaw them first.
Streusel Topping: A delightful mix of flour, sugar, softened butter, cinnamon, and a pinch of salt. It creates a sweet, crumbly topping that’s irresistible. For a nuttier flavor, you can add a bit of ground almonds or oats.

How to Make Blueberry Streusel Muffins
1. Beat butter and sugar and then mix in the remaining wet ingredients (per the recipe below).
2. Add the dry ingredients and mix until just moistened. Fold in blueberries
3. Divide the muffin batter into a prepared muffin tin, top with the streusel mix and bake.
Tips
- Line the muffin well with paper liners for easy clean up.
- Combine ingredients just until mixed.
Storing Muffins
- Keep blueberry streusel muffins in a covered container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze individual muffins by wrapping them in plastic wrap and then placing them in a zippered bag for up to 3 months.
- Thaw at room temperature or heat them in the microwave at 30-second intervals until warmed.
More Muffin Recipes We Love
5 from 2 votes↑ Click stars to rate now!
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Blueberry Streusel Muffins

This blueberry muffin recipe is a childhood favorite with fresh blueberries and a buttery crumb topping.

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Preheat the oven to 400°F and line a muffin pan with liners.

In a large bowl, combine 1 ¾ cup flour, baking powder, sugar, and salt. Stir in the milk, egg, butter, and vanilla. Stir just until slightly moistened.

In a medium bowl whisk together the milk, egg, butter, and almond extract. Pour into the dry ingredients and stir just until slightly moistened.

Toss 1 ¼ cups of blueberries with 1 tablespoon of flour. Add to the batter and gently stir just until combined. Divide among 12 muffin cups.

For the streusel, combine flour, sugar, butter, cinnamon, and salt. Mix well to combine, the mixture should hold when pinched.

Top the muffins with the remaining 1/2 cup of blueberries and sprinkle the streusel over top.

Turn the oven down to 375℉ and bake the muffins for 16-20 minutes or until a toothpick comes out clean. Remove from the pan and cool on a baking rack.

For Frozen Blueberries: Do not thaw first. Increase baking time by 4 to 6 minutes.
For bigger streusel pieces, gently press pieces together before sprinkling over the muffins.

Calories: 234 | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 169mg | Potassium: 165mg | Fiber: 1g | Sugar: 19g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Muffins, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 6, 2024
Homemade Blueberry Pie
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Blueberry Pie is a classic dessert that has been passed down for generations.

Sweet juicy blueberries are baked in a tender, flaky pie crust until golden brown and bubbly.

Serve blueberry pie a la mode with vanilla ice cream!

Crust for Blueberry Pie

Pastry – If time allows, a homemade pie pastry is great but it’s totally okay to use ready to bake pie crust (fresh or frozen) too. If you prefer a crumb topping, like in my easy apple crumb pie, you can replace the top crust with a crumb topping!

Baking – When baking a pie, the outer crust can brown faster than the rest. To over browning, use a pie shield or cover the edges with foil if they are browned before the rest of the pie.

Use Fresh or Frozen Berries

This blueberry pie recipe thickens much better with fresh blueberries. While fresh berries are preferable, they’re not always available (or can be very expensive) so frozen blueberries are a good substitute.
Frozen blueberries do not need to be thawed, cooking time will need to be increased by 15 to 20 minutes.

Add 1 tablespoon of extra cornstarch to the blueberry mixture.

Frozen blueberries can sometimes release extra liquid making for a pie that can be a bit more runny. Be sure to allow at least 2 hours for the pie to cool after baking (longer is better). Once cooled completely and set, you can reheat the pie a little bit for serving.
How to make Blueberry Pie
1. Combine blueberry pie filling ingredients per the recipe below.
2. Line the pie plate with the bottom crust and fill with berry mixture.
3. Roll out the second pie crust and cut it into 1″ strips. Weave the strips over the pie to create a lattice crust.
4. Brush with milk, butter, or an egg wash for a glossy finish.
Cook until the pie filling begins to bubble and the crust is golden brown. Once the blueberry pie is perfectly done, be sure to allow time to cool and set.

More Blueberry Recipes

Blueberries are great in pies but they’re perfect for lots of other baked goods as well!

Did you enjoy this Homemade Blueberry Pie? Leave us a comment and a rating below!
4.84 from 24 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Blueberry Pie

Tender flaky pie crust filled with a sweet lemon-kissed blueberry filling.

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Preheat oven to 400°F. Adjust a rack to the bottom of the oven.

In a small bowl, mix sugar, cornstarch, lemon zest, 1 tablespoon lemon juice, cinnamon and a pinch of salt. Add to blueberries and gently stir to combine.

Roll half of the pie dough on a lightly floured surface into a 12-inch circle. Line a 9-inch pie pan with the crust. Fill the crust with the blueberry mixture.

Top the pie with the remaining crust and cut 4 to 5 slits in the crust to allow steam to escape. If preferred, create a lattice crust by cutting the top crust into 1-inch strips and weaving them over the pie. Brush the crust with milk and sprinkle with a little bit of sugar if desired.

Place the pie on a rimmed baking sheet to catch any drippings. Bake pie on the lowest shelf in the oven for about 45 to 55 minutes or until the filling is bubbly and the crust is golden brown.

Cool for at least 2 hours before serving.

If edges of crust start to brown too much, cover with foil or use a pie shield.
If using frozen blueberries, do not thaw first and add 1 tablespoon of additional cornstarch. Cook for an additional 15 to 20 minutes if needed.
Leftover blueberry pie can be stored at room temperature for 2 days or in the fridge for up to 4 days. To store, cover the pie loosely with aluminum foil or plastic wrap and place it in the fridge.

Calories: 344 | Carbohydrates: 58g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 177mg | Potassium: 136mg | Fiber: 3g | Sugar: 28g | Vitamin A: 55IU | Vitamin C: 16.1mg | Calcium: 22mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie

Cuisine American

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Holly Nilsson

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October 19, 2023