This blueberry gin fizz puts a summery and fruity twist on the classic gin fizz cocktail. The botanical notes of gin are paired with a sweet blueberry simple syrup and bright and zingy fresh lemon juice. Chilled club soda adds a touch of effervescence, keeping this summer cocktail refreshingly cool. This purple-hued cocktail is light, crisp, and perfect for summer gatherings or lazy evenings on the patio.

Summer is meant for no-bake desserts and sipping on refreshing cocktails by the pool! I have an easy gin cocktail to share with you that makes blueberries the star!

You know how much I love sharing cocktails with you over the years. I have a collection of summer cocktails that are amazing like this Strawberry Paloma, Cucumber Infused Gin Cocktail, Pink Lemonade Cocktail, & Peach Paloma.

This gin drink uses a homemade blueberry simple syrup to infuse it with that rich blueberry flavor. A little lemon brightens the flavor of the blueberries and gives the drink a little touch of zest.

I use fresh blueberries to make the simple syrup but this recipe is forgiving and you can easily use frozen blueberries if that’s all you have on hand. I do find frozen blueberries give the syrup a more muted flavor whereas fresh blueberries infuse it with a bright blueberry flavor.

Just like my other cocktails, you can turn this drink into a mocktail. Simply leave out the gin and add a little more club soda. 

Ingredients

• fresh blueberries
• granulated sugar
• some fresh mint
• blueberry simple syrup
• fresh lemon juice
• some gin
• club soda

How to Make Blueberry Gin Fizz

Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small saucepan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.

As the syrup simmers, gently smash the blueberries to help encourage them to release their juices.

Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature.

Then strain out the mint and fruit solids.

Bottle the syrup and keep it in the fridge until you’re ready for a cocktail. 

To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for about a minute until well chilled.

Strain into a double rocks glass or tumbler filled with fresh ice.

Top with chilled club soda and garnish with blueberries and mint leaves if desired.

How to Turn into a Pitcher Drink

To turn this drink into a pitcher drink to serve 8 people, make the blueberry simple syrup. Then add the blueberry simple syrup, lemon juice, gin, and club soda to a pitcher and stir. Lastly, add some ice and serve immediately. Garnish each drink with blueberries and mint leaves if desired.

More Easy Summer Cocktail Recipes

• Guava Paloma
• Peach Bourbon Smash
• Planter’s Punch
• Cucumber Basil Gimlet
• Strawberry Popsicle Prosecco Cocktail

What do you think of this amazing blueberry summer cocktail recipe? What would you serve with this drink? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Blueberry Gin Fizz Recipe

Print

Yield: 1 drink

Blueberry Gin Fizz

This blueberry gin fizz puts a summery and fruity twist on the classic gin fizz cocktail. The botanical notes of gin are paired with a sweet blueberry simple syrup and bright and zingy fresh lemon juice.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the blueberry simple syrup

Toggle ingredient group

• 1 heaped cup fresh blueberries
• ½ cup water
• 1 cup granulated sugar
• 1 sprig fresh mint

For the cocktail

Toggle ingredient group

• Ice
• 1 ounce blueberry simple syrup
• 1 ounce lemon juice, freshly squeezed
• 2 ounces gin
• 4-5 ounces club soda, chilled
• Fresh blueberries, optional for garnish
• Fresh mint, optional for garnish

Instructions

1. Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small sauce pan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes. As the syrup simmers, gently smash the blueberries to help encourage them to release their juices. Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature, then strain out the mint and fruit solids. Bottle the syrup and keep it in the fridge until you’re ready for a cocktail. 
2. To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for 30-60 seconds until well chilled. Strain into a double rocks glass or tumbler filled with fresh ice. Top with chilled club soda and garnish with blueberries and mint leaves if desired.

Notes

I recommend using a glass with a 12-14 ounce capacity. If you only have smaller glasses, or prefer a smaller drink, divide the shaken blueberry syrup, lemon juice, and gin mixture between two smaller glasses filled with ice, then top with the chilled club soda. 

You’ll end up with a little over a cup of the blueberry simple syrup which is enough for 8 drinks. Keep leftovers in the fridge and use them within 2-3 weeks.

Recommended Products

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Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 1591Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 378gFiber: 5gSugar: 367gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blueberry Gin Fizz appeared first on A Classic Twist.

Tender, moist, and packed with real blueberry flavor, this blueberry crumb cake is the perfect treat for any occasion! A soft and buttery vanilla cake base is topped with a lemon-scented blueberry layer that gets nice and jammy in the oven. The crumble topping becomes golden and crunchy once baked, yielding a nice textural contrast to the soft cake. Each bite is packed with fresh juicy blueberry flavor, moist vanilla cake, and crunchy crumble making this crumb cake a crowd-pleasing dessert.

