So when a friend at work told me about a guy he knows with a small blueberry farm who delivers picked, washed and ready to eat berries by the gallon? I thought well, with our MooseMan ill and being pampered like crazy, we need some of these berries.
Let me tell you. Those leetle tiny packs in the store? Of those leetle tiny berries? For that Great Big $$$? These berries blow them out of the water for size, taste AND price! I may have to get more!
So I was toodling around Pinterest last night looking for blueberry recipes. Ya’ll. There are recipes out there for everything from the expected sweets to a green pepper and berry salsa (hmmmm, aren’t my bell peppers almost grown??), berry and bleu cheese salad….you name it. I found many recipes for muffins, but didn’t have all the stuff I needed. I DID however have the stuff I needed to use Mamma’s pound cake recipe…
First things first – in a textstorm with son Chaney, we decided that candied pecans in the batter and a graham streusel on top was in order. Behold, Lemon Blueberry Muffins with Candied Pecans and Graham Streusel was born in our crazy brains. First, the pecans. One cup of pecan halves (I went ahead and chopped mine first – you can go either way) goes into 1/2 cup of brown sugar, a pinch of salt and 2T of water that you have brought to a tiny roil in a non-stick pan. Add in the pecans and cook, stirring constantly (don’t let it burn!) for 3 minutes. The turn out onto wax paper to cool. NOTE TO SELF: butter the dang paper next time. Seriously.
Make the cake batter. Here’s the ingredient list:
- 2 sticks softened butter
- 3 cups sugar
- 6 eggs, room temp
- 1 tsp lemon flavoring
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3 cups cake flour
- 1 cup sour cream, room temp
- 2 cups blueberries
- the candied pecans you made up there
Cream butter and sugar until well combined. Beat eggs in singly at medium speed. Add in lemon (you can add some zest too, I just didn’t have any). Blend in the salt and baking powder. Take 2T of the flour and dust your berries. This is rumored to keep them all from sinking, but I don’t know if that really works. Hard to tell here with all these berries. Now blend in the flour and sour cream in portions – 1/3 flour, 1/2 sour cream, 1/3 flour, 1/2 sour cream, and end with the flour. Hold here.
Make your streusel – 2/3 cup melted butter mixed with 1.5 cups graham crumbs, 1 tsp cinnamon and 1/2 cup packed brown sugar. Spray your pans.
Now break apart your pecans, chop them, whatever, just get them small, and stir into the batter. Now, gently, VERY gently, fold in the berries. Fill your muffin tins 2/3 full, and top with the streusel. I had enough batter for 24 muffins and a small loaf.
Bake at 325 for 20 minutes, check, and continue baking in 5 minute increments until the top springs back. Hard to use the poke test as you will more likely stab a berry than get a good reading.
Cool a bit, then transfer to rack to complete cooling. You can make up a drizzle with 10X and lemon juice to top, or not, as you wish. Some will have more berries, some less, but it will all be fine ’cause no one is going to eat just one.
It smells blueberry heavenly in here! And yes, Moose got a muffin. He approves. Hope you do too!