I’ve still been having good luck getting delicious, local blueberries. But, I know the days are numbered. So with anything else in season right now, I’m trying to make the most of it while I can. We’ve been so busy out on the water, or at the beach this past few weeks I feel like I’ve barely had any time in the kitchen. Which is a blessing and a curse in my book…

One thing I did have time to whip together last week were these delicious blueberry crumb bars. I’ve made them a few times now, and we always love them. They’re a breeze to bring together, and if stored in the refrigerator, are a perfect quick sweet to pair with a glass of milk all throughout the week (if they last that long!). The shortbread crusty is nice and sturdy; there’s nothing worse than a bar that buckles under that first bite, am I right? And the filling is just perfect – sweet with a hint of brightness from the addition of lemon zest.

And I know I sound like a broken record when I say this – but I can’t wait to try them with other fruits. Blackberries, raspberries, or maybe a mixed berry combo? Will have to make another batch before berry season is over. Maybe take them out to the sandbar with us to share…because sadly, I know our days “knee deep in the water somewhere” are numbered for this season too! 

 Print

Blueberry Crumb Bars

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

Preheat the oven to 375 degrees. Grease a 9×13 inch pan.

In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares. Store in an airtight container for up to 5 days in the refrigerator.

Source: adapted from AllRecipes via Smitten Kitchen

When I first saw this pie in a recent issue of “Taste of Home” I literally gasped. I bought all the ingredients the next time I went to the supermarket, and them promptly kept on putting it off – for one reason or another. I got around to making it this week, and let me just say that my waistline is wishing that I’d kept putting it off…because I found myself eating close to half of the damn thing by myself!

It’s a no-bake pie, which is always a winner this time of year. Although, I did end up toasting the pie crust for a few minutes – to bring out the rich flavor of the macadamia nuts in the crust. I loved the use of shortbread cookies instead of the traditional graham as well! The filling had plenty of pucker from the addition of fresh lime juice and zest, but was balanced out with a perfect sweet creaminess.

A simple garnish of fresh whipped cream, lime slices, and chopped macadamias makes this one gorgeous pie! Perfect for any summertime soiree, or to brighten a dark winter’s day alike. This one is definitely a keeper!

 Print

Macadamia Key Lime Pie

For the crust:
1 cup shortbread cookies, finely crushed
1/2 cup macadamia nuts, finely chopped
1/4 cup sugar
5 tablespoons butter, melted

For the filling:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 lime, zested
1/2 cup fresh lime juice
1 cup heavy whipping cream
1/4 cup macadamia nuts, coarsely chopped
1 lime, halved and thinly sliced

Preheat oven to 400 degrees.

In a small bowl combine cookie crumbs, macadamia nuts and sugar. Mix in butter. Press onto bottom and up sides of 9-inch pie plate using the bottom of a drinking glass. Bake for 5 minutes, remove from oven and cool to room temperature.

In the bowl of a stand mixer fitted with a paddle attachment, cream cheese until smooth. With mixer on low, carefully pour in milk, lime zest, and lime juice. Increase speed to medium and beat until mixture is combined and thickened. Transfer to crust. Cover with plastic wrap, and refrigerate for at least 4 hours.

In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with slices of lime and macadamia nuts.

Source: adapted from Taste of Home, June/July 2013

Is it just me, or has it been a realllly long week? Last Sunday we went to the sandbar. It’s pretty much what it sounds like…a sandbar that has formed at our ocean’s inlet outside of Assateague and Wallops Islands. It’s pretty much a local’s only spot. We take the boat out with a basket of fried chicken for lunch on Sunday afternoon, enjoy a tasty malt beverage, throw some horseshoes, chat with friends, watch the boys and our dog have a blast swimming together…it’s pretty much Heaven on Earth. I’m so lucky to call this place home!

An old friend from high school and his lovely wife, who also happens to be a great cook and foodie, stumbled upon our beach chairs in their sandbar stroll. I mentioned that I was trying to use up blueberries, and she mentioned this fabulous blueberry buttermilk breakfast cake that she’d made twice in a month. With that kind of recommendation, I couldn’t wait to give it a try. And let me just say, wowzers! Easy, moist, delicious – what more could you want in a cake? It was definitely reminiscent of a blueberry muffin. But, the muffin top portion (anyone remember that episode of Seinfeld?). Which, is of course the best part.

Delightful for breakfast, brunch, or as a simple dessert. I’m already looking forward to trying it with other fruits or berries too – how delicious would it be with peaches or raspberries? Or both? Have a great weekend everyone!

 Print

Blueberry Buttermilk Cake

1/2 cup unsalted butter, room temperature
1 lemon, zested
1 cup granulated sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour, divided
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
1/2 cup buttermilk

Preheat the oven to 350F. Cream butter with lemon zest and sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 8×8 baking pan with butter or coat with non-stick spray. Spread batter into pan. Bake for 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 30 minutes before serving.

Source: adapted from Alexandra Cooks via Tara H