I love it when blueberries come into season. These little berries bring me so much joy! Over the years, I have been inspired by them and created so many recipes like these Blueberry Crumb Bars, Blueberry Hand Pies, Blueberry Thyme Galette, and these Blueberry Lemon Sweet Rolls.

I can’t get enough of blueberries, and I prefer to use fresh ones in my recipes instead of frozen. If you need to use frozen, they can work with this recipe. I give the quantity to use and the extra baking time in the recipe notes.

The recipe has been tested with both fresh and frozen blueberries, and the flavor and texture of the cake made with fresh blueberries are preferred.

This cake reminds me of a coffee cake with its crumb topping. The cake is buttery and very moist. Then there’s this thick jammy layer that’s fun to bite into.

If you love summer berries as much as I do, you can use your favorite berries in this recipe. Use an equal amount of fresh blackberries or raspberries in place of the blueberries. They’ll all make a great jam layer in this crumb cake.

My favorite part is the crumb topping. It’s sweet cinnamon bites that get golden brown and crunchy during the baking process. It’s perfect with the jam filling. If you love cake with texture, then every bite of this crumb cake is going to be amazing!

This cake is easy enough to make on weeknights or to whip up for a summer BBQ. It’s the kind of cake that everyone loves and goes for second servings of!

Ingredients

• all-purpose flour
• granulated sugar
• brown sugar
• ground cinnamon
• unsalted butter
• fresh blueberries
• a medium lemon
• a few large eggs
• vanilla extract
• baking powder
• sea salt
• plain whole milk yogurt

How to Make Blueberry Crumb Cake

Preheat the oven and grease a square baking pan, then line with parchment paper, leaving an overhang. This will help with removing the cake once it’s baked.

To make the crumb topping, mix the flour, granulated sugar, brown sugar, sea salt, and cinnamon in a medium-sized bowl.

Add the melted butter and mix until the mixture is crumbly. Place the crumb mixture in the fridge to chill while you complete the next few steps.

Make the blueberry layer next. Add the blueberries, flour, and sugar to a medium-sized bowl. Zest the lemon, then add it to the bowl along with a tablespoon of the juice. Toss everything together until the blueberries are evenly coated in the flour and sugar. Set aside.

Make the cake. Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take a few minutes.

Add the eggs one at a time, fully incorporating each. Scrape down the bowl as needed. Once all of the eggs have been added, mix in the vanilla extract. At this point, it might look like the mixture has split, but this is completely fine! It will come together when the dry ingredients and yogurt are added.

Add the flour, baking powder, and salt to a medium sized bowl and whisk together.

Then, add half of the flour mixture to the butter mixture. Mix on low to medium low until mostly combined, then add the yogurt.

Mix until mostly combined, then scrape down the bowl and add the remainder of the flour mixture. Mix until just combined and there are no longer any visible streaks of flour. The batter should be thick and relatively smooth.

Pour the batter into the prepared pan and spread it evenly into a layer with an offset spatula.

Scatter the blueberry mixture evenly over the batter.

Remove the crumble mixture from the fridge, break it up with your fingers, then scatter it evenly over the berries.

Bake the cake for about an hour, or until a tester inserted into the middle comes out clean and the center of the cake is puffed up and set, not wobbly.

Place the pan on a wire rack.

Cool the cake for about 30 minutes, then run a palette knife around the edges and use the parchment paper to gently remove the cake.

Place the cake on a wire rack and let it cool completely before slicing it into 9 equal squares and serving.

How to Store

Place leftover slices of cake in an airtight container. They will keep 1-2 days at room temperature or up to 5 days in the fridge.

More Blueberry Recipes

• Blueberry Sour Cream Coffee Cake
• Blueberry Peach Crumble
• Blueberry Crumble
• Lemon Blueberry Cake
• Brown Butter Blueberry Lemon Loaf

What do you think of this amazing blueberry cake recipe? What would you serve with a slice of this crumb cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Blueberry Crumb Cake Recipe

Print

Yield: 9 servings

Blueberry Crumb Cake

Tender, moist, and packed with real blueberry flavor, this blueberry crumb cake is the perfect treat for any occasion! A soft and buttery vanilla cake base is topped with a lemon-scented blueberry layer that gets nice and jammy in the oven.

