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Mixed Berry Oat Muffins with Lemon Sugar

Mixed Berry Oat Muffins with Lemon Sugar


These muffins are packed full of berries—a berry in every bite!  The flour used for these is comprised entirely of gluten-free oats.  You would think they would be dense, but they come out of the oven nice and fluffy. The sweet and tart lemon sugar topping pairs perfectly with the sweet and tart berries inside. These are a great weekend morning welcome into spring!

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Gluten-Free Blueberry Coconut Crisp

Gluten Free Blueberry Coconut Crisp

A few years ago, a gastroenterologist diagnosed my husband with non-celiac gluten sensitivity after a particularly bad bout of fatigue, achiness, and stomach issues. For those of you who are curious about gluten sensitivity and would like to know more, I find this to be a helpful resource. Gluten is a protein substance found in wheat, barley, and rye. Essentially it means that those who are intolerant to gluten cannot eat common foods like bread, pasta, soy sauce, beer or anything made with any of the aforementioned grains.

Since then, I have been learning about gluten-free baking and cooking and experimenting with different recipes for him. I have found that the easiest baking recipes to make gluten-free are those that aren’t traditionally ‘bready’ in texture or where flour is not the main ingredient. The blueberry crisp made below is made with an all purpose gluten-free flour and gluten-free oats to create a crispy, crunchy topping. I promise that nobody will know it is gluten-free! Read more

First post, Blueberries, and Food Scales!

New kitchen

So…this is my first post! About six months ago, my husband and I moved to sunny Southern California from Washington, D.C. and we recently purchased our first home. I love cooking, baking, living in California, and traveling. To celebrate my brand new kitchen (in a brand new house), I have decided to start a blog about the things I love (see above). It’s been a long time coming and now I finally have the time. I’m not the best photographer, but practice makes perfect, I hope!

Onto the recipe.  Over the weekend, I came home from Costco with a giant package of fresh blueberries and decided to ring in the beginning of summer with a blueberry cake. I like to bake with the leftover fruit that we can’t eat before it starts to get a teeny bit mushy. The cake is cinnamon-y, sweet, and good for snacking, dessert, or even breakfast (if you are feeling naughty).  It’s more delicate than a muffin and I love the crackly crust created by the cinnamon and sugar sprinkled on top. Read more