Blueberry Breakfast Cake

Previously seen in our January 2017 newsletter, it's finally making it's way to the blog! Better late than never? This week we transition from Summer to Fall officially, but we can't say bye to fresh blueberries just quite yet! 

"A deliciously moist, lightly sweet "coffee" cake bursting with juicy ripe blueberries."

INGREDIENTS

• ½ cup unsalted butter, room temperature
• Zest from 1 lemon
• ¾ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups unbleached all-purpose flour (divided)
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 2 cups fresh, ripe blueberries
• ½ cup buttermilk
• 1 teaspoon turbinado sugar for sprinkling

INSTRUCTIONS

1. Preheat oven to 325 degrees.
2. Lightly grease and flour an 8-inch springform pan. Set aside.
3. In a small bowl combine the flour, salt, and baking powder. Remove two tablespoons of the flour and set aside.
4. In the bowl of a stand mixer combine the butter, lemon zest and ¾ cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.
5. Beat in the egg and vanilla just until incorporated.
6. Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth. Repeat adding ⅓ of the flour then ⅓ of the buttermilk until both are incorporated. Remove the bowl from the mixer.
7. Toss the blueberries with the reserved 2 tablespoons of flour. Gently fold the blueberries and any extra flour into the batter using a rubber spatula. Take care not to rupture the blueberries.
8. Pour the batter into the prepared pan and spread evenly. Sprinkle with the turbinado sugar and bake in a 325 preheated oven for 40-45 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.

March 2015 Updates from Around the Farm

Spring is upon us!

We have been busy feeding our berries and getting them ready for spring. We are so excited to see those blossoms go into full bloom. The farm is so pretty then. Bob gave another soil talk here in Corvallis. Our hope is to soon make those talks available to you guys in one way or another. So something to look forward to! To see updates be sure to follow us on all our social media!

We have started applying foliar feedings to the Berry plants. A foliar feeding is used to supply the plant with minerals through the leaves and branches. We have found out that the leaves have microbes, just like the soil, that will digest these minerals making them more available to the plant. During different times of the year we help the plants grow or reproduce by the types of foliar minerals we have provided them. By understanding which minerals enhance growth or reproduction and the proper timing of each we can bring the plant closer to it's genetic potential (yield, nutrient density, sweetness and flavor). Every year we are learning more and more about how to use this very powerful tool.

Thanks to everyone who participated in our Very Lovely Giveaway last month, we hope to be doing more giveaways and contest in the future, so keep your eye out for them!

Office Hours Even though it is almost spring our office is still on “winter” hours. We are open at the farm, Monday to Friday from 10 am to 4pm Pacific Time.

Better Shipping Rates are Still Available!  Have a hankering for some delicious frozen berries, but don't want to pay an arm and a leg in shipping? We have great news! We are still able to ship by ground for our frozen berries! If your interested please give us a call at 541-752-0460 to place your order. We are unable to offer better shipping rates through our website, so you need to call us. This offer also excludes Alaska and Hawaii, sorry guys.  Leap into Spring! Is the theme of this months Pinterest Board, where you can find so many decor ideas, yummy recipes, and  so much more! Blueberry Power Muffins using Fresh/Dried Blueberries from Finger Prickin' Good Ingredients: 2 cups all-purpose flour 1 cup oats–quick or regular oats  2/3 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups honey nonfat Greek yogurt (I like Chobani) 2 large eggs, lightly beaten 4 Tablespoons unsalted butter, melted and slightly cooled 1 teaspoon vanilla extract 1 cup fresh blueberries (or try our dried blueberries) Directions: Heat oven to 350°. Coat muffin tin with cooking spray or liners. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, and vanilla in a second bowl. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries. Spoon into muffin tins (don't be afraid to fill them full). Bake until top is golden and springs back when you gently touch it, 20-25 minutes. Strawberry Cream Cheese Pastries Inspired byDitehood For the Pastries: 1 package (8-ounces) cream cheese, softened 2 sticks (16 tablespoons or 226 grams) butter, softened 2 cups all-purpose flour powdered sugar for dusting ½ teaspoon salt For the Filling: 1 package (8-ounces) cream cheese, softened ½ cup powdered sugar, or to taste (if you prefer it sweeter, add more) 1 teaspoon pure vanilla extract SVO strawberry jam Directions: In your mixer's bowl, beat cream cheese and butter until smooth, light and fluffy. Add flour and salt and continue to mix until thoroughly combined. Lightly dust work area with powdered sugar. Transfer dough to work area and shape into a ball. Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap. Refrigerate for 30 minutes. In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer's bowl. Beat until creamy and smooth. Set aside. Dust work area with flour. Remove dough from fridge and let rest for 5 minutes. Roll out each ball of dough to a ¼-inch thickness. Cut into 3x3 squares. Fill the center of each square with ½-teaspoon cream cheese mixture and ½ teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other. Overlap opposite corners of dough to the center and over the filling. Pinch seams together. Refrigerate for 1 hour. Preheat oven to 375. Bake 10 to 11 minutes, or until edges are browned. Cool completely. Serve.

Lemon Scented Blueberry Cupcakes

Tangy lemon balances out the tart blueberry flavors for a great tasting dessert under 250 calories. Plus edible flowers make an easy, pretty decoration for any outdoor party you may have.

