This very special breakfast treat was more clafoutis or bread pudding-like than coffee cake-like. It was eggy, moist, and loaded with fruit. Practically any combination of summer fruit could be used. I used blueberries, strawberries, and a yellow nectarine. Great.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour. I also reduced the baking time for a convection oven. The original recipe notes that the sugar can be adjusted by one or two tablespoons, reduced or added, depending upon the sweetness and tartness of the fruit used.
Yield: one 9-inch cake
1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
1/2 cup/100 grams granulated sugar, more for sprinkling
1/4 cup/55 grams light brown sugar
3 large eggs, at room temperature
finely grated lemon zest from 1 large lemon
1 teaspoon/5 milliliters vanilla extract
1 1/4 cups/156 grams all-purpose flour (I used 100g all-purpose flour + 56g whole wheat pastry flour)
1/2 teaspoon fine sea salt
1/4 to 1/2 teaspoon grated nutmeg
1/4 teaspoon baking powder
4 1/2 cups summer berries and/or chopped fruit (a mix of blueberries, raspberries, blackberries or use any one kind)(peaches, nectarines, figs, or plums can also be incorporated)(I used 2 cups blueberries + 2 cups strawberries + 1 chopped yellow nectarine)
cinnamon, for dusting, optional
Confectioners’ sugar, for dusting
Heat oven to 375 degrees, preferably on convection.
Butter a 9-inch round cake pan. (or coat with cooking oil spray)
In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy.
Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine.
Add dry ingredients to egg mixture and mix until just combined.
Gently fold fruit into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
Bake for 30 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until top is golden and cake is cooked through.
Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.
This fabulous galette was oozing with delicious juices. I loved that the crust incorporated crushed graham crackers. It was fabulous with and without vanilla ice cream.
This summer galette recipe was adapted from Bon Appétit, contributed by Samantha Seneviratne. I modified the method, used white peaches, and sprinkled the dough with turbinado sugar. I weighed the dry ingredients as well.
Yield: Serves 8
For the Dough:
4 graham crackers (about 2 oz)
1 cup (125 g) all-purpose flour
1 T granulated sugar
3/4 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
10 T chilled unsalted butter, cut into pieces
For the Filling & to Finish:
2 large peaches (about 12 oz), halved, pitted, & thinly sliced (I used white peaches)
2 cups fresh blueberries
1 T cornstarch
pinch of coarse salt
3/4 tsp finely grated lemon zest (I used the zest of 1/2 of a large lemon)
1/4 tsp ground cinnamon
1/3 cup (67 g) granulated sugar
all-purpose flour (for rolling dough)
1 large egg, beaten to blend
2 T chilled unsalted butter, cut into pieces
turbinado sugar, for sprinkling
vanilla ice cream, for serving, optional
To Make the Dough:
Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined.
Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining.
Add ice water by the tablespoonful, pulsing after each addition, until evenly moistened and dough holds together when squeezed (2–4 tablespoons).
Pat into a 1-inch thick disk and wrap tightly in parchment paper or plastic wrap. Chill at least 1 hour.
Do ahead: Dough can be made 3 days ahead. Keep chilled. (I made the dough 2 days in advance.)
To Make the Filling & to Finish:
Preheat oven to 400°, preferably on convection.
Toss peach slices, blueberries, cornstarch, salt, lemon zest, cinnamon, and 1/3 cup (67 g) granulated sugar in a large bowl.
Unwrap dough and roll out between lightly floured sheets of plastic wrap or parchment to a 12″ round. The round will be approximately 1/8-inch thick.
Transfer dough to a piece of parchment paper the size of a rimmed baking sheet.
Arrange fruit on top, leaving a 1 1/4-inch border.
Lift dough edges up and over fruit, pleating as needed.
Using parchment paper, slide galette onto the rimmed baking sheet; chill 10 to 15 minutes.
Brush top of pastry with egg and sprinkle with turbinado sugar.
Dot filling with butter.
Bake galette until fruit is softened and crust is deep golden brown, 40–50 minutes (some juice may leak out). (Tons of juice leaked out of mine!)
Serve galette warm or at room temperature with scoops of ice cream, if desired.
My husband absolutely loves the overnight buttermilk oat pancakes served at Main Road Biscuit Company on the North Fork of Long Island. We have tried a couple of versions to try to replicate them at home. Now I love them too! 🙂
This first version was adapted from Molly Wizenberg@Orangette.net, via Food52.com, contributed by Catherine Lamb. We used sea salt, butter instead of oil, and added vanilla extract as well as fresh strawberries and bananas. We ate them for breakfast on Mother’s Day as well as my husband’s birthday. Great.
