Blueberry Crumble

Jeremiah and I in MaineIt feels like it has been forever since I last wrote a blog post. Perhaps, that’s because it has been a few months. Today, I’m procrastinating packing for my impending move so I thought I’d take a few minutes and share a new recipe I cooked this past weekend.

During my blog hiatus, Jeremiah and I went on vacation to Maine. We walked on a sandbar to Arcadia National Park at low tide. We took a harbor cruise that included a step back to the 1980s on the Cranberry Isles (everything has to be shipped over to the island by Ferry boat so I reminded a little of my childhood days growing up in a small Nebraska town). But our favorite view was sitting on a park bench watching the Harbor while sipping on an Acadian Turtle from the Coffee Hound. Although the landscape is gorgeous, they say there is no place like home. (Wait a minute, I guess that’s ironic since I live in Kansas.) Sometimes we forget how lucky we are to live a city with amazing cuisine and some of the best customer service. Don’t get me wrong, we enjoyed our Foodie Tour of Bar Harbor and my ridiculous quest to Hart’s Turkey Farm Restaurant in New Hampshire. (Have I mentioned that Maine is a big a** state to cross on windy roads at 50 MPH?) After eating more than our fill of seafood, Jeremiah was craving a steak. We went to the place deemed to have the best steak on the island. We quickly learned that carnivore loving Kansas Citians should NEVER order steak in the northeast. That said, probably the best dish I ate on our entire vacation was a blueberry cobbler at the steakhouse. Maine’s blueberries are amazing. Although I can’t get them here, I did take advantage of $.99 blueberry sale at Price Chopper this week and tried to recreate the dish at home. It wasn’t quite the same but I did like this recipe so I thought I would share. (I’m also including the Gluten-Free and Dairy Free alterations for anyone who needs them. We have a learned a lot through dining adventures with Jeremiah’s nephew to understand how hard it is to get Gluten-Free/Diary Free dishes).

Blueberry CobblerBlueberry Cobbler from Wicked Good Kitchen
6 c. (3 containers) of fresh blueberries
1 c. sugar
2 tsp. grated lemon zest
3 T. flour

Crumble Mixture
1 c. plus 5 T. flour
6 T. sugar
1 ½ tsp. baking powder
¼. tsp. salt
6 T. chilled butter, cut into pieces
1 large egg
1 tsp. vanilla

Butter a shallower round baking dish (I used my Rachel Ray Bubble and Brown dish.) Wash and dry blueberries being sure to remove any stems. Pour into dish. In a bowl, mix sugar and lemon zest. Then, add 3 T. flour. Pour on top of blueberries. In a separate bowl, combine flour, sugar, baking powder and salt to make the crumble. Then, blend in butter (with a fork or knead mixer beaters). In a small dish, beat the egg and add vanilla. Pour into flour mixture and stir until combined. Pour on top of blueberries. Sprinkle with nutmeg or sugar/cinnamon mixture. Bake at 375 degrees for 40-45 minutes.


  • I didn’t have a lemon zest so I used lemon juice. I think it turned out fine.
  • The original recipe says you can cover the dish with foil 20 minutes in to prevent browning. We did not and it tasted/looked just fine.
  • Gluten free option: substitute flour with gluten free flour.
    Dairy Free option: If you are also allergic to dairy, substitute with Earth Balance natural buttery spread. It is my understanding that it has no taste but it works the same way butter does. For the egg, you could ½ medium banana or ¼ c. applesauce.

Purple Resolution Smoothie

A few weeks ago, Jeremiah and I decided to make shrimp tacos. I found a recipe that included a slaw complete with red cabbage. Unfortunately we didn’t need very much of it so we went searching for recipes to make with the rest of it. I told Jeremiah that the Pioneer Woman had a smoothie recipe I’d tried before and it wasn’t bad. I’m not sure Jeremiah believed me. Red cabbage is really healthy and their aren’t a lot of recipes out there to make with it. We added it to Jeremiah’s green beans with bacon. It was ok but we didn’t like it as well as when he usually makes it with bacon, shallots, and garlic. So I made the smoothie for him. It’s super healthy and fills you up until lunch. Make it yourself and see what you think.

Berry smoothiePurple Resolution Smoothie by Pioneer Woman
2 c. Greek yogurt
2 c. mixed berries
2 c. blueberries
1/4 head red cabbage
1/4 c. honey
1 banana
1 c. cranberry juice

Blend together and serve. Makes four cups.

Nutritional Information (Based on a two cup serving): 524 calories, 2 g. fat, 5 mg. cholesterol, 163 mg. sodium, 988 mg. potassium, 106 g. carbs, 13 g. fiber, 83 g. sugar, 28 g. protein, 30% Vitamin A, 145% Vitamin C, 78% calcium, and 11% iron.


  • You could probably use regular yogurt but it will decrease the protein in this recipe.
  • You could probably use berry flavored yogurt and decrease berry content.
  • I used frozen berries and banana.
  • I used lite cranberry juice. The original recipe also suggest grape juice. 

Blueberries – A Super Food

If you have ever seen Dr. Oz, than I am sure you are familiar with the turn “Super Food.” Blueberries are one of my favorite “Super Foods.” Blueberries are loaded with antioxidants which help keep you healthy. They are also loaded with vitamins K and C.

I got this recipe at a Taste of Home Cooking School I attended with my friend Jan. I went straight to the grocery store after the event just to pick up the ingredients to make this muffin recipe. I hope you also enjoy this recipe.

Sour Cream Blueberry Muffins

2 c. biscuit/baking mix (I use Bisquick)
3/4 c. plus 2 T. sugar, divided
2 eggs
1 c. sour cream (I used light)
1 c. fresh or frozen blueberries

In a large bowl, combine Biquick and 3/4 c. sugar. In a small bowl, combine eggs and sour cream. Stir it into the larger bowl of dry ingredients. Fold in blueberries.

Pour into muffin cup and sprinkle with remaining sugar. Bake at 375 degrees for 20-25 minutes or until toothpik comes out clean. Cool for 5 minutes before removing to eat or placing on a cookie rack.


  • Don’t use fresh blueberries unless you have to. It turns your batter all blue.
  • You could probably substitute plain yogurt for sour cream. It would decrease fat content. I like light sour cream because it has some fat which helps the recipe set correctly.
  • You can also omit the extra sugar on top. It is just decoration.