Blueberry, Almond & Lemon Loaf

The recipe for this luscious, moist Blueberry, Almond and Lemon Loaf did more than entice my sweet tooth, it reaffirmed my love for blueberries. Not that it needed any reaffirmation as I absolutely love plump, juicy, sweet blueberries! Which might help explain why there are now officially thirty 'blueberry' recipes on this blog! Yes, 30! Sometimes blueberries are the star of the show, sometimes they play a supporting role. But regardless of whether or not they take center stage, they make anything and everything taste even more delicious. While summer here in the midwest is peak season for blueberries, thankfully they be can found in grocery stores year round. Which means there is nothing preventing me from making all things blueberry twelve months a year.

From muffins, to scones, to pancakes, to Dutch Babies, to bowl of blueberries, to a handful thrown into a smoothie, and now to this Blueberry, Almond, and Lemon Loaf, the options to begin the day with blueberries are almost limitless. Having a slice of 'cake', albeit one made with blueberries, to begin the day may seem like a bit of an indulgence. And for some, maybe it is. But, I for one, won't judge anyone who does. Because as the saying goes 'people in glass houses shouldn't throw stones'. 

This Blueberry, Almond and Lemon Loaf is a soon to be a classic flavor trifecta. The interplay of the sweet blueberries, tart lemon zest, and the subtle sweet almond nuttiness help to create the kind of 'cake' loaf that satisfies a sweet tooth without being overly sweet. 

With the possible exception of almond flour, you more than likely have all of the other ingredients needed to make this loaf in your pantry and/or refrigerator. However, if there was ever a reason to have almond flour as one of the staples in your pantry, this Blueberry, Almond, and Lemon Loaf is reason enough. Made by grinding almonds into a fine powder, almond flour is packed with good for you nutrients and has a nutty, slightly sweeter taste. Equally important to its' flavor, almond flour has the ability to create a more tender 'cake' texture. And this Blueberry, Almond, and Lemon Loaf has the most ethereal texture, in part to both number of eggs used and the almond flour. Surprisingly, only lemon zest is used in the 'cake' loaf itself. Yet, it is enough to add the perfect, just the right amount of lemon flavor to the loaf. 

In many ways this loaf is similar to a quick bread. It's simple and easy to make. Although instead of mixing all of the ingredients together in a bowl, this one needs to be made using either a standing or hand held mixer. 

Only three quarters of the blueberries are add folded in to the batter. The other quarter is sprinkled over the top of the loaf after the first fifteen minutes of baking. Those blueberries will sink slightly into the top of the cake as it continues to bake. The total baking time for this Blueberry, Almond and Lemon Loaf is about one hour. After thirty minutes of baking, the loaf is loosely covered in foil to help prevent the top of the cake from browning 'too much'. 

The lemon icing drizzled over the top of the baked, cooled to room temperature loaf is made with only two ingredients: freshly squeezed lemon juice and sifted confectionary sugar. The thickness or thinness of the icing is dependent upon the ratio of juice to sugar. If you like your icing thicker, use slightly less lemon juice. If you prefer it thinner, use slightly less confectionary sugar. But try waiting until your loaf has cooled before drizzling it on or it will disappear into the loaf. 

I like to add the lemon icing on the loaf after it's been placed on a serving platter. This way none of the icing that drips off the loaf is lost. 

Serve the Blueberry, Almond & Lemon Loaf unadorned or top with some additional blueberries and pansies (they are non-toxic and edible, although most won't eat them) for an even more eye catching presentation.

I have often wondered why the phrase 'feeling blue' is meant to connote a sense of sadness. Because if there was ever a color to make my heart sing it would be blue. From the various hues of blue seen in the sky, to the deep blue almost purplish in color found in blueberries, to the gorgeous Robin's egg blue, blue makes my heart happy. But if, by chance, you are feeling a bit 'blue', then make this Blueberry, Almond and Lemon Loaf. I promise it will have you feeling blissful.