Yield: Serves 4 to 6
2 cups old-fashioned rolled oats
2 cups buttermilk, shaken
1/2 cup whole wheat flour (I used white whole wheat flour)
2 tablespoons light brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs, lightly beaten
1 tsp pure vanilla extract
1/2 cup butter (1 stick), melted and cooled (can substitute coconut oil or any oil of choice)
oil or non-stick spray for greasing the pan or griddle
fresh bananas and fresh or frozen strawberries, diced, optional
nuts or chocolate chips, optional
pure maple syrup, yogurt, berries, or bananas, for serving
The night before, mix the oats and buttermilk together in a large bowl. Cover tightly with plastic wrap and refrigerate overnight.
If you’re feeling especially efficient, mix the dry ingredients in a smaller bowl and set aside on the counter. (a great plan!)
The next morning, take the oat mixture out of the fridge. If you haven’t already, mix the dry ingredients together with a whisk until incorporated.
Add the eggs, vanilla, and butter (or oil) to the oat mixture, stir together, then add the dry ingredients. Mix until fully incorporated, but be careful not to overmix. Batter will be very thick.
Grease a griddle or large pan with and set it over medium-high heat. When you flick water at the skillet and it sizzles, it’s ready.
Ladle the batter onto the hot pan (I used a 1/3 cup measure, but feel free to adjust if you want larger or smaller pancakes). If desired, sprinkle on sliced bananas, berries (fresh or frozen), nuts, or chocolate chips. (I mixed both diced bananas and strawberries into the batter prior to placing on the griddle.)
When the top of the batter bubbles, the edges begin to set, and the bottom is bronzed, flip pancakes. They’re done when the underside is done and they don’t squish when pressed lightly with your finger.
Serve with maple syrup or a dollop of yogurt and additional berries and/or banana slices, as desired.
This second version was also wonderful. It is Swedish in origin. The original recipe suggests serving them with lingonberry jam instead of maple syrup.
The recipe was adapted from the former Tres Joli Bakery Café in Oakton, Virginia, via Bon Appétit and epicurious.com. I added frozen blueberries to the batter and served them drizzled with maple syrup.
Yield: Serves 4 to 6
2 cups old-fashioned oats or quick-cooking oats
1/2 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
cooking oil spray or melted butter, for skillet or griddle
pure maple syrup or lingonberry preserves, for serving
fresh or frozen blueberries, optional
whipped cream, for serving, optional
Combine the oats, flour, sugar, baking soda, baking powder and salt in a large bowl.
Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl.
Add to dry ingredients; whisk until blended but some small lumps still remain.
Cover with plastic wrap and let batter stand to thicken, about 2 hours at room temperature or overnight in the refrigerator.
Preheat oven to 250°F. (or set a warming drawer to medium)
Heat heavy large skillet or griddle over medium heat. Brush skillet with melted butter or coat with cooking oil spray.
Fold fresh or frozen blueberries into the prepared batter, if desired. (I added 1 cup of frozen blueberries.)
Working in batches, ladle batter by 1/4 to 1/3 cupfuls onto the pan. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
Transfer cooked pancakes to a baking sheet or serving platter. Keep warm in oven or warming drawer.
Repeat with remaining batter, brushing skillet with more butter or cooking spray, as necessary.
Serve with lingonberry preserves or syrup, topped with fresh blueberries and/or whipped cream, as desired.
Yes! I have another summer fruit dessert to share.
I could not wait to make this cobbler as soon as I saw the recipe. 🙂 It was described as “prizing berries above all, using only 1/3 cup of sugar.” The berries cooked into jammy and creamy deliciousness.
This recipe was adapted from Chez Panisse via The New York Times, contributed by Molly O’Neill. I used a biscuit cutter for the topping and modified the baking method. I may consider adding some lemon zest to the berries next time. Yum.
Yield: 6 to 8 servings
For the Berries:
4 1/2cups fresh blueberries
1tablespoon all-purpose flour
For The Dough:
1 1/2cups all-purpose flour
1/2teaspoon kosher salt
1 1/2tablespoons sugar
2 1/4teaspoons baking powder
6tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4cup heavy cream, plus additional for serving, if desired
vanilla ice cream, for serving, if desired
Heat the oven to 375 degrees, preferably on convection.
To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
To make the dough, mix the flour, salt, sugar and baking powder in a bowl.
Using a pastry blender, cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
Put the blueberries in a 1 1/2-quart gratin or baking dish.
