Breakfast - Half baked harvest blueberry bread recipes

Author: Lenard Clark

Sweet lemony almond cake swirled with fresh blueberries & infused with earl grey tea for a cozy winter twist. 3 layers of light and fluffy lemon cake swirled with a mix of fresh blueberries and blueberry jam.

Earl Grey Blueberry Lemon Cake
Bursting Blueberry Lemon Layer Cake
Blueberry Lemon Poppy Seed Custard Cake
Blueberry Lemon Ricotta Sweet Rolls

Earl Grey Blueberry Lemon Cake

Sweet lemony almond cake swirled with fresh blueberries & infused with earl grey tea for a cozy winter twist.
Provided by: Tieghan Gerard
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 17

Ingredients:

1/2 cup milk
3-4 bags earl grey tea
1 stick (8 tablespoons) salted butter, at room temperature
1/2 cup + 1 tablespoon granulated sugar
2 teaspoons lemon zest
2 teaspoons orange zest
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup plus, 1 tablespoon all purpose flour
3/4 cup almond flour ((or 1/2 cup all-purpose flour) )
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups fresh or frozen blueberries
1 tablespoon blueberry jam ((optional))
2/3 cup powdered sugar
3 tablespoons lemon juice
1 blood orange ((optional))

Nutrition:

Calories: 276 kcal
Serving Size: 1 serving

How to cook:

1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.2. Preheat the oven to 375° F. Grease a (9x5 inch) loaf pan.3. In a large mixing bowl, beat together the butter, 1/2 cup sugar, lemon zest, and orange zest until combined. Beat in the eggs, one at a time, until combined, then add the vanilla. Add 1 cup flour, almond flour, baking powder, and salt, and beat to combine. Add the steeped milk, beating until just combined. 4. Toss the blueberries with 1 tablespoon flour, then fold in 3/4 cups blueberries.3. Spoon the batter into the prepared pan. Swirl in the blueberry jam, then Sprinkle on the remaining blueberries and 1 tablespoon sugar. Bake for 55-60 minutes, or until the center is just set. Let cool before glazing.4. Meanwhile, make the glaze. Remove the zest from the blood orange with a vegetable peeler in wide strips. Thinly slice the strips. In a small bowl, whisk together the powdered sugar, and lemon juice until smooth and drizzly. Stir in the orange zests.5. Drizzle the glaze over the cake. Slice and enjoy!

Notes: Earl Grey Blueberry Lemon Cake, Ingredients ; 1/2 cup milk ; 3-4 bags earl grey tea ; 1 stick (8 tablespoons) salted butter, at room temperature ; 1/2 cup + 1 tablespoon granulated

Tags:

blueberry lemon ricotta sweet rolls bursting blueberry lemon layer cake blueberry lemon poppy seed custard cake earl grey blueberry lemon cake half baked harvest blueberry bread lemon poppy seed custard cake

Bursting Blueberry Lemon Layer Cake

3 layers of light and fluffy lemon cake swirled with a mix of fresh blueberries and blueberry jam. Each cake layer is frosted generously with whipped blueberry mascarpone buttercream.
Provided by: Tieghan Gerard
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 19

Ingredients:

1 cup melted coconut oil ((can use melted butter or canola oil))
1/2 cup plain greek yogurt
3 large eggs, at room temperature
1 1/2 cups granulated sugar
1/4 cup brown sugar, packed
1 tablespoon vanilla extract
1 cup buttermilk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
3 3/4 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup high-quality blueberry jam
2 cups fresh or frozen blueberries ((do not thaw using frozen))
3 sticks salted butter, at room temperature
4 ounces mascarpone or cream cheese, at room temperature
3 cups powdered sugar
4-5 tablespoons high-quality blueberry or blackberry jam

Nutrition:

Calories: 392 kcal
Serving Size: 1 serving

How to cook:

1. Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, yogurt, eggs, sugar, brown sugar, vanilla, buttermilk, lemon juice, and zest. Add 3 3/4 cups flour, baking powder, baking soda, and salt. Mix until just combined. 3. Toss the blueberries with the remaining 1 tablespoon flour and fold them into the batter. Swirl in the blueberry jam, leaving a few streaks of jam throughout the batter, it shouldn't be fully incorporated.4. Pour the batter among the 3 cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.5. To make the buttercream. Add the butter, mascarpone, and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Divide the buttercream between 3 bowls. Mix 1-2 tablespoon jam into 1st bowl, then 2-3 tablespoons jam to the 2nd bowl. Leave the 3rd bowl plain. 6. To assemble, place one cake layer on a serving plate or cake stand. Spread the darkest colored buttercream over the cake. Add the 2nd cake layer and spread with the lighter colored buttercream. Add the final cake layer and spread with the white buttercream. Lightly frost the outside of the cake, swirling the different shades together. It's shouldn't look "perfect". Chill 30 minutes. Serve, or store in the fridge for up to 3 days.