Recipe

Blueberry, Almond & Lemon Loaf

Makes 1 loaf

Ingredients

11 Tablespoons (150g) unsalted butter, room temperature

1 scant cup (190g) granulated or caster sugar

Zest from one medium sized lemon

1 teaspoon vanilla

3 large eggs, beaten

2/3 cup (90g) all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon Kosher salt

1 cup (110g) almond flour (see notes)

1 1/2 cups (200g) fresh blueberries, divided

1 1/3 cups (140g) confectionary sugar, sifted

1 1/2 to 2 Tablespoons freshly squeezed lemon juice

Directions

1. Preheat the oven to 375 degrees (F). Lightly spray a 9" metal baking pan (measured across the top, not the bottom, of the pan) with canola oil or brushed with butter. Then line the pan with parchment paper. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, sugar, lemon zest, and vanilla until light and fluffy (approximately 4 minutes).

3. Add in the beaten eggs, in three additions, beating well between each addition.

4. In a medium bowl, whisk together the all-purpose flour, Kosher salt, baking powder, and almond flour.

5. With the mixer on low speed, add in the dry ingredients in three additions.

6. Add in 3/4 of the fresh blueberries. Mix with a spatula to combine.

7. Spoon the mixture into the prepared pan. Smooth the top with an offset spatula.

8. Place the baking pan on a large baking sheet. Let the loaf rest for 10-15 minutes before placing in the oven.

9. Bake for 15 minutes. Remove from the oven and top with the remaining 1/4 of the blueberries. Return to the oven and bake for another 15 minutes.

10. Loosely cover the top of the loaf pan with a piece of aluminum foil. Continue baking for another 25-20 minutes or until a tester inserted into the loaf comes out clean.

11. Remove from the oven. Let the loaf rest for 10 minutes before transferring the loaf to a cooling rack. Allow the loaf to cool completely. Then transfer to a platter.

12. In a medium sized bowl, whisk together the confectionary sugar and lemon juice. Whisk until smooth. If the mixture is too thick, add a little more lemon juice. If the mixture is too thick, add a little more lemon juice.

13. Pour the lemon icing over the cooled loaf. Cut into thick slices and enjoy!

14. The Blueberry, Almond, and Lemon Loaf will be good for up to three days, wrapped and kept at room temperature. However, it's not likely to last that long.

Important Notes: (1) This is a slightly adapted recipe for the Blueberry, Almond and Lemon Loaf from Yotam Ottolenghi's cookbook "Simple". (2) You can almond flour in the baking sections of most grocery stores and/or at Trader Joe's. (3) Zest your lemon first before cutting it in half to squeeze out the juice. (4) Weighing out the ingredients, especially the almond flour, all-purpose flour, and sugar is key to making a perfect loaf. (5) Always, always place a baking pan under your loaf pan before putting it in the oven. Not only it does it catch any 'spillage' but it prevents the bottom baking faster than the rest of the laof.

Robin's Eggs (May 2022)

Baked Sweet Potato Fries

 

The day I discovered there was such a thing as sweet potatoes fries was one of those 'best days ever'. From that moment on, if sweet potato fries were one of the side choices on a menu, it was always my choice. Of course, with a side of mayonnaise aka my favorite condiment. 

Baked Sweet Potatoes are the healthier alternative to their deep fried counterpart. Not only are they equally flavorful, they are less messy to make. 

The recipe for these Baked Sweet Potato Fries is simple. Which will make them one of your favorite go-tos, especially if you are a big fan of both sweet potatoes and sweet potato fries.

You can peel the sweet potatoes if you want, but I prefer making them with their skins on. When looking for sweet potatoes, look for ones longer versus shorter in shape. Cut the sweet potato in half lengthwise before making 1/4" sized slices. Then cut those 1/4" slices into 1/4" strips. It's okay if you aren't exact in your measurements, but try keeping your cut sweet potatoes as uniform as possible. This will ensure they bake evenly.

