joyeux cuisine

a blog about good food, family, friends, and life.

blueberry coffee cake.

When I was growing up my dad made the best coffee cake. Sometimes the person to do all the baking in the family is the mom. But in my family both my parents like creating things in the kitchen. It’s been one of the highlights of my upbringing. In addition to coffee cake my dad makes super awesome caramel corn, Chex mix, no bake cookies, blueberry crisp, and he can pretty much grill anything you ask him to. There is no shortage of delicious food in my parent’s house. And I am so blessed by it.

My mom also supplies me with delicious ingredients for things. For example: she bought a 5-pound box of blueberries last weekend for my brother and I to share. Brother gave me the whole box, so now I have blueberries forever until he comes to claim some (which I’m hoping is never). It’s hard to figure out what to do with a large box of blueberries though, so don’t be surprised if you see lots of posts about blueberries over the next couple months. Although, half of them are going in the freezer to save for the cold winter months when I just want blueberry muffins.

This recipe turned out way better than expected. I found it online and tweaked it a little bit to change the flavors up, and it was spectacular. This is one of those foods that you can eat for breakfast or dessert or a snack in the middle of the afternoon. Which makes it even better. This also gave me an excuse to make homemade whipped cream…so bonus. The original recipe didn’t have any vanilla extract in it so I added a teaspoon of that as well as half a teaspoon of almond extract because those two flavors together really bring out the complexities of the other. I also added a little cinnamon and nutmeg to the cake part to bump up the flavor. Then I added an extra quarter cup of milk making the cake really moist. And finally I added an extra tablespoon of butter to the topping which melted in the oven and settled into the cake increasing the moist-ness even more. Worth it.

I ate my first piece of this with 3 large dollops of whipped cream while watching the sun set. It was glorious.

IMG_1182Make some coffee cake. Eat some whipped cream. Watch the sunset. Be friendly.

Blueberry Coffee Cake
adapted from
makes 1 9×9 pan

1/4 cup (4 Tablespoons) butter, softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2  teaspoon almond extract
3/4  cup milk
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
Pinch of nutmeg and cinnamon
2 heaping cups fresh blueberries

For the topping:
1/2 cup brown sugar
3 Tablespoons flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
4 Tablespoons butter, cubed

Preheat the oven to 375°. Butter and flour a 9 inch baking pan and set aside.
In a small bowl combine the flour, baking powder, salt, cinnamon, and nutmeg. Stir to incorporate them.
In the bowl of an electric mixer cream the butter and sugar until light and fluffy. Add egg and extracts and beat for another minute. Add flour and milk alternately starting and ending with flour. Gently fold in blueberries and pour into prepared pan.
In a small bowl combine brown sugar, flour, cinnamon, and pecans. Using your fingers, mix in the butter cubes until a sand-type consistency is reached. Spread over the top of the coffee cake.
Bake for 40-45 minutes or until you can insert a toothpick into the center and have it come out clean. Cool slightly. Serve warm topped with homemade whipped cream or ice cream.

Store at room temperature in an airtight container.

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white chocolate chip blueberry muffins

Summer is in full swing, in case you didn’t notice that. I’ve got another blueberry recipe for you. And this time I got to use real Michigan blueberries! It was too hot to pick them ourselves, but we actually did go to a blueberry farm to get them. It’s the second best way to get them.

I love the way white chocolate tastes. It’s so sweet and delicious. There are days when I just eat white chocolate chips by themselves to contain my sweet tooth. And pairing white chocolate and blueberries is a brilliant idea. I think these are perfect for a quick, sweet breakfast or just a nice afternoon snack.

This recipe starts with wet and dry ingredients. Eggs in one bowl, melted butter in another, and all the dry ingredients in the last one. All you really do is throw everything in a bowl, mix it up, and throw it in the oven. If there’s anything I’ve learned while baking it’s that I need to stop baking late at night. It gets hairy sometimes. Usually it works out, but sometimes I get crazy ideas that totally fail. Thankfully, this one turned out pretty well. Especially with the help of really good blueberries.

Just look at all those blueberries and chocolate chips. So good. That’s what summer should look like. In my opinion anyway. Make these, share them with friends, knit some dinosaurs, and enjoy life.

