blueberry Archives - Crunchy Creamy Sweet

Lemon Blueberry Coffee Cake – easy lemon blueberry cake with crumb topping. Perfect dessert for a lazy Sunday!

This cake is just a little bit of indulgence in the middle of the healthiest month of the year. It’s the dessert for a lazy Sunday, along with a steaming hot cup of tea. That’s what I have been doing.

The flu has taken over our household. The kiddos are almost over it but my Hubby and I are at the worst part of it. It’s when the congestion in your sinuses makes you feel like your head is going to explode. I hate being sick and I am a very whiny patient.

Since baking always makes me feel better and I had this idea for an easy lemon blueberry coffee cake for a while now – I decided to put on the apron and pull out my mixing bowls to whip it up. And I am so glad I did!

limebiscuits2 Lime Biscuits with Blueberry Butter

Let me be a little bossy today.

Hey, I have three kiddos. I know bossy!

So bossy me says: this is how you should start your day.

Freshly baked biscuits jazzed up with lime zest and smothered with blueberry butter.

Add your cup of joe and enjoy your Summer morning.

Obsessed-with-lime me had this vision of citrus-zest-packed biscuits, freshly baked in the morning, when the kiddos are still asleep. I made it happen and my Hubby and I enjoyed it on our patio, along with our morning coffee. The blueberry butter was a last minute thing, a way to use up leftover fruit. Our girls loved these too! Totally kiddo-approved. 🙂

Lime Biscuits

10 Tbsp unsalted butter
2 Tbsp vegetable shortening
3 c all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1 heaping Tbsp lime zest
1/2 tsp baking soda
1 1/4 c lime sour milk ( see note )

Cut up your butter and shortening into cubes and place on a plate. Refrigerate until all the other ingredients are ready.
Line your baking sheet with foil or parchment paper or silpat. Set aside. Preheat your oven to 450 degrees.
Make lime sour milk: in a measuring cup, pour enough milk that it will reach 1 cup mark. Squeeze enough lime juice that the liquid comes up to 1 1/4 c mark. For me, half lime was enough. Stir and set aside.
Note: the original recipe calls for buttermilk, which you can use, but I wanted the lime flavor to really come through, therefore my substitution.
In a large mixing bowl, whisk together the dry ingredients ( flour, sugar, baking powder, salt and lime zest ).
Add the chilled fat and using pastry cutter, cut it in until it resembles coarse crumbs.
Add lime sour milk ( or buttermilk ) and stir with a wooden spoon until the dough comes together.
Place your dough onto a lightly floured surface and kneed 8 – 10 times. Do not over knead.
Divide the dough in half so it’s easier to handle.
Roll out one half or simply flatten with your palm into a rectangle about 1/2 thick. Using a pizza cutter, cut it into squares. Place the biscuits flat side up onto a prepared baking sheet. Bake for 5 minutes, then lower the temperature to 400 degrees and rotate the pan. Bake for additional 10 – 13 minutes, until golden brown. Let cool on the sheet for 3 minutes, cool completely on a wire rack.
Repeat with the other half of the dough.

Blueberry Butter

1/2 c unsalted butter, softened
1/2 c fresh blueberries

Mix butter and blueberries in a food processor.
Smother on our freshly baked biscuits.
The end.

source: Crunchy Creamy Sweet aka my own kitchen