The cut sweet potatoes are first tossed in some extra-virgin olive oil, before the Kosher salt, black pepper, garlic powder, smoked paprika spice mixture is sprinkled over them. After sprinkling the spices over the fries in the bowl and on the baking sheet, I prefer the baking sheet option. Because then the fries are tossed, all of the spices not sticking to the olive oil coated fries remain on the pan, not in the bowl.

There are two important things to be kept in mind when making Baked Sweet Potato Fries. First, you need a heavy bottomed, rimmed baking sheet (at least one, maybe two). If your baking sheets are thin, stack two of them together. Second, spread them out in an even layer with enough room so they are not stacked on top of each other or touching. This will help ensure your sweet potato fries turn crispy, rather than remain soggy.

Total baking time ranges somewhere between 43 and 45 minutes. For the first 40 minutes the sweet potato fries are baked in a preheated 400 degree (F) oven. For the last 3-5 minutes, the oven temperature is increased to 450 degrees (F). Check your sweet potato fries for doneness at the 3 minute mark as you want to make sure you don't burn them!

These slightly garlicy, hard to resist Sweet Potato Fries are meant to be enjoyed and devoured as soon as they come out of the oven. After transferring them to a serving platter and giving them a light sprinkling of either Kosher or Sea Salt, put out some bowls of mayonnaise and ketchup. Eat them dipped in your favorite condiment or eat them them plain! I wouldn't be surprised there wasn't a Sweet Potato Fry left on the platter. 

And lastly, if you are looking for a gluten-free side to serve to family and friends, these Baked Sweet Potato Fries are a great option!

Recipe

Baked Sweet Potato Fries

Serves 2-3

Updated May 2022

Ingredients

1 pound (457g) of unpeeled or peeled sweet potatoes (approximately 2-3 depending on size), cut lengthwise into generous 1/4" slices

2 Tablespoon olive oil

1 teaspoon Kosher salt, plus more for finishing

1/2 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 teaspoon smoked paprika

2 teaspoons of cornstarch (optional, see notes)

Optional for serving: Mayonnaise and/or ketchup

Directions

1. Preheat oven to 400 degrees (F).

2. In a small bowl, mix together the Kosher salt, black pepper, garlic powder and smoked paprika, and cornstarch. Stir to blend. Set aside.

3. In a large bowl, toss the sweet potato slices with the olive olive. Transfer the mixture to a large, heavy bottomed, rimmed sheet pan. Note: Make sure the slices are not stacked on top of each other or they will not crisp up.

4. Evenly sprinkle the spice mixture over the sweet potato slices. Toss to coat.

5. Place the sheet pan in the oven and bake for 20 minutes. Carefully turn the sweet potato fries over with a spatula and return to the oven for another 20 minutes. Note: The sweet potatoes will be soft after baking for 20 minutes, do not worry.

6. Increase the oven temperature to 450 degrees (F). Bake the sweet potatoes for another 3-5 minutes to crisp up. Note: At the 3 minute mark, check your sweet potato fries for doneness.

7. Sprinkle the baked sweet potato fries with some additional Kosher or sea salt. Serve immediately plain or with small bowls of mayonnaise and/or ketchup.

Notes: (1) I have made these using both unpeeled and peeled sweet potatoes. I have slight preference for the peeled baked sweet potato fries. (2) I have also made these baked sweet potato fries with and without cornstarch. I like how the cornstarch adds a bit more crispness to the fries.

