Blueberry Baked Oatmeal

My new role as mom has taught me many things, which isn't that hard to believe. Planning each day now revolves around R and his needs. Breakfast before being a mom was always a grab whatever you could find or quickly put together and run out the door to work. Learning my new role of staying at home and making sure R has a well balanced diet brings a different kind of morning routine. One of R's favorite foods are blueberries. I always keep a big bag of frozen blueberries around the hours for recipes such as this one or to put in pancakes or waffles. After trying this baked oatmeal, its hard to eat from the pre-made oatmeal packets. The oatmeal has layers of flavors and textures and is also a very adaptable. Add in raspberries or substitute for other fruit or nuts you have on hand. If you are short on time in the mornings, make a batch on the weekend and reheat throughout the week. The leftovers are just as good and it is definitely a hearty, healthy, and filling breakfast.

Blueberry Baked Oatmeal
1 cup old fashioned rolled oats
1/4 cup chopped walnuts or pecans
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
Pinch of salt
1/4 cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 to 3 ripe bananas, peeled and sliced 1/2 inch thick
1 cup blueberries (fresh or frozen), divided

Preheat oven to 375 degrees. Lightly grease a 2 quart baking dish. In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon, and salt. Stir with a fork to combine. In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and blueberries over the top. Bake for 35 - 40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Source: Super Natural Every Day by Heidi Swanson via Annie's Eats

Blueberry Crumb Muffins

I haven’t met a single person that doesn’t like blueberry muffins, and believe me, I have had my fair share! This is my all-time favorite recipe. The crumb topping takes the muffin from your average blueberry muffin to a special treat. I have shared this recipe with a few people before and they always get rave reviews and requests for more!  The crunch from the crumb topping, the moistness from the batter, and the sweetness from the blueberries is what makes this blueberry muffin my all-time favorite!

Blueberry Crumb Muffins

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For Streusel Topping:

1 cup all purpose flour

1/4 cup light brown sugar, packed

1/3 cup granulated sugar

1 stick cold unsalted butter, cut into 1/2 inch cubes

2 teaspoons ground cinnamon

Pinch of salt

For Blueberry Muffins:

1 stick plus 2 tablespoons unsalted butter, at room temperature

1 1/2 cups granulated sugar

1/2 teaspoon vanilla extract

2 large eggs

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

3/4 cup milk

2 cups blueberries, fresh or thawed

To Make Streusel Topping:

In a bowl of an electric mixer fitted with a paddle attachment mix flour, brown sugar, granulated sugar, butter, cinnamon, and salt until pea-size bits of streusel form. Set aside.

To Make Blueberry Muffins:

Place paper liners in a twelve mold muffin pan. Preheat oven to 350 degrees.

In a bowl of an electric mixer, beat butter, sugar, and vanilla at high speed until light and fluffy. Add eggs and beat on medium speed to combine.

In a separate bowl, sift together flour, baking powder, and salt. Mix the dry ingredients into the butter and egg mixture at low speed just until combined. Add milk and mix until combined. Fold in blueberries.

Divide the batter evenly among the paper liners. Spread 1/4 cup of streusel on top of each. Bake 22 to 28 minutes, or until a cake tester inserted into the center of a cake comes out clean. Cool on a wire rack for 5 to 10 minutes.

Source: Little Cakes from the Whimsical Bakehouse by Kaye and Liv Hansen

One Year Ago Today: Butterfinger Cake

Blueberry-Lemon Bundt Cake

I’m always looking for an occasion worthy of cake! I have so many recipes in mind that I want to try out, but no reason to actually bake a cake. Mother’s Day was a couple of weeks ago and I felt it was the perfect time to try out this particular recipe.  If you can’t tell, lemon is still on my mind and blueberries were the perfect companion. The cake was nice and light, with hints of lemon and blueberry flavor. I am never one to shy away from a cream cheese topping, but it can be left off the cake and substituted for a simple sprinkle of powdered sugar if you desire. I thought the cream cheese icing took the cake up a notch, making it more of a dessert than possible breakfast!

Blueberry-Lemon Bundt Cake

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For the Cake:

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest

2 teaspoons baking powder

1/2 teaspoon salt

2 sticks unsalted butter, room temperature

1 cup packed light-brown sugar

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups blueberries

2 tablespoons grated lemon zest

juice of one lemon

Nonstick cooking spray, for pan

For the Glaze:

4 oz cream cheese, softened

1 tablespoon butter, softened

2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1 tablespoon milk

To make Cake:

Preheat the oven to 350 degrees.

In a small bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

In a small bowl, toss blueberries and zest with remaining teaspoon of flour; gently fold into batter. Coat a 12-cup Bundt pan with cooking spray. Spread batter in prepared pan.

Bake cake on bottom rack  of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cook in pan 20 minutes. Invert onto a rack; cool completely, top side up.

Dust with confectioners’ sugar before serving or drizzle with cream cheese glaze (instructions below).

To make Glaze:

Mix the cream cheese with the butter, confectioners’ sugar vanilla extract, and milk in a bowl. Heat in a microwave oven for 10 to 15 seconds. Drizzle spoonfuls over the cooled cake.

Source: My Baking Addiction, originally from Everyday Food