Baking with Blueberries!

So this past week we went out to a farm here in Modesto to pick our own blueberries and cherries.  We found Ott Farms -- a huge orchard full of great fresh fruit!  And, yes they are on Facebook for directions on how to get there. :-) 
But, anyway...after picking so many blueberries, I just had to try a couple of new recipes.  I found a recipe for blueberry muffins just browsing the Internet on all-recipes.com and I found a buttermilk-blueberry breakfast cake from Pinterest a while ago.  Both recipes came out amazing and are both defiantly keepers.    So I just thought I would share a little bit about these great recipes on here.

Blueberry Muffins

Ingredients

1 1/2 cups all-purpose flour

• 3/4 cup white sugar

• 1/2 teaspoon salt

• 2 teaspoons baking powder

• 1/3 cup vegetable oil

• 1 egg

• 1/3 cup milk

• 1 cup fresh blueberries

• 1/2 cup white sugar

• 1/3 cup all-purpose flour

• 1/4 cup butter, cubed

• 1 1/2 teaspoons ground cinnamon
• 
  
• Directions

1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Buttermilk-Blueberry Breakfast Cake

Ingredients
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups fresh blueberries
½ cup buttermilk
** This 1 tablespoon is for sprinkling on top

½ cup unsalted butter, room temperature

* 7/8 cup = 3/4 cup + 2 tablespoons

Directions

1.. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

(I didn't have a lemon this time so I left the lemon zest out and it still came out great!)

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

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

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick to see if done. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Enjoy!!!