Thin Mints Martini

The season for Girl Scout Cookies usually begins sometime in January and ends in late April. Year after year the number one selling cookie is the Thin Mints. At some point most of us learn to stock up on boxes of these cookies and keep them stored in the freezer (they taste even better ice cold). So, that sometime during the remaining eight months of the year, you can still satisfy your cravings for Thin Mints. And then there are others of us who live with cookie monsters and the stash of cookies hidden (but apparently not well enough) in the freezer are gone even before the Girl Scout Cookie season comes to an end. Only if you are lucky enough to know a lifelong, bleeds green Girl Scout might you be able to get your hands on some of the stash they are willing to part with. And I happen to be lucky enough. But those coveted boxes of Thin Mints (now under lock and key) sadly won't last until the return of Girl Scout Cookie season. But now I have this Thin Mints Martini, a luscious liquid version of the famed cookies, to do more than simply satisfy a craving for one!

Making a choice between a Girl Scout Thin Mints Cookie and this Thin Mints Martini might be hard for anyone with a cookie sweet tooth. However, I can honestly say I won't mind (as much) if the boxes of stashed boxes of Thin Mints stored in the freezer now magically disappear. Because my desire to muster enough self-control to make these cookies last for the rest of the year seems to have greatly dissipated. As I have this Thin Mints Martini to thank! It's nothing short of being the liquid gold version of the cookies. 

There are multiple versions of recipe for Thin Mints Martinis out there. Some use Creme de Menthe, Creme de Cacao, chocolate liqueurs, chocolate syrup, heavy cream or half-and-half, and/or vanilla flavored vodka to name a few. This recipe is much simpler as it uses ingredients you are likely to have on hand (maybe with one exception). And shall I say this recipe is even slightly less caloric than some of the other versions out there). Equal parts Vodka, Bailey's Irish Cream, a coffee liqueur (like Kahlua), peppermint schnapps, and some ice are all you need. Together those ingredients create the most intoxicating (in a good way) cocktail. If there was ever a throw down for a Thin Mints Martini, this one should be entered as serious contender! I would even go so far as to say it's highly possible it would be declared the winner! 

Perfect to sip on a warm, even hot day, to serve as an after dinner cocktail, or to simply satisfy a Thin Mints Cookie craving, Thin Mints Martinis are surprising light, refreshing, and go down pretty easy. They are deceptively lethal, so sip slowly.

With Mother's Day, bridal shower season, as well as the warmer weather months returning, there may be no better time than to start making Thin Mints Martinis for your family and friends. But especially for your Girl Scout friends! For those of you who host a Kentucky Derby party, think about going the non-traditional route. As there is now a new even more refreshing, sinfully delicious mint flavored cocktail to sip and savor. Move over Mint Julep and make way for the Thin Mints Martini! But in all seriousness, don't wait for a special celebratory occasion or until your stash of Thin Mint Cookies is gone to make one! Cheers!

Recipe

Thin Mints Martini

Makes 1 delicious cocktail

Ingredients

1 ounce Peppermint Schnapps

1 ounce good quality Vodka

1 ounce coffee liqueur (like Kahlua)

1 ounce Bailey's Irish Cream

Ice

Fresh Mint Sprigs

Optional, but for giggles: Girl Scout Thin Mint Cookies

Directions

1. Fill a martini glass with ice.

2. Pour the Peppermint Schnapps, Vodka, coffee liqueur, and Bailey's into a cocktail shaker. Add about 8-10 ice cubes. Shake vigorously for about 12-15 seconds. Pour into the martini glass.

3. Garnish with a fresh sprig of fresh mint. Cheers! Note: These are deceptively lethal, so drink responsibly!

Notes: (1) Feel free to replace the Kahlua with a coffee liqueur from one of your favorite distilleries. (2) You can make a pitcher of the Thin Mint Martinis (no ice added) and keep in the refrigerator until ready to serve. Simply measure out four ounces, pour into a shaker filled with ice, and pour into a martini glass filled with ice.