White Chocolate Chip Blueberry Muffins

adapted from Cookies by Hilarie Walden

makes 12 muffins

1 and 1/4 cups flour

1/3 cup sugar

2 teaspoons baking powder

pinch of salt

2 eggs

4 tablespoons butter, melted

3/4 cup milk

1 teaspoon vanilla extract

1 cup fresh blueberries

3/4 cup white chocolate chips

Preheat the oven to 400 degrees. Line a muffin pan with paper liners. Mix the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk eggs until well blended. Add milk, melted butter, and vanilla to the eggs. Mix well. Create a well in the flour mixture and pour in the egg mixture. With a large spoon, stir until the flour is just wet. Fold in blueberries and chocolate chips. Divide between the muffin liners and bake for 20-25 minutes or until the tops are golden brown. Serve warm or at room temperature.

These muffins will last in an airtight container at room temperature for up to 7 days.

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Father’s Day. And Blueberry Crisp.

(this is the post where I brag about my dad because he is really great and because it’s Father’s Day)

My dad is awesome. Don’t get me wrong, both my parents are really great, but in honor of Father’s Day, he gets this one. He’s the reason I’m studying music because he’s a pretty boss trombone player and band director, which really inspired me. He’s also a pretty decent golfer (I didn’t inherit that trait, but both my brothers did so that’s something). My dad loves the Michigan Wolverines, Detroit Tigers, and (sometimes) the Chicago Cubs. He’s also got some pretty good kitchen skills. He makes a mean coffee cake and some pretty good blueberry crisp (hence, this post).

My dad grew up in Michigan and that side of the family still lives there, so for as long as I can remember we go pick blueberries in Michigan during the summers. Almost every summer. I used to hate it. But really, it’s pretty cool. My family believes that all Michigan fruits are superior to fruits from other states. Traverse City cherries and Michigan blueberries are both pretty delicious. I guarantee that we still have bags of blueberries in our freezer from last year. They’re just that good.

This year I can’t be home for Father’s Day. So instead I’m making a blueberry crisp in honor of my dad and that fact that he loves his blueberry crisp. Unfortunately, I don’t think Michigan blueberries are in season right now so I had to make due with regular blueberries (don’t tell my parents) and it still turned out wonderfully! I promise.

This recipe is actually really simple. It isn’t the same one my dad always uses because I don’t have that one yet. I’ll get it sometime. But really, you can whip this up really quick and have enough for 5-6 people depending on how much you like to share.

The outside topping part of this is stinkin’ delicious. It’s not too heavy and doesn’t over power the berries. Perfect. (Make sure you mix this in a large-ish bowl or you may end up getting flour all over your roommate’s kitchen chair…hypothetically speaking of course…)

See all the butter chunks? Delicious.

The berries in this get paired with sugar to bring out the juices and all the good flavor. This also helps to break down the berries a little bit before going in the crisp.

These delicious groups get layered on top of each other with the berries sandwiched in between two helpings of topping. The spices in the topping bring out all sorts of delicious flavors. So good. And when this is in the oven, the smells are ridiculous. For real. Ridiculous. And you have to eat this with a large helping of French Vanilla Ice Cream that’s sitting in your freezer for no apparent reason. It’s just life. Enjoy it. Happy Father’s Day!!

Blueberry Crisp

Recipe from Amanda Wright at

Makes 1 8×8 pan

2 cups blueberries

2 Tablespoons white sugar

1 cup rolled oats

1 cup flour

3/4 cup packed brown sugar

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

3/4 cup butter (that’s 1 and 1/2 sticks) cold and cut into smaller pieces

Preheat the oven to 350 degrees and place a rack in the upper-middle portion of the oven. In a small bowl combine white sugar and blueberries. Set aside. In a medium-large bowl stir together oats, flour, brown sugar, nutmeg, and cinnamon. Cut in the butter with a pastry cutter until the mixture is crumbly. Press half the flour mixture into an 8×8 pan, pour the blueberries on top and spread evenly, then sprinkle the rest of the flour mixture on top of the blueberries. Bake for 25-30 minutes until the top is golden brown and the berries are bubbly. Serve warm with ice cream.

This crisp will last at room temperature for up to 4 days.

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