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Ingredients

For the crumb topping:

Toggle ingredient group

• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar, packed
• ¼ teaspoon sea salt
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the blueberry layer:

Toggle ingredient group

• 2 cups fresh blueberries
• 2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1 medium lemon

For the cake:

Toggle ingredient group

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• ¼ cup plain whole milk yogurt, at room temperature

Instructions

1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan then line with parchment paper leaving an overhang. This will help with the removal of the cake once it’s baked.
2. Make the crumb topping by mixing together the flour, granulated sugar, brown sugar, sea salt, and cinnamon in a medium sized bowl. Add the melted butter and mix until crumbly. Place the crumb mixture in the fridge to chill while you complete the next few steps.
3. Make the blueberry layer next. Add the blueberries, flour, and sugar to a medium sized bowl. Zest the lemon then add it to the bowl along with 1 tablespoon of the juice. Toss everything together until the blueberries are evenly coated in the flour and sugar. Set aside.
4. Make the cake. Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take about 3-4 minutes.
5. Add the eggs one at a time, fully incorporating each. Scrape down the bowl as needed. Once all of the eggs have been added, mix in the vanilla extract. At this point it might look like the mixture has split but this is completely fine! It will come together when the dry ingredients and yogurt are added.
6. Add the flour, baking powder, and salt to a medium sized bowl and whisk together. Then, add half of the flour mixture to the butter mixture. Mix on low to medium low until mostly combined, then add the yogurt. Mix until mostly combined, then scrape down the bowl and add the remainder of the flour mixture. Mix until just combined and there are no longer any visible streaks of flour. The batter should be thick and relatively smooth.
7. Pour the batter into the prepared pan and spread it into an even layer with an offset spatula. Scatter the blueberry mixture evenly over the batter. Remove the crumble mixture from the fridge, break it up with your fingers, then scatter it evenly over the berries. Bake the cake for 55-65 minutes or until a tester inserted into the middle comes out clean and the middle of the cake is puffed up and set (not wobbly).
8. Place the pan on a wire rack. Cool the cake for 30 minutes, then run a palette knife around the edges and use the parchment paper to remove the cake. Place the cake on a wire rack and cool completely before slicing into 9 equal squares and serving.

Notes

Recipe Notes
Use plain whole milk yogurt, NOT Greek style yogurt as itwill make the batter a bit too thick. You can use buttermilk in place of theyogurt if you prefer for very similar results.

The 8-inch pan used for testing is 2.25 inches deep andthis cake needs every bit of it. If your 8-inch pan is more shallow, Irecommend making this cake in either a 9-inch square pan or a 9-inch springformpan. You’ll need to reduce the baking time and start checking for donenessaround 40-45 minutes.

Recipe Tips
While the temptation may be strong to cut a slice of warm cake, I highly recommend allowing it to cool fully first. This allows the cake to set and yields a softer crumb.

Since every oven bakes differently, look for these key indicators to know when your cake is done: the middle of the cake is set (not wobbly) and a tester inserted into the middle comes out clean (i.e. it doesn’t have any cake crumbs on it though it may have some of the blueberry juices on it).

Make sure you allow the butter, eggs, and yogurt to come to room temperature before using them in the recipe for the best results. It will take butter about 2-3 hours (depending on the temperature of your kitchen) while the eggs and yogurt just need 30-60 minutes.

FAQs

If you need to use frozen they can work with this recipe. Use 2 cups of frozen berries and bake for an extra 10 minutes because of the added moisture. I tested the recipe with both fresh and frozen blueberries and preferred the flavor and texture of the cake made with fresh blueberries.

Can I make this crumble cake with different berries? Yes, you can use an equal amount of fresh blackberries or raspberries in place of the blueberries.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
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Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 568Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 137mgSodium: 264mgCarbohydrates: 69gFiber: 2gSugar: 38gProtein: 7g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blueberry Crumb Cake appeared first on A Classic Twist.

Now that it is summer, I am back in the smoothie for breakfast game. Are you like me and need a quick breakfast in the morning? With two kids under 4, I have zero time in the morning and the only time I can eat is when I am driving. Smoothies are seriously the best grab-and-go breakfast there is and they are good for you so it makes it easy for a healthier start to the day. If I wasn’t against cold beverages in the winter, I would have it year round. This blueberry oatmeal smoothie is the newest addition to my morning routines and I think you will love it too. Just look at that color??? 

(more…)

The post Blueberry Oatmeal Smoothie appeared first on A Classic Twist.

Happy New Year friends!! I hope you all had a great end of year and wonderful holiday season celebrations. This Monday is probably the worst in the year given the festivities and relaxation that usually occurs in the last two weeks of the year. But we cannot start the year with that mindset and we must charge on and tackle the New Year with great spirits, convictions and healthy Berry Beets Smoothie Bowls (plus mucho coffee).

Right about now is when everyone breaks out the salad and green juices while ditching the desserts. Those resolutions of healthier eating and aspirations just make it hard to indulge in sweets without wanting to punch yourself in the face. That’s okay, I get it and we probably won’t be friends until next month when you are looking for Valentine’s Day desserts for your special someone. I’ll still be here 🙂

But I bring you these berry beets smoothie bowls today in the spirit of new beginnings and clean eating!