Cadbury Egg Brownies

If there is one holiday around here have only a handful of sacred traditions, it would be Easter. I can't entirely blame the pandemic for making this holiday seem so uneventful. If it weren't for Fannie May cream eggs (vanilla buttercream covered in dark chocolate), a jar filled with chocolate bunnies, and some baked loaves of Houska, Easter really doesn't look any different than most other non-holiday weekends. For the life of me, I don't really know why this is. Maybe as a kid I wasn't a big fan of a baked ham, so there wasn't anything to endear me (food wise, that is) to this holiday. But maybe if a leg of lamb was the traditional dinner from my childhood. things would be different. Who knows, maybe next year Easter will get the same love and attention as Thanksgiving and Christmas. Anything is possible.

Whether it was a bit of guilt or walking down the Easter candy aisle at the grocery store, I have to give them both the inspiration credit for these Cadbury Egg Brownies. Given the choice between a lamb shaped pound cake slathered in whipped cream and these fudgy, slightly decadent, fun looking Cadbury Egg Brownies to enjoy during the Easter weekend, I am definitely choosing these brownies. 

Last year, I made Cadbury Egg and Milk Chocolate Levain Style Cookies using packages of mini Cadbury eggs. When the Easter season was over, I had forgotten to stock up on bags of Cadbury eggs so I could continue making the cookies for weeks, even months afterwards. Having learned my lesson last year, I will be hoarding at least a half dozen bags of the mini Cadbury eggs before they disappear from the grocery story shelves. Because these Cadbury Egg Brownies (and cookies) shouldn't be made only at Easter. With my current stash of packages of Cadbury Eggs having expiration dates going into November, the brownies (and cookies) will have at least another six months of life until they get put on a short hiatus. 

When it comes to the texture of brownies, I will take a hard pass at a cakey brownie. But if you give me a really really good, drop the mic, double chocolatey, fudgy brownie, just don't get between me and them. They are one of my favorite things. And the recipe for these Cadbury Egg Brownies are the kind fudgy brownie lovers will swoon over. Melted chocolate, Dutch process cocoa, espresso powder, brown sugar and chocolate chips all contribute to giving these brownies a deep, rich chocolatey flavor. Having only a cup of all-purpose flour, but two eggs, an egg yolk, a half cup of granulated sugar, a half cup of brown sugar, and a half cup butter all play a role in the brownie's fudgy texture. A good quality vanilla and some Kosher salt ramp up their flavor. And, last but not least, the smashed up mini Cadbury eggs add crunch and an irresistible finished look.

Making homemade brownies takes a little more time than making ones from a boxed mix, but they are simple to make and well worth the effort. The best thing about these homemade brownies is you don't need to use a mixer. A whisk and a spatula are all you need to make the batter.

Given a choice between a thin, fudgy brownie and a slightly thicker, fudgy brownie, I am going to choose the thicker brownie every time. Using an 8" square versus a 9" square baking pan help to create irresistible, thicker, fudgier brownies. To smash the mini Cadbury eggs, put them in a zip lock bag and use a rolling pin (or large canned good) to break them up. You don't want to smash them to smithereens, you want to make sure they just broken up enough. 

Always, always preheat your oven before baking. I generally turn the oven on when I start assembling the brownies. By the time I have the brownies in the pan, the oven has preheated to the 350 degree (F) mark. Here's another baking tip. Always, always place your baking pan on a large sheet pan. This helps the brownies bake evenly. There is nothing worse than having the bottom of your brownies burn.

Allowing the brownies to cool to room temperature and then chill in the refrigerator for several hours makes them easy to cut. The Cadbury Egg Brownies are good temperature, but they are even more delicious when slightly chilled.

The 8" square pan will yield 16 two inch brownies. Giving you more than enough to enjoy yourself and share with friends! 

Anyone who really loves chocolate is bound to fall deeply madly in love with these scrumptiously decadent Cadbury Egg Brownies. And anyone who loves chocolate, fudgy brownies, and Easter will be over the moon over them. But remember, don't pigeon hole these Cadbury Egg Brownies in the Easter dessert category. Their season needs to be and is worthy of lasting longer than forty days. If you hadn't already bought a package or two or three of mini Cadbury eggs, run out to the grocery store the morning after Easter and buy as many packages (on sale!) as your heart desires (remember, check those expiration dates!). 

