Raspberry Cheesecake Brownies x 2
and blueberry buckle muffins
back on the berry train this week =)
new on bbs
Blueberry Buckle Muffins
I debated saving this one for next year because I already had my summer schedule penned and ready but, ah - the blueberries are so good rn and you all said you had too many, and sam we need it now so… Soft and tender buttermilk muffins studded with bursts of fresh blueberries, topped with a crispy cinnamon brown sugar streusel.
simple & quick
Blueberry Breakfast Cake
One bowl and super easy to throw together. It’s got a crispy sugar topping, a soft & moist crumb and studded all over with bluebs.
pour on everything
Blueberry Curd
By now y’all know how I like my curds: with whole eggs and a ton of flavor. Still silky and delicious but oh, bursting with berries.
a portable dessert disguised as breakfast
Blueberry Scones
Flaky scones with crisp edges and moist middles thanks to some almond flour. Packed with berries and topped with a blueberry glaze.
reader review
“Long time BBS recipe lover (esp the curd based ones) so knew this was going to be a hit. I made this for a summer party and it was devoured within 30 minutes of being out. Truly delicious, and a special combination of flavors. Thanks for this!” Preeti, on Strawberry Galette with Lemon Curd
weekly reads & notes
'“If you open up a ripe blueberry, the blue skin on its outside does not match the dark, reddish purple color inside of the fruit. However, their skin does not actually contain blue pigments, which would normally be creating this color. Instead, the random arrangement of microscopic structures on their natural wax coating gives these berries a blue appearance…. For blueberries, the blue hue comes on the naturally produced thin layer of wax on their skin. The wax serves multiple functions in the plant kingdom, including as a self-cleaning coating or for added protection, but scientists still don’t understand a lot of what the wax does and why.”’ Why blueberries aren’t technically blue, Popular Science. [this article is based on a study published earlier this year in Science Advances , for someone who loves the color blue, it is fascinating]
“A recent dry spell has taken a toll on Mexico City’s taco stands. Over the course of this spring, as May turned to June without any sign of the usual early-summer rains, a simple ingredient reached extravagant prices. Maricela, at Tacos Arturo in the city’s Barrio Santa Lucía neighborhood, usually buys cilantro by the 5-kilo bunch for 150 pesos ($8.40). Now, a single kilo costs her 300 pesos. Within just a few months, the herb, typically a minor item on a business’s budget, has become a luxury good. She rations out the leaves on tacos, and to restock, she places an advance order with her produce vendor, who now only supplies cilantro by special request.” ‘A Taco Without Cilantro Isn’t a Taco’, Eater.
“Disasters augment that crisis. Poverty rates tend to climb in impacted areas because many people, particularly those from low-income households, are less able to prepare for a looming storm or recover from the emotional and physical damage they wreak. This deepens existing racial and socioeconomic divides, and exacerbates the food insecurity most commonly experienced by communities of color, those with disabilities, and households below the federal poverty line, because research has shown that food tends to be among the first expenditures financially unstable households cut during economic turbulence. (Not only do they buy less food, but the quality decreases as well.) The immense cost of recovering from a storm like Beryl can deepen the plight of families already battling hunger and push those on the verge of it over the “hunger cliff.”” Hunger Was Already Bad Enough, then Beryl Hit, Grist.
Some other blueberry things you might be interested in: blueberry curd bars (it uses my blueberry curd!), some oil based lemon blueberry muffins (option for streusel on them too), and some brown butter muffins (which taste lovely with bluebs or chocolate chips). Also, a portable version of my blueberry cake: double blueberry cupcakes =)
A few weeks ago I was at a local bakery and their seasonal special was a blueberry chocolate croissant. I was skeptical as I’d tried making blueberry chocolate cupcakes some 8 years ago and it was…ok. I ended up ordering the croissant out of curiosity and, well.. it was ahmazing. Since then I’ve been thinking we need to revisit this combination more, what do you think? And would this magnificent blueberry chocolate cake from Style Sweet Daily convince you?
Apologies for all the ‘please turn on your oven’ recipes this week. If you are looking at me like, nope that’s not happening sam, perhaps these two berry based frozen desserts that look deliciously refreshing from The Cozy Plum will make up for it: a berry sangria granita and a blueberry basil sorbet.
and for members