Ingredients

• Cupcakes:
• 1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
• 10 tablespoons granulated sugar 
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/4 cup butter, melted 
• 1 large egg 
• 1/2 cup low-fat buttermilk
• 1/2 cup 2% reduced-fat milk
• 1 teaspoon grated lemon rind 
• 3/4 cup fresh or frozen blueberries, thawed
• Frosting:
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 2 tablespoons butter, softened 
• 1 teaspoon grated lemon rind 
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups powdered sugar, sifted
• 2 teaspoons fresh lemon juice 
• Fresh blueberries (optional) 

Preparation

1. Preheat oven to 350°.
2. Place 12 decorative paper muffin cup liners into muffin cups.
3. To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4. To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.

Source

Blueberry- Banana Cornmeal Muffins

(Makes 1 dozen)

Ingredients:
Vegetable-oil cooking spray
½ cup yellow cornmeal, preferable stone ground)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup plus 2 teaspoons all purpose flour
1 ½ cups mashed ripped bananas (3 large bananas)
½ cup low-fat buttermilk
1 tablespoon brown-rice syrup (or honey)
1 tablespoon fresh lemon juice
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen of Sunset Valley Organics blueberries
1 ½ teaspoons granulated sugar 

1.   Preheat oven to 375*. Line a standard (12 cup) muffin tin with paper liners; coat liners with cooking spray.

2.       Whisk tighter cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir tighter bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with reaming 2 teaspoons flour, and gently fold into batter.

3.       Spoon batter into prepared tin, filling to brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. (muffins can be stored in an airtight container at room temperature for up to 3 days)

Cranberry Honey Bread

Cranberry Honey Bread

1/2 cup honey
1/2 cup milk
1 beaten egg
***************
3 cups biscuit mix
1/4 teaspoon salt
1 cup dried Sunset Valley Organics cranberries, coarsely chopped
1/2 cup chopped nuts

Combine honey, milk and egg. Add biscuit mix and salt; beat vigorously for 30 seconds. Fold in cranberries and nuts. Spoon into a greased, brown-paper-lined 9x5x3-inch loaf pan. Bake in moderate oven (350 degrees) for about 55 minutes or till done. Cool.

Blueberry Muffins with Oatmeal

Recipe via: Cooking Light

Extra Fiber and nutrition make this recipe a great way to use up the last of your 10 lb box of Fresh Blueberries (picked up at the farm stand last Friday) I'll have to go back tomorrow to restock.

* 1 2/3 cups quick-cooking oats
* 2/3 cup all-purpose flour (about 3 ounces)
* 1/2 cup whole wheat flour (about 2 1/3 ounces)
* 3/4 cup packed light brown sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 1 1/2 cups fat-free buttermilk
* 1/4 cup canola oil
* 2 teaspoons grated lemon rind
* 2 large eggs
* 2 cups blueberries
* 2 tablespoons all-purpose flour
* Cooking spray
* 2 tablespoons granulated sugar

Blueberry Oatmeal Muffins

Recipe via: Cooking Light

Extra Fiber and nutrition make this recipe a great way to use up the last of your 10 lb box of Fresh Blueberries (picked up at the farm stand last Friday) I'll have to go back tomorrow to restock.

1 2/3 cups quick-cooking oats
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup whole wheat flour (about 2 1/3 ounces)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups fat-free buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

Preheat oven to 400°.

Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Toss berries with 2 tablespoons flour, and gently fold them into the batter.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Blueberry Banana Muffins

Ingredients
• ½ c (1 stick) margarine
• ¾ c granulated sugar
• 2 eggs
• 1 c mashed bananas (2 to 3 ripe bananas)
• ½ c milk
• 2 c all-purpose flour
• 2 t baking powder
• ½ t ground cinnamon
• 2 cups fresh or frozen blueberries
Directions
Preheat the oven to 375º F. Grease one standard-size 12-cup muffin tin and set aside.
In a medium bowl with an electric mixer, cream the margarine and sugar. Add the eggs, one at a time. Mix in the bananas and milk.
In another mixing bowl, combine the flour, baking powder and cinnamon. Add the margarine mixture to the dry ingredients and mix only until the batter is moist. Do not over mix.
Carefully stir in the whole blueberries. If you are using frozen blueberries, add them to your recipe while they are still frozen or they will turn your batter purple. Spoon the batter into the muffin cups, filling the cups to the top. Bake in the oven for 30 to 35 minutes, or until muffins are golden brown.
Let cool for 5 minutes in the muffin tin, then transfer to a cooling rack. The muffins can be stored in a tightly sealed plastic container or in plastic bags.
Makes 12 muffins

Best Blueberry Muffins.....YUM!

INGREDIENTS
• 3/4 cup milk
• 1/4 cup lemon juice
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup vegetable oil
• 1 cup fresh or frozen blueberries
DIRECTIONS
1. In a small bowl, mix milk and lemon juice; set aside.
2. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture; mix well. Gently stir into flour mixture just until moistened. Fold in blueberries.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F at 22-24 minutes or until center of muffin springs back when lightly touched.

**If you are making BLUEBERRY MUFFINS and you don’t have fresh blueberries, try using our dried or frozen berries instead**