Happiest Easter blessings to you! 

Recipe

Cadbury Egg Brownies

Makes 16 two inch very fudgy brownies

Ingredients

3/4 cup (98g) all-purpose flour

1/4 cup (24g) Dutch process cocoa

1/2 teaspoon Kosher salt

1 teaspoon instant espresso

1/2 cup (113g) unsalted butter

6 ounces (170g) semisweet chocolate chips

1/2 (100g) granulated sugar

1/2 cup (110g) light brown sugar

2 large eggs, room temperature

1 large egg yolk, room temperature

2 teaspoons good quality vanilla

4 ounces (115g) semisweet chocolate chips (to mix into the batter)

7.3 ounce (208g) package of Mini Cadbury Eggs, smashed up using a rolling pan or canned good

Directions

1. Preheat oven to 350 degrees (F). Line an 8"x 8" baking pan with parchment paper. Set aside.

2. Sift together the flour, salt, cocoa, and instant espresso powder. Set aside.
3. In a medium sized saucepan, melt the butter and 6 ounces/170g of the semisweet chocolate chips. When the chocolate has melted remove from the heat. Let sit for 1 minute.
4. Whisk in the granulated sugar and brown sugar into the chocolate/butter mixture until smooth. Transfer the mixture to a medium sized bowl.
5. Whisk in the eggs and egg yolk one at a time until fully incorporated.
6. Whisk in the vanilla.
7. Fold in the flour mixture just until there are barely any streaks.
8. Fold in the 4 ounces/115 g semisweet chocolate chips using a spatula.

9. Spread the brownie batter into the prepared pan. Smooth the top with an offset spatula.

10. Sprinkle the smashed up mini Cadbury Eggs over the top.

11. Place the baking pan on a baking sheet and place in the oven. Bake in the preheated 350 degree(F) oven for 25-30 minutes or until the top has set or when a toothpick inserted in the center comes out relatively clean. Note: Do not over bake.

12. Remove from the oven and transfer to a cooling rack.
13. When the brownies come to room temperature, cover tightly with aluminum foil and chill for at least 6 hours or overnight before cutting.
14. Cut the chilled brownies into 16 even pieces.
15. Pour yourself a big glass of milk or a hot cup of coffee (or tea) and get ready to experience pure brownie joy!
16. Store the Cadbury Egg Brownies in an airtight container in the refrigerator. Eat chilled or at room temperature. I prefer them a little chilled as the brownie tastes even fudgier.

Equipment Needed:

Whisk

Spatula

Offset spatula

8" square baking pan

Kitchen scale or measuring cups

Measuring spoons

Saucepan (for melting butter and chocolate)

Medium sized bowl

Notes: (1) I used Gold Medal all-purpose flour. The gram weight for this flour ranges from 125 to 130 grams. I split the difference and used 128 grams. A cup of lighter all-purpose flours (like King Arthur) could weigh as much as 140 grams. (2) I used the Nestle Dark Chocolate (53% cacao) Dark Chocolate Morsels. (3) These are really good brownies all on their own. Make them year round without the smashed mini Cadbury eggs. Just lightly sprinkle them with flaky sea salt before putting them in the oven.

Lemon Blueberry Breakfast Pastry

Comparing a homemade pastry to a store-bought pastry is akin to saying ground beef is in the same league as a ribeye or Miracle Whip is better than real mayonnaise (okay, now there's a polarizing opinion). Some of you might consider anyone willing to publicly make such audacious statements to be snobbishly opinionated, while others of you might be wondering what would cause someone to publicly dig their heels in over, of all things, homemade pastry and mayonnaise. Well, in all honestly, I am not certain I have gone out on the proverbial limb. As for once I don't think I am the outlier here. Because when given the choice, with very few exceptions, almost everyone would choose homemade over store-bought (she says fearlessly). If you don't believe me, the next time you are with your friends ask them 'if given the choice between a packaged store-bought chocolate chip cookie and a homemade chocolate chip cookie, which would you prefer?'. I'm guessing the almost unanimous choice will be homemade. If not, maybe you want to join my circle of friends.

