Blueberry Crumbles for Two

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blueberry crumble recipe picture

blueberry crumble recipe picture

I love the fresh berry season and blueberries are one of my favorites. This Blueberry Crumbles for Two recipe is just right for two people. This recipe requires very little prep time and bakes in less than a half an hour. Serve it warm with ice cream and it is a delicious desert.

Blueberry Crumbles for Two
 
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Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • ¼ cup granulated sugar
  • ½ teaspoons cornstarch
  • Salt
  • 2 cups blueberries
  • ½ cup all-purpose flour
  • ⅓ cup old fashion rolled oats
  • ¼ cup light brown sugar (packed)
  • ¼ teaspoon cinnamon
  • 4 tablespoons unsalted butter (cut into 4 pieces and chilled)
Instructions
  1. Preheat oven to 375F.
  2. In a medium bowl gently mix together the blueberries with the granulated sugar, cornstarch, and a pinch of salt. Divide blueberries between 2 - 12 ounce ramekins.
  3. In another medium size bowl mix together the oats, flour, brown sugar, cinnamon, and a pinch of salt. Using your hands work the butter into the mixture until dime size clumps form; sprinkle the mixture over the top of the blueberries.
  4. Place ramekins on a cookie sheet and bake until bubbly around the edges and topping is a deep golden brown.
  5. Let cool 15 minutes before serving.

Adapted from Cooks Country Cooking for Two Cookbook

Simple Raspberry Cobbler Recipe

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fresh raspberry desert recipe picture

Berry season is in full swing here in upper Michigan. We just ended the strawberry season and now the red raspberries, purple raspberries, and blueberries are all ripening at the same time; how good can it get. It would be a shame to freeze all of them, so I like to use as many of them fresh as I can, so this Simple Raspberry Cobbler Recipe went on the dessert menu for supper.

This is a very simple recipe to put together, doesn’t require a lot of prep time, and chances are you will have all the ingredients on hand. I used fresh berries in this recipe but I think frozen would also work out very well, it just might lengthen the baking time a little bit.

Simple Raspberry Cobbler Recipe
 
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Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2 cups raspberries (I used a combination of purple and red)
  • ¾ cup sugar plus 1 tablespoon (divided)
  • ¾ cup milk
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons butter or margarine
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl mix together ¾ sugar, flour, baking powder, and salt. Add the milk and stir until smooth.
  3. Place the butter in an 8 x 8 baking dish and place it in the oven until the butter is melted.
  4. Pour the batter into the baking dish and distribute the berries over the top, and then sprinkle with the remaining sugar.
  5. Bake for 50 to 60 minutes until golden brown and bubbly. Serve warm with ice cream or let cool to room temperature and serve with whipped cream garnished with fresh berries.

Fresh Strawberry Cupcakes Recipe

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Fresh Strawberry Cupcakes Recipe

Here in upper Michigan fresh strawberries are starting to come on the market. I decided for something a little different to try this Fresh Strawberry Cupcakes Recipe; you don’t see many cupcake recipes that call for fresh strawberries. This is a very simple recipe with great taste and I am sure if you have any kids these won’t last very long; they’ll love them. So if you have a few extra strawberries and are in the mood for a delicious sweet treat, give this Fresh Strawberry Cupcakes Recipe a try.

batter and strawberries cup cake cups cup cakes cupcakes

Fresh Strawberry Cupcakes Recipe
 
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Author:
Recipe type: Desert
Serves: 12 cupcakes
Ingredients
  • 10 tablespoons butter, room temperature
  • ¾ cup white sugar
  • 3 eggs
  • ½ cup milk
  • 1 teaspoon strawberry extract
  • 1¾ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup finely chopped fresh strawberries
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Grease 12 cupcake pan cups or line with paper liners.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, add the milk, and then stir in the strawberry extract.
  4. Combine the flour, baking powder and salt; sift and stir into the batter until blended. Fold in strawberries last.
  5. Spoon the batter into the prepared cups, dividing evenly.
  6. Bake in the preheated oven until the tops spring back when lightly pressed or tooth pick comes out clean- 20 to 25 minutes.
  7. Cool over a wire rack; arrange the cupcakes on a serving platter, frost with desired frosting.

Fresh Strawberry Cupcakes