Notes: Cinnamon Sugar Blueberry Crumb Bars, The base is a simple salted butter crumb dough sweetened with golden brown sugar. The filling has hints of lemon and is made with fresh

Blueberry Lemon Poppy Seed Custard Cake

The prettiest simple spring cake! Easier than you'd think to make and most importantly, so delicious!
Provided by: Tieghan Gerard
Total time: 195 minutes
Cook time: 50 minutes
Prep time: 25 minutes
Yields: 10 servings
Number of ingredients: 16

Ingredients:

1/2 cup, plus 2 tablespoons granulated sugar
1 stick (8 tablespoons) salted butter, at room temperature
1 tablespoon lemon zest, use Meyer if you can
1 large egg, at room temperature
1 tablespoon, plus 2 teaspoons vanilla extract
1 1/2 cups all purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup sour cream or plain Greek yogurt
1 1/2 cups heavy cream
4 large egg yolks
2 cups fresh or frozen blueberries thawed and drained
1 teaspoon granulated sugar
1 teaspoon all purpose flour
powdered sugar, for dusting

Nutrition:

Calories: 307 kcal
Serving Size: 1 serving

How to cook:

1. Preheat the oven to 350° F. Line a 9 or 10-inch springform pan with parchment paper, butter the parchment paper.2. To make the cake. In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until light and fluffy, about 2 minutes. Beat in the egg and 1 tablespoon vanilla until combined. Add the flour, poppyseeds, baking soda, and salt, and beat to combine. Beat in the sour cream until just combined. Spread the batter over the bottom and 1 1/4 inch up sides of the prepared pan, creating a boat for the custard. Making sure batter on sides is 1/4 inch thick and you have an even layer of batter on the bottom (see above photos).3. To make the custard. Whisk together the egg yolks and 2 tablespoons sugar in a medium bowl until combined.4. Place the cream over medium heat and gently warm until steaming. Remove from the heat and stir in the vanilla. In a slow stream, whisk about 1/2 cup of the cream into the egg yolks, whisking constantly so they don’t scramble. Whisk in the remaining cream. Pour 3/4 of custard into the center of the cake, reserving the remaining 1/3 cup. 5. In a bowl, combine the blueberries, sugar, and flour. Sprinkle 1 1/2 cups of berries over the custard. It's going to be jiggly. Bake for 25 minutes. Remove from the oven and gently pour over the remaining custard, then sprinkle on the remaining berries. Bake another 20 - 25 minutes until the sides of the cake are deep golden. The custard should be pretty jiggly in the center. If you want a looser custard, bake a total of 45-48 minutes.6. Let cool, then release the cake from the mold. Refrigerate 1-2 hours or until ready to serve. The colder your cake is, the more set your custard will be. When ready to eat, generously dust the top of the cake with powdered sugar and enjoy!!

Notes: Vanilla Bean Blueberry Lemon + Cream Cheese Swirl Sticky Buns, Seriously, you could turn any type of breakfasty dish – pancakes, waffles, crepes and pretty much any bread, into a breakfast to remember.

Blueberry Lemon Ricotta Sweet Rolls

Not your usual sweet roll...extra soft, hinted with lemon and full of blueberries...a touch more special!
Provided by: Tieghan Gerard
Total time: 150 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

2 1/2 teaspoons active dry yeast
1 cup whole milk, warm
2 tablespoons honey
3 1/2 - 4 cups all-purpose flour, plus more for dusting
1/4 teaspoon cardamom
1/2 teaspoon kosher salt
3 large eggs, at room temperature
6 tablespoons salted butter, melted
2-3 tablespoons lemon zest
4 tablespoons salted butter at room temperature, plus more for greasing
1 jar (8 ounce) high-quality thick blueberry jam
1/4 cup honey
1 cup whole milk ricotta cheese, at room temperature
1-2 cups powdered sugar
1 tablespoon lemon zest
2 teaspoons vanilla extract

Nutrition:

Calories: 495 kcal
Serving Size: 1 serving

How to cook:

1. To make the dough. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add 3 ½ cups flour, the cardamom, salt, eggs, melted butter, and 1 tablespoon lemon zest. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.2. Cover the bowl and let sit at room temperature for 1 hour or until the dough has doubled in size. 3. Preheat the oven to 350° F. Butter a 12-cup muffin pan. 4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread 2 tablespoons softened butter evenly over the dough. Spread over the jam, then sprinkle the lemon zest. Starting with the long edge closest to you, carefully roll the dough into a log, it's going to be a little messy. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut the log into 12-16 rolls. Place the rolls in the prepared baking dish, they should just fit, but it's ok if they seem slightly big. Cover and let rise 10 minutes.5. Meanwhile, melt together the honey and 2 tablespoons butter. Bring to a boil, cook 1 minute, then remove from the heat. Brush/drizzle the honey over each roll. Bake the rolls for 20 to 25 minutes, or until golden brown. Watch towards the end to make sure they are not getting too dark on top. 6. To make the icing, whip the ricotta in a food processor until creamy. Add the powdered sugar and lemon zest, then gently pulse until just combined. If the icing is runny, add additional powdered sugar. 7. Spread the icing over the warm rolls. Serve warm and enjoy!

Notes: Blueberry Lemon Ricotta Sweet Rolls, Blueberry Lemon Ricotta Sweet Rolls. The perfect brunch roll for the spring and summer months ahead. Soft buttery dough swirled with sweet