Which brings me to this Lemon Blueberry Breakfast Pastry, one so flaky, buttery, fruity, and creamy, it is nothing short of being the gold medal version of a strudel like pop tart. For seemingly unexplainable reasons, the sight of this breakfast pastry is destined to evoke a kind of childlike sense of awe and wonder. In other words, the level of weak in knees giddiness in the room will be a sight to behold. And all that will happen even before a single bite is taken of this stunning homemade pastry. Just trust me. It will happen.

Could a breakfast pastry having the power to transport us back to those carefree days in our youth as well as be able to bring immeasurable joy to our sweet tooth really be easy to make? Yes! In fact, it's almost unfathomable how something so impressive, so scrumptious could be so simple to make.

A high quality (frozen) puff pastry as well as a high quality blueberry preserve are the keys to creating the most crave-worthy, the most delicous Lemon Blueberry Breakfast Pastry (see notes below). Confectionary sugar, whole milk, cream cheese, cornstarch, an egg, lemon zest, and lemon juice are the other ingredients likely to be staples in your pantry and refrigerator. While the only other ingredient, freeze-dried blueberries, may require a trip to the grocery store (see notes).

The thawed puff pastry is rolled out on a lightly floured surface into a 17" x 10" rectangle before it's cut in half lengthwise. Once rolled out, one piece of the puff pastry is placed on a parchment paper lined baking sheet while the other momentarily waits.

The whipped cream cheese, confectionary sugar, lemon zest, and lemon juice mixture gets divided as it has two uses. One as the filling and the other as the finishing glaze (when mixed with milk). Dollops of the blueberry preserves mixed with cornstarch are spooned on top of the cream cheese layer before the top layer of puff pastry goes on. The whisked egg and water is brushed on the edges of the bottom layer of the puff pastry as well as on the top layer.

The edges of the puff pastry can be firmly crimped together using either your fingers or a fork. After the top layer and bottom layers have been sealed together, the egg wash mixture is liberally brushed on before a sharp knife is used to make seven 1/2 slits down the center of the pastry. The pastry gets chilled in the refrigerator for at least 20 minutes but for as long as an hour. At least 15 minutes before you are ready to bake the pastry, preheat the oven to 350 degrees (F). Baking time ranges from 40-45 minutes or until the pastry has puffed up and is a deep golden brown color. When baking, err on the side of baking closer to the 45 versus 40 minute mark (unless your oven runs hot) as you want their to be discernible layers of the buttery puff pastry when it's sliced.

While the Lemon Blueberry Breakfast Pastry is cooling, whisk together the reserved cream cheese mixture with the milk to create the glaze. Drizzle the glaze on with a spoon, fork, or whisk when the pastry has sufficiently cooled. If it's still too warm, the icing may melt into the pastry. Note: You will some leftover glaze. Put it in a bowl and serve it with the pastry as some (like me) might like to spoon a little more over their slice.

The Lemon Blueberry Breakfast Pastry can be served slightly warm or at room temperature. Either way, it's insanely delicious. While it's best on the day it's made, the couple of (wrapped) leftover slices were quickly inhaled the second day.

This Lemon Blueberry Breakfast Pastry would be perfect to serve for a holiday or Sunday brunch, an afternoon tea, dessert for a casual gathering and/or to weekend guests. And if, by chance, you are invited to friends having a lake house, bring this pastry on a beautiful platter and make it your hostess gift.