On a lightly floured piece of parchment paper, pat the dough out to 1/2-inch thick. Using a biscuit cutter 2 inches in diameter, cut the dough into rounds. Reform scraps and repeat. (I cut the dough into 12 rounds.)
Arrange dough over the top of the berries, leaving space in between for the berries to bubble through.
Place the baking dish on a rimmed baking sheet, and bake in the preheated oven until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes. (I tented the cobbler with foil after 30 minutes and then baked it for an additional 5 minutes, or until bubbling in the center.)
Let cool slightly. Serve warm, with cream to pour on top or with ice cream on the side, as desired.
I especially loved this beautiful tart because in addition to being delicious, it is made with a flaky and buttery press-in crust and a cheesecake-like no-bake filling. Nice shortcuts! I topped it with my favorite summer fruit- white nectarines. The original recipe uses peaches which would also be fabulous.
This recipe was adapted from Martha Stewart Living. The chilled temperature and brightness from lemon zest made it very refreshing.
Yield: One 9 or 10-inch tart, about 8 to 10 servings
1 stick plus 3 tablespoons unsalted butter, room temperature
1/3 cup confectioners’ sugar
1 2/3 cups unbleached all-purpose flour
3/4 teaspoon kosher salt, divided
6 ounces cream cheese, room temperature
1 teaspoon grated lemon zest (from about 1/2 of a large lemon), plus 2 tablespoons fresh juice, divided
1/2 cup granulated sugar
2/3 cup heavy cream
2 1/2 to 3 peaches or nectarines (1 pound)
1 cup fresh blueberries
mint leaves, for serving, optional
Preheat oven to 375°F, preferably on convection.
Beat butter with confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes.
Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix).
Press evenly into bottom and up sides of a 9-inch square tart pan or a 9- or 10-inch round tart pan, with a removable bottom.
Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
Place on rimmed baking sheet or pizza tin, and bake until golden brown and set, 23 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy.
With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.)
Spread mixture into crust; refrigerate 1 to 2 hours.
Meanwhile, using a vegetable peeler, peel peaches/nectarines, if desired; cut into 1/2-inch-thick wedges. (I left the peels intact.)
Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. (I used all of the juice!)
These scones were absolutely fabulous- very tender and flaky. Half of the butter is fully incorporated into the dough, making them tender, and the remaining butter is kept intact and only dusted with flour, as in a traditional scone, resulting in flakiness. I loved that they were sweetened with maple syrup and incorporated whole wheat flour.
This recipe was adapted from Joanne Chang of Flour Bakery + Café in Boston, via The New York Times, contributed by Dorie Greenspan. I drizzled the glaze and modified the size and baking time. Amazing.
½cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature
½cup/120 milliliters pure maple syrup
5 tablespoons/⅓cup/80 milliliters buttermilk, at room temperature
1large egg yolk, at room temperature
1cup/125 grams fresh blueberries
For the Maple Glaze:
½cup/60 grams confectioners’ sugar
4 to 5tablespoons maple syrup
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed.
Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed.
Stir in the blueberries.
With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour.
Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in.
Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, preferably on convection, and position a rack in the center. Line three rimmed baking sheets with parchment paper.
Using a 3 tablespoon ice cream scoop, scoop out 18 mounds of chilled dough, and place them on the prepared baking sheets a few inches apart. (I placed 6 per sheet.)
Bake scones for 18 to 20 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a drizzle-able glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
Remove the scones from the oven and let cool for 5 to 10 minutes before drizzling with glaze.
I am going to share a couple more breakfast recipes that use sourdough starter. I was in LOVE with these muffins! They are sweetened with pure maple syrup, are loaded with blueberries, and incorporate cornmeal. Delicious.
This recipe was adapted from King Arthur Flour. I used whole wheat pastry flour instead of all-purpose flour, and added vanilla extract. Wholesome and tasty!
Yield: 12 muffins
Preheat the oven to 425°F, preferably on convection.
Grease the wells of a 12-cup muffin pan, or line with papers and grease the inside of the papers. (I used cooking oil spray.)
Combine the dry ingredients in a mixing bowl.
In a second bowl, beat together the starter, milk, egg, melted butter, sweetener, and vanilla.
Blend the wet ingredients with the dry, taking about 20 seconds.
Gently stir in the blueberries just until blended.
Fill the cups of the prepared pan two-thirds full; sprinkle the tops of the muffins with sugar.
Bake the muffins for 17 to 25 minutes, until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan. Don’t let them cool in the pan, or they’ll steam and the outside will become tough.
Note: If using frozen berries, don’t thaw them before adding to the batter; you’ll have fewer blue streaks if they’re added frozen, just before scooping.