Tag Archives: blueberries

Lemon Blueberry Brownies

Lemon Blueberry Brownies

Blueberries = summer.  Lemons = summer.  Put them together and you get infinite summer!  Whatever, I’m not a math major.  The important message here is – these are probably the best summer dessert item I’ve ever made.  They are super moist, the flavor is to die for – think lemonade in a solid form – and the sweetness isn’t overpowering.  These are a breakfast, lunch, snack and dinnertime food.

If you like lemon bars or lemonade at all.  You want to make these!  I got the recipe from Sweet Pea’s Kitchen.  The only change I made was to add more lemon to the glaze.  Rather than just stick with 1 TBSP lemon juice, I used the remainder I had – about 2 & 1/2 TBSP.  It makes about 12-16 brownies — or if you feel like making them really big 9.  🙂

Here’s the sitch:

Blueberry Lemon Brownies


3/4 cup Flour
1/4 tsp Salt
8 TBSP Butter, softened
3/4 cup Granulated sugar
1 tsp Lemon zest
2 Large eggs
1 TBSP fresh lemon juice
3/4 cup Fresh blueberries

Lemon Glaze:

1/2 cup Powdered sugar
1 tsp Lemon zest
1-3 TBSP Fresh lemon juice


Heat oven to 350F.  Prepare an 8×8 pan with nonstick cooking spray.

In a small bowl, whisk flour and salt together. Set aside.

In a medium bowl, beat butter, sugar and lemon zest at medium speed until light and fluffy.  Add eggs, 1 at a time, beating well after each addition.  Add lemon juice and mix to combine.  Reduce speed to low and add flour mixture. Gently hand fold in blueberries.

Spoon batter into the prepared pan and smooth the top.  Bake for 22-25 minutes or until toothpick comes out clean. Cool to room temperature.

To make the glaze: In a small bowl, whisk together the sugar, 1 TBSP lemon juice and zest.  Add more juice to taste. Spread over brownies and let harden before serving.



Cherry Blueberry Muffins


Today was a muffin day.  I’ve been mulling over making some muffins for the past couple of days.  The original plan was to make raspberry peach muffins, but when I had excess blueberries hanging out in the refigerator that changed to blueberry peach muffins.  Then I remembered, I love peaches, but I hate the fuzz on peaches.  It makes me itch like nothing else, and that just wasn’t in the cards.

So!  Cherry blueberry muffins sounded marvelous!!

I took a raspberry peach muffin recipe I’d found years ago (no idea where at!) and morphed it to my needs.

These turned out marvelous.  They are moist and not overly sweet, the fruit is allowed to stand on its own, which is perfect for a muffin.


1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 cups flour
1/2 cup half and half
1 cup fresh blueberries
1 cup fresh cherries, cut in half or quarters

Mix it Together:

In a bowl cream together the sugar and butter until fluffy.  Add in eggs one at a time and mix well after each.  Blend in vanilla, baking powder, and salt.  Fold in 1 cup flour and then 1/4 cup of half and half.  Repeat using the rest of the flour and half and half.

In a separate bowl, toss the fruits in a bit of flour to coat them so they do not sink to bottom of batter.   Gently fold into batter.  Spoon into greased muffin cups (or liners), sprinkle with sugar, and bake at 375 degrees F  for about 20-30 minutes.
Makes about 18-20 muffins.