Weekends will never be the same after you make this Lemon Blueberry Breakfast Pastry. What would be better than sitting down with a flaky, buttery, fruity, crisp slice of pastry and a cup of coffee or tea? Especially one that's homemade!

Ingredients

Lemon Blueberry Breakfast Pastry

Serves 8

Ingredients

1 (14 ounce/397g) package of puff pastry, thawed (see notes)

Some all-purpose flour for rolling out the puff pastry

6 ounces (170g) cream cheese, room temperature

1 1/2 cups (180g) confectionary sugar

Zest from a small sized lemon

1 Tablespoon of freshly squeezed lemon juice

1/2 cup (138g) good quality blueberry preserves (see notes)

1 teaspoon cornstarch

1 large egg

1 Tablespoon water

2 Tablespoons whole milk

1-2 Tablespoons crushed freeze dried blueberries (see notes)

Equipment Needed

Large (18"x12") heavy bottomed rimmed sheet pan

Rolling Pin

Pastry Brush

Hand mixer

Zester

Measuring spoons

Scale or measuring cups

Directions

1. Line a heavy bottomed large rim baking pan with parchment paper. Set aside.

2. Whisk the egg with one tablespoon of water. Set aside.

3. Mix the blueberry preserves with the cornstarch. Set aside.

4. In a medium sized bowl, beat the cream cheese, confectionary sugar, lemon zest, and lemon juice until smooth and creamy (approximately 2 minutes). Remove 1/2 cup of the mixture and set aside.

5. Lightly dust a work surface with all-purpose flour. Roll out the thawed puff pastry to a 17" x 10" rectangle. Cut the pastry in half lengthwise. Place one half of the pastry on the baking sheet.

6. Spoon the larger portion of the whipped cream cheese mixture down the center of the puff pastry leaving at least a 1" border along all of the edges.

7. Drop spoonfuls of the blueberry preserves evenly on top of the cheese mixture.

8. Brush the border of the pastry with the egg wash mixture. Place the remaining puff pastry half on top. Press the edges of the puff pastry with your fingers or with a fork to tightly seal the top and bottom halves of the pastry together.. Brush the top of the puff pastry with the egg wash. Using a sharp knife, cut seven 1/2" slits down the center of the pastry. Place the baking sheet in the refrigerator and chill the pastry for at least 20 minutes but up to an hour.

9. Preheat the oven to 350 degrees (F).

10. Remove the baking sheet from the refrigerator. Bake the pastry for 40-45 minutes or until puffed and a beautiful deep golden brown. Remove from the oven and place the baking sheet on a cooling rack. Let the pastry rest at least 15 minutes. Note: The pastry will rise up considerably. Do not worry, it will deflate slightly as it cools.

11. Transfer the pastry to a large flat platter or place the pastry with the parchment paper underneath on a large cutting board.

12. Whisk the milk into the reserved half cup of the whipped cream cheese mixture. Drizzle the icing over the top of pastry. Note: You will have some leftover. Place in a bowl and serve alongside the pastry.

13. Sprinkle the crushed freeze-dried blueberries on top of the icing.

14. Serve slightly warm or at room temperature. Enjoy!

Notes: (1) If possible use a good quality puff pastry, such as DuFour. (2) I used Stonewall Kitchen's blueberry preserves because it contains small blueberries but Bonne Maman also makes a good blueberry preserve too. (3) I found freeze dried blueberries at Trader Joe's. The freeze dried blueberries add both flavor, a little texture, and a great finishing touch. If you cannot find them, don't worry. (4) Remember to always zest your lemon first, before cutting to squeeze out the lemon juice. (5) The inspiration for the Lemon Blueberry Coffee Cake came from an April 2022 Food and Wine recipe (Blueberry and Meyer Lemon Breakfast Pastry). Changes were made to several ingredient amounts and ratios. (6) Instead of making one large pastry, you could also make smaller sized individual pastries by cutting the puff pastry into an even number of square or rectangular pieces. Baking time may need to be adjusted.