Smoothie bowls are becoming a thing (or are already a thing??) and I figured I should give them a try. Normally, I slurp up my smoothies on-the-go and see no reason why I should trade that for a bowl and spoon when I am always running out of the door. But, I tried this berry beet smoothie bowl on a lazy Sunday yesterday and I can see the benefits of relaxing with a spoon and scooping this goodness. If you feel inclined to try the smoothie bowl, give this combination a try! Filled with berries, beets, mint, chia seeds and of course coconut flakes, it’s delicious!! And you will not notice the beet (just putting that out for you beet-haters).

Happy New Year friends! Let’s drink up to a great year 🙂

Print

Yield: 2 servings

Berry Beets Smoothie Bowl

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• ¾ cup soymilk
• ¾ cup blackberries or blueberries, preferably frozen
• ¼ cup grated beets (1 small beet)
• ¼ cup mint leaves
• 2 tablespoons coconut flakes
• 1 tablespoon flaxseeds
• 2 tablespoon fresh lime juice
• 1 tablespoon chia seeds
• 1 tablespoon honey, maple syrup or agave
• pinch of salt
• ½ cup ice

Toppings (optional):

Toggle ingredient group

• Coconut flakes
• Sliced almonds
• Flax seeds

Instructions

1. Combine all the ingredients in a blender and blend until smooth. Pour into a bowl and top with toppings.
2. Alternatively, serve in a glass.

Notes

Adapted from Bon Appetit

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 685Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 0mgSodium: 270mgCarbohydrates: 69gFiber: 18gSugar: 44gProtein: 17g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Berry Beets Smoothie Bowl appeared first on A Classic Twist.

It’s all about peaches and blueberries today. Juicy peaches are beginning to show up at the local farmers market and so are blueberries.  In my opinion, blueberries are just meant to go with fresh peaches in baked goods, especially when there is a little bourbon involved, the party gets wild in the flavor department with these two.

I made a peach blueberry bourbon cake a few years ago and that is how my obsession with peaches and berries started. Ever since, it’s an annual occurrence for any peaches coming into my kitchen. I was thinking of a pie this time but for some reason I got lazy and greedy that day and decided to just throw together a galette which is basically a lazy man’s pie. Or a rustic chic slab of pie. Whatever it’s called, it’s got everything you find in a pie; flaky buttery crust wrapped around a juicy fruit filling with a sweet and sometimes tart ending.

This peach blueberry galette is all sweet and juicy. The crust is tender, buttery and just crunchy in the right places while the filling is oozing of warm baked peaches and blueberries with a hint of almond extract. Deliciousness to the highest degree. Can I recommend you toss your fruits with a splash of bourbon before baking? You will love this galette even more.

Now promise me this will be part of your summer baking bucket list?

Print

Yield: 1 10-inch round galette

Peach Blueberry Galette

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

For Crust:

Toggle ingredient group

• 1¼ cup all-purpose flour
• 6 tablespoons unsalted butter, cold and cut into cubes
• 2 tablespoon shortening, cold and cut into cubes
• 2 tablespoons granulated sugar
• ¼ teaspoon salt

Filling;

Toggle ingredient group

• 4 medium peaches, sliced into half-inch slices
• 1 cup blueberries
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup brown sugar
• ¼ cup all-purpose flour
• 1-2 tablespoons bourbon (optional)
• 1 egg beaten with 1 tablespoon water
• 2 tablespoons turbinado sugar for sprinkling

Instructions

To make crust: Prepare a ¼ cup of ice cold water. Combine all the ingredients in a food processor. Process a few times until butter is about the size of a pea. With processor on, slowly drizzle in ice cold water to mixture, one tablespoon at a time, until dough comes together. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.

In a medium bowl, combine the peaches, blueberries, vanilla extract, almond extract, brown sugar and flour (and bourbon if using). Toss together until the flour is incorporated. Let sit for 10-15 minutes as you prepare the crust.

Preheat oven to 400 degrees.

When dough is chilled, roll out into a 12-inch circle. (I rolled mine onto a well floured parchment to make transfer easy). Transfer to a baking sheet.

Spoon the fruit mixture into the center of the crust, leaving 2-3 inch borders. Fold up the sides, gently tucking in over the fruit in a folding/pleating pattern.

Brush the dough with egg wash. Sprinkle dough with turbinado sugar. Bake galette for 50-55 minutes until crust is golden and juice from the fruit runs out. Let cool before serving warm.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

Peach and Blackberry Margarita Popsicles – Real Food Dad

Frozen Peach Bellini – Crunchy Creamy Sweet

Raspberry and Peach Sorbet – Bakers Royale

Peach Raspberry Ice Cream – Grandbaby Cakes

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