Sweeten your summer with seasonal bakes
There is something about summer baking that just feels a little more special. Fresh berries and seasonal fruit make their way into everything from breakfast to dessert, and suddenly a simple baked good feels like the perfect way to celebrate the season.
These three recipes are a delicious place to start, whether you are baking for a weekend breakfast, a brunch with friends or simply want something sweet to enjoy with your morning coffee.
Blueberry Swim Biscuits are soft, buttery and packed with juicy blueberries, then finished with a bright lemon glaze. Strawberry Rhubarb Tahini Muffins bring together the classic sweet-tart combination of strawberries and rhubarb with a nutty tahini granola topping. And for something a little more indulgent, Cherry Cream Cheese Scones are tender, lightly sweet, and filled with fresh cherries and pockets of creamy cheese.
Each recipe has its own personality, but they all have one thing in common: they make the most of fresh summer fruit while keeping things approachable and easy enough to share with the people you love.
• Follow Biz Velatini on her blog at mybizzykitchen.com, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.
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Strawberry Rhubarb Tahini Muffins
Makes: 9 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
For the rhubarb compote (make first):
2 stalks rhubarb (about 2 ounces), chopped
1 tablespoon lemon juice
¼ cup sugar
¼ cup water
For the strawberry sauce (make second):
1 cup strawberries (4 ounces), chopped
¼ cup water
1 teaspoon cornstarch
2 teaspoons lemon juice
For the tahini granola topping:
½ cup granola
1 tablespoon tahini
1 teaspoon honey
1 tablespoon sugar
For the muffin batter:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
¼ cup tahini
¼ cup liquid egg whites
⅓ cup nonfat Greek yogurt
⅓ cup sugar
¼ cup unsweetened almond milk
- In a small saucepan, combine chopped rhubarb, lemon juice, sugar and water. Simmer over medium heat for 8-10 minutes, until the rhubarb is soft and the mixture has thickened slightly. Let cool completely. (Can be made up to 1 week ahead and refrigerated.)
- In another small saucepan, combine strawberries, water, cornstarch and lemon juice. Simmer over medium heat, stirring frequently, for 6-8 minutes, until thickened and the berries have broken down. Let cool.
- In a small bowl, mix granola, tahini, honey and sugar until evenly coated. Set aside.
- Preheat the oven to 400°F. Line a 12-cup muffin tin with liners or lightly grease.
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- In a separate bowl, whisk together eggs, tahini, egg whites, Greek yogurt, sugar, rhubarb compote and almond milk until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Spoon about 1 heaping tablespoon of batter into each muffin cup. Add a small dollop of strawberry sauce, then top with more batter until each cup is about ¾ full. Swirl lightly with a toothpick, if desired.
- Sprinkle each muffin with the tahini granola topping.
- Bake for 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
— Biz Velatini
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Blueberry Swim Biscuits
Makes: 9 biscuits
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
4 tablespoons butter, melted and divided
2 cups unsweetened cashew milk
1 tablespoon vinegar (you can use buttermilk for these two ingredients)
2½ cups flour
4 teaspoons baking powder
1 teaspoon salt
¼ cup sugar
2 teaspoons vanilla extract
1½ cups fresh blueberries
1 teaspoon sugar
1 teaspoon flour
For the glaze:
¼ cup monk fruit powdered sugar*
¼ cup powdered sugar
1 teaspoon lemon juice
- Preheat the oven to 450°F.
- Pour 3 tablespoons of melted butter into a 9x9-inch baking dish. Set aside.
- In a small bowl, combine cashew milk and vinegar. Let sit for 5 minutes to slightly curdle.
- In a large bowl, whisk together flour, baking powder, salt and sugar.
- Add vanilla and the remaining 1 tablespoon melted butter to the cashew milk mixture. Stir to combine.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Toss the blueberries with 1 teaspoon sugar and 1 teaspoon flour. Gently fold them into the batter.
- Spread the batter evenly into the prepared baking dish.
- Bake for 20 minutes.
- Remove from the oven and use a knife to score the biscuits into 9 squares.
- Return to the oven and bake for another 10 minutes, or until golden brown.
- For the glaze, in a small bowl, whisk together monk fruit powdered sugar, powdered sugar, and lemon juice until smooth.
- Let the biscuits cool for 15 minutes, then drizzle with the glaze.
* Substitutions: If you don’t have monk fruit powdered sugar, you can use traditional powdered sugar.
— Biz Velatini
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Cherry Cream Cheese Scones
Makes: 8 scones
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup sugar
1 cup fresh cherries, pitted and chopped
2 tablespoons butter
½ cup cream cheese, softened
⅓ cup low-fat milk (or milk of choice)
Optional Lemon Glaze
⅓ cup powdered sugar
1 to 2 teaspoons lemon juice
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
- Add chopped cherries and gently toss to coat.
- Add butter and use a fork or pastry cutter to mix until crumbly.
- Add cream cheese and mix until mostly incorporated. Small chunks are okay!
- Pour in the milk and gently mix just until a dough forms. Don't overmix.
- Transfer the dough to the prepared baking sheet. Using damp hands, shape it into a round disk about 1 inch thick.
- Freeze for 30 minutes to help the scones hold their shape and bake up tall and fluffy.
- Cut the dough into 8 equal triangles and separate them slightly on the baking sheet.
- Bake for 15-18 minutes, or until the edges are golden brown.
- Let the scones cool completely. If desired, whisk together powdered sugar and lemon juice to make a glaze, then drizzle over the cooled scones.
— Biz Velatini