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When it comes to starting the day, for a quick and satisfying breakfast many choose oatmeal topped with a sprinkle of blueberries. So now that blueberries are in peak season let's look at some baked goods that take the combo to a new level.
Fans of a good old-fashioned crisp are sure to like Blueberry Oat Squares, a delicious hand-held version, perfect for summer snacking on the go, as are Blueberry Oatmeal Cookies, giant rounds of goodness chock-full of plump berries. The addition of toasted coconut to the batter adds a satisfying chewiness.
And who doesn't love grabbing a blueberry muffin for breakfast or snacking? Blueberry-Streusel Muffins combine a moist delicious muffin loaded with berries and a crunchy topping of sweet oatmeal, brown sugar and butter, satisfaction guaranteed.
Blueberry-Streusel Muffins
Streusel Topping:
1/4 cup slivered almonds
1/4 cup firmly packed brown sugar
1 T. flour
2 T. butter
1/2 cup regular oatmeal
Batter:
2 cups all-purpose flour
1/2 cup sugar
2 tsps. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsps. grated lemon rind
3/4 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 1/2 cups fresh or frozen blueberries tossed with 2 T. flour
Directions: Pulse almonds 2 or 3 times in a blender or food processor till chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or till mixture is crumbly. Stir in oats; set aside.
Combine 2 cups flour, sugar, baking powder, baking soda, salt and lemon zest in a large bowl. Make a well in the center of mixture.
Whisk together the buttermilk, oil and egg and add to flour mixture, stirring just till moistened. Toss blueberries with remaining 2 tablespoons flour and gently fold into batter. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
Bake in preheated 400-degree F. oven 15 to 20 minutes or till golden brown. Remove immediately from pans and cool on wire racks. Makes 1 dozen.
Blueberry Oatmeal Cookies
1/2 cup butter, melted
1/2 cup firmly packed brown sugar
1/4 cup white sugar
1 large egg
2 tsps. vanilla extract
1/4 tsp. lemon extract, optional
2 cups oatmeal
1/2 cup toasted coconut
1/3 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 cup semi-frozen blueberries
Directions: Measure berries and pour out onto a small baking sheet in a single layer. Place in freezer till partially frozen (this will help keep the berries whole when added to the dough.)
When berries are ready, in small bowl combine flour, baking powder, baking soda and salt; set aside. In mixer bowl cream together butter and both sugars. Blend in egg, vanilla and lemon extract (if using) and mix till smooth. Stir in oats and coconut and then add flour mixture. By hand, gently fold in blueberries.
Spoon out big mounds of dough (about 2 tablespoons per cookie) onto parchment-lined cookie sheets, spacing 3 inches apart. Bake, 1 pan at a time, on middle rack of preheated 350-degree F. oven about 14 minutes, or till cookies begin to brown around the edges. Let cool on cookie sheets 10 minutes before removing with a spatula. Let cool completely on wire rack. Makes 2 to 3 dozen cookies.
Blueberry Oat Squares
Crust and Topping:
1 1/2 cups all-purpose flour
1 1/2 cups oatmeal
1 cup packed brown sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. ground cinnamon
1 cup butter, cut into chunks
Filling:
3 cups blueberries or 2 cups blueberries and 1 cup raspberries
3/4 cup white sugar
2 T. cornstarch
1 T. lemon juice
Directions: Generously spray an 11×7-inch baking pan with non-stick cooking spray and place pan on a parchment-lined baking sheet.
For crust and topping: In food processor with steel blade place flour, oats, brown sugar, baking powder, salt and cinnamon and pulse to blend, about 20 seconds. Add butter chunks and pulse to cut butter into dry ingredients to a crumbly mass, not dry but not sticking together.
For filling, toss berries in a bowl with sugar, cornstarch and lemon juice.
Spread or pat half of oatmeal mixture firmly into pan. Spread with blueberry mixture. Top as evenly as possible with remaining oatmeal mixture and press slightly. Chill 30 minutes.
Bake in preheated 350-degree F. oven 40 to 45 minutes till fruit starts to bubble then reduce heat to 325-degrees F. and bake till done, another 15 to 20 minutes. (Fruit that bubbles should be deeper in color and edges of squares browned.) Cool completely in pan before cutting, or refrigerate 2 to 3 hours before cutting. Makes 8 to 10 squares.